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Mango - The King Of Fruits By Mumtaz Khalid Ismail
More Links History and Cultivation of Mangoes Variety of Mangoes Nutritional value of Mangoes Selection and buying of Mangoes Preparation and uses of Mangoes Fruit - Mango Dishes from Saroj's Cookbook Mangoes, my favourite fruit, are a god gift to the tropic. This delicious and aromatic tropical fruit is available in different size and shape. It is available during the hot season. Mango is regarded as the king of the fruits. The unique shape of this golden fruit has recognised as a symbol of Indian art and culture. The mango pattern motif is used in different art pieces be it a brocaded sari border, an exquisite carpet or intricate sculpture. Mangoes not only stimulated the taste buds of our poets, many times it has fired their imagination.
Botanically it is known as Magnifera Indica. Mangoes are native to Malaysia and India and it has been in cultivation in India for at least 4000years. In nineteenth century traders introduced the fruit to the West Indies, Africa and South America. Arab merchants took it to Persia and Egypt. Now mangoes are cultivated in large scale in different countries like India, china, Malaysia, Indonesia, Australia, and West Indies.
Mango tree blossom and bear fruit in regions where there is a good rain fall for four months followed by dry weather. Rain, fog, or cloudy weather at the time of flowering affects fertilisation and fruit yielding.
Nutrients Ripe mango Green or raw mango Protein (gm) 0.6 0.7 Fat (gm) 0.4 0.1 Minerals (gm) 0.4 0.4 Fibre (gm) 0.7 1.2 Carbohydrates (gm) 16.9 10.1 Energy (kcal) 74 44 Vitamin C (mg) 16 3 Total carotene (mcg) 2,210 90 Beta carotene (mcg) 1,990 NA Potassium (mg) 205 83 Sodium (mg) 26 43 Calcium (mg) 14 10 Iron (mg) 1.3 0.33 Phosphorous (mg) 16 19 * Source: National Institute of Nutrition
Colour is not necessarily an indication of ripeness in a mango. Some varieties remain green even when they are ripe, while others turn golden or bright red or a combination. Buy unblemished fruit with no black marks on the skin. The best way to select is firm and aromatic fruit.
Storage: Ripe mangoes can be stored for days to weeks depending on the variety. Mango slices can be canned, dried and made pulp out of it. Raw mangoes are used mainly for drying and these can be used for pickles and chutneys.
This delicious fruit is best to eat it just as a ripe fruit. Mangoes make an exotic addition to fruits salads and can be pureed to make sorbets and ice creams. Milk shakes, juices, jam, jellies, pickles, mango papad, sweet meat are the usual preparation. Small ripe mangoes can also be made mouth-watering curries with the addition of coconut and buttermilk. Prawns and fish tastes well with the raw sour mangoes. The raw mango pickle and chutney is famous for its tongue twilling taste. Peeled unripe mangoes are cut into small thin pieces and dries in the sun after seasoning with turmeric powder. This dried material known as amchur is used as such or as a powder. Amchur is used as a souring agent in Indian cookery. The mango seeds are also edible it is collected in the season and dried in the shade and powdered and stored to make many dishes. Small raw mangoes can be steamed and put in salt solution in porcelain jars for a period of four to five months. Later mango as required can be taken and smashed with green chillies and a drop of oil and can be eaten as chutney. Tender mango leaves; bark and stem are also used for anti bacterial properties in India and other countries.
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Mangoes are typically curved fruits with green, pinkish gold or red skin and glorious orange, highly perfumed flesh surrounding a very large hairy edible flat seed. There are number of varieties of this fruit are available. They can be round, oval, kidney shaped. Each of these has its own flavour, taste, and pulp consistency. Popular varieties available in India include the alphonso, jeengira, dussehri, totapuri, neelam, banganapalli, and suvarnarekha.
Mangoes, both ripe and unripe are very good sources of vitamin C. 16mg of vitamin C is present in 100 gms of mango. Both vitamins A and C are anti oxidants and help to prevent free radical injury and thus reduce the risk of certain cancers. Ripe mango provides a good source of calories. 
