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Mango, Mango

The word's first recorded attestation in a European language was a text by Ludovico di Varthema in Italian in 1510, as Manga ; the first recorded occurrences in languages such as French and post-classical Latin appear to be translations from this Italian text. The origin of the -o ending in English is unclear. Oxford English Dictionary mango, n.

Jedele S, Hau AM, von Oppen M. An analysis of the world market for mangoes and its importance for developing countries. Conference on International Agricultural Research for Development, 2003 [1] India world's largest producer of mangoes, Rediff India Abroad, April 21, 2004 Mad About mangoes: As exports to the U.S. resume, a juicy business opportunity ripens, India Knowledge@Wharton Network, June 14, 2007 Other regions where mango is cultivated include North, South and Central America, the Caribbean, south, west and central Africa, Australia, China, Pakistan and Southeast Asia. It is easily cultivated yielding more than 1,000 cultivars, ranging from the "turpentine mango" (named for its strong taste of turpentine, which according to the Oxford Companion to Food some varieties actually contain) to the huevos de toro ("eggs of the bull", a euphemism for "bull's testicles", referring to the shape and size).

The texture of the flesh varies between cultivars, some having a soft, pulpy texture similar to an over-ripe plum, while others have firmer flesh like a cantaloupe or avocado. In some cultivars, the flesh has a fibrous texture. Mango lassi smoothie is very popular in Indian restaurants in some countries.

These bars, known as aampapdi ,' amavat or halva in Hindi, are similar to dried guava fruit bars available in Colombia. In many parts of India, people eat squeezed mango juice (called ras ) on a variety of bread. This is part of the meal rather than a dessert. Unripe mangoes (which are extremely sour) are eaten with salt, and in regions where food is hotter, with salt and chili.

A spicy, sweet and sour semi-liquid side-dish called meth-amba is made from unripe mango slices called kairi , jaggery and fenugreek seeds. They can be enjoyed with poories and polies, like jam.

Mango lassi is made by adding mango pulp to the North Indian yoghurt drink lassi.

Dried strips of sweet, ripe mango are also popular, with those from Cebu exported worldwide. Guimaras produces a delicious mango.

Green mangoes can be used in mango salad with fish sauce and dried schrimps.

In Guatemala, toasted and ground pumpkin seed (called Pepita ) with lime and salt are the norm when eating green mangoes.

Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants - carotenoids and polyphenols - and omega-3 and -6 polyunsaturated fatty acids.

During mango's primary season, it is the most common source of plant dermatitis in Hawaii.

Commonly exported, the Alphonso cultivar is grown exclusively in the Konkan region of Maharashtra.. Alphonso is named after Afonso De Albuquerque who reputedly brought the drupe on his journeys to Goa. The locals took to calling this Aphoos in Konkani and in Maharashtra the pronunciation got further corrupted to Hapoos. This variety then was taken to the Konkan region of Maharashtra and other parts of India. Andhra Pradesh and Karnataka states in the south, Gujarat in western India, and Uttar Pradesh and Bihar in the north are major producers of mangoes harvested especially to make spicy mango pickles having regional differences in taste. In Pakistan the popular mangoes are the Sindhri and Chaunsa, besides other varieties like Langra, Anwar Ratoal and Malva . The Sindhri mango is primarily produced in the province of Sindh and can measure up to half a foot in length. It is generally considered one of the best mangoes in the world.Generally, once ripe, mangoes have an orange-yellow or reddish peel and are juicy for eating while those intended for export are often picked while under-ripe with green peels. Although producing ethylene while ripening, unripened exported mangoes do not have the same juiciness or flavor as fresh fruit.

In Mexico, sliced mango is eaten with chili powder and/or salt. Street vendors sell whole mangoes on a stick, dipped in the chili-salt mixture. In Indonesia and Thailand, green mango is sold by street vendors with sugar and salt and/or chili, or used in a sour salad called rujak or rojak in Malaysia and Singapore. Ayurveda considers ripe mango sweet and heating, balancing all three doshas , while also providing energy. Powdered raw mango is a condiment in various cuisines.

For example, Indian cultivars such as Julie, a prolific grower in Jamaica, require annual fungicide treatment to prevent a lethal fungal disease known as Anthracnose in Florida. Asian mangoes are resistant to Anthracnose.

Despite being initially rejected commercially by Florida researchers, Tommy Atkins is now a favorite worldwide. For example, 80% of mangoes in UK supermarkets are Tommy Atkins. Despite its fibrous flesh and fair taste, growers worldwide have embraced the cultivar for its exceptional production and disease resistance, the shelf-life of its fruit, their transportability as well as size and appealing color. Tommy Atkins is predominant in the USA as well, although other cultivars, such Kent, Keitt, the Haitian grown Madame Francis and the Mexican grown Champagne are widely available.

Source: Wikipedia > Mango