you're reading...
Living Joyfully

Ingredients: A Note on Mangoes

Duthy St

Mangos are prolific, juicy and cheap at the moment. A mango a day keeps joy at hand and depression away, I say!

Gorgeous also in smoothies, lassis, curries, salads, fruit salads. They go well with chillies, coriander leaves, black salt, yoghurt, salad onions. They make great chutneys and jams, dressings and sauces. A friend of mine makes a wicked mango salsa.

Another friend from long ago always said that the only way to eat mangoes was in the bath. So very true.

Some Mango Facts (with help from HubPages)

The name ‘mango’ is derived from the Tamil word ‘mangkay’ or ‘man-gai’. When the Portuguese traders settled in Western India they adopted the name as ‘manga’.

Mangos originated in East India, Burma and the Andaman Islands bordering the Bay of Bengal. Around the 5th century B.C., Buddhist monks are believed to have introduced the mango to Malaysia and eastern Asia – legend has it that Buddha found tranquility and repose in a mango grove. Persian traders took the mango into the middle east and Africa, from there the Portuguese brought it to Brazil and the West Indies. Mango cultivars arrived in Florida in the 1830’s and in California in the 1880’s.

There are over 20 million metric tons of mangos grown throughout the tropical and sub-tropical world. The leading mango producer is India, with very little export as most are consumed within the country. Mexico and China compete for second place, followed by Pakistan and Indonesia. Thailand, Nigeria, Brazil, Philippines and Haiti follow in order.

The mango has orange-yellow skin, smooth, fibreless flesh, and a distinctive, powerful aroma and flavour, with notes of almond, coconut, vanilla and citrus. YUM!


About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Join us on Facebook


Most Popoular Posts

Join me on Instagram @lifetimecooking

One of those nights with a lot of awake time. #couldntsleep A quiet #breakfast this morning. Figs, mangoes and a lassi. #Saturday #Weekend #quiet A winner for dinner. Best salad ever! A rare find at our markets - Yam Bean, or Jimaca. It will soon be a salad with green mango. Love this veg. Buckwheat cooling. First time I have cooked with buckwheat. One salad coming up. Mung bean sprouts sundal - a salad of quickly stirfried mung sprouts and spices. Great Summer food.

Get every new post delivered to your Inbox.

Join 3,811 other followers

%d bloggers like this: