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Mango Season is Here!

Jun 30, 2011

"Mango is like a drug. You must have more and more and more of the Mango until there is no Mango left. Not even for Mango!”

Mango season is here. King of Fruits", mango is one of the most popular and best-loved fruits worldwide. The name mango is derived from the Tamil word 'mangkay' or 'man-gay'
The mango is a member of the Anacardiaceous family. Other distant relatives include the cashew, pistachio, Jamaica plum, poison ivy and poison oak.
Awesome Pakistani Mangoes are now in season The 6 week period which lasts from May through July peaking with monsoon and lasting till September.
In Pakistan mango is grow in mostly in Punjab and Sindh
“Pakistani mangoes are a symbol of pride, and through its export, Pakistan as a nation reaches out to the world.
Pakistan produces the third-largest crop of mangoes in the world, growing more than 1.5 million tons annually.
Hundreds of varieties of mangoes are grown in Pakistan.
These varieties are all different in shapes, size and hues of orange .yellow and green. Each variety has a distinct flavor and taste .The most well know are Anwar Retol, Dasehri, Langra, Chaunsa, Sindhri, Saharni, Alphonso, Pairi, Fazli and Neelam. thethe Sindhri .
Mango when ripe is eaten fresh but fruit is also used in preparing squash, jam, custard and other sweet dishes. Raw green mangoes are used in making mango chutneys and pickles. It is base of many delicious eastern dessert recipes.
Mangoes contain sugar, vitamin A, B and C. It also contains Small amounts of protein, iron, calcium and phosphorus .it has smooth, low-pulp flesh and strong, pleasant aroma. If you have one mango in a house your whole house smells mango.
The Mango tree it is a symbol of love and it is believed that the Mango tree can grant wish. So next time you see a mango tree wish for a mango tree, to make all your wishes come true.

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Photo credit: M_Shahab

Comments

Hi Salma. I hope you are well. I have a book with a recipe for Mango chutney, called the Womens Institute Book of Jams, Chutney & Relishes. This particular page of the book is now covered with pan splatters as i make it on a regular basis. I cannot eat curry without some mango chutney. [My sweet tooth i suppose] Most of the time though i substitute tinned peaches for the mango. This is because mango,s are so expensive in England. Usually over a pound each. Peaches give a very similar result. Regards Glenn
Pickles and chutney are important part of indo-pakistan causine.Lemon ,green mango and hot chillies Are perserved mostly in oil with lots of spices.It enhances the flavor of food.We love to eat rice and Dal(pulses) with these pickles. One pond for a mango ...Quite expensive.Here the best variety like sindree costs Rs 80 Kilo ( one kg weights 4 mangoes) thats almost equal to 0.580 british pound.
Hello Salma, It's truly refreshing to hear from you again. Your posts are so informative. Most of our mangos are imported from Mexico, or California. The price is good now that they are in season, and we're enjoying them many ways; salads, sauces, deserts, or just peeled and eaten fresh. Stay natural, David
Yes I was involved in some social work and didnt get time to be on this wonderfull site.But I am back now. I suppose mango is not native to California and have been introduced there.
Mangos are a dollar & a half($1.50) each, here in South Carolina, USA. If I could grow one tropical tree here, it would be the mango, but 17f(-7c?) is to cold for it. I have the books: Pickles to Relish by Alfeld & Jellies,Jams & Chutneys by Prince. It is said that in most of the world, mangos are better known then apples. That Bananas & coconuts are the only fruit used more then Mangos. We get some mangos from Florida,USA, Haiti as well as Mexico. It is good to hear from you Salma. I picked fresh collards to day, to have on the 4th.
So true.Banana ,coconut, mango papayas are most abundent fruits of tropical region.I remember playing cricket with coconuts in in Decca Bangla Desh(former East Pakistan) way back in 1967. Happy independence to all American friends.
Hello everyone, Thanks Salma for sharing more great information with us. I did not know that most chutneys used green mango- now I will have to find some recipes to play with. We have been enjoying mangos ( and for some reason avacado) at very reasonable prices this year. Most have been from South America. The Avacado has been a real bargain until about last week, even the organic ones. I hope to be sending in more pictures and maybe even some from this year's Burlington county farm fair! I can not wait to see the new fair grounds! Or to get the cook book with ALL the winners of last years various contests winning recipes! I will not be a competitor this year, but am thinking about looking into catagories where I do not have to use sugar or any processed grains. Probably pickeling, which I enjoy anyway. I think I will be harvesting my first tomatoes of the season next week, despite the late start this season. Just finished up with the peas last week- that was a surprise that they lasted so long throught the heat and dry spell. I was one person that was very happy to see rain on the holiday weekend! Happy Gardening! Susan Roth Sabol (yes, there is a new addition to my name- John and I finally decided to make the plunge after 18 years, we think we are ready now!)
Saw your beautiful wedding video on FB. This season I am getting lots of green chillies and bellpeper harvest . I Intend to make chillies pickles.Allmost all our pickle are oil based without any perservatives.I will share the receipe.
Hi Salma and everyone! I am very interested in preserving in oil. I have avoided this because I do not use many vegetable oils except coconut and extra virgin olive oil. I cook mainly with butter and ghee. I never did much with oils except herbal oils for external use and some for short term storage in the refrigerator, because of the botulism posssibilities. Not all people know this or maybe do not think it is a problem, but because oil causes a perfect environment for bolulism to grow ( an airless environment), I only would make small batches of oil to use within a month or so- refrigerated. Where this long winded diatribe is going, is that you have had no problems with oil based preserving, and now I am very intertested in knowing more. I intend to do as much preserving with natural means as possible. This doesn't include canning or freezing ( although I will be doing some freezing), but drying, lacto fermetation and now maybe what you will be sharing with us. I am going to make a fermented catsup and hot sauce this year- going from the world of the easy stuff like kvass, and cultured veggies. Can't wait to see your recipes! Green Blessings, Susan

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