MANGO ! MANGO ! MANJÉ SÉ MANGO-LA !
Akbar, the Moghal emperor, planted over 100,000 mango trees in Darbhanga, known as Lakhi Bagh(India).
Mangoes have been cultivated in India since time immemorial. The famous Indian poet Kalidasa sang its praises.
The fruit Mango, of the tree Mangifera indica, is one of the most widely cultivated fruits of the tropical world.
This juicy, delicious fruit is a rich source of Vitamins A, C and D.
In India there are hundreds of varieties of mangoes, in different sizes, shapes and colours etc.
King Alexander relished its taste, as did the Chinese traveller Hieun Tsang.
FROM PANAMA :
We're getting an early mango season and I have been harvesting and processing a lot of fruit from my mother's trees. As a matter of fact, at my side as I type these words I have a mango milkshake in my mug. (Chunks of mangoes, crushed ice, milk and sugar, liquefied in the blender).
Last night I did a panagringo variation on a Cuban recipe. I thawed a couple of frozen turkey legs in the microwave, then stripped the meat away from the bones and tendons and cut it up into bite-sized chunks. Meanwhile in a saucepan I simmered about two cups of diced mango (not including peels or seeds, for those of you who are unfamiliar with the concept), a small onion (sliced), a couple of cloves of garlic (minced), dashes of powdered ginger and Chinese mustard powder and a few drops of aji chombo sauce.
After heating and stirring, when the mango chunks have dissolved into goo and the onions are transparent, the sauce is ready. The chunks of turkey go into a casserole dish and the mango sauce goes on top of it and it all goes in the oven.
When the meat is thoroughly cooked, then the night's main dish, turkey in mango sauce, is ready.
Put mango slices away in the freezer now and you'll be able to have mango sauce and milkshakes when the season's over. Dry bits of mango in a food dehydrator and those can be the basis of another set of recipes, if you don't eat them as sweets first.
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