Mango is decidedly the most popular fruit amongst millions of
people in the Orient, particularly in the Pakistan Sub
Continent where it is considered to be choicest of all
indigenous fruits.
In fact, it will be no exaggeration to say
that because of its excellent flavour, attractive fragrance,
beautiful shades of colours, delicious taste and healthful
value.
Mango is now recognized as one of the best fruits in the world
market..
MANGO SHAKE
Take
ripe mangoes, wash, clean and
extract 2 Ibs. pulp. Add 1/4
Ib. sugar, 2 Ibs. boiled milk (as per taste) and mix
well in blender. Cool in freezer and serve.
MANGO PREPARATION
Lay the Mango on its side - its central flat stone will naturally fall
parallel to the work surface.
1 Cut the fruit lengthways
parallel to the work surface above and below the stone into
thirds.
2. From the middle third, cut away the flesh from around the
stone and peel the skin.
3. Further prepare the two sections without the stone by
cutting them into slices and then peeling the skin from each
slice.
Alternatively, make cubes by cutting a criss-cross pattern
into the flesh with a knife and then pushing the skin side
upwards of the centre to open up. With a sharp knife, cut the
cubes away from the skin.
SINDHRI
It is a leading variety of Sind. Fruit shape is ovalish long,
size large, skin colour lemon yellow when ripe, pulp colour
yellowish cadium texture fine and firm fibreless, stone medium
sized, flavour pleasantly aromatic and taste is sweet. Early
season June.
DUSEHRI
Colour is yellow when ripe, skin thin, pulp fibreless, fiesh
firm, very sweet in taste, stone very small, mid season
(July), keeping and peeling qualities good.
CHAUSA
Flesh firm, fibreless with pleasant flavour and sweet taste.
Juice moderately abundant. Fruit quality good, keeping quality
good. Ripening season in August.
NUTRITION OF PAKISTANI MANGOES |
|
Ripe
|
Food energy ca! |
57
|
Protein
|
0.5 |
Fibre |
0.4 |
Vit.A(I.U.)
|
2580
|
Thiamine (mg) |
0.09 |
Riboflavin (mg)
|
0.05
|
Niacin (mg) |
0.7 |
Ascorbic acid (mg) Vit. C
|
47 |
Source: Food and Nutrition
Research Institute, NSTA. Pakistan