Wild mango is the latest addition to go into the varieties of value-added ice cream.
A youth in Puttur has made it, among other home-made varieties of ice cream.
Suhas A.P.S. from Markie, near Puttur, passed out of a college in Mangaluru after completing his post-graduation in Commerce a year ago. Instead of searching for jobs outside, he chose to get involved in his family’s farming activities. Along with farming, he has been making varieties of home-made ice cream from October last.
ADVERTISEMENT
Small wild mangoes, having a deep aroma, grow naturally on the countryside and in the Western Ghats. They are mainly used for making pickles when raw.
Huge quantities of ripened fruits, which naturally fall on the ground, go to waste. Using the seasonal opportunity, Mr. Suhas used wild mangoes from his own farmland for making ice cream.
The size of the mangoes varies from tiny to small as does its taste and aroma.
ADVERTISEMENT
“Wild mangoes with a deep aroma, except those of jeera, with dark yellow pulp are suited for making ice cream,” he told The Hindu .
He said that he made over 100 litres of wild mango ice cream since last month.
There was a good demand when he sold it during a jackfruit festival at Perla, near Vitla, on Sunday. He said that people who tasted it in such farm festivals and other small functions since last month have been ordering for it.
If exploited commercially the huge quantities of ripened wild mango would find a market, he said.
In addition, he has been making ice cream from jackfruit, guva, tender coconut, cashew, sapota and dates. “I add no preservative, no artificial colour and flavour. If frozen appropriately ice cream can be preserved up to six months without adding any preservative,” he said.
Mr. Suhas said that as he has been getting orders for various varieties he opened a shop in Puttur two months ago to sell them.
He also sells some of the flavours at the weekly Savayava Mela (Organic Shandy) on Panje Mangesh Rao Road in Mangaluru on Sundays.