Mangoes are one of the most loved fruits all over India and are full of nutrition. Raw mangoes are used in many recipes and dried slices of raw mango are powdered to make aamchur (dry mango powder) which is used in some of the dishes to add tanginess.
Green unripe mango has a large amount of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. It is a rich source of pectin which diminishes after the stone is formed. Unripe mango is sour in taste because of presence of oxalic, citric and malice acids.
The raw mango is a valuable source of vitamin C. It also has more vitamin C fully ripe mangoes; it is also a good source of vitamin B1 and B2 and has good quantity of niacin. Raw mango fruit is acidic, astringent and anti scorbutic.
The unripe mango protects men from the adverse effects of scorching winds.
It is highly beneficial in treatment of gastrointestinal disorders. Eating one small tender mango with salt and honey is said to be effective medicine for summer diarrhea, dysentery, piles, morning sickness, indigestion and constipation.
Eating green mango daily with honey and pepper cures biliousness. It also tones up the liver.
Here are some interesting recipes from my kitchen made with raw mangoes.
1 Aam panna (A cooling drink)
A must have during the hot days of summer. A natural coolant which is heat-resistant and full of nutrients.
500 gm raw mangoes medium size
4cups water to dilute the pulp
1 tea-spoon dry roasted cummin powder
1 teaspoon salt
1 cup sugar
Boil or steam the mangoes till soft and done.
Peel, stone and pulp them with fingers. Let it cool.
In a deep glass bowl place the pulp and add water, sugar, and salt and cummin powder
Dissolve and pour in a glass jug
Add ice and mint leaves
Drink for a soothing cool effect.
(The adventurous can add Bacardi rum 30ml or vodka to a glass .It tastes like heaven)
2. Spicy tangy mango delight
Raw mangoes -1kg
Jaggery or sugar-according to the taste and required sweetness)
Black pepper corns 8-10
Red chili powder -1teaspoon
Salt (to taste)
asafoetida – a pinch
Cummin seeds -1teaspoon
oil 3 tablespoon
Wash, peel and cut raw mangoes in thin slices.
Cut onions in thin slices
Grate the jaggery
In a heavy bottom pan put oil and heat.
Add asafoetida and cummin seeds .Let it crackle.
Add black pepper corns and onion slices.
Stir on slow fire till golden brown then add sliced raw mango .Stir it to mix all the ingredients.
Add salt, chili powder.
Once the mango slices soften add Jaggery or sugar.
The taste can vary according to the liking .One can keep it sweet or sweet and sour.
Cook it on slow heat and stir to avoid sticking. Once all the ingredients blend properly, let it cool and fill in a bottle.
It can be kept for a week in the fridge and eaten with parathas( Indian flat bread).
3. Mango Fizz
Dash of light rum, sparkling water, and around half cup of mango purée
In a jug, combine mango and rum.
Stir together thoroughly.
After stirring add sparkling water.
Pour them in glasses.
Serve with an iced-tea spoon.
I will be posting the photographs of the other two recipes in a day or two.