The Adventures With Organic Indian Mango

Every time I see Indian Mangoes, I always remember the time when we were children. My father’s farm have no any indian mango trees so we used to go to other’s land just to pick some. I wish we have our own.

indian mango

This kind of mango is the most sought among green mangoes. The taste is slightly sour with a little bite of sweetness. Others are too sour when green. It can be eaten as is, peel with teeth and rip off the flesh with teeth. However, mine is very sensitive to do this. I can only endure two mangoes with this technique. I need to get a kitchen knife to peel it and reduce to smaller pieces.

Another way is to dip it with iodized salt. The blend of salty and sour taste is awesome. Plus the benefits of iodine you can get from iodized salt.

A combination of soy sauce and chilli vinegar is good. Choose an expensive soy sauce if you have extra penny to loose. Let the mango slices stand for few minutes and munch. I like it by she don’t.

The popular styles for sidewalk vendor is to include alamang, shrimp paste in slice mango package. Mango dipped in alamang maybe good or bad. A deliciously cooked alamang is required for this.

Many people in our province stated that ripe indian mangoes are not delectable to eat. They are wrong cause they are very delicious. Comparable to other mango varieties like carabao mango, piko and sapadera.

This mango fits for processing purposes like juice, wine, jam, jelly, chutney and buro. Please use the search function above to find related recipes.

This mango is very resistant to pest and diseases and it flower without induction. I have never seen anyone spraying chemical pesticides to it. It bear fruits every year and seldom fail. In can bear fruits even without application of inorganic fertilizers. Most of indian mangoes are organically grown! Am I right?

During peak season, its price can go as low as five pesos per kilo. Grab some for yourself and your family.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

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