Mango is a juicy, fragrant tropical fruit often called the king of fruits in South Asia. Ripe mangoes are sweet and floral, and green ones are sour.
- Botanical name
- Mangifera indica
- Family
- Anacardiaceae
- Part used
- Fruit
- Flavor
- Sweet, tropical (ripe); sour (green)
- Season
- Summer
History
Mangoes have been cultivated in India for more than four thousand years and appear in ancient Sanskrit texts. Traders took them to Southeast Asia, East Africa and eventually the Americas.
Where it comes from
South Asia, in the region of India, Bangladesh and Myanmar.
Where it is used most
India (lassi, aamras, pickles, chutneys), Thailand (mango sticky rice), the Caribbean, Latin America and across the tropics.
Varieties and types
India has hundreds of kinds, including Alphonso, Kesar, Dasheri and Langra. Others include Tommy Atkins and Ataulfo.
Flavor and how to use it
Ripe mango is blended into lassi and smoothies or eaten fresh. Green mango is used in pickles and dried to make amchur powder. Canned pulp is a handy substitute when fresh fruit is out of season.
Buying, storing and substitutes
Ripen at room temperature, then refrigerate. Frozen chunks work well in drinks.
Recipes that use it
Photo credit: Anurag Jamwal on Pexels.