Anything with mango always attracts me. Coming from a tropical country where mango is a native fruit and vegetable, I crave to eat mango especially raw, green, and sour mango.
Mango season usually starts in early spring or the start of summer in March in tropical climates. Or maybe even earlier. In tropical climates, mango trees start to flower in January-February and are in full bloom. Baby mangoes can start appearing as early as February and start to mature in early spring. It is a hectic time when people buy or harvest raw green mango and transform it to the different pickles while relishing the raw vegetable in dal, chutney and other forms.
Summer is also the time the fruit is found in abundance: juicy fruit enjoyed after a meal, best eaten by sucking the juice directly from the fruit or sturdier variety sliced into pieces and enjoyed with curd rice.
Mango has many uses:
- baby mangoes are sliced and used in pickles
- in vegetable form, raw green mango is used in pickles, in dal, in rice and other recipies.
- dried mango powder is used as spice in cooking
- dried sliced mango is preserved to be used in dal during off season
- as a fruit it is available as different varieties
- juicy and soft and enjoyed by sucking the jucies
- sturdy varieties peeled and sliced and enjoyed usually with curd rice or stand alone
Mango is also preserved in different forms for use during the rest of the year. Raw green mango is sliced and dried in the sun so it can be used in dal in the off season or is also dried and powdered (Amchur) is available for use as a spice in recipes that need a tangy flavor. Dried mango pulp is sweetened and dried to be relished as a snack, or made into jam or used in mango ice cream or simply sliced and preserved in it’s own juices that can be used in smoothies, lassies or fruit salads.
Mango is versatile and delicious in its numerous forms. Enjoy the end of summer with one of these recipes!
Fresh Mango recipes: