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The mango is the fruit of tropical mango, large tree of the Anacardiaceae family, native to the forests of Pakistan and Burma where it still grows wild.
This tree, Mangifera indica, has an evergreen, dense and dark green. The shape of its fruit is the basis of paisley.
According to the texts, Buddha received a gift of the courtesan Ambapali a mango orchard and to meditate, according to multiple interpretations, to be his source of income allowing him to concentrate on his way.
The mango tree will tend to spread with Buddhism, reaching the fifth century BC. AD Malaysia and the Far East. The Chinese pilgrim Xuanzang traveler and would have brought to China from his trip to India. The Arabs introduced it, in turn, the Middle East and Africa.
In 1328, Jodanus Cutulus, Bishop of Columbum, Quilon in Kerala in fact the first mention. In the first half of the fifteenth century, the traveler Nicolo de ‘Conti, in fact the first description under the name of amba, the Sanskrit Amram.
From Africa, the Portuguese in Brazil and bring it spreads in the New World. The first crops in Florida, due to Dr. Henry Perine, date from 1833, the result reached California in the 1880s.
Today, the mango is cultivated in all tropical and subtropical countries of the world, and we know hundreds of different species, some of which are only marketed.
Mango is consumed in the world but it is really delicious that gathered to point and therefore consumed near where it grows. The mango is ripe when it yields to gentle finger pressure and a heady fragrance emerges. A green mango is often not mature, but there are exceptions. The taste of mango depends on the variety and maturity, we can find the tastes of peach, flowers, lemon, apricot, banana, mint … or even of turpentine.
We can eat it plain or incorporate it to fruit salads, cereals and sorbets. We can turn it into sauce or make jam. It is usually used in dry form and ground in many vegetable dishes of the cuisine of northern India to give a little bitterness where it is called amchur (sometimes spelled amchoor), am being the Hindi word for “Mango”. It is delicious with chicken, duck and pork. In the Mascarenes, green mango can be used to accompany a rougail spicy meat dishes.
The green mango chutney condiment sweet compounds are mango and spices. They accompany the curries, cold meats or cheeses. There are several recipes with mango chutney, Jamaica, India.
The fat end of the kernel of mango is incorporated into certain foods such as chocolate.
Mango can provide the entire recommended daily intake of β-carotene, fiber and vitamins A and C, which gives the palm for protection against free radical activity.