Dried Mango 125g
Made and sold by: Le jardin de Guillaume
Country of Origin: France
The mango is a juicy stone fruit (drupe) belonging to the genus Mangifera, consisting of numerous tropical fruiting trees, cultivated mostly for edible fruit.
Mangoes are generally sweet, although the taste and texture of the flesh varies across cultivars; some have a soft, pulpy texture similar to an overripe plum, while others are firmer, like a cantaloupe or avocado, and some may have a fibrous texture.
Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with salt, chilli, or soy sauce. A summer drink called Aam Panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice. Mango Lassi is popular throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada. Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil. Mango is also used in Andhra to make dahl preparations. Gujaratis use mango to make chunda (a grated mango delicacy).
Mangoes are used in preserves such as moramba, amchur (dried and powdered unripe mango), and pickles, including a spicy mustard-oil pickle and alcohol. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products such as muesli and oat granola. Mangoes are often prepared charred in Hawaii.
Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce, or with dash of salt. Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mango rind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavouring and major ingredient in ice cream and sorbets.
Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies, and sweet chili sauce, or mixed with chamoy, a sweet and spicy chilli paste. It is popular on a stick dipped in hot chilli powder and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms. Toasted and ground pumpkin seed (pepita) with lime and salt are eaten with green mangoes.
Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavoured with coconut, then served with sliced mango as a dessert. In other parts of South-east Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.
Produced by: Le Jardin de Guillaume
Sold by: Le jardin de Guillaume
Mango, Sugar, Lemon Juice
|Typical value||Per serving (125g)||Per 100|
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