Known as the king of fruits this is very much mango season in India!
Mangoes are the national fruit of India, and according to Indian beliefs they symbolise life.
The country produces 1000 varieties of mangoes; each of these varieties is named after colours, places, shapes, tastes, flavours, precious stones and even royalty.
Our favourite is the Alphonso and we have feasted on these since we were young; faces turned orange and sweet juices dripping down our arms as we gorged on creamy mangoes each summer!
The mango is a member of the drupe family; a type of plant food with an outer fleshy part surrounding a shell that contains a seed. Olives, dates and coconuts are also types of drupes.
Mangoes have great nutritional value too. They are high in fire and good sources of vitamins A and C. They also contain folate, B6, iron and a little calcium, zinc and vitamin E. They are good for digestion and offer anti-inflammatory and antioxidant properties to the digestive system.
Mangoes taste best when slightly chilled. Delicious mixed as a salsa to go with grilled fish or chicken. Or try a sorbet, as in the recipe here.
Mango and Lime Sorbet
Serves 6-8
Ingredients:
2-3 limes
75 g granulated sugar
75 ml water
3 large mangoes
Lime wedges and sprigs of mint to decorate.
Method
Thinly pare the zest from the limes and then squeeze out the juice.
Put the sugar, water and lime zest into a small pan and leave over a low heat until the sugar has completely dissolved.
Then bring the mixture to the boil, lower the heat and leave to simmer for 5 minutes. Set aside and leave to go cold, then chill in the fridge for a few hours until icy cold.
Peel the mangoes and slice the flesh away from the stone. Put into a food processor. Strain over the lime syrup, add the lime juice and mix until smooth.
Pour into a shallow plastic container, cover and freeze until almost firm.
Then scrape the mixture back into the food processor; mix again until very smooth. Scrape it back into the container and return to the freezer. Repeat the process once more and then leave it to freeze for about 3 hours until firm.
Scoop the sorbet into chilled dessert glasses, decorate with lime wedges and sprigs of fresh mint.
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One hidden gem of a place to visit in India during mango season is Murshidabad in West Bengal, about 125 miles north of Kolkata .
The wealth, opportunities and significance of this region in the 1700s attracted the wealthiest merchants from across India, creating a unique culture and an opulent lifestyle with the best food, architecture and culture. Murshidabad is as influenced by the Greek and Roman architecture as it is with Rajasthani and other forms of Indian architecture. Having contributed over 5% of the GDOP of the world at one point in history it is today a place lost in time.
It is now possible to stay here at Bari Kothi known across Murshidabad as one of the most architecturally significant houses in the region. With a restoration project underway to preserve its heritage, there is now a stunning 20-room heritage hotel in which to stay and to experience the food, habits and environment of the royal Sheherwali culture.
Sheherwali means city dweller, and is the term used for the Jain families settled in Azimganj (where Bari Kothi is) Jiaganj, Lalgola and adjoining areas.
The friendly and welcoming locals are another reason to visit this lesser known property in West Bengal.
“No one hosts guests better than Sheherwalis.”
During the reign of the Mughal Nawabs Murshidabad grew over 100 different varieties of mangoes, including the Champa.
This exquisite variety of mango occupies a pride of place in Murshidabad. Its beautiful yellow coloured flesh smells like the Champa flower. There are various theories related to its name. Popular among these is the tale that states that the mango is named after the famous yesteryear dancer, Champabati, of the Mughal era. The variety fetches a high price due to its special flavour and quality. Its appearance is small, yellow coloured skin and a flavoursome and juicy pulp.
Enjoy your mangoes!