Tuesday, 2 June 2015

Mangoes – The Taste of Summer



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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