THE MANGO
THE MANGO
The mango (Mangifera indica) is native to India, where it has been cultivated for more than 4000 years. It is considered the national fruit of that country and it is not for less: It is present in the most varied aspects of Indian life, from religious to art, passing through its rich gastronomy. Both the fruit and the tree symbolize fertility and good fortune. Therefore, mango is related to marriage and the blessings obtained as a result of a well-led life.
Mango cultivation spread to East Asia, from Malaysia to the Philippines. The Portuguese met him in the sixteenth century, and were responsible for its spread through the islands of the Pacific. They also introduced it in Africa and in America, specifically in Brazil, from where the mango sweetness invaded the tropical and subtropical areas of America.
Mango awakens so much passion for its exquisite and exotic flavor that in several latitudes it is known as the king of tropical fruits.
Its meaty and juicy pulp, sweet and aromatic, makes it a wonderful dessert packed by the work and grace of Mother Nature.
In Spanish-speaking countries we call mango in the same way. The original name in Tamil (East Indian language) is Mankay. The Portuguese adopted the name manga and the English turned it into mango, which is how it is known in almost all languages.
Varieties
In India alone there are a thousand varieties of mangoes. In general, it is distinguished from each other by its cultivation area, level of acidity and sweetness, the color of its skin (ranging from yellow to red) and meat, as well as the weight that can vary between 300 grams and 2 kilos . Manila mango is among the most appreciated varieties. There are two others: the pink sleeve, the sensation and Tommy Atkins, among others.
To the natural
The mango grows on trees that can exceed 25 meters. and reach 100 years of life. Its glass is thick and leafy, formed by large and long leaves, about 20 centimeters. The fruits hang from long petioles that emerge from their strong branches. Mangos take two to five months to mature.
Taste and combination
The mango are some of the most delicious and aromatic fruits that exist. His skin fleshy and full of juices, of unparalleled flavor, perfectly balances the sweet and the acid. Due to that quality, the mango combines equally with desserts and salty dishes. Among the latter, with chicken, meat and fish. How chili in sauces, pickles and jellies is excellent. Mixed with lettuce, it is a perfect and refreshing salad. .
How to choose
The maturity of a mango is better recognized by smell than by touch. The fruit should give off a sweet and perfumed aroma. However, do not buy mangoes that show black spots, which indicates the disease, nor with bumps and dents. .
How to conserve
The green mangoes are kept in the fridge to delay ripening. If you want them to ripen, leave them at room temperature. If the mango is ripe, do not store it in the fridge because low temperatures damage its flavor and consistency. .
How to manipulate
The best way to cut mango is to put it on edge on a board, locate the bone and make two longitudinal cuts. Pass a knife between the pulp and the cascade of each half and extract it with a spoon. To cut the diced pulp, practice a series of cuts across each half, stretch and cut the dice. .
I knew that ...
Mango is one of the most desirable fruits in Europe. In this continent it is considered a true exotic luxury, since it reaches exorbitant prices.
i love mango :)
great
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