Mango-The king of fruits


Mango- known as king of fruits is native to Indian sub-continent from where it spread all over the world. It is one of the most cultivated fruits of the tropical world.

Mangoes have been cultivated in South Asia for thousand of years and reached East Africa between fifth and fourth century BC. By 10th century AD, cultivation had begun in East Africa and later on to Brazil, West Indies and Mexico, where the similar climate allows its growth. Mango is now cultivated in most tropical and warmer sub-tropical regions where more than a third of world mangoes are cultivated in India alone with the second being China.

 White oblong fruits on a background of much thin, but much longer leaves

Mango trees grows upto 35-40 mt height with a crown radius of 10 mt.the trees are long lived and some species still fruit after 300 years. In India, the several cultures ritually used its fruits and leaves  as floral decorations at wedding, public and religious ceremonies.


Mango culture and tradition

Mango is the national fruit of India, Pakistan and Philippines. Hinduism treats mango as a holy fruit where as ripe fruit is often held by lord Ganesha as a symbol of attainment. Mango blossoms were used for worshipping goddess Saraswati. The leaves were used to decorate houses and archways during public ceremonies and mango motifs were widely used in Indian embroidery works and ornaments design.

Mango goodness

Mango is a simple natural rich source of abundant of nutrients and phytochemicals. Mango peel contains pigments that may have anti-oxidant properties including caratenoids. The pulp contains anti-oxidant vitamins A,C,B6, other B vitamins and essential nutrients. The fruit also had phytonutrients such as pigment anti-oxidants, omega3 and 6 polyunsaturated fatty acids.

Mango cuisine

Mango is widely used in cooking from its various forms. From the tiny immature fruit as pickle to fully ripe one to preserves and desserts. Sour unripe mangoes  are used in pickles, chutneys or side dishes. Ripe mangoes were used in various dishes in kerala such as mambazha pulisseri, mambazha thera etc. Mango lassi is very popular all over the world is made out from the pulp, sugar and yogurt. Aamran is a thick mango juice made with sugar and milk. It is also used in preserves such as moramba and in dry form –amchur. It is also used in making of ice creams, smoothies, juices and various cold desserts such as soufflé, tarts, puddings etc. in general the mango can be a complete fruit whuich can used from tounge tickled pickles and condiments to delicious starters and main dishes , then to the delightful yummy desserts.





 Mango Recipes pudding


3 mangoes, peeled and diced
3 eggs, beaten
1/4 cup condensed milk
2 tbspcup sugar
1 tsp baking powder
2 cups flour
3/4 cup milk, scalded
1/4 tsp nutmeg powder
1/2 tsp mango essence


  1. Sift flour and baking powder
  2. Mix in eggs and sugar, beat well
  3. Mix in condensed milk
  4. Add mangoes
  5. Gradually add milk
  6. Mix in nutmeg powder and mango essence
  7. Pour in greased baking dish
  8. Bake in moderate oven for 40 minutes

2.Raw Mango chutney

3-4 raw mango
250 gm gur (Jaggery)
6-7 black peppercorns
1 inch cinnamon stick
1 tsp roasted powdered cumin
Salt to taste


  1. Roast raw mango on flame on a gas stove.
  2. Peel the skin of raw mango and remove the pulp with a grater or with hands.
  3. Take a kadai and add raw mango paste, jaggery pieces and stir occasionally.
  4. While the mango is being cooked with jaggery, make a powder of roasted peppercorns, cinnamon and add with powdered cumin to mango paste.
  5. Finally add salt as per taste and cook for another 5-10 mins.

3.Mango Pickle


  1. Raw Mango – 100 gms
  2. Turmeric powder – 1/4 tsp
  3. Kashmiri red chilly powder – 1 tbsp
  4. Fenugreek seeds- 1/4tsp
  5. Mustard seeds – 1/2 tsp
  6. Asafoetida powder – 1/4 tsp
  7. Curry leaves – 1 sprig
  8. Salt
  9. Gingely Oil – 50 ml
  10. Water – 1/4 cup


  1. Wash and cut mangoes into small pieces.
  2. Heat oil in  a pan. splutter mustard seeds, once it is done add all the powders, fenugreek seeds and sauté well. Add  chopped mangoes, curry leaves, salt and boiled water. Mix well and let it boil for 2-3 minutes.
  3. Remove from flame and let it cool.
  4. Store in a clean glass jar for 2- 3 days to allow the flavors to develop.

4. Mango Lassi


  • 1 cup plain yogurt
  • 1/2 cup milk
  • 1 cup chopped mango (peeled and stone removed)
  • 4 teaspoons sugar, to taste
  • A dash of ground cardamom (optional)


Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.