Mango is the national fruit of India, people usually wait for mangoes all year round. Everybody loves mangoes. Do you know that there are various types of mangoes, what are those types? What are the nutrients of a mango? What are the dishes that can be prepared using a mango? Let’s find out more about Mango.
Introduction to Mango
The mango tree is an evergreen tree. It is a deep-rooted tree. The mango tree is popularly found in tropical regions. Mango trees are medium to large in size. Their height is about 30-100 feet and width 80 feet. It is grown from March to October and harvested in summer seasons. Leaves of mango tree are leathery, glossy and deep green in color. The mango does not require any specific type of soil. Mango is known as Mamid or Mamada. Mature fruit has a characteristic fragrance and a smooth, thin and tough skin.
Nutrient in Mangoes
Mangoes are one of the most delicious and nutrient fruits and are known as the king of fruit. Mango is the National Fruit of India. All the essential nutrients such as carbohydrate, sugar, fibres, vitamin, iron, calcium and other important minerals are found in this juicy fruit. It also provides an anti-oxidant property which helps to protect us from various diseases. A raw mango consists of following minerals.
A 100-gram mango has 65 calories and about half the vitamin C found in oranges. It contains more vitamin A than most of the fruits.
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Types of Mangos
There are more than 100 varieties of mangoes found in India. They are found in a various range of color, sizes, and shapes. Some varieties of mangoes are Alphonso, Langra, Badami, Kesar, Dashahari Mulgoba, Totapari etc but Alphonso is the sweetest variety in all.
Dishes of Mangos
People eat mangoes ripely or prepare many other products. Ripe mangoes are sliced and canned or processed to juice, jams, jellies, and preserves. In India, raw mangoes are used for pickles and chutney. In some parts of India, raw mangoes are sliced, dried and converted into a powder which known as amchoor.
It is also known as Aam papad in India. It is the one of most delicious thing which is made from ripe mangoes it requires four weeks of preparation. Things which are required to make mamidi tandra are A mat woven from the leaves of the palm tree, poles of casuarinas tree, a string of coconut husk, some amount of jaggery and sugar.
- First, find a sunny place and make a high platform with the help poles than spread out and tie the mat on that platform.
- Choose the ripest mangoes to make pulp into a large pot.
- After this, strain the pulp using a fine muslin cloth to remove the fibres.
- Add crushed jaggery and sugar in equal amount in the pulp with a big spoon.
- Now spread this pulp in a thin layer over the mat and leave this thin layer to dry in the sun. In evening cover it with a clean cloth to avoid any dust.
- Next day repeat the same procedure and spread the pulp over the previous day layer.
- Repeat this process for four weeks Until the jelly grow four centimetres thick and looks like a golden cake.
- Then after few days mamidi tandra (Aam papad) is ready to be a cut into smaller pieces.
Aam papad (Source: https://d1iqctulejj45h.cloudfront)
Q1. What are the things made from ripe and unripe mangoes?
Answer: Things are made from ripe and unripe mangoes are:
- Ripe mangoes: Juice, jams, jellies, mamidi tandra, chikky.
- Unripe mangoes: pickle, chutney, amchoor.
Q2. Why were sugar and jaggery mixed into the mango pulp and dried in the sun?
Answer: Sugar and jaggery were mixed into the mango pulp to give it a sweet taste and dried in the sun to make it tasty.
Q3. Write the name of some different varieties of mangoes.
Answer: Some different varieties of mangoes are Alphonso, Langra, Badami, Kesar, Dashahari, Mulgoba, Totapari etc.