THE MANGO
THE MANGO
1.My Mango memory
I was working at Salem during 1967s and my father wrote a letter asking me to
send a few Salem malgova mangos to him when my eldest brother is scheduled
coming through that way to native in a mango season. My brother working in
railway wrote to me a letter indicating the date of his journey through Salem
and his coach number. On those days Salem was most famous for the reason most of
the trains pass through in the midnight. Another is Salem had a very lengthy
platform in which two trains could be received.
I reached with a basket full of mangos in time and handed over to my brother.
One seed (Kotta) my father just dig a pit and put for germination thinking if it
will come up as a plant let it come up. Astonishingly it came up in Kerala
climate also. It started flowering in about 4-5 years and a lot of big mangoes
we were getting from it at a height of about 6-7 feet, I am told later .
While I proposed construction of my house, half willingly I had to remove the
plant/tree for the foundation, having no alternative.
Though we say Salem mangoes it come from near by areas like Rasipuram, Namakkal,
Namgiri pet, Krishna giri, Dharmapuri etc to Salem. The mangoes are very costly
more than Rs 15-00 today in the market per piece.
1a. Alphonsa mangoes
I knew about alphonsa mangoes and their taste and price very late in 1993s
only. My son had his foreign job and flight was from Bombay arranged by the
recruiting travel agency. At airport they hand over to him a neatly packed mango
box in hardboard with printing and details. It had to be handed over to their
representative at Damam.
Our return from Bombay was after two days. We tasted alphonsa mango at Bombay
after that.
2." Mampazham"- The poem
For all Keralites the first thing coming to memory will be the poem "Mampazam"
by Vailoppalli Sreedhara menon when talking about mangoes.
The poem is about a saddened incident. Once a mother scolded her small kid for
plucking the mankula from the small mango plant telling it has to come after as
fruits. But unfortunately the kid was called back by God before the next season.
"Anthana thaimavil ninnu
Adyathae pazham veezhkae,
ammathan nethrathil ninnu
utirnnu chudukanner"
( Rough translation- when the first ripen mango fell from the small mango plant
in the front yard, hot tears fell from the eyes of the mother)
No body can read the poem with out a feeling of sorrow and tears fro their own
eyes… So touching.
3. Varieties of mangoes
There are different varieties of mangoes. Mangoes grew through out India. We
cannot say a particular variety superior to other. Some are very famous.
Some are small, some big and some very big. Few varieties are there where seed
is extremely small. In some variety seed will be bigger and flesh will be less.
Some will be very tasty and sweet . Some are sour. Mango is used to eat as fruit
when fully ripen and used when half ripen for curries and pickles and preserved
in salt water.
5. Sree Padmanabha and mango neivedyam.
In the sree padmanabha sway temple at Trivandrum "Uppumanga" ( mango put in salt
and preserved for non season) is neivedyam for the lord and is in the coconut
shell. Recently I read now the coconut shell is covered with gold.
6. Avakka mango
Mostly from Andhra, now available in Chennai too, avakka mango is very famous
for its smell and taste. Mostly avakka is used as pickle mango. I do recollect
the olden days of Bachelor life, when we used to go to Andhra meals hotel at
flower bazaar in Chennai for their Aavakka pickle, Parippu podi and nei, served
in plantain leaves in 65s. Still the hotel is there with the same fame. I had
visited about 6 months back in the near period.
7. Mango thira
When mango is in plenty, the juice is extracted and dried on closely knit mats
and cut in to pieces. I think preservatives are also used. It is available in
Andhra areas mostly and I have purchased from railway stalls in that area . In
houses it is prepared by Brahmins in Kerala. It is generally not available in
shops. We had three mango trees in our compound and my mother used to prepare
thira.
5. Mampazha Pulisseri and Kootan
Sweet mango put cutting it to three pieces , (fleshy sides and centre nut
portion with less flesh area) is liked by all. Many persons like the nut portion
than sides, which is more tastier.
6. Unni nampoothiri and mango pulisseri
Since read long back, I do not know in which temple sadya this has occurred.
Once all nampoothiries were taking meals in a row. Among them there was a
mischievous unni nampoothiri also. His father was also mischievous.
When Pulisseri is served with Mango, some times the achan(father ) nampoothri
used to slip the nut which will pass through others leaves making "asuddam." He
used to do purposely sometimes.
In this sadya also there was serving of Pulisseri. Unni nampoothri slipped the
nut and passed through four or five leaves making them "asuddam".
They raised their hands and got up and warned unni nampoothiri- " Entha ithu
Achanae mathiri vikrithitharam" . ( Why you too mischievous like father?)
Unni nampoothiri replied" Achane mathiri iniyum ayillallo. Achan vazukkiyal
ezhala thandum ennu kettitundu" (I have not become expert like father still. If
father slip, I have heard the nut will pass through seven leaves)
7. Avaadu mango
In Malayalam it is called kanni manga. It is mango plucked when it is about 2
weeks maximum grown, having no nut inside. Certain varieties have "chuna" and
they will be very tasty. This is used as pickles and water will ooze from tongue
for many and will complete meals with vadu mango pickle and curd!!
THE MANGO PART 2
11.Etymology
The English word mango probably originated from the Malayalam word "maanga", then via Portuguese as manga. The origin of the -o ending in English is unclear.
When mangos were first imported to the American colonies in the 17th century, they had to be pickled due to lack of refrigeration. Other fruits were also pickled and came to be called "mangos" (especially bell peppers), and by the 18th century, the word "mango" became a verb meaning to pickle".
12. The mango tree
Mango trees grow maximum 35–40 m tall, with a crown radius of 10 m. The mango tree is long-lived, as some specimens still fruit after 300 years.
But modern varities grow less height and spread more as seen in Santhur near Krishnagiri mango gardens by me. There mangos can be plucked even by a kid of 10 years. Mangos grow at a height of even 4 feet.
In deep soil the taproot( Thai ver) descends to a depth of 6 m and the profuse, wide-spreading feeder roots also send down many anchor roots, which penetrate several feet of soil.
The leaves are evergreen, alternate, simple, 15–35 cm long and 6–16 cm broad; when the leaves are young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10–40 cm long; The fruit takes three to six months to ripen.
12a. Mango leaves
Hindus use mango leaves for all sacred functions. A thoranam with mango leaves is made at entrance during marriage, upanayanam, grihapravesam etc. For kalasam the leaves of mango tree is placed over the pot and coconut is placed on it. After suddi pooja the water is sprinkled with mango leaves.
13. About the mango
In the drawing class while I was studying the first drawing made to draw was of mango. It is easy to draw. Even now if any body ask me to draw any picture of fruit, it will of mango from my part.
The ripe fruit is variable in size and color. Cultivars are variously yellow, orange, red or green and carry a single flat, oblong pit that can be fibrous or hairy on the surface and which does not separate easily from the pulp. Ripe, unpeeled fruit gives off a distinctive resinous, sweet smell. Inside the pit 1–2 mm thick is a thin lining covering a single seed, 4–7 mm long. The seed contains the plant embryo( mangandi). The seed of mango can be hairy or fibrous.
13. Mango cultivation
Mangoes have been cultivated in the Indian subcontinent for thousands of years and reached East Asia between the 5th–4th century BC. By the 10th century AD, cultivation had begun in East Africa. The 14th century Moroccan traveler, Ibn Battuta, reported it at Mogadishu. Cultivation came later to Brazil, West Indies and Mexico, where an appropriate climate allows its growth.
Mango is now cultivated in most frost-free tropical and warmer subtropical climates; nearly half of the worlds mangoes are cultivated in India alone. Many of the mango cultivars are easily cultivated using grafted saplings (Ottu manga-They are very tastey)
Though India is the largest producer of mangoes, it accounts for less than one percent of the international mango trade, consuming most of its own output.
14. Do mango skin harmful?
Mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an over-ripe plum, while the flesh of others is firmer, like a cantaloupe or avocado, or may have a fibrous texture.
For consumption of unripe, pickled or cooked fruit, the mango skin may be consumed comfortably. But allergic people has to be cautious of the chemical urushiol present in the mango peel.
In ripe fruits which are commonly eaten fresh, the skin may be thicker and bitter tasting, so is typically not eaten by most.
Currently most people do not eat the skin of fruits for various reasons like the pesticides used and their effects. Most use even unripen mango after skin removed in applications like Mango Kootan, Pulisseri, sammanthi etc.
15. Mango use
Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. (The one we get in beaches)
A cooling summer drink is prepared from the pulp of sweet mangoes and available in all cool drink shops as mango juice or mango shake.
Ripe mangoes are typically eaten fresh; however, they can have many other culinary uses. Mango Lassi, a popular drink made throughout South Asia[ is created by mixing ripe mangoes or mango pulp with yogurt and sugar.
Ripe mangoes are also used to make curries. Aamras is a popular pulp/thick juice made of mangoes with sugar or milk and is consumed along with bread.
Mangoes are used in preserves like moramba, amchur (dried and powdered unripe mango) and pickles, including a spicy mustard-oil pickle.{Mango powder is a new information to me}
Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.
I have not touched the kilichundan mampazahm of Mohanlal or the cost of Alphonsa mango wrote to me by a member. I never even imagined alphonsa is so costly today!!
THE MANGO PART 3
16 Nutritional values of mangoes
In 100 Gms of mango approximately 17 Gms carbohydrates, 15gms sugar and 2 Gms fibre are present. The fruit is rich with vitamins A, B and C. In addition small quantities of calcium, iron, magnesium, phosphorus, potassium and zinc are also present.
The mango is the national fruit of India Pakistan, and the Philippines.
17. Vinayaga and Mango
In Hinduism, the perfectly ripe mango is often held by Lord Ganesha as a symbol of attainment, regarding the devotees potential perfection. The Jnanapazham story involving Lord Subramonia and Ganesha is known to all and not detailed here .
Mango blossoms are also used in the worship of the goddess Saraswati. Mango leaves are used to decorate archways and doors in Indian houses and during weddings and celebrations like Ganesh Chaturthi.
18. Embrodary
Mango motifs and paisleys are widely used in different Indian embroidery styles and are found in Kashmiri shawls, Kanchipuram silk sarees, etc. Paisleys are also common to Iranian art, because of its pre-Islamic Zoroastrian past.
In Australia, where mangoes are considered to be a symbol of summer, the first tray of mangoes of the season is traditionally sold at an auction for charity
19. Important mango varities
Alphonso, Banganapalli in Telugu and Tamil and Kesar mango varieties are considered among the best mangoes in Indias southern states, while Dussehri and Langda varieties are most popular in the northern states. I am quoted by one reader that in the coming Februvary the cost of alphonsa mango is expected to be about Rs 150-00 per piece in Mumbai .
Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported fruit are often picked while under-ripe with green peels.
Although producing ethylene while ripening, unripened exported mangoes do not have the same juiciness or flavor as fresh fruit. Alphonso mangoes (local name: Hapoos) are grown mainly in Devgad, Sindhudurg and Ratnagiri districts of Maharashtra, India, and favored there, and are now popular in the United States.
Many hundreds of named mango cultivars exist. In mango orchards, several cultivars are often crossed to improve pollination. Many desired cultivars are mono-embryonic and must be propagated by grafting or they do not breed true. A common (mono-embryonic) cultivar is Alphonso, an important export product.
In Kerala the most important varities are Kilichundan and Moovandan. There is a success film "Kilichundan mampazham acted by Mohanlal. The moovandan is used for preparing "Uppumanga". In addition nattu mavu and Ottumavu mangoes too used to be available.
20. Mango weighing one kg
There is an Australian variety of mango known as R2E2, a name based on the original plants orchard row location. This variety produces large (up to 1 kilograms) yellow-red fruit that attracts a premium price in the Australian market. Sometimes malgova too may weigh about one kg.
21 Mango oil
Mango oil is an oil fraction obtained during the processing of mango butter. Mango oil is seed oil extracted from the stone of the fruit of the Mangifera indica (Indian mangoes). The oil is semi-solid at room temperatures, but melts on contact with skin, making it appealing for baby creams, suncare balms, hair products, and other moisturizing products. The oil is a soft yellow colour with a melting point of 23-27°C Exact Melting point 23°C Solidity at 20 °C semi-solid {New information to me}
22. Mango Pulp
At Hosur I have visited a mango juice factory where juice is extracted mechanically and used for different purposes adding preservatives.
There is a toffee " mango mood" which has smell of mango while eating and fruit juice too is there by name"maza" advertised in TV.
23. Mango vattal
In centre Kerala many Brahmins prepare Mango vattal. Raw mango is cut to pieces and dried with salt for preserving during season. Some times chilly powder too added for taste. In non-season it is used in place of mango. It is fried in oil also and the fried mangoes used to be very tasty. In Chennai at Ambika appalam store I purchased it once.
I am not sure about the method of mango payasam peparation, but tasted it.
24. Mango Thokku and pickles.
I have used the mango thokku after coming over to Chennai. Kerala it is not common. Pickles of mango are very tasty and deficiency of any food item is made up by a good mango pickle. Mango pickle is an item in feasts during season.
25. Manga inchi
This is ginger giving smell of mango. Manga inchi is used for pickles mostly and available in Chennai markets.
26. Caution to diabetics people
I am concluding my posting with a remark . While eating a FRESH MANGO FRUIT OR FRESH PICKLES WILL NOT HARM, pickles using preservatives are harmful to diabetic patients since the PRESERVATIVES ARE HARMFUL TO KIDNEY. Hence bottled pickles may be used with caution by the diabetic people.
I was working at Salem during 1967s and my father wrote a letter asking me to
send a few Salem malgova mangos to him when my eldest brother is scheduled
coming through that way to native in a mango season. My brother working in
railway wrote to me a letter indicating the date of his journey through Salem
and his coach number. On those days Salem was most famous for the reason most of
the trains pass through in the midnight. Another is Salem had a very lengthy
platform in which two trains could be received.
I reached with a basket full of mangos in time and handed over to my brother.
One seed (Kotta) my father just dig a pit and put for germination thinking if it
will come up as a plant let it come up. Astonishingly it came up in Kerala
climate also. It started flowering in about 4-5 years and a lot of big mangoes
we were getting from it at a height of about 6-7 feet, I am told later .
While I proposed construction of my house, half willingly I had to remove the
plant/tree for the foundation, having no alternative.
Though we say Salem mangoes it come from near by areas like Rasipuram, Namakkal,
Namgiri pet, Krishna giri, Dharmapuri etc to Salem. The mangoes are very costly
more than Rs 15-00 today in the market per piece.
1a. Alphonsa mangoes
I knew about alphonsa mangoes and their taste and price very late in 1993s
only. My son had his foreign job and flight was from Bombay arranged by the
recruiting travel agency. At airport they hand over to him a neatly packed mango
box in hardboard with printing and details. It had to be handed over to their
representative at Damam.
Our return from Bombay was after two days. We tasted alphonsa mango at Bombay
after that.
2." Mampazham"- The poem
For all Keralites the first thing coming to memory will be the poem "Mampazam"
by Vailoppalli Sreedhara menon when talking about mangoes.
The poem is about a saddened incident. Once a mother scolded her small kid for
plucking the mankula from the small mango plant telling it has to come after as
fruits. But unfortunately the kid was called back by God before the next season.
"Anthana thaimavil ninnu
Adyathae pazham veezhkae,
ammathan nethrathil ninnu
utirnnu chudukanner"
( Rough translation- when the first ripen mango fell from the small mango plant
in the front yard, hot tears fell from the eyes of the mother)
No body can read the poem with out a feeling of sorrow and tears fro their own
eyes… So touching.
3. Varieties of mangoes
There are different varieties of mangoes. Mangoes grew through out India. We
cannot say a particular variety superior to other. Some are very famous.
Some are small, some big and some very big. Few varieties are there where seed
is extremely small. In some variety seed will be bigger and flesh will be less.
Some will be very tasty and sweet . Some are sour. Mango is used to eat as fruit
when fully ripen and used when half ripen for curries and pickles and preserved
in salt water.
5. Sree Padmanabha and mango neivedyam.
In the sree padmanabha sway temple at Trivandrum "Uppumanga" ( mango put in salt
and preserved for non season) is neivedyam for the lord and is in the coconut
shell. Recently I read now the coconut shell is covered with gold.
6. Avakka mango
Mostly from Andhra, now available in Chennai too, avakka mango is very famous
for its smell and taste. Mostly avakka is used as pickle mango. I do recollect
the olden days of Bachelor life, when we used to go to Andhra meals hotel at
flower bazaar in Chennai for their Aavakka pickle, Parippu podi and nei, served
in plantain leaves in 65s. Still the hotel is there with the same fame. I had
visited about 6 months back in the near period.
7. Mango thira
When mango is in plenty, the juice is extracted and dried on closely knit mats
and cut in to pieces. I think preservatives are also used. It is available in
Andhra areas mostly and I have purchased from railway stalls in that area . In
houses it is prepared by Brahmins in Kerala. It is generally not available in
shops. We had three mango trees in our compound and my mother used to prepare
thira.
5. Mampazha Pulisseri and Kootan
Sweet mango put cutting it to three pieces , (fleshy sides and centre nut
portion with less flesh area) is liked by all. Many persons like the nut portion
than sides, which is more tastier.
6. Unni nampoothiri and mango pulisseri
Since read long back, I do not know in which temple sadya this has occurred.
Once all nampoothiries were taking meals in a row. Among them there was a
mischievous unni nampoothiri also. His father was also mischievous.
When Pulisseri is served with Mango, some times the achan(father ) nampoothri
used to slip the nut which will pass through others leaves making "asuddam." He
used to do purposely sometimes.
In this sadya also there was serving of Pulisseri. Unni nampoothri slipped the
nut and passed through four or five leaves making them "asuddam".
They raised their hands and got up and warned unni nampoothiri- " Entha ithu
Achanae mathiri vikrithitharam" . ( Why you too mischievous like father?)
Unni nampoothiri replied" Achane mathiri iniyum ayillallo. Achan vazukkiyal
ezhala thandum ennu kettitundu" (I have not become expert like father still. If
father slip, I have heard the nut will pass through seven leaves)
7. Avaadu mango
In Malayalam it is called kanni manga. It is mango plucked when it is about 2
weeks maximum grown, having no nut inside. Certain varieties have "chuna" and
they will be very tasty. This is used as pickles and water will ooze from tongue
for many and will complete meals with vadu mango pickle and curd!!
THE MANGO PART 2
11.Etymology
The English word mango probably originated from the Malayalam word "maanga", then via Portuguese as manga. The origin of the -o ending in English is unclear.
When mangos were first imported to the American colonies in the 17th century, they had to be pickled due to lack of refrigeration. Other fruits were also pickled and came to be called "mangos" (especially bell peppers), and by the 18th century, the word "mango" became a verb meaning to pickle".
12. The mango tree
Mango trees grow maximum 35–40 m tall, with a crown radius of 10 m. The mango tree is long-lived, as some specimens still fruit after 300 years.
But modern varities grow less height and spread more as seen in Santhur near Krishnagiri mango gardens by me. There mangos can be plucked even by a kid of 10 years. Mangos grow at a height of even 4 feet.
In deep soil the taproot( Thai ver) descends to a depth of 6 m and the profuse, wide-spreading feeder roots also send down many anchor roots, which penetrate several feet of soil.
The leaves are evergreen, alternate, simple, 15–35 cm long and 6–16 cm broad; when the leaves are young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10–40 cm long; The fruit takes three to six months to ripen.
12a. Mango leaves
Hindus use mango leaves for all sacred functions. A thoranam with mango leaves is made at entrance during marriage, upanayanam, grihapravesam etc. For kalasam the leaves of mango tree is placed over the pot and coconut is placed on it. After suddi pooja the water is sprinkled with mango leaves.
13. About the mango
In the drawing class while I was studying the first drawing made to draw was of mango. It is easy to draw. Even now if any body ask me to draw any picture of fruit, it will of mango from my part.
The ripe fruit is variable in size and color. Cultivars are variously yellow, orange, red or green and carry a single flat, oblong pit that can be fibrous or hairy on the surface and which does not separate easily from the pulp. Ripe, unpeeled fruit gives off a distinctive resinous, sweet smell. Inside the pit 1–2 mm thick is a thin lining covering a single seed, 4–7 mm long. The seed contains the plant embryo( mangandi). The seed of mango can be hairy or fibrous.
13. Mango cultivation
Mangoes have been cultivated in the Indian subcontinent for thousands of years and reached East Asia between the 5th–4th century BC. By the 10th century AD, cultivation had begun in East Africa. The 14th century Moroccan traveler, Ibn Battuta, reported it at Mogadishu. Cultivation came later to Brazil, West Indies and Mexico, where an appropriate climate allows its growth.
Mango is now cultivated in most frost-free tropical and warmer subtropical climates; nearly half of the worlds mangoes are cultivated in India alone. Many of the mango cultivars are easily cultivated using grafted saplings (Ottu manga-They are very tastey)
Though India is the largest producer of mangoes, it accounts for less than one percent of the international mango trade, consuming most of its own output.
14. Do mango skin harmful?
Mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an over-ripe plum, while the flesh of others is firmer, like a cantaloupe or avocado, or may have a fibrous texture.
For consumption of unripe, pickled or cooked fruit, the mango skin may be consumed comfortably. But allergic people has to be cautious of the chemical urushiol present in the mango peel.
In ripe fruits which are commonly eaten fresh, the skin may be thicker and bitter tasting, so is typically not eaten by most.
Currently most people do not eat the skin of fruits for various reasons like the pesticides used and their effects. Most use even unripen mango after skin removed in applications like Mango Kootan, Pulisseri, sammanthi etc.
15. Mango use
Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. (The one we get in beaches)
A cooling summer drink is prepared from the pulp of sweet mangoes and available in all cool drink shops as mango juice or mango shake.
Ripe mangoes are typically eaten fresh; however, they can have many other culinary uses. Mango Lassi, a popular drink made throughout South Asia[ is created by mixing ripe mangoes or mango pulp with yogurt and sugar.
Ripe mangoes are also used to make curries. Aamras is a popular pulp/thick juice made of mangoes with sugar or milk and is consumed along with bread.
Mangoes are used in preserves like moramba, amchur (dried and powdered unripe mango) and pickles, including a spicy mustard-oil pickle.{Mango powder is a new information to me}
Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.
I have not touched the kilichundan mampazahm of Mohanlal or the cost of Alphonsa mango wrote to me by a member. I never even imagined alphonsa is so costly today!!
THE MANGO PART 3
16 Nutritional values of mangoes
In 100 Gms of mango approximately 17 Gms carbohydrates, 15gms sugar and 2 Gms fibre are present. The fruit is rich with vitamins A, B and C. In addition small quantities of calcium, iron, magnesium, phosphorus, potassium and zinc are also present.
The mango is the national fruit of India Pakistan, and the Philippines.
17. Vinayaga and Mango
In Hinduism, the perfectly ripe mango is often held by Lord Ganesha as a symbol of attainment, regarding the devotees potential perfection. The Jnanapazham story involving Lord Subramonia and Ganesha is known to all and not detailed here .
Mango blossoms are also used in the worship of the goddess Saraswati. Mango leaves are used to decorate archways and doors in Indian houses and during weddings and celebrations like Ganesh Chaturthi.
18. Embrodary
Mango motifs and paisleys are widely used in different Indian embroidery styles and are found in Kashmiri shawls, Kanchipuram silk sarees, etc. Paisleys are also common to Iranian art, because of its pre-Islamic Zoroastrian past.
In Australia, where mangoes are considered to be a symbol of summer, the first tray of mangoes of the season is traditionally sold at an auction for charity
19. Important mango varities
Alphonso, Banganapalli in Telugu and Tamil and Kesar mango varieties are considered among the best mangoes in Indias southern states, while Dussehri and Langda varieties are most popular in the northern states. I am quoted by one reader that in the coming Februvary the cost of alphonsa mango is expected to be about Rs 150-00 per piece in Mumbai .
Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported fruit are often picked while under-ripe with green peels.
Although producing ethylene while ripening, unripened exported mangoes do not have the same juiciness or flavor as fresh fruit. Alphonso mangoes (local name: Hapoos) are grown mainly in Devgad, Sindhudurg and Ratnagiri districts of Maharashtra, India, and favored there, and are now popular in the United States.
Many hundreds of named mango cultivars exist. In mango orchards, several cultivars are often crossed to improve pollination. Many desired cultivars are mono-embryonic and must be propagated by grafting or they do not breed true. A common (mono-embryonic) cultivar is Alphonso, an important export product.
In Kerala the most important varities are Kilichundan and Moovandan. There is a success film "Kilichundan mampazham acted by Mohanlal. The moovandan is used for preparing "Uppumanga". In addition nattu mavu and Ottumavu mangoes too used to be available.
20. Mango weighing one kg
There is an Australian variety of mango known as R2E2, a name based on the original plants orchard row location. This variety produces large (up to 1 kilograms) yellow-red fruit that attracts a premium price in the Australian market. Sometimes malgova too may weigh about one kg.
21 Mango oil
Mango oil is an oil fraction obtained during the processing of mango butter. Mango oil is seed oil extracted from the stone of the fruit of the Mangifera indica (Indian mangoes). The oil is semi-solid at room temperatures, but melts on contact with skin, making it appealing for baby creams, suncare balms, hair products, and other moisturizing products. The oil is a soft yellow colour with a melting point of 23-27°C Exact Melting point 23°C Solidity at 20 °C semi-solid {New information to me}
22. Mango Pulp
At Hosur I have visited a mango juice factory where juice is extracted mechanically and used for different purposes adding preservatives.
There is a toffee " mango mood" which has smell of mango while eating and fruit juice too is there by name"maza" advertised in TV.
23. Mango vattal
In centre Kerala many Brahmins prepare Mango vattal. Raw mango is cut to pieces and dried with salt for preserving during season. Some times chilly powder too added for taste. In non-season it is used in place of mango. It is fried in oil also and the fried mangoes used to be very tasty. In Chennai at Ambika appalam store I purchased it once.
I am not sure about the method of mango payasam peparation, but tasted it.
24. Mango Thokku and pickles.
I have used the mango thokku after coming over to Chennai. Kerala it is not common. Pickles of mango are very tasty and deficiency of any food item is made up by a good mango pickle. Mango pickle is an item in feasts during season.
25. Manga inchi
This is ginger giving smell of mango. Manga inchi is used for pickles mostly and available in Chennai markets.
26. Caution to diabetics people
I am concluding my posting with a remark . While eating a FRESH MANGO FRUIT OR FRESH PICKLES WILL NOT HARM, pickles using preservatives are harmful to diabetic patients since the PRESERVATIVES ARE HARMFUL TO KIDNEY. Hence bottled pickles may be used with caution by the diabetic people.
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