It’s the king of fruits. The sweetest taste known to man. The national fruit of India, Pakistan and the Philippines – and rightly so! The mango is not just one of the most delicious fruits; it’s also one of the oldest and most popular.
Known as ‘amra’ in Sanskrit, mangoes have been cultivated for over 4000 years. In several cultures, especially in India, the mango’s fruit and leaves are used in ritual celebrations like weddings and religious ceremonies. The Kannada and Telegu new year, Ugadi, is incomplete without a mix of raw mango pieces eaten with jaggery and neem leaves early in the day. Lord Ganesh holds the mango as a symbol of attainment and mango blossoms are used to worship Saraswati.
Akbar the Mughal emperor is said to have planted an orchard of 100,000 trees in eastern Indian. Ayurveda also uses dried mango skin and seeds in preparations. Mango motifs and paisleys in Indian embroideries are famous the world over for their beautiful rendition in shawls, sareees and more. Mangoes also inspire art – the Urdu poet Mirza Ghalib, Sanskrit poet Kalidasa and Rabindranath Tagore wrote extensively about their love for this fruit.
It is almost impossible to resist eating a mango during the season – and we encourage you to enjoy at least a slice as regularly as you want! Each full mango has only 60 calories. It is free of cholesterol and saturated fat! With only.6 grams of fat, mango is also rich in in Vitamin C, satisfying 96% of your daily requirement when you eat it. Finally, the mango has 3 grams of dietary fibre – which means that it can form part of a healthy diet even for diabetics and weight watchers.
Mango Salad Recipe
Mangoes are great as they are, but try them in a salad for a fantastic treat!
Black beans, pressure cooked – 200 gm
Whole kernel corn, cooked or boiled – 150 gm
Avocado – 1 medium
Mangos, cubed – 2
Green capsicum, chopped – 1
Lime juice – 3 tbsp
Olive oil – 2 tbsp
2 Tbsp. fresh cilantro
Chili powder, ground black pepper, salt and honey to taste
Wash and dry the lettuce and lay it as a bed for the salad. You can also leave this step out.
Mix the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a jar. Shake well till mixed.
Place the black beans, corn, mango, avocado and bell peppers in a bowl.
Pour the dressing over the veggies. Toss gently.
Tip: You can refrigerate this salad for a couple of days, the flavours just improve. You can also add or serve with cucumbers.