A LITTLE INFORMATION ABOUT....

GENERAL INFORMATION

"I consider it one of the most delicious fruits in the world"

David Fairchild, founder of the fabulous Fairchild Tropical garden in South Miami Florida.

The Sanskrit word for mango means "Of The People", which derives from the important role the fruit plays in the every day life of these people. A valuable food cultivated source, a refreshing beverage, a reoccurring thread in the culture, religion and lifestyle of the region of it's origin, southern Asia, especially India, Burma and the Andaman Islands..
One of the most celebrated of the tropical fruits, it is the member of the"Anacardiaceae" family, renown for it's numerous poisonous plants. Proof of the extent to which the mango is know if confirmed by the usage of it's name in many different languages, usually with very little change.

DESCRIPTION

The mango tree is an erect one of from 30 - 100 feet in height. A long living tree, nearly" Evergreen, " older specimens have known to live more than 300 years and still bear fruit. There is GREAT variation in the fruit borne by this tree. Shape, form, size, color, and quality of the fruit are far ranging. Skin color ranges from light green to deep yellow and red. The flesh ranges from pale yellow to deep orange and flavor from bitter to sweet. The center of the fruit contains a flat oval shaped stone which contains the starchy seed.

HARVESTING

Fruits normally reach maturity 4 to 5 months after flowering. When ready for picking the stem will snap off easily and if it does not that indicates that the mango is not quite ready to harvest. Falling causes bruising which results in later spoilage. Many pickers use a long pole with a "catch" bag to avoid this problem. The stem will exude a resinous milky sap which needs to be washed away. Once cleaned up, sized and graded the fruit should be stored and shipped at no less than 55 degrees F.

RIPENING

STORAGE

The harvested fruit must be immediately washed or the sap which leaks from the stem will burn the fruit's skin and will lead to rotting. Storage temperatures under 45 degrees F are not recommended because the mango is very susceptible to chilling damage and closer to 55 degrees is indicated for some types. Preferred ripening temperature are between 70 - 75 degrees F. Depending on variety, maturity and temperature, control of the relative humidity can greatly decrease spoilage.

TOXICITY

There is a very potent skin irritant which is in the mango sap. This somewhat milky liquid is found at the base of the stem, on the skin of the fruit and the branches and trunk. Hypersensitive persons will frequently definitely react negatively around mangos. as a precaution never burn mango wood as it emits a smoke full of potent irritants. The best prevention is as previously cautioned; wash the fruit very well and wear gloves if needed when handling.

HISTORY

Originating in southern Asia the mango is believed to have traveled eastward with Buddhist monks in the 4th. century. Then in the 10th. century introduced to east Africa by the Persian empire. The Portuguese moved it to west Africa and Brazil in the 17th. century. From Brazil it was carried to the West Indies near the mid 1700 hundreds and in the early 19th. century arrived in Mexico. In 1833 the first attempts to introduce and cultivate the mango in southern Florida at Cape Sable and then began in the Coconut Grove area about 30 years later. It is interesting to note that Miami, Florida and the great mango producing areas of India are on about the same latitudes. The experimentation and cultivation continued in this area and eventually the mango became one of the most familiar trees cultivated in the lowland tropics and semi-tropics of the world.

TYPES

INDIAN MANGOS

The original wild mangos were small, probably with fibrous flesh. Estimates go as high as 1,000 varieties in India alone. Generally they (Indian) are classified as early to late season. Indian mangos tend to have considerable variation been in general are pear or kidney shaped and ranges in color from orange to yellow with red blushing.
NOTE A mango's color usually indicates nothing about it's flavor or eating quality. Brilliant hues and colors do not insure explosive flavor.

Descending from this original plant come the various mangos of southeast Asia. They are characterized by being non-fiberous and non turpentiney in flavor.

TYPICAL INDIAN MANGO NAMES

Bombay yellow == high quality

Rajapuri

Pairi

Bangalora == of the highest high quality

Fazli == high quality

FLORIDA AND CARIBBEAN MANGOS

In the Florida and Caribbean mango market, the color is very important and a nicely hued yellow color overlaid with reds and purples is prized.

TYPICAL FLORIDIAN MANGO NAMES

RECIPES

FOOD USE

Always wash to remove any sap residue. There are two classes, "low fiber & high fiber". High fiber usually end up as a juice product and low fiber are the ones eaten. The ripe flesh can be used in innumerable ways. Fresh, mixed in fruit salad, spiced, pureed, made into ice cream, jams, marmalades, chutney, canned, dried, juice and many more. In India they have even developed a dry mango custard powder for baby food.

Ripe mangos can be frozen whole with the skin on or peeled then sliced and packed in sugar ( 1 part sugar to 10 parts mango by weight) and then quickly frozen in moisture proof containers. The skin constitutes about 23% of the total weight of the fruit and in India they have been able to utilize 13% of that weight to produce pectin. Green mangos are used to make

CHUTNEY

Chutney recipes are as numerous or more than the varieties of mangos. Countless and endless probably. In India, the home of the chutney, regional difference occur. The development of a great recipe may take many, many years. Here is a general recipe for this " sweet and sour" creation and way of preserving and using mangos.

Peel, slice, parboil, combine with sugar and salt, spices and sometimes with raisins or other fruits. They can also be salted, sundried and used in chutney and pickles.

The age old saying That " there's no disputing taste" really applies to the mango. With so many varieties, the debate as to which is the best, or best tasting mango rages everywhere. Preferences are defended strongly and loyally. Acid to one person is sweet to another, but in the kitchen we know that. However, be assured of one thing, whatever you liking, there is a mango out there to satisfy it be it acidic, sweet, dry, stringy, resinous, watery, or greenish. As the Romans used to say "de gustibus non est disputnandum" or "About tastes there is no disputing".

VARIOUS RECIPES

**MANGO CHUTNEY; Florida settler's recipe**
QUANT.	UNIT	INGREDIENT	PREPARATION
			Combine vinegar and sugar in heavy bottomed, large kettle or pot. Boil 5 minutes Add all the other ingredients and return to a boil Let simmer about 2 hours with frequent stirring. Contents should thicken in this time. Store as you wish. This is good for preserving in sterile jars if you posses the knowledge only!.
12	cups	firm and ripe diced mangos
.5	tbs.	chopped fresh ginger
1	large	onion
2	tbs	diced chili peppers
1	cup	diced almonds
1	cup	diced almonds
1	tbs	salt
.25	cup	lime juice
1.5	cup	raisins
4	cups	sugar
4	cups	white vinegar
TRY THIS WITH CHICKEN AND CURRIES

MANGO ICE CREAM; Homemade style
QUANT. UNIT INGREDIENT PREPARATION

4 cups peeled, diced ripe mangos

Combine mangos and sugar heat until sugar dissolves.
let cool
When cooled place everything in you ice cream maker and following the manufactuer's instructions for using to make ice cream.
Will make about one gallon

1 cup sugar

4 13 oz. cans sweetened condensed milk, well chilled

.5 gallon half and half

6 each beaten eggs

1 tbs vanilla extract

USE THE RIPEST, BEST QUALITY MANGOS AVAILABLE FOR THIS

MANGO SALSA
QUANT. UNIT INGREDIENT PREPARATION

1 large papaya

Peel and clean the fruit
Cut the mango, papaya, cucumber, bell pepper and red onion into small, equal sized dice.
Finely dice the jalapeno and cilantro and add and combine all ingredients well.
Finish by adding the olive oil and lime juice and season with the cumin.

2 large mangos

1 medium red onion

1 medium jalapeno pepper or equal

1 bunch cilantro

1 medium red bell pepper

1 small peeled cucumber

1 tbs cumin

3 tbs olive oil

3 oz lime juice

VERY GOOD WITH SEAFOOD

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QUANT.	UNIT	INGREDIENT	PREPARATION
4	cups	peeled, diced ripe mangos	Combine mangos and sugar heat until sugar dissolves. let cool When cooled place everything in you ice cream maker and following the manufactuer's instructions for using to make ice cream. Will make about one gallon
1	cup	sugar
4	13 oz. cans	sweetened condensed milk, well chilled
.5	gallon	half and half
6	each	beaten eggs
1	tbs	vanilla extract
USE THE RIPEST, BEST QUALITY MANGOS AVAILABLE FOR THIS

QUANT.	UNIT	INGREDIENT	PREPARATION
1	large	papaya	Peel and clean the fruit Cut the mango, papaya, cucumber, bell pepper and red onion into small, equal sized dice. Finely dice the jalapeno and cilantro and add and combine all ingredients well. Finish by adding the olive oil and lime juice and season with the cumin.
2	large	mangos
1	medium	red onion
1	medium	jalapeno pepper or equal
1	bunch	cilantro
1	medium	red bell pepper
1	small	peeled cucumber
1	tbs	cumin
3	tbs	olive oil
3	oz	lime juice
VERY GOOD WITH SEAFOOD