Obviously mangoes don’t grow on trees in Blighty but it is the right time of year to keep eyes peeled for stacks of mango boxes outside Asian and Middle Eastern grocers.
The prized contents are usually Alphonso mangoes from India. These mangoes are smaller, thinner-skinned and more golden than the hard green specimens found in supermarkets. They have a pointed end, an intoxicating fragrance and a pure nectar flavour.
Much of a mango’s flavour is in the aroma that’s released into the mouth when biting the flesh off the washed skin.
Knead the fruit without splitting the skin, chill it in the fridge and then cut a hole in the skin and squash the pulp straight into your mouth.
TV chef Anjum Anand uses the pulp of alphonso mangoes to make a lassi yoghurt drink and a velvety mousse cutting the fruit’s natural sweetness with a squeeze of lime juice.
The flesh can be puréed and frozen to use in sorbet and ice cream.
Look out for the Kesar variety towards the end of April for a beautifully sweet, juicy and aromatic thin-skinned mango from India and Pakistan.
The prized contents are usually Alphonso mangoes from India. These mangoes are smaller, thinner-skinned and more golden than the hard green specimens found in supermarkets. They have a pointed end, an intoxicating fragrance and a pure nectar flavour.
Much of a mango’s flavour is in the aroma that’s released into the mouth when biting the flesh off the washed skin.
Knead the fruit without splitting the skin, chill it in the fridge and then cut a hole in the skin and squash the pulp straight into your mouth.
TV chef Anjum Anand uses the pulp of alphonso mangoes to make a lassi yoghurt drink and a velvety mousse cutting the fruit’s natural sweetness with a squeeze of lime juice.
The flesh can be puréed and frozen to use in sorbet and ice cream.
Look out for the Kesar variety towards the end of April for a beautifully sweet, juicy and aromatic thin-skinned mango from India and Pakistan.
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