As mangoes are not forever

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Aam aam nahi. Popular the world over, this nutritionally rich fruit with its unique flavour, fragrance and health promoting qualities hasn’t been labelled ‘the king of fruits’ for nothing. This super fruit heralds the beginning and end of the summer season and beats all other fruits for its versatility.

Raw, ripe or cooked, mango makes for a wholesome treat in all its forms. Sour, unripe mangoes are used in chutneys, pickles, or may be eaten raw with salt, chilli, or soy sauce. Summer drinks like aam pana, aamras, mango lassi, mango shake, mango squash, smoothies and mocktails can also be easily made at home.
“Mango salsa is something one can make and keep using through the whole of summers,” Chef Bharat Sharma from Sufiaana by Cherish, tells Metrolife. The salsa, he says, “is tangy and made of raw mangoes. If you add a few shreds of a ripe mango, you can get a lovely sweet and sour taste,” he adds. But this is just one of the things one can do with this delicious fruit.
Head chef, Gurmeet Singh from Pind Balluchi says, “Mango should be used more in preparing Indian food, as it is spicy and warms the body in summers. Mango pickle tastes amazing with different kinds of parantha. You can also prepare Mango raita, which is a tasty, cooling accompaniment with regular homemade meals. Seasonal mangoes can be added to any dal to make the tangy-flavoured dal amiya.”

And there are health benefits too. Mangoes are rich in vitamin C, vitamin K, A, fibre and antioxidants like beta carotene. They are good for your hair and skin because mangoes are rich in vitamin A, necessary for the health and growth of bodily tissues, including hair, skin. The high fibre content ensures healthy digestion and prevents constipation. Mangoes strengthen immunity, are good for the eyes, flush the body of oxidants and safeguard against heat stroke. A tall glass of aam panna, garnished with fresh mint, before stepping out in the sun is gaurenteed to keep you cool and prevent heat stroke.

“Eating mangoes reduces obesity, diabetes and improves anaemia and skin health. This fruit originated in the Indian sub continent, is the numero uno fruit of not only India but Pakistan and Philippines as well. In many parts of India it is considered ‘sacred’ and its leaves are ritually used in religious ceremonies and celebrations,” says, chef Vineet Manocha, corporate chef, Lite Bite Foods.

Celebrating the season of the ‘King of Fruits’, Made in Punjab, situated at Cyber Hub, Gurgaon, has curated a special Mango-based menu seamlessly pairing the fruit across savoury, tangy and sweet dishes. The delectable concoctions include bhap ki murghi, chatpata aam ‘barrel’ salad, mango inspired chaats, desserts and a lot more.

Bhap ki murghi is peanut coated steamed chicken roulade with aam papad chunks, onions, tomatoes and assorted greens, sweet and sour mango chutney mayo. Whereas, aam kadak is the crispy gram flour flatbread topped with fresh mangoes, aged mango kasundi, sweet mango chutney, assorted greens, cream cheese. Given that mango is a seasonal fruit, aam lovers are advised to make the most of this summer bounty and not miss out on the fruit or these innovative dishes.