![]() You just want to break into song and dance, maybe even put on a Carmen Miranda fruit hat. How can you not be happy eating a mango? They are colorful, fun to hold, eat, and play with. People who eat mango are generally happier people (I just made that up, but it sounds good). Mango may have something to do with the ability to keep diseases at bay.Īnd, it’s not just about the medical efficacy. The overcrowding is a public health nightmare waiting to happen. Some bathe in and drink this nasty water. You see people living in poverty along the massively polluted Ganges river. Think about it: Mangoes are a staple of the Indian diet. And, don’t forget the cancer fighting properties. Mangoes are also credited with promoting heart and eye health. There are also tangible health benefits like the ability to lower diabetes risk, help with fetal development during pregnancy, and general immunity boost. So, try using the skin and pit in stocks, since they aren’t easy to eat. Between the flesh, skin, and pit, there are about a dozen. You get about 70% of your daily vitamin C. There are about 20 vitamins and minerals. Once you pick the right mango for the application, it’s time to enjoy it. Remember, mango only pawn in game of life. You could blend it with yogurt or ice cream, or make a tasty mango glaze. The flesh will scrape right off the stone, and, puree easily. Over-ripe mangoes work well in sauces and desserts. If not fully ripened, place them in a paper bag for a day or two. But, if it’s mushy, then it’s over-ripe.ĭon’t worry if you have mangoes of either extreme. Gently touch the mango to see if the flesh yields. So, you will need to get physical with them. But, you can’t know for sure, just by sight. ![]() Look for any looseness or puckering in the skin. As they ripen the skin turns orange, red, or yellow. When buying mangoes, you want to look for signs of ripeness. So, do yourself a favor, and… wait for it… And, they are hard to cut when they aren’t done. But, if you have ever had an under-ripe mango you know, it doesn’t have the pleasing aesthetic of a mango in its prime. The latter are best for things like chutneys and savory sauces. Many variations that we don’t get to see are not as stringy and vary in flavor from essence of peach to citrus, to rose, like the Gulab Khaas. This is a shame, since the most popular version here is very fibrous, with a giant stone in the middle that results in the loss of half the mango. Unfortunately, here in the states, we really only see the 2 main types of mango. There are easily a dozen or more varieties with specific purposes in the region. And, the saffron colored Kesar: “Queen of mangoes”. The fruit is so important to Indian cooking that they nicknamed the Alphonso mango “king of mangoes”. If you are familiar with Indian food, you know about Mango lassies, mango yogurts, and mango ice cream. It’s even the national tree of Bangladesh. Mangoes actually originated in Asia, and, feature in cuisine from Pakistan to India, to the Philippines. They are the workhorse of kitchens across the tropics, especially in the Caribbean, south, and central America.īut, don’t think it’s just a tropical thing. But, they stand well on their own as well. They have a firm flesh that stands up to cooking. Mangoes are the quintessential tropical fruit. If you google mango plant, the top results are all about how to protect the plant and its fruit. ![]() They are favorites of people and pests alike. Like pawns in chess, mangoes are on the front lines in tropical regions.
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