Mango trees make handsome landscape specimens and shade trees. The flesh of a mango is peach-like and juicy, with numerous fibres radiating from the husk of a single, large kidney-shaped seed. The fruit has high sugar content. Mango is native to southern Asia, especially Burma and eastern India. It spread early on to Malaya, eastern Asia and eastern Africa.
Mangoes are a rich source of vitamin A and vitamin C, calcium, magnesium and potassium. Being high in calories and carbohydrates, they are good for those who are trying to gain weight.
Now, for a recipe.
Mango, Potato and Cucumber Salad
Ingredients
Salt and ground black pepper to taste
Orange juice: 25 ml
Potatoes, boiled: 2
Firm mango: 1
Fresh lemon juice: 10 ml
Red bell pepper, seeded: quarter of a pepper
Cucumber: half of a medium-size cucumber
Green bell pepper, seeded: quarter of a pepper
Minced ginger: 5 gm
Chopped mint: 5 gm
Spice mixture: Cinnamon: 1 tbsp, paprika: 2 tbsp, powdered ginger: 1 tbsp, powdered mustard seeds: 1 tsp, cumin seeds: 2 tbsp, black cardamom: 1-2, coriander seeds: 1 tbsp
Method: Place the cumin, paprika, coriander, black cardamom, ginger, cinnamon and mustard in a small pan, and heat over medium flame, till the first tiny wisp of smoke appears. Allow the spices to cool, and then grind them. Set aside. Peel the cucumbers, cut them into half lengthwise and cut the halves into half-inch slices. Peel and pit the mango and cut the flesh into bite-sized chunks. Cut the red and green bell peppers into thin strips. In a large bowl, combine the potato, cucumber, mango and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture. Toss well, season to taste with salt and pepper, toss again, and serve.
Executive Chef
The Park
