Cooking with mango

A mango is an edible stone fruit produced by the tropical tree Mangifera indica which is believed to have originated from the region between northwestern Myanmar, Bangladesh, and northeastern India.

Worldwide, there are several hundred cultivars of mango. Depending on the cultivar, mango fruit varies in size, shape, sweetness, skin color, and flesh color which may be pale yellow, gold, green, or orange. The mango is the national fruit of India, Pakistan and the Philippines, while the mango tree is the national tree of Bangladesh. Source

Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys (see Mango chutney), pickles,[36] daals and other side dishes in Bengali cuisine. A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice. Mango lassi is popular throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada. Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil. Mango is also used in Andhra Pradesh to make dahl preparations. Gujaratis use mango to make chunda (a sweet and spicy, grated mango delicacy).

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