Mango: Intense and Inviting

It is the season of mango. Mangoes are the most consumed fresh fruit in the world. The first thing which comes to everyone’s mind in this season is the mangoes, the king of fruits. Those ripe juicy mangoes in different shapes and sizes which make everyone’s mouth water.

The branches bend under the weight and couples would romance each other under the trees. We are just at the time when the most humble courtyard of a remote village can have the same value of the more polished garden. Just the old mango tree planted by grandparents have the fruits because the whole family starts to rotate around her.

It does come to mind that the free market where I tasted it for the first time the juices of mango. After it came the process of rectification of errors and negative tendencies, with which they were swept away residues of the small middle class.

As time progresses this mangoes are then used to make breakfast or teatime treats. It has a universal appeal and grows from ground level to an altitude of 5000 feet.

Legend has it that the sage Narada brought a mango to Shiva during a full moon night. The brothers Kartikeya and Ganesha quarreled because both wanted to possess the fruit. Shiva decided that the mango would be won by the one who, would be faster in making three times around the world. Karthika went around the places, while Ganesh was limited to race three times around his parents arguing that they represented for him all over the world. Ganesh won the award and Karthika, offended, withdrew to the Palani Hills in Tamil Nadu.

In Karnataka, this is a burgeoning crop of India which is the world's largest exporter of mango. Only in Karnataka you can enumerate at least fifty preparations involving the use of the fruit and that go beyond the classic chutney.

Mangoes have been cultivated in India from time immemorial and are found in plenty during the summer season with over 100 varieties of mangoes, in different sizes, shapes and colours. In fact, the mango is considered sacred in the eyes of the Hindus as those of Buddhists. The leaves are woven together at the entrance of homes to show devotion to the gods.

Mango trees underpin campaigns, giving shade and fruits. For the Indians the 100 days of the collection of more than 500 varieties of fruit less than a hundred in trade renewing nostalgic memories of a distant childhood, of days spent exploring the area and green mangoes harvested from plants. The sour taste of unripe fruits is literally sweeping the palate, you read it in the ecstatic eyes of the patrons of makeshift kiosks that sell them on the street.

No less popular is the sweet taste that matures with time. So the Indian mango reigns in an infinite number of avatars.

So much is the passion of mango draw at home by expatriate Indians especially those in the U.S. where laws are strict on the import of fruit. A resident of Delhi, Mumbai snapping away in an alphonso mango will be forced to admit the goodness, but do not resist commenting but the mango is divine for the mango is almost universal, as well as the disagreement on what is the best variety. In recent years, broke the  mango-chic trend or pay very dear to savor a mango before the season and show the world their purchasing power. But for the majority of Indians waiting for the right time makes it more delicious every bite of mango. Only in Bihar mango is a tool of empowerment of women.

A Dharhara generations families planted at least 10 mangoes for a daughter is born. Plants are the property of the child, the money made ​​from crops will be used to pay for education and the dowry and the possession of trees enhances the esteem of women. In this village, gender equality is still far away, but thanks to the mango is a newly celebrated and exorcised the ghosts of her marriage. Mango operating instructions Beyond the nostalgia that evokes its use of ritual and social custom.

The ripe mango is very good, but bite into it is not so immediate: the skin is thick, slippery pulp, the seed from an irregular shape difficult to handle and the gravy stain. So you find yourself on a train with an appetizing fruit in hand, a great desire to eat it and not know how to do! Do not worry, of course, the Indians have found a solution which is true for almost all the qualities of mango, provided it is ripe and the skin is thick gently press the fruit and decision until a creamy flesh, then cut a small part of the skin on the top-can fit even a bite and drink as you would with a mango juice.

If the mango is ripe will not be much, otherwise you can proceed by breaking the peel and eat the pulp remained attached.

Mangoes are a short lived fruit. Many Indians have found a better way to taste it throughout the year. Green unripe mangoes are pickled in many different ways, to be drawn out in other months, to be relished. It is so much more than a mere fruit.

A simple Avocado filled with prawns and mango salsa recipe for you to cook a great meal for family or friends. The ripe mango is generally sweet, although of course the taste and texture vary depending on the cultivar. Some have a soft texture and fleshy, similar to that of a plum very mature; while others have a more solid, like a cantaloupe or avocado.

For consumption of unripe fruits cooked mango peel can be left on the fruit, although there is the possibility that cause dermatitis lips, teeth and gums in susceptible individuals. In ripe fruits which are to be eaten fresh the peel can be harsh and bitter, so it is generally not consumed, although in some varieties it is possible consumption. The fruit, unripe if purchased, will keep at room temperature until it becomes soft, then it is consumed naturally by depriving him of the peel and cut two thick slices at the core. The cut in the porcupine is another way in which it is consumed.

In this cut the peel is left, and then the pulp is cut in the shape of square grid, without affecting the peel itself. When the skin is turned inside out you get small blocks of flesh held together by the skin, which come out as if to form a hedgehog. The cut a porcupine is a popular way to consume fresh mango.

The taste varies depending on the cultivar. In some initially is very sweet, but it becomes pleasantly sour, aromatic, fresh and exotic. In the pulp close to the skin, you may get to hear a pungent aroma, but still delicate. In other cultivars instead it has a strong and distinctive smell of turpentine. The mango is widely used in the kitchen. The unripe mango along with other ingredients form the chutney, condiment widely used in India to accompany the meat, or it can be eaten raw with salt.

A refreshing summer drink called panna or Panha is made ​​with mango. Although the ripe fruits are mainly eaten fresh, they are also used in some recipes. Aamras is a popular drink made ​​with mango and sugar or milk, and drink accompanied with bread. The ripe mangoes are also often cut into thin slices, dried, folded and cut again. The bars obtained are similar to the fingers of guava available in some countries.

The ripe fruit is also added to products like muesli. The mango can also be used to make juices, nectars, and to give flavor or be the main ingredient in sorbets and ice creams. The unripe mango may be eaten with bagoong especially in the Philippines, fish sauce or a pinch of salt.

The mango is the national fruit of India of Pakistan and the Philippines. A perfectly ripe mango fruit is hand-held by Ganesha as a symbol of perfection. The inflorescences of mango are also used in the rites of the goddess Saraswati. The leaves of mango are also used to decorate the lintels and doors during the wedding and celebration as the Ganesh Chaturthi. Patterns in the form of mango are widely used in different Indian styles of weaving.

The mango represent about half of the total world production of tropical fruits. The 10 countries with the largest production account for 80% of world production. The cultivar Alphonso, Benishaan or Benisha Banganapalli in Telugu and Tamil and Kesar varieties are considered among the best in the Indian states of the south, while Dussehri and Langda are the most popular in the northern states.

Generally, ripe mangoes have a yellowish skin orange and juicy at the time of consumption, while exported fruit are often picked while still immature and the skin is still green. Although they produce ethylene during ripening fruits collected will not have the same flavor and juiciness of the fruit fresh.

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