Mangoes are juicy, sweet and fragrant. The perfect fruit for a hot day! Mangoes are great on its own or can be used in cooking or desserts. Here are some tips and types of mangoes this season!
How to choose mangoes
Choose mangoes that are slightly underripe (greenish yellow)
How to store mangoes
Wrapped the underripe mangoes in plastic and store them in a cardboard box at room temperature
How to tell if mangoes are ripe
Ripe mangoes are fragrant when smelled at the ends
Types of mangoes
Alphonoso/ Hapoos
From India
Blunt oval shape
Deep golden skin
Very fragrant and has a complex flavour
Best eaten on its own
Banganapalli
From India
Large, slightly flattened and curvy
Juicy and sweet
Best eaten plain or blended into drinks
Dasheri/ Dussehri
From India and Pakistan
Small or medium sized mango
Oval shaped
Juicy and slightly fibrous
Kesar
From India
Medium sized mango
Oval shaped
Sweet with a slight acidic taste
Best eaten on its own
Lal Baug
Small sized
Heart shaped
Slightly sweet and acidic
Best for making desserts, Lassi, juices, salsa, savory dishes
Langra
From India, Pakistan, Bangladesh
Fist-sized
Slightly fibrous flesh
Rainbow mango/ Maha Chanok
From Thailand
Long and slim
Juicy and refreshing
Rajapuri
From India
Has a small seed
Useful if thick chunks of mango is needed
Light and simple flavour
Taste like mango cordial
Sein Ta Lone
From Myanmar
Medium sized
Best eaten in desserts or on its own
Totapuri
From India
Long and flat
Firm and mild tasting flesh
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