The king of fruits is here. Mango is one of the most popular, nutritionally rich fruits with its unique flavour, fragrance, taste and health promoting qualities, making it a common ingredient in new functional foods often labelled as ‘super fruits’. Mango is one of the seasonal fruits that grow in the tropics.
The mango tree is believed to have originated in the sub-Himalayan plains of the subcontinent. Mango is also the national fruit of India, Philippines and Pakistan.
The average weight of a mango is around 150 to 250g. The outer skin is smooth and green in un-ripe mangoes but turns into golden yellow, bright yellow or orange-red when ripened, depending upon the variety.
The fresh mango season lasts from April until August. Thousands of varieties are cultivated and chefs around the world use this fruit for food festivals and promotions by creating new dishes.
Mango is usually eaten for its taste. However, it is rich in vitamins and minerals which are essential for the body.
In the store, mangoes come in various sizes and colours, therefore select the one based on the serving size and variety of fruit you love to devour. ‘Alphonso’ variety from India and ‘sindhuri’ variety from Pakistan is known for their uniqueness. Totapuri mangoes feature parrot-beak shape tips, smooth and shiny, they come in attractive green-yellow or orange colours. They are best eaten raw, or while just short of full-ripe stage. The pulp features a mix of sweet and tart taste with special mint or clove-like flavours depending on the cultivars.
Pick mangoes with intact skin without any bruises or cuts. Unripe mangoes can be kept at room temperature for few days, and to ripen, keep them in paper covers. Ripened ones should be stored in the refrigerator. Bring back to normal temperature when the fruit is to be eaten to get the natural taste and flavour.
How to choose a good
mango …
Mangoes are available from April to September, but June and July usually offer the best pick and prices. When buying a mango, make sure it has a tropical fruity aroma, unripe mangoes have no scent. A fresh mango will give slightly to the touch, but stay away from very soft or bruised fruit. Some mangoes ripen to a combination of raspberry, orange and green shades, while other varieties are golden yellow or green when ripe. If your mangoes aren’t quite ripe, storing them in a paper bag for a few days will help them along. The size can vary, but larger mangoes will have more fruit in relation to the pit. Here are two recipes that can new flavours to fresh mangoes. Enjoy!
Mango coconut gateau
Ingredients
For sponge
Whole egg 6 no
Castor sugar 1 cup
All-purpose flour 2 cups
Baking powder ½ tsp
Vanilla essence few drops
For icing/ decoration
Whipping cream 1 cup
Mango pulp ½ cup
Mango 2 no
Coconut powder 3 tbsp
Almond flakes ½ cup
Method
Pre heat oven to 350 degree F.
Sift flour and baking powder together and keep aside.
Whip sugar and eggs till light and fluffy, add vanilla essence.
Fold in flour into the creamed butter and sugar.
Pour the mixture into a greased baking tray lined with baking paper.
Bake for 20-25 minutes until a knife inserted in the sponge comes out clean.
Remove and allow to cool, remove baking paper and slice into three layers.
Prepare icing by combining mango pulp and whipped cream and dry coconut powder.
Layer each layer with the icing and decorate the top with mango slices and almond slices on the side.
Refrigerate for 2 hours before serving.
Note: you can shape the cake by cutting the sponge first in the desired shape. Also you can use a variety of other toppings/ jams / fruits to decorate your gateaux
Mango walnut slice
Ingredients
Butter unsalted 500g
Sugar 450g
Flour 500g
Eggs 10
Baking powder 1tsp
Mango puree ½ cup
Mango fresh 1 no
Walnuts ½ cup
Method
Pre heat oven to 180 degree C.
Sift flour and baking powder and keep aside.
Cream butter and sugar till smooth.
Slowly add eggs and continue to whisk till light and fluffy.
Add flour gradually and add mango puree and walnuts.
Grease a cake mould with butter and baking paper.
Pour the mixture and evenly spread it.
Bake for 30- 35 minutes until a knife inserted in the sponge comes out clean.
Allow to cool and slice the cake and serve warm.
Note: you can add a variety of fillings and additional fruits of your choice to make this recipe your own signature recipe.
Mango coconut gateau.
