If I were to write about each type of mango it would go beyond the scope of this article as there are as many as 500 to 1000 varieties each having their own characteristics.
I would therefore restrict this blog to just talk about the various uses of mangoes.
While each region has its own favourite here it is the Alphonso. The Alphonso mango is sweet and has no fibre. They turn reddish yellow when fully ripe. They need to be harvested when they are still green but fully matured as keeping them any further than that will invite birds, squirrels and even monkeys. Heavy losses are incurred if they are not plucked on time.
Mangoes are a favourite of many. They are exported where they are not available and in foreign countries they are prohibitively expensive.
Mangoes, both ripe and raw are used to make several items.
Ripe mangoes besides eating them are used in making ice cream, jam and jelly. They are also used in salads.
Ripe mango pulp is preserved for future use as mangoes are seasonal and are only available in the summer season and in certain regions. Likewise mango juice is also preserved for future use.
There is an item called mango saat which is dried mango. After finely pulping the mango it is spread thinly on a cloth and kept in the sun to dry. When this layer is dry another layer is spread on it and the process repeated atleast seven times. In between pepper powder is sprinkled and also the spread turned to expose the other side. After this process is complete and the stuff is completely dry it is cut in pieces and preserved.
The green mango has several uses. It is used to make mango phool where the mango is boiled, the pulp removed and put in a mixie along with milk and sugar. This is a healthy drink.
Small baby mangoes are used in making pickle while the larger ones are also used to make pickle even after the stone is formed but cut into pieces.
Green mango is used in making chutneys, and also put in curries.
Some just boil them and put them in salt water and this lasts for months.
Mango is known as the king of fruits.
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I love mango! I've never had one that has no fibre. I think that would seem like an odd experience.
We are rarely ever told the variety of the mangoes we are sold here, so I don't really know what type(s) I've eaten. But most of the ones we get here look like the ones in your photo, in terms of the shape and colouring.
The image you see is that of Bennet Alphonso that grows in my garden not as sophisticated as the pure Alphonso. (lol)
I love the mango lassi very much.
I think that is the best use of mango, and it is especially nice on a hot day.
That must be something like mango phool I have talked about.
Mango is my favorite fruit. And these two months are the time to indulge in mangoes.
I have had a feast mostly Bennet Alphonso.I have 4 yielding trees.
My country has an abundant of tropical mangoes. I usually do some cold mango shakes during summer season. I like ripping it from its branches in a mango tree. My old folks have this in the backyard and it is fun to have freshly harvested mango fruits.
I have 4 varieties and my choice is Bennet Alphonso.
I did not know there were so many varieties of mangoes. Fairly recently I found a Cambodian recipe that used green mango. The more ways to enjoy mango the better! :)