Mango Food of the Gods

Mango

Food of the Gods

Mango is a delicious fruit. It makes great chutney, a sensational desert component, nectar of drink and if you’re Sri Lakan, a nifty taste- bomb with added chillie. Every part of the mango is beneficial and has been utilized in alternative medicine. Even the shape finds favor in Sri Lankan: dresses, saris, curtains, and linen often adorned with the unmistakable motif.

There are almost 70 species of mango, the most commonly cultivated being Mangifera indica. Sri Lanka has two endemic species of amba - as mango is known 1 M. Zeylanica and M. pseudo- indica.

Early reference to the mango as the "Food of the Gods"can be found in the Hindu Vedas.The name mango comes from the Tamil word man-kay, which was corrupted to "manga" by the Portuguese. No one knows the exact origins of the mango tree but many believe it is native to the southern and south¬east Asian continent - India, Burma, Sri Lanka and Bangladesh - where fossil records have been found dating back 25 to 30 million years.

Mango Tree

Source: http://exploresrilanka.lk/2012/05/mango-friends/

Mango trees make handsome landscape specimens and are excellent shade- givers. Regionally, many legends and myths are linked to the mango tree. In Sri Lanka, such a tree is considered a blessing to the house; a tree that can even grant wishes. Perhaps its popularity is partly explained by the story that Lord Buddha found tranquility in Over 20 million metric tons of mangoes are growing throughout the tropical and sub-tropical world. The leading producer is India, with little export as most fruits are consumed within the country, Mexico and China compete for second place, followed by Pakistan, Indonesia, Thailand, Nigeria, Brazil, Philippines and Haiti.

Mango Fruit

The fruit is called a drupe - consisting of the mesocarp I (edible fleshy part) and endocarp (large woody! flattened pit). Mango fruits are variable in size: 10cmI to 25cm long and from 7cm to 12cm in diameter. They are kidney shaped, ovate or (rarely) round, and may weigh up to 2.5kg. Ripe fruits are colored yellow, orange and red. Green usually indicates the fruit is not ripe. When ripe, the unpeeled fruit gives off a distinctive resinous smell like turpentine as well as a slightly sweet smell. The flesh is usually peach-like and juicy, with numerous fibers radiating from the husk of the single large kidney-shaped seed.

Source: http://geenibot.blogspot.com/2014/09/top-10-fruits-to-try-in-sri-lanka.html

Varieties found in Sri Lanka include: pol amba - large, round, fleshy - kartha kolumbu - long, rich, sweet; beti amba - small, round, orange; yapane amba - narrow, long, sweet; mee amba - small, sweet, delicious; vihad apple-red when ripe; and gira amba - tip like a parrot's beak.

The mango is in the same family as poison ivy and there is a potent skin irritant in mango sap. This milky liquid is found at the base of the stem, on the skin of the fruit, and the branches and trunk. Some people get dermatitis-a blistering of the skin - from touching mango peel or sap. The best prevention is to wash the fruit well and even wear rubber gloves when handling.

Mango Medicine

Bursting with protective nutrient is the mango. Every part of the-fruit is' beneficial to the human body.-The flesh contains ‘sugar and significant amounts of vitamins A,, B and Q. it has an enzyme with stomach soothing properties. Moreover, it is a good source of potassium and contains beta carotene. Mangoes are high in dietary fiber. Indeed, an average sized mango contains up to 40% of daily fiber requirement. Research has shown that fiber has a protective effect against degenerative diseases, especially those concerned with the heart. Mango may also help prevent certain types of cancer and lower blood cholesterol levels. The bark, leaves, skin and pit have been concocted into various types of treatments and preventatives throughout the centuries in alternative medical, practices. For instance, tender mango leaves,- dried and powdered, are given for diarrhoea and diabetes. The smoke from the burning leaves is inhaled to relieve throat disorders and even hiccups. The ash is an effective remedy for burns. And the midrib of the mango leaf is burnt and the ash applied to the skin to remove warts. However, mango leaves are considered toxic and can kill cattle or other grazing livestock. In addition, the burning of mango leaves and wood is not advisable under normal circumstances as the toxic fumes produced can cause serious irritation to eyes and lungs.

Mango Desserts

Mango makes a delightful addition to desserts. Pieces of ripe mango can be mashed and introduced to ice cream; they can be substituted for peaches in a pie; or put in a blender with milk, a little sugar and crushed ice, to make a refreshing beverage.

Mango Pickle

Vendors in Sri Lanka sell amba accharu - "mango pickle". This is a popular snack that is refreshing in the tropical heat - raw mangoes sliced and served with hot chillie powder, crushed black pepper, and salt. Amba accharu is usually served in a banana leaf with a little chillie gravy that drips all over the fruit. It is a delight to most Sri Lankans,

Mango Chutney

Sri Lankan sweet mango chutney is a favorite among locals and tourists alike. It is fairly easy and inexpensive to make. So here is the recipe:

225g mangoes

100g sugar

Source: https://srilankancuisine.wordpress.com/2013/09/02/mango-chutney/

2 small-size garlic cloves

Half teaspoon of ginger

2 teaspoons of mustard seed

2 cloves of cardamom

75ml vinegar

Haifa teaspoon chillie powder

1/4 teaspoon salt

50g raisins

Peel and slice the mangoes and place in a bowl for three hours with half the sugar. Crush the garlic, ginger and mustard seeds together and crush the cardamoms and cloves. Mix all these Ingredients and add the vinegar, chillie powder and salt, Put In a pan, add the remaining sugar and rook for 10-15 minutes. Add mango slices, mix well arid cook for a further 10 minutes, mix well arid stir in the sultanas.