Description
Valued for its intense, sweet flavour and vibrant orange-coloured flesh, the mango makes a striking addition to any dish. Its taste often resembles a combination of peach, pineapple, and a hint of citrus. Nutrient-rich, it boasts high levels of vitamin C, vitamin A, and dietary fibre. In the kitchen, mango is used in diverse ways: from smoothies and salads to salsas and desserts. Beyond culinary uses, mangos are frequently included in beauty products for their hydrating properties.
Historical Background
The mango originates from South Asia, particularly in regions of present-day India and Myanmar, where it has been cultivated for over 4,000 years. Thanks to Portuguese traders, the fruit spread to Africa and South America during the 16th century. Today, India, Thailand, and Mexico are leading producers of mangos.
Interesting Facts
- There are over 500 different varieties of mango across the globe, each with its unique flavour and aroma.
- In the kitchen, mango can be incorporated into both sweet and savoury dishes, such as in chutneys.
- The fruit holds deep cultural significance in various Asian countries and is celebrated as the "King of Fruits" in India, where it is part of many traditional recipes and festivals.
- Ripe mangos should be stored at room temperature to fully develop their aroma.
- The Mango Lassi, a popular Indian beverage, combines mango with yoghurt and spices, enjoying global popularity.
- The Mango Matcha Latte blends mango puree with milk and matcha, offering a unique flavour experience with sweet, tropical notes melded with umami undertones.
- To cut a mango effectively, slice off the sides around the pit, score the flesh in a grid pattern without piercing the skin, and then push the skin inward to pop the cubes out, making them easy to scoop.
