Category: Indian Food

Jackfruit, scientifically known as Artocarpus heterophyllus, is not only the world’s largest tree-borne fruit but also a culinary chameleon. This blog post delves into the origins of jackfruit, its traditional and modern culinary uses, and its emergence as a popular meat substitute.

Origins and History

Native to the rainforests of the Western Ghats of India, jackfruit has been part of South Asian diets for centuries. It spread across Asia, becoming integral to various regional cuisines before making its way to the Americas and beyond.

What is Jackfruit?

Jackfruit can weigh up to 100 pounds and contains large, edible bulbs of yellow, banana-flavored flesh. It is nutrient-rich, packed with vitamin C, potassium, dietary fiber, and antioxidants.

Global Popularity

Jackfruit is the national fruit of Bangladesh and a staple in the cuisines of Southeast Asia. It’s also used in the culinary traditions of Brazil and the Caribbean, showcasing its global appeal.

Culinary Uses

Jackfruit’s culinary versatility allows it to star in both sweet and savory dishes:

• Savory Dishes:
  • India: Jackfruit is commonly used in dishes like Kathal ki Sabzi (a North Indian curry) and Chakka Puzhukku (a dish from Kerala made with young jackfruit, spices, and coconut).
  • Thailand: Som Tam Khanun (Green Jackfruit Salad) is a popular choice.
  • Western Dishes: Jackfruit has become a go-to meat substitute in vegan recipes such as barbecue pulled jackfruit sandwiches and jackfruit tacos.
• Sweet Dishes:
  • India: In Indian cuisine, ripe jackfruit is often used in desserts like Chakka Pradhaman (a jackfruit pudding from Kerala).
  • Philippines: Turón (a sweet snack made with jackfruit and banana wrapped in a spring roll wrapper and fried).

Modern Usage as a Meat Substitute

In the West, jackfruit’s texture makes it an excellent stand-in for meat:

• Jackfruit Pulled Pork: Made by sautéing young jackfruit with onions, garlic, and a smoky barbecue sauce.
• Jackfruit Tacos: Young jackfruit cooked with Mexican spices and served in corn tortillas with salsa and avocado.

Recipes:

1. Jackfruit Pulled Pork
   • Ingredients: Young jackfruit (canned or fresh), barbecue sauce, onion, garlic.
   • Method: Sauté onion and garlic, add drained jackfruit, break it apart, and add barbecue sauce. Simmer until flavorful.
2. Chakka Pradhaman
   • Ingredients: Ripe jackfruit, jaggery, coconut milk, cardamom, ghee, cashews.
   • Method: Cook jackfruit with jaggery and water until soft. Add coconut milk and cardamom. Fry cashews in ghee and add to the pudding.

Sundal – Chickpea Salad

Source

A South Indian delicacy, Sundal is a protein-packed snack made from boiled chickpeas or lentils. It’s seasoned with mustard seeds, curry leaves, and grated coconut, making it a healthy and delicious offering during the festival.

Ingredients:

• Boiled chickpeas
• Grated coconut
• Mustard seeds
• Curry leaves
• Vegetable oil
• Salt
• Green chilies (optional)

Instructions:

1. Heat vegetable oil in a pan. Add mustard seeds and let them splutter.
2. Add curry leaves and green chilies (if using). Sauté briefly.
3. Add boiled chickpeas and grated coconut. Mix well.
4. Season with salt and continue to sauté for a few minutes.
5. Remove from heat, garnish with grated coconut, and serve as a flavorful salad or snack.

Payasam – Sweet Rice Dish

Payasam is a sweet rice pudding made with milk, rice, and flavored with cardamom and saffron. It’s a favorite dessert in South India.

Ingredients:

• Rice
• Milk
• Sugar
• Cardamom
• Saffron strands (optional)
• Ghee (clarified butter)
• Assorted nuts (like cashews and raisins)

Instructions:

1. Cook rice in milk over low heat until it becomes soft and creamy.
2. Add sugar, cardamom, and saffron strands (if using). Mix well and simmer until it thickens.
3. In a separate pan, heat ghee and roast the assorted nuts until they turn golden.
4. Add the roasted nuts to the rice-milk mixture and stir.
5. Garnish with more nuts and serve as a delightful dessert or sweet treat.

Ven Pongal (savory rice dish)

Enjoy the comforting and flavorful Ven Pongal, a classic South Indian dish, served everyday for breakfast and every special occasion & celebration in Tamil Nadu.

Ingredients:

• 1 cup rice
• 1/4 cup split yellow moong dal (lentils)
• 1/2 teaspoon black pepper, coarsely ground
• 1/2 teaspoon cumin seeds
• 1 inch ginger, grated
• 2 tablespoons ghee
• Cashews and curry leaves for tempering
• Salt to taste

Instructions:

1. Cook rice and moong dal together until soft and mushy.
2. In a pan, heat ghee. Add cumin seeds, black pepper, grated ginger, cashews, and curry leaves. Sauté until fragrant.
3. Add the tempering to the cooked rice and dal. Mix well.
4. Season with salt and serve hot.

Kuttu Ki Puri – Buckwheat Puri

Source

A North Indian fasting favorite, Kuttu Ki Puri is made from buckwheat flour and deep-fried until it puffs up. It’s served with potato curry.

Ingredients:

• Buckwheat flour (Kuttu ka atta)
• Boiled and mashed potatoes
• Sendha namak (rock salt)
• Vegetable oil (for frying)

Instructions:

1. Combine buckwheat flour, mashed potatoes, and a pinch of rock salt in a bowl.
2. Knead the mixture into a smooth dough, adding water as needed.
3. Divide the dough into small portions and roll them into puris (flatbreads).
4. Heat vegetable oil in a pan for frying.
5. Fry the puris until they puff up and turn golden brown.
6. Drain excess oil on a paper towel and serve hot with potato curry or yogurt.

Sabudana Khichdi – Tapioca Pearl Stir-Fry

This Maharashtrian dish features tapioca pearls stir-fried with peanuts, curry leaves, and spices. It’s a popular fasting recipe.

Ingredients:

• Sabudana (tapioca pearls)
• Peanuts
• Ghee (clarified butter)
• Cumin seeds
• Green chilies
• Curry leaves
• Potatoes (optional)
• Lemon juice
• Fresh coriander leaves

Instructions:

1. Wash and soak sabudana in water for a few hours or overnight until they swell and become soft.
2. Heat ghee in a pan, add cumin seeds, and let them splutter.
3. Add green chilies, curry leaves, and roasted peanuts. Sauté for a minute.
4. If using potatoes, add boiled and cubed potatoes to the mixture.
5. Add the soaked sabudana and stir-fry until they become translucent.
6. Squeeze fresh lemon juice and garnish with chopped coriander leaves before serving. Enjoy this delightful stir-fry during Navaratri fasting.

Undhiyu – Vegetable curry

Undhiyu, a mixed vegetable curry, is a signature dish during the Uttarayan festivities – captures the essence of Gujarat’s celebrations, bringing a burst of flavors and textures to your festive table.

Ingredients:

• 1 cup surti papdi (broad beans)
• 1 cup small brinjals, halved
• 1 cup purple yam, diced
• 1 cup sweet potatoes, diced
• 1/2 cup fresh pigeon peas
• 1/2 cup grated coconut
• 1/4 cup peanuts
• 1 teaspoon ginger-green chili paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste

Instructions:

1. Mix all vegetables, peanuts, coconut, ginger-chili paste, and spices.
2. Stuff the mixture into brinjals and surti papdi.
3. Cook in a pan with a little oil until the vegetables are tender.
4. Undhiyu is ready to be served!

Fafda

Enjoy the crispy and savory goodness of Fafda, a traditional Gujarati delight that adds a delightful crunch to any day!

Ingredients:

• 2 cups gram flour (besan)
• 1/2 cup water
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon carom seeds (ajwain)
• Salt to taste
• Oil for frying

Instructions:

1. In a mixing bowl, combine gram flour, water, turmeric powder, red chili powder, carom seeds, and salt. Mix well to form a smooth, thick batter.
2. Heat oil in a deep frying pan for deep-frying.
3. Pour the batter into a Fafda making machine or a plastic bag with a small hole cut at one corner to make spirals directly into the hot oil.
4. Fry until the Fafdas turn golden brown and crisp. Ensure they are evenly cooked by flipping if needed.
5. Remove from the oil and place them on absorbent paper to remove excess oil.
6. Serve Fafda with green chutney or fried green chilies.

Pindi Chana Masala

Serve Pindi Chana Masala with roti or rice for a flavorful and hearty Punjabi meal, perfect for celebrating everyday!

Ingredients:

• 2 cups chickpeas, boiled
• 2 large onions, finely sliced
• 2 large tomatoes, finely chopped
• 2 green chilies, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon dried mango powder (amchur)
• A pinch of asafoetida (hing)
• Fresh coriander leaves for garnish
• 3 tablespoons oil
• Salt to taste

Instructions:

1. In a pan, heat oil. Add cumin seeds and asafoetida. Let them splutter.
2. Add sliced onions and sauté until golden brown.
3. Add ginger-garlic paste and green chilies. Sauté for a minute.
4. Add chopped tomatoes, coriander powder, red chili powder, turmeric powder, and cook until the tomatoes are soft.
5. Add boiled chickpeas, salt, and garam masala. Mix well.
6. Cook for 10-15 minutes on low heat, allowing the flavors to meld.
7. Sprinkle dried mango powder and garnish with fresh coriander leaves.

Garelu or Medu vada (Urad Dal Vada)

Garelu, crispy and savory urad dal vadas, are enjoyed during Sankranti festivities and any special occasion all over southern India

Ingredients:

• 1 cup urad dal (black gram), soaked
• 1 onion, finely chopped
• 2 green chilies, chopped
• 1-inch ginger, grated
• 1/2 teaspoon cumin seeds
• Curry leaves, chopped
• Salt to taste
• Oil for frying

Instructions:

1. Grind soaked urad dal to a smooth batter.
2. Mix the batter with chopped onions, green chilies, ginger, cumin seeds, curry leaves, and salt.
3. Heat oil in a pan. Take small portions of the batter and shape into rounds or flatten slightly.
4. Fry until golden brown and crisp.
5. Garelu are ready to be enjoyed with chutney or sambar!

Sarson da Saag and Makki di Roti

Sarson da Saag with Makki di Roti, a quintessential Punjabi dish, is popular.

For Sarson da Saag:

Ingredients:

• 1 bunch mustard greens (sarson), cleaned and chopped
• 1 bunch spinach, cleaned and chopped
• 2 green chilies, chopped
• 1 tablespoon ginger, grated
• 1 tablespoon cornmeal (makki ka atta)
• Salt to taste
• 1 tablespoon ghee for garnish

Instructions:

1. Boil mustard greens and spinach until tender. Drain and blend into a coarse paste.
2. In a pan, sauté green chilies and ginger. Add the greens paste, cornmeal, and salt.
3. Cook until the mixture thickens. Garnish with ghee.

For Makki di Roti:

Ingredients:

• 2 cups cornmeal (makki ka atta)
• Warm water for kneading
• Ghee for cooking

Instructions:

1. Knead cornmeal with warm water to form a soft dough.
2. Divide the dough into small balls and flatten into round discs.
3. Cook on a griddle with ghee until golden brown spots appear.

Sakkarai Pongal (Sweet Jaggery Pongal)

Ingredients:

• 1 cup raw rice
• 1/4 cup split yellow moong dal (lentils)
• 1 cup jaggery, grated
• 1/4 cup ghee
• A pinch of cardamom powder
• A pinch of edible camphor (optional)
• Cashews and raisins for garnish

Instructions:

1. Cook rice and moong dal together until soft and mushy.
2. In a pan, melt jaggery with a little water to form a syrup. Strain to remove impurities.
3. Add the jaggery syrup to the cooked rice and dal mixture. Mix well.
4. In a separate pan, heat ghee. Sauté cashews and raisins until golden brown.
5. Add the cashews, raisins, cardamom powder, and edible camphor (if using) to the sweet pongal. Mix thoroughly.
6. Chakkarai Pongal is ready to be served warm.

Indulge in the sweetness of Chakkarai Pongal, a delectable jaggery-infused rice dish, during the festive Pongal celebrations in Tamil Nadu. Share this delightful treat with family and friends!

Ariselu (Sweet Rice Pancakes)

Enjoy the sweet and aromatic Ariselu, a cherished Sankranti treat from Andhra Pradesh. (also called Kajjaya in Kannada, Anarsa in Marathi, Adhirasam in Tamil)

Ingredients:

• 2 cups raw rice
• 1 cup jaggery, grated
• 1/4 cup water
• 1/4 cup sesame seeds
• Ghee for frying

Instructions:

1. Soak rice in water for 4-6 hours, then grind to a smooth batter.
2. In a pan, heat jaggery with water to make a syrup. Strain to remove impurities.
3. Mix the rice batter, jaggery syrup, and sesame seeds to form a thick consistency.
4. Take small portions, flatten into rounds, and fry in ghee until golden brown.
5. Ariselu are ready to be served!

Laru (sesame & jaggery)

This Laru recipe captures the essence of Assam’s Bhogali Bihu, providing a delightful blend of sesame, jaggery, and coconut.

Ingredients:

• 1 cup sesame seeds
• 1 cup jaggery, grated
• 1/2 cup grated coconut
• 1/4 cup water

Instructions:

1. Dry roast sesame seeds until golden.
2. In a pan, melt jaggery with water to form a syrup.
3. Add sesame seeds and grated coconut to the syrup. Mix well.
4. Allow the mixture to cool slightly, then shape it into small balls.
5. Laru is ready to be enjoyed!

Pitha (rice cakes)

Enjoy the delectable Pitha, a traditional Assamese delicacy, during the Bhogali Bihu celebrations.

Ingredients:

For the Rice Dough:

• 2 cups glutinous rice flour
• Water (as needed)
• A pinch of salt

For the Filling:

• 1 cup jaggery, grated
• 1 cup grated coconut
• 2 tablespoons sesame seeds
• A pinch of cardamom powder

Instructions:

For the Rice Dough:

1. In a bowl, mix glutinous rice flour with water and a pinch of salt to form a smooth, pliable dough.

For the Filling:

1. In a separate bowl, combine grated jaggery, grated coconut, sesame seeds, and cardamom powder to create the sweet filling.

Assembly:

1. Take a small portion of the rice dough and flatten it into a disc.
2. Place a spoonful of the sweet filling in the center.
3. Fold the edges of the dough to seal the filling, creating a semi-circular or cylindrical shape.
4. Repeat the process for the remaining dough and filling.

Cooking:

1. Steam the prepared Pithas in a steamer for about 15-20 minutes until they are cooked through.
2. Allow them to cool slightly before serving.

Jalebi

This Jalebi recipe captures the essence celebration everywhere in India – with slightly different versions, adding a touch of sweetness to your festive feast or any or no occasion!

Ingredients:

• 1 cup all-purpose flour (maida)
• 1 tablespoon gram flour (besan)
• 1 cup yogurt
• 1/2 teaspoon baking soda
• A pinch of saffron strands (optional)
• 1 cup sugar
• 1/2 cup water
• Ghee or oil for frying

Instructions:

1. In a mixing bowl, combine all-purpose flour, gram flour, yogurt, and baking soda. Mix well to form a smooth batter. Add saffron strands for color and flavor if desired. Allow the batter to ferment for a few hours or overnight.
2. In a separate pan, prepare sugar syrup by dissolving sugar in water. Boil until it reaches a one-string consistency.
3. Heat ghee or oil in a wide, flat pan for frying.
4. Pour the fermented batter into a squeeze bottle or a piping bag.
5. Squeeze the batter in a circular motion into the hot ghee or oil, forming round shapes. Fry until they turn golden brown and crisp.
6. Remove the fried jalebis and dip them into the warm sugar syrup, ensuring they are coated evenly.
7. Serve the Jalebis warm, and enjoy the sweetness of this delightful festive treat!

Sandesh – Bengali Sweet

Sandesh is a famous Bengali sweet made from fresh paneer (Indian cottage cheese), sugar, and cardamom. It’s often garnished with pistachios.

Ingredients:

• Paneer (Indian cottage cheese)
• Sugar
• Cardamom powder
• Saffron strands (optional)
• Chopped pistachios

Instructions:

1. Mash the paneer until smooth and crumb-free.
2. Heat a non-stick pan and add the paneer.
3. Cook on low heat while stirring continuously.
4. Add sugar, cardamom powder, and saffron strands (if using). Continue to cook until the mixture thickens and leaves the sides of the pan.
5. Remove from heat and let it cool slightly.
6. Shape the mixture into small sandesh, garnish with chopped pistachios, and allow them to set.
7. Serve these delightful Bengali sweets to add a touch of sweetness to your Navaratri celebrations.

Rasgulla – Sweet Cheese Balls

Another Bengali favorite, Rasgulla Or Rosogolla consists of juicy, soft cottage cheese balls soaked in sugar syrup. It’s a delightful dessert enjoyed during Navaratri.

Ingredients:

• Chhena (cottage cheese)
• Sugar
• Cardamom pods
• Water
• Rosewater (optional)

Instructions:

1. Knead the chhena until it becomes smooth and free from lumps.
2. Shape the chhena into small balls.
3. In a separate pot, combine sugar, cardamom pods, and water. Bring it to a boil to create a sugar syrup.
4. Gently drop the chhena balls into the boiling syrup.
5. Cover and cook for about 20-25 minutes until the rasgullas double in size.
6. Let them cool, and optionally, add a few drops of rosewater for fragrance.
7. Serve these sweet cheese balls as a delectable dessert during Navaratri festivities.

Mysore Pak

Mysore Pak is a sweet treat that originates from the city of Mysore in Karnataka. It’s made from ghee (clarified butter), sugar, and gram flour. The result is a rich, melt-in-the-mouth dessert that’s savored during Dussehra.

Ingredients:

• 1 cup besan (gram flour)
• 1 1/4 cup sugar
• 1 1/4 cup ghee
• A pinch of cardamom powder
• A pinch of edible camphor (optional, for flavor)
• A pinch of orange food color (optional)

Instructions:

1. Heat a heavy-bottomed pan and add 1 cup of ghee to it. Allow it to melt over low heat.
2. Add besan to the melted ghee and roast it on low flame continuously. Keep stirring to avoid lumps. Roast until the besan turns aromatic and changes color to a light golden brown. This step can take around 15-20 minutes.
3. Meanwhile, in another pan, heat the sugar with a 1/4 cup of water to make a sugar syrup. Cook until the sugar dissolves completely and reaches a one-string consistency.
4. Once the besan is roasted, reduce the heat to the lowest setting. Carefully add the hot sugar syrup to the roasted besan. Be cautious, as it may splutter.
5. Stir vigorously to combine the besan and sugar syrup. Keep stirring continuously, so no lumps form.
6. Add the remaining 1/4 cup of ghee gradually while stirring. Continue to cook and stir until the mixture starts leaving the sides of the pan and becomes frothy.
7. Add a pinch of cardamom powder and a pinch of edible camphor for flavor. You can also add a pinch of orange food color if desired.
8. Grease a plate or tray with ghee and transfer the mixture onto it. Spread it evenly and allow it to cool for a few minutes.
9. While it’s still warm, cut it into pieces or diamonds.
10. Once it cools down completely, the Mysore Pak is ready to be served. Enjoy this delightful sweet treat!

Puliyodarai (Tamarind Rice)

Source

Puliyodarai or Pulihora is a tangy and spicy South Indian rice dish made with tamarind pulp and a flavorful spice mix. It’s a popular dish often prepared for festivals and special occasions in southern India.

Ingredients:

For the Spice Mix:

• 2 tablespoons coriander seeds
• 1 tablespoon chana dal (split chickpeas)
• 1 tablespoon urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds
• 2-3 dried red chilies (adjust to taste)
• 1/2 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric powder

For the Tamarind Paste:

• Gooseberry-sized tamarind soaked in warm water
• 1 tablespoon jaggery (adjust to taste)
• Salt to taste

For Tempering:

• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon chana dal (split chickpeas)
• 1/2 teaspoon urad dal (split black gram)
• A pinch of asafoetida (hing)
• A few curry leaves
• 2-3 whole dried red chilies
• 1/4 cup peanuts (optional)

Instructions:

For the Spice Mix:

1. Dry roast all the spice mix ingredients (coriander seeds, chana dal, urad dal, fenugreek seeds, dried red chilies, asafoetida, and turmeric powder) in a pan until they turn aromatic and slightly golden. Allow them to cool.
2. Grind the roasted ingredients into a fine powder. This spice mix is known as “pulikachal powder.”

For the Tamarind Paste:

1. Extract the pulp from the soaked tamarind by squeezing it in water. Strain the tamarind pulp.
2. In a pan, heat oil, and add mustard seeds. Let them splutter.
3. Add chana dal and urad dal. Roast them until they turn golden.
4. Add a pinch of asafoetida, curry leaves, whole dried red chilies, and peanuts (if using). Sauté for a few minutes.
5. Add the tamarind pulp to the pan. Stir well and let it simmer for a few minutes until the raw smell of tamarind disappears.
6. Add the pulikachal powder, jaggery, and salt to the tamarind mixture. Mix thoroughly.
7. Cook on low flame until the mixture thickens and the oil starts to separate. This is the pulikachal paste.

For Preparing Puliyodarai:

1. Cook rice and let it cool. You can use leftover rice too.
2. Mix the cooked rice with the prepared pulikachal paste. Adjust the quantity of paste based on your taste preferences.
3. Ensure the rice is coated evenly with the pulikachal paste.
4. Puliyodarai is ready to be served. You can garnish it with some fried peanuts for added crunch and flavor.

Puran Poli, Bobbattu or Holige

A traditional Indian delicacy enjoyed during festivals, Puran Poli is a sweet stuffed flatbread with a flavorful filling. It’s a cherished treat that varies slightly across regions.

Ingredients:

For the Outer Dough:

• Whole wheat flour
• Water
• A pinch of salt

For the Sweet Filling (Puran):

• Chana dal (split chickpeas)
• Jaggery (or sugar)
• Cardamom powder
• Ghee (clarified butter)

Instructions:

For the Outer Dough:

1. Take whole wheat flour, a pinch of salt, and water in a bowl.
2. Knead the mixture into a smooth and soft dough.
3. Divide the dough into small, equal-sized balls and set them aside.

For the Sweet Filling (Puran):

1. Boil chana dal until it’s soft and cooked.
2. Drain the excess water and mash the dal.
3. Heat a pan and add ghee, mashed chana dal, jaggery (or sugar), and cardamom powder.
4. Cook the mixture on low heat until it thickens and forms a soft, sweet filling (puran).
5. Let the puran cool to room temperature.

Assembling the Puran Poli:

1. Take one dough ball and flatten it into a small disc on a lightly greased surface.
2. Place a portion of the sweet puran in the center of the disc.
3. Carefully seal the edges, ensuring the filling is enclosed within the dough.
4. Gently flatten the stuffed ball into a round flatbread using a rolling pin.

For Bobbatlu (Holige):

Bobbatlu, also known as Holige in some regions, is a variation of Puran Poli. The primary difference is in the filling and regional preferences. For Bobbatlu:

• Use grated coconut and jaggery as the filling instead of chana dal and jaggery.
• Follow the same steps for making the outer dough and assembling as described above.
• Cook Bobbatlu on a griddle or pan until both sides are lightly browned.

Both Puran Poli and Bobbatlu/Holige are delightful treats enjoyed during festivals in different parts of India, and you can choose the one that suits your taste preferences. Serve them warm with a drizzle of ghee for an authentic festival experience.

Mangos or Mangoes?

Both “mangos” and “mangoes” are correct spellings.

The plural of mango can be spelled either way. The Oxford English Dictionary (OED) lists both spellings as acceptable. The OED also notes that the spelling “mangoes” is more common in British English, while the spelling “mangos” is more common in American English.

Ultimately, the choice of spelling is a matter of personal preference. There is no right or wrong answer.

Now that we got the semantics out of the way, let’s learn more about these fruit!

What are mangos (or mangoes)?

Yes, let’s get that out of the way too. Just in case! Hey, you never know.

A mango is a tropical fruit known for its sweet and juicy flavor. It is considered the “king of fruits” due to its delicious taste and rich nutritional profile. Mangoes have a distinctive oval or elongated shape and are typically yellow, orange, or red in color when ripe. The fruit has a smooth, thin skin and a large, flat seed in the center.

How do you eat it? Raw or Cooked?

Mangoes can be eaten both raw and ripe, depending on what you like and in some cases cook it – add it to dishes. Here are some common ways to enjoy mangoes:

1. Eating it raw:
   • Ripe mangoes can be eaten raw by simply peeling off the skin and slicing the fruit. The flesh is juicy and sweet, and you can eat it directly or cut it into cubes.
   • It’s common to enjoy ripe mangoes as a refreshing snack or dessert during the summer season.
2. Or in a variety of dishes, drinks or whatever:
   • Mangoes are widely used in various culinary creations. They can be added to fruit salads, smoothies, and juices for a burst of flavor.
   • Mangoes are also used in ice creams, sorbets, and milkshakes to add a creamy and fruity element.
   • In savory dishes, green or unripe mangoes are used to make tangy and spicy chutneys, pickles, or as a souring agent in curries, salads, and salsas.
3. Cooking or processing:
   • While ripe mangoes are typically eaten fresh, some recipes may involve cooking or processing the fruit. For example, mangoes can be used to make mango puree, which can be used as a base for sauces, desserts, or baked goods.
   • In some cuisines, mangoes are used in cooked dishes like curries or stews, where the fruit adds a touch of sweetness and enhances the overall flavor.

The taste and texture of mangoes vary depending on the variety and ripeness. Ripe mangoes are soft, fragrant, and sweet, while green or unripe mangoes are firm, tangy, and slightly sour. Both ripe and unripe mangoes have their own uses and can be enjoyed in different ways.

Where did Mangoes come from?

The mango, scientifically known as Mangifera indica, is a tropical fruit that originates from the Indian subcontinent. It is believed to have been cultivated in South Asia for over 4,000 years.

The fruit’s popularity and cultivation spread throughout the centuries, facilitated by trade routes and human migration.

Where do mangoes grow?

The mango tree is well-adapted to warm, tropical climates and is now grown in many parts of the world, including Southeast Asia, Africa, the Caribbean, and Central and South America.

Mango trees require a warm climate with temperatures between 25 to 35 degrees Celsius (77 to 95 degrees Fahrenheit) to thrive.

They prefer well-drained soil and are often found in regions with distinct wet and dry seasons, as this helps promote flowering and fruiting.

The fruit itself is known for its sweet, juicy flesh and a wide range of vibrant colors, including shades of yellow, orange, and red.

Today, mangoes are widely cultivated in countries such as India, Pakistan, Bangladesh, Mexico, Brazil, Thailand, Indonesia, and the Philippines. Each region has its own varieties, flavors, and characteristics, making mangoes a beloved fruit worldwide.

How did mangoes spread all over?

The spread of mangoes to South America, Mexico, and other parts of the world can be attributed to various factors, including historical trade routes, human migration, and intentional cultivation.

While specific routes or data might be challenging to pinpoint, here are some general accounts of how mangoes made their way to different regions:

1. Colonial Exploration and Trade: During the era of European colonial exploration, sailors and traders traveled across the globe, establishing trade routes between continents. It is believed that Portuguese explorers played a significant role in introducing mangoes to Brazil in the 16th century. Similarly, Spanish colonizers may have introduced mango cultivation to Mexico and other parts of Latin America.
2. Cultural Exchange and Migration: Human migration has played a crucial role in spreading agricultural products across different regions. It is likely that mangoes were carried by migrants, either intentionally or unintentionally, as they traveled to new lands. For example, Indian indentured laborers brought mangoes to the Caribbean, including countries like Jamaica and Trinidad, during the 19th century.
3. Botanical Exchanges: The exchange of plant specimens and seeds between botanists, horticulturists, and plant enthusiasts has also contributed to the spread of mangoes. As scientific exploration and botanical gardens grew in popularity, mango trees were transported and cultivated in new locations. The Royal Botanic Gardens in Kew, England, played a significant role in this exchange, introducing mangoes to various parts of the world.

The above information is based on historical records and plausible theories.

Earliest known usage of mangoes

The earliest known mention of mangoes in literature dates back to ancient India.

The Sanskrit text called the “Rigveda,” composed between 1500 and 1200 BCE, contains references to mangoes.

The Rigveda describes mangoes as one of the most delightful fruits, highlighting their juicy pulp and sweet flavor.

In different areas of the world, mangoes have been mentioned in various ancient texts:

1. India:
   • Rigveda (1500-1200 BCE): The Rigveda, one of the oldest religious texts in ancient Indian literature, contains references to mangoes. It describes mangoes as delightful fruits with juicy pulp and a sweet taste.
   • Ramayana (composed around 500 BCE): The Ramayana, an ancient Indian epic, mentions mangoes in several instances. It describes mango orchards, the allure of their fragrance, and depicts mangoes as a symbol of abundance and prosperity.
2. Southeast Asia:
   • The ancient civilizations of Southeast Asia, such as the Khmer and Thai kingdoms, also revered mangoes. Ramakien (Thai adaptation of Ramayana): The Ramakien, the Thai version of the Ramayana, incorporates mangoes into its narrative. Mangoes are depicted as part of the cultural context, scenery, and symbolism within the epic.
3. Persia (ancient Iran):
   • Persian Poetry: Persian poets have often referenced mangoes in their works. Notable among them is Omar Khayyam (1048-1131 CE), a renowned Persian poet, who mentions mangoes in his poetry. He describes the beauty of mangoes and their desirability.
4. Arab World:
   • Arabic Poetry: Mangoes are mentioned in Arabic poetry, reflecting their popularity and appeal. Al-Mutanabbi (915-965 CE), a famous Arab poet, praised mangoes in his poetry for their lusciousness and fragrance.
5. Europe:
   • The Crusaders returning from the Middle East brought back tales of exotic fruits, including mangoes, to Europe. Marco Polo’s Travels (13th century): The Italian explorer Marco Polo, in his travel accounts, mentioned mangoes during his journeys to India and Southeast Asia. He described mangoes as delicious fruits with a unique taste and vibrant colors, introducing Europeans to this exotic fruit.

These are some of the earliest known mentions of mangoes in different regions of the world. The fruit’s popularity and spread throughout history can be attributed to its delicious taste, rich cultural significance, and the efforts of traders, explorers, and cultivators who helped introduce mangoes to various parts of the globe.

How did mangoes go to The Caribbean islands?

The journey of mangoes from the Indian subcontinent to the Caribbean before the arrival of European explorers is a fascinating example of how plants and their cultivation spread through human migration and trade networks.

It is believed that mangoes were introduced to the Caribbean by early Austronesian seafarers who were skilled navigators and traders. These seafaring communities, originating from Southeast Asia, had established extensive trade routes across the Indian Ocean, connecting various regions including the Indian subcontinent.

As these Austronesian sailors ventured farther, they reached the Indian subcontinent and encountered the mango tree, recognizing its delectable fruit and its potential value for trade and cultivation. The sailors likely carried mango seeds or seedlings on their voyages, deliberately or unintentionally, as provisions or as gifts exchanged during their trade activities.

Over time, these seafarers navigated their way to the islands of the Caribbean, including present-day Jamaica, Cuba, and Hispaniola (Haiti and the Dominican Republic). It is believed that they brought mango seeds or seedlings with them and planted them in the fertile soils of the Caribbean islands.

Once established, the mango trees thrived in the favorable tropical climate of the Caribbean. They adapted to the local environment and gradually spread throughout the region, establishing themselves as a valuable fruit crop. The fruit’s delicious taste, vibrant colors, and versatility in culinary applications made it popular among the local communities.

How do we know this?

There is evidence to suggest that mangoes were present in the Caribbean prior to European contact.

Historical records and accounts from early explorers and travelers, such as Christopher Columbus and Gonzalo Fernández de Oviedo, mention the existence of mangoes in the Caribbean during their expeditions in the late 15th and early 16th centuries. These accounts indicate that mangoes were already being cultivated and consumed by the indigenous populations of the Caribbean islands.

Additionally, linguistic connections between languages spoken in the Indian subcontinent and certain Caribbean islands further support the hypothesis of pre-Columbian mango presence. The similarity in the names of mangoes across different languages, such as “manga” in Arawak (an indigenous language of the Caribbean) and “mangai” in an Indian languages, suggests an ancient association between the fruit and the region.

The word “mango” comes from the Tamil word “mangai”. In other south Indian languages, mango is called:

• Malayalam: മാമ്പഴം (maṃpazham)
• Tamil: மாங்காய் (maṅkkāy or mangai)
• Telugu: మామిడి (māmidi)

The English word “mango” is thought to have originated from the Portuguese word “manga”, which in turn is derived from the Malay word “mangga”. The Malay word is thought to have originated from the Tamil word “mangai”.

Archaeological evidence, though limited, has also uncovered mango seeds and pollen in pre-Columbian archaeological sites in the Caribbean, indicating the presence of mangoes before European arrival.

Fascinating, is it not?

Top dozen types of Mangoes in India

This is going to be a very controversial list, but blame google’s searches for this below list. If you don’t see your favorite mango variety on this list, let us know what it’s called and maybe send us a basket of those mangoes so we can do our own research :).

India is known for its diverse varieties of mangoes, each with its unique characteristics and flavors. Here are a dozen popular mango varieties from different parts of the country:

Alphonso (Hapus)

Originating from Maharashtra and Gujarat, Alphonso is often considered the king of mangoes. It has a rich, creamy texture, and a sweet, aromatic flavor.

Kesar

Also known as Gir Kesar, this variety is primarily grown in Gujarat. Kesar mangoes are small to medium-sized with a golden-yellow color, a distinct aroma, and a sweet-tangy taste.

Langra

Hailing from Uttar Pradesh, Langra mangoes are medium-sized with a greenish-yellow skin. They are known for their fiberless flesh, juicy texture, and sweet taste.

Dasheri

Native to Uttar Pradesh, Dasheri mangoes are medium-sized with a greenish-yellow skin and a sweet, aromatic flavor. They have a fiberless and juicy pulp.

TotapurI

Widely cultivated in the southern states of Andhra Pradesh, Karnataka, and Tamil Nadu, Totapuri mangoes are large-sized with a distinctive beak-like shape. They have a tangy flavor and are often used for making pickles and chutneys. It is a popular choice for eating fresh or making juice.

Badami

Grown in Karnataka, Badami mangoes are similar to Alphonso mangoes in terms of appearance and taste. They have a sweet flavor and a smooth, buttery texture. (see here)

Neelam

Popular in Andhra Pradesh, Telangana, and Tamil Nadu, Neelam mangoes are medium to large-sized with a yellow skin and a sweet, juicy pulp and long shelf life. They are often used for making mango desserts and beverages. (see here)

Himsagar

Primarily grown in West Bengal, Himsagar mangoes are known for their pleasant aroma, fiberless pulp, and sweet taste. They have a yellow skin with green patches (see here)

Banganapalli (Benishan)

Cultivated in Andhra Pradesh and Telangana, Banganapalli mangoes are large-sized with a golden-yellow skin. They are sweet, fiberless, and have a unique flavor. (see here)

Malda

Hailing from the Malda district in West Bengal, these mangoes are small to medium-sized with a greenish-yellow skin and a sweet, juicy pulp. They are often used for making mango-based desserts.

Mulgoba

Native to Tamil Nadu, Mulgoba mangoes are medium-sized with a greenish-yellow skin and a rich, sweet flavor. They are known for their excellent taste and aroma.

Sindhu

Grown in Karnataka and Andhra Pradesh, Sindhu mangoes are medium-sized with a yellowish-green skin. They have a tangy-sweet taste and are commonly used for making mango-based dishes and beverages.

It’s important to note that mango varieties can vary within regions due to factors like climate, soil conditions, and local cultivation practices. Each region may have its own local favorites and specialty mango varieties.

How do you eat a Mango?

Again this is a controversial topic! Everyone has an opinion on this. So instead of going into all of those here is a video and you can see for yourself.