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Don’t miss out on mango

Yeah! Mango season is here. From grocery stores to farmers markets, they are everywhere. Bright green in their raw form and red and yellow in the ripe form, it is one of the fruits where practically every part is consumed.Mangoes bring back nostalgic memories of childhood in India. During the mango season the whole house had the aroma of mangoes. There was the smell of fresh mango pickles being made, the semi-ripe mangoes stored in hay and turning the green into a lovely bright yellow, fresh juice being squeezed out of luscious mangoes, the leftovers turned into a delicious curry, and ripe cut mangoes for dessert. It seemed like mangoes were a part of every meal.Mango is considered to be the king of fruits. You realize that when you have had the taste of the Alphanso mango at its peak in India, in the months of July and August. Kent mango is available here, although not the same thing, it comes close to the Alphanso. Malaysian Altufo has a very good flavor and next to it is the Haden. There are more than one thousand varieties of mangoes available throughout the world.Mango is a food that is both healthy and delicious, as well. It is packed with nutrients like vitamins A and C, fiber, potassium, antioxidants, beta-carotene, minerals and much more. Since mangoes can be transformed into any part of a meal, there is a lot you can do with them. Whether used raw or ripe, try the accompanying recipes and be prepared to get hooked on mangoes.

Mango LassiIngredients1 mango chopped or 4 oz of canned mango juice1 cup plain yogurt4-8 tsp sugar (depends on the sourness of the yogurt or the mango)½ tbsp almonds groundA pinch of cardamom powder A pinch of saltMethodPut all the ingredients in a blender and blend. Add water as required. The consistency is that of a smoothie, Chill or serve over crushed ice and serve garnished with a mint sprig.Feel free to adjust the sugar to your taste. Cardamom has a unique flavor, omit it if you don’t have a taste for it.

Thai Mango SaladIngredients2 raw mangoes¼ cup sliced red bell pepper¼ cup roasted peanuts coarsely ground1 tbsp finely sliced onions1 tbsp finely chopped cilantro1 tsp finely chopped mint leaves1 tsp finely chopped green chili or to taste

Dressing1 tbsp oil1 tbsp vinegar1 tbsp soy sauce1 tbsp limejuice1 – 2 tbsp brown sugar½ -1 tsp red chili powderSalt to taste

MethodMix all the ingredients for the salad.Blend the ingredients for the dressing.Add to the salad, and toss well.Adjust seasoning to taste, serve chilled.

Mango Salsa2 firm ripe mangoes finely cubed½ cup finely chopped mix colored bell peppers½ cup finely chopped onion1 cup finely chopped tomatoes1 tsp finely chopped jalapeno1 tbsp finely chopped cilantro½ tsp red chili powder or to taste1 tbsp sugar1 tbsp limejuiceSalt to taste

MethodPut all the ingredients in a bowl and mix well.Let it sit for an hour in the refrigerator.Serve at room temperature.

Mango Cream and FruitIngredients 1 can alphanso mango pulp (available in Indian grocery stores)1 quart vanilla ice-cream¼ tsp cardamom powderSugar to taste1 can fruit cocktail chunks

MethodMix all the ingredients, except the fruit cocktail chunks. Taste and adjust the sweetness to your liking. Add the fruit cocktail chunks, chill and serve cold.