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Mango mania strikes

Mangoes for breakfast, mangoes for lunch and mangoes for dinner. Why not?


IF IT is Monday it has to be mangoes, if it is Tuesday it has to be mangoes if it is... ... ... .. It has to be mangoes everyday of the week for the next few months, and so be it. The king of fruits, the mango is flooding the markets and what a contended feel it has spread all around.

Says, mango mad Partha, " I can have mangoes for all my meals," and so it is mangoes for breakfast, mangoes for lunch and a big mango for dinner. Yes, mangoes on the plate and everything seem right with the world for many mango maniacs. That is the passion people have with this golden, yellow, fat, fleshy and juicy fruit that is making one and all feel-good and feel-full.

Mangoes stand apart from other seasonal fruits such as watermelons, oranges, grapes, mosambi etc due to its sheer variety. There are different varieties of mangoes with various sizes and shapes from the big malgova to the smallest chandrakaran. Popular varieties available in the city include the alphonso, jahangira, dussehri, totapuri, neelam, banganapalli, chandrakaran, gudadath, preeyoor and suvarnarekha.

Delicious to eat as a ripe fruit, fruits salads, sorbets, ice creams, milk shakes, juices, jam, jellies, pickles, mango papad, sweet meats can be made out of it. Chandrakaran mangoes can be made to mouth-watering curries with the addition of coconut and buttermilk. Prawns and fish curries acquire that tangy taste with the addition of raw sour mangoes. The raw Preeyoor mango juice is good to relieve the thirst in summer.

Raw mango pickle and chutney stirs the taste buds leaving one asking for more. Peeled unripe mangoes are cut into small thin pieces and dried in the sun after seasoning with turmeric powder. This dried and crushed powder known as amchur is used a souring agent in Indian cookery. Raw mangoes can be dried in sun with red chillies, turmeric and salt. This dried mangoes tastes well with curd and green chillies. Small raw mangoes can be steamed and put in salt solution in porcelain jars for a period of four to five months. Later mango as required can be taken and smashed with green chillies and a drop of oil and can be eaten as the famed `uppu manga.' Colour is not necessarily an indication of ripeness in a mango. Some varieties remain green even when they are ripe, while others turn golden or bright red or a combination. Buy unblemished aromatic fruit and eat sliced or suck out the flesh or just go ahead and dig into it. Nothing like messing with a mango. So get on with the mango mania and enjoy!

Mango mood

TWO INTERESTING mango moods

Mango cooler

Raw preeyoor - 2
Water - 4 glasses
Sugar - as required
Crushed ice- as required

Method

Clean the skin and cut the raw mango into small pieces. Blend the mango, sugar and water in a liquidiser. Strain and serve immediately with ice cubes. This cool refreshing drink is good for summer.

Mango chutney

6 medium sized green or half ripe mangoes sliced
625ml malt vinegar
11/2 cups sugar
4 cloves garlic crushed
30 gm fresh ginger grated.
1 teaspoon chilli powder
60 gms slivered almonds optional
3/4 cup raisins optional

Method

Combine mangoes in a saucepan with vinegar and sugar, bring to boil. Reduce heat to low, cover, simmer 5 minutes.

Add garlic, ginger and chilli, simmer for 10 minutes. Add almonds and raisins simmer for 5 minutes and cool.

Pour into clean jars. Chutney goes well with sandwiches.

MUMTAZ KHALID ISMAIL

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