Aside from the coconut, surely there is no
other fruit that conjures up images of exotic landscapes, white sandy beaches
and tropical dishes than the fat, juicy mango? India
may have claimed this succulent specimen as its national fruit, but mangoes are
cultivated widely throughout South and Southeast Asia.
They are not only enjoyed on their own but are an essential and beloved
ingredient for a wide range of desserts, drinks and dishes – even here in the
UK at some of London’s best Indian fine dining restaurants. From creamy lassis
to dal preparations, from spicy chutneys to sweet kulfis, summer just wouldn’t
be summer in India
without the presence of ripe mangoes gracing the markets.
There are countless delicious varieties of
mango that grow in India.
April and May indicate the onset of mango season. Alphonso mangoes are one of
the first to ripen are renowned for their superior sweet taste and sunshine
yellow colour. Pairi mangoes, coloured in green, yellow and red, are also early-birds
of the season and are prized for their fibrous, juicy flesh. Pairi mangoes are
a favourite for creating the popular aam
ras, a mixture of fruit pulp, ghee and milk that is widely consumed in the
western states.
Let’s take a closer look at some of the
ways mangoes can be worked into recipes and provide you and your family with a
little taste of Indian summers:
- Mango barfi
This classic Indian sweet is popular at
times of celebration and at festivals. A rich, melt-in-your-mouth morsel, the
luxurious texture of barfi has earned it the moniker ‘Indian fudge’ - a perfect
treat or gift, guaranteed to bring a little sunshine into someone’s life.
Strained, pureed mango is mixed with condensed
milk and brought to a boil. The concoction is then simmered whilst thick,
double cream and warming spices are added. Finally milk powder helps to thicken
the mixture up and the dough can be shaped and scattered with crumbled
pistachios.
- Ambya Sasam
Combining India’s
most famous dish with India’s
favourite fruit, ambya sasam is a mouth-watering, mango curry. Soft, sweet
mangoes are essential for this dish in order for them to work properly with the
spices. Chunks of this ripe fruit are ground up with Kashmiri chillies whilst
mustard seeds are separately fried ‘til they pop and sizzle before curry
leaves, turmeric and any additional spices are tossed in. Finally, all the
ingredients are mixed together as well as coconut cream and coconut milk. To
bulk out this creamy recipe, fry vegetables or chicken with the spices and
simmer gently until thoroughly cooked.
- Aam ka achaar
The renowned ‘king of fruit’ certainly
makes a pickle fit for a king. Aam ka achaar is a popular spicy mango pickle
that is particularly enjoyed in the Punjab. Cubed
mangoes are marinated in salt and turmeric overnight until they lose much of
their water. Toasted, crushed coriander seeds are mixed with the mangoes as
well as a wide variety of spices including chilli powder, mustard seeds and
fenugreek and the pickle is sealed in an airtight container for 24 hours. The
final touch is a drizzle of oil and the pickle then can be stored for a few
weeks to allow its full flavour to come out.
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