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!