Mangoes are delicious to eat as ripe fruit.  Exotic fruits salads, sorbets, and ice creams can be made from mangoes.  Milkshakes, juices, jam, jellies, pickles, mango papad, sweet meat are the usual preparation.  Chandrakaran mangoes (Small Mangoes) can be made into mouth-watering curries with the addition of coconut and buttermilk.  Prawns and fish taste well with the raw sour mangoes.  The raw priyur mango juice is good to relieve thirst in summer.

The raw mango pickle and chutney are famous for their tongue-twilling taste.  Peeled unripe mangoes are cut into small thin pieces and dried in the sun after seasoning with turmeric powder. This dried material known as amchur is used as such or as a powder. Amchur is used as a souring agent in Indian cookery. Raw mangoes can be dried in sun with red chilies, turmeric, and salt. These dried mangoes taste well with curd and green chilies.

 The mango seeds are also edible it is collected in the season and dried in the shade and powdered and stored to make many dishes.  Small raw mangoes can be steamed and put in salt solution in porcelain jars for a period of four to five months. Later this mango as required can be taken and smashed with green chilies and a drop of coconut oil and can be eaten as chutney.  Tender mango leaves; bark and stem are also used for anti-bacterial properties in India and other countries.

Green Delight

Ingredients

1. Raw Mango  – 250 Gms
2. Mint leaves – Few
3. Ginger – a small piece
4. Water – 4 glasses
5. Sugar – 50 Gms
6. Crushed Ice – As required

Method

1.Wash and clean the skin and cut the raw mango into small pieces. Blend all the ingredients in a blender

2.Serve immediately with ice cubes.

3. Small piece of green chilly can be added for  a varied taste.

4. This cool refreshing drink is good for summer.

Nutritive Value per serving

Mango Chutney

Ingredients

1. Medium-sized green or half-ripe mangoes sliced – 800 Gms
2. Vinegar  – 625 ML
3. Sugar  – 11/2 cups
4. Garlic crushed – 4 cloves
5. Fresh ginger grated – 30 Gms
6. Chilli powder – 2 teaspoon
7. Slivered almonds – 50 Gms
8. Raisins – 50 Gms
9. Salt – 1 Tsp

Method

1. Wash and clean mangoes
2. Combine mangoes in a saucepan with vinegar,sugar,salt and bring to boil.
3. Reduce heat to low, cover and simmer for 5 minutes.
4. Add garlic, ginger,chilli and cook for 10 minutes.
5. Add almonds and raisins and mix well and let it cook for a while and cool.
6. Pour into clean air tight jars. Chutney goes well with sandwiches, parathas.

Nutritive Value per serving

Mango Pudding

Ingredients

1. Ripe Mango – 2 Nos
2. Skim Milk – 400 ML
3. Condensed Milk – 400 Gms
4. China Grass – 10 Gms
5. Water 800 ML

Method

1. Wash and clean the mango
2. Remove the skin, seed and chop finely
3. Heat a pan with skim milk and condensed milk and bring to boil
4. Heat another pan with water and china grass. Bring to boil till the china grass melts
5. Mix both together  and keep aside.
6. In a vessel pour half of  the china grass milk mixture and  let it set for a while.
7. Place the chopped mangoes on it and pour the remaining mixture on top of the mangoes and refrigerate for 2 hours.
8. Serve chilled with chopped mangoes.

Nutritive Value per serving