Mango Mango | Varieties, recipes and more
Legend has it that Buddha meditated under the cool shade of a mango tree and it might be safe to assume that the quality of the shade wasn’t the only thing that lured him to this particular tree. Mangoes are truly magnificent fruit and possess a taste like no other and here in the Lowveld they are ours for the picking!
By Benno Stander
According to the South African Mango Growers Association (SAMGA) we produce some 75 000 ton of raw mango fruit for export each year. We ourselves are responsible for consuming some 20 000 ton. Although there are many mango recipes from cakes to atchar, few things beat a cold mango on a warm summer’s day. Mangoes are not just good tasting, but also pack a punch with 303kJ per 100g fresh and a staggering 872kJ per 100g when dried! This certainly makes them a good addition to your kids’ lunchboxes. Here are some more interesting things about mangoes.
When is a mango ripe?
Colour is no guide to go by as mangoes come in many shades of many colours which vary from one cultivar to the next. When checking fruit in your own basket at home, gently press on it and if the flesh gives away under the skin, it is ready to be eaten. If however you are checking in the supermarket it would not be wise to poke and prod since mangoes don’t survive well when abused by shoppers. In this instance rather revert to smelling the stem end of the fruit. If it has that distinct fruity mango aroma then you are good to go.
If you are not planning to eat the fruit immediately you might want to opt for some with firmer flesh. The easiest way to ripen mangoes is to place them with fruit that is already ripe like bananas. If you want to keep them for longer put them in the fridge but be sure to eat them as soon as you take them out as they will now go off quickly.
Cultivars
Because mangoes are so well loved all over the world there are many different types available to suite different conditions and different markets. The various cultivars are often distinguished by the time in which they are mature.
Early To Mid Summer
Tommy Atkins
This cultivar is one of the earliest to mature and bears large fruit of 450 to 700g with an ovoid to slightly oblong shape. It has a good shelf life with an exceptional red colour. The flavour is mild and sweet.
Zill
Fruit of this cultivar are fibreless and small to medium in size with an oval shape. The colour changes from purple to red as it ripens and often also has a greenish yellow skin with hues of red. Its taste is sweet and smooth and its flesh is firm.
Sabre
A small to medium sized mango which is yellow in colour with red cheeks. This is one of the more traditional old fibre mango cultivars.
Mid-Summer
Peach
This variety as an attractive orange-yellow colour with red cheeks and is available early till mid-season. It is also one of the traditional old fibre mangoes.
Mid To Late Summer
Kent
This medium to large sized mango has a pleasantly sweet taste and smooth textured flesh. Its skin remains predominantly green in colour, even when ripe and ready to eat.
Heidi
Medium to large in size, this very attractive yellow and red coloured mango has succulent sweet flesh and a unique mango flavour. Its shape sometimes resembles a heart.
Late Summer
Sensation
This small to medium sized mango has a green background and purple to red tinges. The Sensation has firm flesh and a sweet flavour and is string-less.
Keitt
A large mango with a small pip, the Keitt has a green to pale red colour and its skin remains predominantly green even when ripe and ready to eat
Recipes
Although there is absolutely nothing wrong with eating mangoes just the way they fall off the tree, there are also some interesting recipes out there that just wouldn’t be possible without this unique flavour. Here are two easy ones for you to try at home:
Mango and Pineapple Jam
Ingredients
2 cups ripe mangoes, cut up
1 cup crushed pineapple
1/3 cup lime juice (or lemon)
2 cups sugar
Directions
1. Peel mango and cut in small pieces, then mash with potato masher to bring juice out.
2. Cook 5 minutes.
3. Add rest of ingredients, mix well and bring to a boil.
4. Boil rapidly 15 to 20 minutes, stirring often, until thick.
5. Pour into small sterilized jars.
6. Seal and store in cool place.
30 minute Mango Chutney
Ingredients
1 mango, peeled and cut into chunks
1 tablespoon fresh ginger
1 large jalapeno, seeded
1/4 cup vinegar
1/4 cup golden raisin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper (to taste)
1/8 teaspoon nutmeg
1/4 teaspoon turmeric
1/2 cup sugar
1/2 teaspoon salt
Directions
1. Start by placing ginger into mini chopper and pulse until finely minced. Add mango pieces, jalapeno, and the vinegar. Pulse until finely chopped, but not pureed.
2. Pour into heavy bottomed saucepan and add the remaining chutney ingredients. Bring to boil then reduce to medium heat. Stir often to prevent sticking. Cook until thickened, approx. 23 minutes.
Information and pictures courtesy of SAMGA