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..
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.
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.
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.
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.
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|
|Food energy ca!||57|
|Ascorbic acid (mg) Vit. C||47|
Source: Food and Nutrition Research Institute, NSTA. Pakistan