Mango crops have been farmed in South Asia since thousands of years and between 4th and 5th centuries BC, reached East Asia. By the 10th century AD, mango crop growing had begun in East Africa. Ibn-e-Battuta, the 14th century Moroccan traveler, initially reported it at Mogadishu. Its cultivation then came to Brazil, Mexico and the West Indies, where a favorable climate allows it to grow.
Mango crops are now being cultivated in most of the tropical frost-free and warmer subtropical climates. More than a third of the world’s mangos are being cultivated in Asia comprising Pakistan, China and India. Other cultivators include South, North and Central America, the Caribbean, west, south, and central Africa, Australia, Bangladesh, and Southeast Asia.
Pakistan is the largest exporter of mango, it accounts for about one percent of the international mango trade, consuming most of its own mango output.
The mango is normally sweet, though the taste and texture of the mango flesh varies across cultivars, some having a pulpy and soft texture like an overripe plum, whereas others have a firmer flesh.
Mangoes are frequently used in cuisine. Unripe and sour mangoes are put into play in chutneys, pickles or side dishes. They also can be eaten raw with chili, salt or soy sauce. A cooling summer drink can be made with a mixture of milk to make mango shakes with some added sugar.
Ripened mangoes are characteristically eaten fresh; however, they can have many other culinary usages. Mango Lassi, a well-liked drink made throughout South Asia, is formed by mixing ripened, skin removed mangoes or mango pulp with yogurt and sugar to taste. Ripened mangoes are also used to prepare curries. Mangoes can be utilized to make mango nectar, juices and as a flavoring agent and a major ingredient in ice cream and sorbates.
In Central America, mangoes are either consumed green mixed with vinegar, salt, hot sauce and black pepper, or ripened in various forms. Toasted and grounded pumpkin seed (pepita) with lime and salt are the usual norms while eating green mangoes. Some people also add chili sauce or soy sauce to it to enhance the taste.
Portions of ripened mango can be mashed and applied as a topping on ice cream or can be blended with milk and ice to make milkshakes. Sweet glutinous rice flavored with coconut can be served with sliced mangos as a dessert.
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