Mango - History, Facts and Uses
Why the Versatile Mango Deserves its Title as King of Fruits
Aug 3, 2009
For many summer equates to juicy berries but in India, it means it's time to harvest mangoes. From salsas in the Caribbean to gelato in Italy, this humble fruit is now used in cooking the world over. However, with a firm, velvety flesh that oozes a sweet - and sometimes tart - nectar, eating the fruit alone rates high on the flavour scale.
Mangoes are believed to have originated in the Indian subcontinent - which remains the leading mango producer - and later spread to East Asia, then the western world through Africa and finally reached Brazil and Mexico. A popular addition to desserts, from a silky Indian kulfi (ice cream) to the Thai favourite of fresh slices on a bed of sticky-coconut flavoured rice, the mango is a favourite with most people and rightly reigns as the fruit world's monarch.
Cooking with Mango
Mango has both sweet and savoury uses. It can also be used in its unripe, semi-ripe and ripe forms. The fragrantly sour amchoor powder made from dried green mangoes adds acidity to Indian dishes; preserved mango cheeks are used in baking; the slightly fibrous seed flavours curries in South West India; shredded unripe green mango is used in Vietnamese salads and as the main ingredient in sweet or piquant chutneys and pickles in India. Sweet mango chutney is popular in the west and is used in marinades for grilling, in sandwiches or as an accompaniment to roasts.
Types of Mango
Although there are more than 400 varieties and over a 1000 cultivars some of the most popular are:
Alphonso
- Has a bright orange skin and matching flesh that is custard-textured and silky sweet when ripe.
Ataulfo
- Also known as champagne mango in North America, its originally from the Yucatan and has a tart, deep yellow flesh.
Haden
- A mango cultivar from Florida, USA with a red top and yellow base and tends to be fibrous.
Kent
- Boasts a peachy flavour with a yellow flesh. It was selected in 1945 from Coconut Grove, Florida, USA.
Nam Doc Mai
- Has an elongated body with a yellow-green skin and is popular in Thailand. It has a sweet-sour taste.
Tommy Atkins
- A favourite in the west with red skin. Although not the most flavourful, it enjoys an extended shelf life.
Buying and storing Mangoes
Generally most mangoes sport a red blush on the side that faces the sun when ripening. Smell the stem area and if it gives out a sweet fragrance it is generally an indicator of ripeness. Choose fruit with smooth and unblemished skin that's firm but has a little give. To ripen, leave them uncovered at room temperature. Once ripe, they can be stored in the refrigerator.
Nutrition in Mangoes
Although high in calories, mangoes are a rich source of vitamins A and C that provide protection against cardiovascular diseases. They're known to quell acidity and aid digestion while also providing a large dose of iron - a boon for those inflicted with anaemia. Mangoes also have a load of potent antioxidants, which have anti-carcinogenic properties.
Mango trivia
- It is rumoured that Buddha often sought the shade of a mango tree for meditation.
- In India, the tree is considered auspicious and wedding rituals are conducted under pavilions decorated with the long dark green mango tree leaves.
- In the past, South East Asian royals often grew their own cultivars and used to send gifts of the best mangoes.
- Mangoes belong to the anachardiaceae family and are related to the cashew nut, pistachio and poison ivy.
- Mango tree leaves are believed to be toxic.
