MANGO MEDLEY

Eating mangoes as they naturally are, isn’t the only way to enjoy them. From, the raw mango curry of the Konkans to Gujarat’s aamras, here’s a serving of India’s diverse fare

Summer may be associated with health, greenery, youth and more in the Western world, but in India, the sunny months can be pretty unpleasant, thanks to scorching heat, the subsequent dehydration and skin inflammation. But summers in India also bring one thing that makes bearing the heat worth it. The golden, luscious, meaty fruit that none can resist: mangoes!

The King of Fruits, as the mango is otherwise known, is quite delicious all by itself, so most people get right down to business and consume the fruit as it naturally occurs as soon as they can. However, chefs can be quite strongwilled, and thankfully, some of our ancestral chefs had enough self-control to experiment with the fruit in the kitchen and come up with various ways to use it in food.

And because India is a rich, melting pot of cultures and traditions, it’s no surprise that there are various ways in which mangoes are eaten and used in food, both sweet and savoury. Whether it’s raw mango rasam (a tangy variant of the spicy pepper broth) or raw mango curry (a tangy twist to the traditional coconut-based Konkan curry), when it comes to preparing a dish starring the king of fruits, there is no dearth of options.

So, with mangoes filling up fruit markets, here’s a glimpse of the treasure trove of mango preparations inspired by different parts of the country as well as a few contemporary dishes. Satisfy your inner glutton with these delecta dishes at eateries across the city.

Mango Malabari Curry

This is a tangy, semi-liquid stew made from raw or half-ripe green mangoes, well-known in the Himachal region. It is usually eaten with plain boiled rice, rotis or as a dip.

Mango Mille Feuille

Mangalorean Mango Prawn Curry

(Above) Mango Mario Prawns and Coconut Rice and (left) Malvani Fish Curry With Raw Mango