Preparation time : 15 min
Cooking time : Nil
Serves : 4-5
Mangoes - 3-4 medium sized, any variety
Bananas - 1-2, preferably elakki variety
Milk - 1 cup, chilled
Sugar - 1-2 Tbsp, depending on whether the mangoes are sweet or sour
Honey - 1 Tbsp, optional
Cardamom - 3-4
• Peel and cut the mangoes into ½ inch pieces
• Scrape out the pulp and juice sticking to the seed
• Cut bananas into small pieces and mix with the mango pieces and pulp
• Add milk, sugar and/or honey
• Crush the cardamoms and add
• Mix thoroughly
• Pour into small bowls and refrigerate if needed
• Serve as dessert, or as accompaniment with chapathis/pooris/dosas
Tips n Tricks:
• Adjust the quantity of sugar / honey based on how sweet / sour the mangoes are
• Sugar or honey can both be added or one of them can be chosen - both give different tastes
• Bananas can be omitted
• The mango is indigenous to the Indian Subcontinent especially India, Pakistan, Bangladesh, and Southeast Asia
• The name mango is ultimately from the Tamil mangai and was loaned into Portuguese in the early 16th century as manga, from where the Portuguese passed into English.
• Mangoes account for approximately fifty percent of all tropical fruits produced worldwide.
• India is the largest producer of Mangoes
• Alphonso, grown exclusively in the Konkan region of Maharashtra, which is considered among the best mangoes in the Southern states of India is named after Afonso De Albuquerque who reputedly brought the fruit on his journeys to Goa
• Mango is rich in a variety of phytochemicals and nutrients that qualify it as a model "superfruit", a term used to highlight potential health value of certain edible fruits.
• Mangoes are an excellent source of Vitamins A and C, as well as a good source of Potassium and contain beta carotene.
• Mangoes are high in fiber, but low in calories (approx. 110 per average sized mango), fat (only 1 gram) and sodium.
Source of facts: http://www.freshmangos.com/, http://en.wikipedia.org/wiki/Mango