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Mango மாம்பழம் mangue |

Mango

மாம்பழம் mangue |

Tamil name | Māmpaḻam மாம்பழம்

Botanical name | Mangifera indica

The Auroville mangoes:

Alfonso/Kader/Hafus ( June/July) Mangoes are internationally loved for their sunshine yellow appearance and delightful taste.

Bangannapalli (early June) are sweet, thin skinned, less fibrous and good in taste to eat.

Imampasand (from mid May) is considered to be more of an exclusive and known as the King of Mangoes for its unique taste. With soft skin, distinct after-taste and an incredible flavour.

Kalapadi (mid June) is one of the sweetest mangoes and juicy in nature. It has thick skin and powdery pulp.

Malgova (July) tastes delectably sweet. Fruit is large, roundish and yellow. Rich in pulp and juice, having thick outer skin.

Neelam Mangoes have a specific sweet smell and are usually smaller with the mangoes being a bit on the dark green-blue side of colour. The skin of Neelam mangoes is smooth, shiny. The flesh is deep yellow or orange. there’s no fiber and a fashionable, aromatic flavor. It is a medium-sized mango.

Ratna (Mid July) is a crossing between Neelum and Alphonso. Large and oblong, more juicy and pulpy than the original alphonso mango.

Rettikola (Mid May) is a bigger version of the Rumani mangoes. Like Rumani, it has a thick skin and is apple shaped. These are believed to be one of the native varieties of Tamil Nadu which are now disappearing due to greater availability and demand for other popular varieties.

Rumani (mid June) Mangoes sport greenish-yellow skin that offers splendid flavour and juicy texture. Thin-skinned and apple shaped. https://www.youtube.com/watch?v=my8ppmeW2XQ

Sindhura/Sendura (mid June) also known as honey mango. The pulp of the fruit is dark orange like vermilion (which gives it its name), very soft and melts in the mouth. small round shaped.

Totapuri/Bengalura (late June) medium-sized greenish-reddish- yellow mangoes are a mango-lovers delight! This is a very productive variety of mangoes and therefore easily available. Most of the processed mango pulp and juice in the market is made from these mangoes due to their good juice content and lower price.

Season

The season for mangoes:

The harvest season stretches over the summer months, depending on the variety. The Auroville mangoes are harvested in May and June.

Grow & Harvest

How to grow in your garden:

Soil and sun:

Mango trees thrive in well-draining soil with a pH between 5.5 and 7.5. They prefer full sun, so choose a spot in your garden that receives plenty of sunlight.

Planting:

While you can plant a seed from the mangoes you get from any Auroville farm, be aware that Mango trees are usually grafted- which means the stalk of the desired variety is put on the root system of a native variety which is more efficient in rooting, nutrient absorption, support etc. Also, since we have many different varieties in Auroville, during flowering, all these varieties will cross with each other. So the seed that you plant may/will not give you the fruit similar to what you have eaten.
Another option is to contact the farms and organise good mango saplings of the varieties that you need.

Watering:

Mango trees need regular watering, especially during the flowering (Jan-March) and fruiting (May-June) season.

Harvest:

Mangoes typically take 3-6 years to bear fruit after planting. The fruits are ready to harvest when you see the yellowing of the fruits (however, not all fruit varieties turn yellow- neelam, iruttu, imampasand etc.) Fruits are best harvested when they are about 30-50% ripe (see change of colour). The rest of the ripening can be done by stacking the mangoes in dry straw or in boxes with newspapers.

Use pruning shears to cut the stem, leaving a small piece attached to the fruit. Wear gloves and long sleeves to protect your skin from mango sap (the sap can squirt out from the stem when the mango is pulled off the stem, reaching distances of several metres. If it hits the eyes, it creates a very painful sting. On unprotected skin, even people not normally allergic to anything will be affected by mango sap after a few days).

Immediately after picking, place the mangoes stem-side down to allow the sap to drain away from the fruit. Alternatively, dip the stems in a bucket of water to wash away the sap.

Insects that love mangoes:

Mango fruits are delicious not only for humans but also for bugs. See here for more information about Integrated Pest Management (IPM).

Store & Preserve

Best ways to store and preserve:

Fridge:

Keep your mango at room temperature until fully ripe. Cut and ripe mangoes can be stored in the refrigerator for up to 5 days. Store them in a plastic bag or airtight container to prevent them from drying out.

Freezing:

Mangoes can be peeled, sliced, and frozen for long-term storage. Spread the mango slices on a baking sheet and freeze them until solid. Once frozen, transfer the slices to a freezer bag or airtight container. Frozen mango slices can be used in smoothies, desserts, or as a topping for yogurt.

Drying:

Mangoes can be dried to make mango slices or mango powder (amchur). Peel and slice ripe mangoes into thin slices. Arrange the slices on a baking sheet and dry them in the sun or in a dehydrator until they are leathery and dry. Store the dried mango slices in an airtight container in a cool, dry place. To make mango powder, grind the dried mango slices into a fine powder using a blender or spice grinder.

Canning:

Mangoes can be canned in syrup for long-term storage. Peel and slice ripe mangoes and pack them into sterilized jars. Prepare a syrup using water and sugar, and pour it over the mangoes, leaving 1/2 inch of headspace. Remove any air bubbles, and wipe the rims of the jars clean. Seal the jars with lids and rings, and process them in a boiling water bath for the recommended time. Canned mangoes will last for up to 1 year when stored in a cool, dark place.

Pickling:

We use raw (unripe) mangoes, they can be pickled to preserve them for a longer period. Cut raw mangoes into slices or cubes and pack them into sterilized jars. Prepare a pickling solution using vinegar, salt, sugar, and spices like mustard seeds, fenugreek seeds, and red chili flakes. Pour the pickling solution over the mangoes, making sure they are completely covered. Seal the jars and store them in a cool, dark place. The pickled mangoes will be ready to eat in a few weeks and will last for several months.

Prepare & Eat

How to prepare and eat them?

Taste and Texture:

Mangoes have a sweet and tangy flavor with a smooth, creamy texture. Ripe mangoes are juicy and soft, while unripe mangoes are firmer and more tart. The flesh of ripe mangoes is typically orange-yellow in color, although some varieties may have a reddish or greenish hue.

Peeling and Slicing:

Stand the mango upright on a cutting board and slice off the two “cheeks” on either side of the large, flat pit in the center. Score the flesh of each cheek in a crisscross pattern, being careful not to cut through the skin. Use a spoon to scoop out the diced mango pieces or slice the flesh away from the skin.

Mango salsa:

Combine diced mangoes with chopped red onion, chilies, cilantro, and lime juice for a refreshing salsa.

Lassi and smoothie:

Blend ripe mango chunks with yogurt, milk, a touch of honey, and a pinch of cardamom for a traditional Indian mango lassi.

For a smoothie, blend ripe mango chunks with milk or coconut water, and a handful of ice for a creamy and refreshing smoothie. You can add other fruits like banana, pineapple, and mint/basil for extra flavour.

Mango chutney:

Cook diced mangoes with onions, garlic, ginger, vinegar, sugar, and spices like cumin, coriander, and chili powder to make a sweet and spicy chutney. Serve mango chutney with grilled meats, curries, or as a condiment for sandwiches and cheese plates.

These are just a few ideas, but the possibilities are endless when it comes to cooking and baking with mangoes! Send us your home recipe.

Health

Nutritional Values and Ayurvedic properties

Mangoes are rich in vitamins, minerals, and antioxidants, making them a nutritious fruit choice.

Ayurveda considers mangoes to have cooling and hydrating properties. They are believed to improve digestion, strengthen the immune system, and promote healthy skin and hair.

Mangoes are considered to have the following Ayurvedic properties:

- Taste (Rasa): Sweet (Madhura)
- Energy (Virya): Heating (Ushna)
- Post-digestive effect (Vipaka): Sweet (Madhura)
- Dosha effect: Pacifies Vata and Pitta doshas, can aggravate Kapha when eaten in excess

Ayurvedic practitioners recommend consuming mangoes in moderation, as excessive consumption can lead to an imbalance of Kapha dosha, especially in individuals with a Kapha constitution.

Mangoes are often used in Ayurvedic preparations and remedies to treat various health conditions, including constipation, indigestion, anemia, and heat-related disorders.