Some Facts About Mangoes

Mangoes have been cultivated in South Asia for thousands of years and between the 4th and 5th centuries BC. C. arrived in East Asia. In the tenth century AD C., its cultivation had begun in East Africa. Ibn-e-Battuta, the Moroccan traveler of the 14th century, first reported it in devgad mango Mogadishu. Its cultivation later reached Brazil, Mexico and the Antilles, where a favorable climate allows it to grow.

Mangoes are now grown in most tropical frost-free and warm subtropical climates. More than a third of the world’s mangoes are grown in Asia, which includes Pakistan, China and India. Other growers include South, North and Central America, the Caribbean, West, South and Central Africa, Australia, Bangladesh and Southeast Asia.

Pakistan is the largest exporter of mangoes, accounting for about one percent of the international mango trade and consuming most of its own mango production.

The mango is normally sweet, although the flavor and texture of the mango flesh vary between cultivars, some have a pulpy, soft texture like an overripe plum, while others have a firmer flesh.

Mangoes are frequently used in cooking. Green and sour mangoes come into play in chutneys, pickles or garnishes. They can also be eaten raw with chili, salt, or soy sauce. A refreshing summer drink can be made with a milk mixture to make mango smoothies with a little added sugar.

Ripe mangoes are characteristically eaten fresh; however, they can have many other culinary uses. Mango-Lassi, a much-loved beverage made throughout South Asia, is made by blending ripe mangoes without skin or mango pulp with yogurt and sugar to taste. Ripe mangoes are also used to prepare curries. Mangoes can be used to make mango nectar, juices, and as a flavoring agent and a main ingredient in ice cream and sorbate.

In Central America, mangoes are eaten green mixed with vinegar, salt, hot sauce, and black pepper, or are ripened in various ways. Roasted and ground pumpkin seeds (pepita) with lemon and salt are the usual norms when eating green mangoes. Some people also add chili sauce or soy sauce to enhance the flavor.

Mango chunks can be mashed and applied as a topping on ice cream or blended with milk and ice to make smoothies. Coconut-flavored sweet sticky rice can be served with mango slices for dessert.