Can the mango be considered the most adaptable fruit in cooking and desserts?

In India, mango isn't just a fruit, it's a seasonal obsession. From April to June, these golden treasures command attention in markets and menus, filling the air with their sweet perfume that instantly transports people back to their cherished memories. Indians don't say 'summer has arrived', they say 'mango season is here.'

Indiatoday spoke with Neha Deepak Shah, a well-known chef, content creator, and former MasterChef India finalist to get more insights on this.

Alphonso (Hapus):

The Alphonso mango reigns supreme in the world of desserts. Though essential in crafting Shrikhand, Kulfi, and Pune's famous Mastani, this fruit is suitable to be consumed raw as well.

Totapuri:

The distinctive Totapuri, excels in pickles and chutneys. These aren't mere condiments but edible nostalgia, connecting generations through taste with their perfect balance of salt, spice, and tang.

Kesar and Langra:

Gujarat's Kesar and the Langra from Uttar Pradesh shine in multiple preparations. Their balanced sweetness makes them ideal for aamras, that divine mango pure served with hot puris. Kesar and Langra are also ideal for milkshakes and sweets.

CULINARY APPLICATIONS ACROSS COURSES:

The mango's remarkable versatility positions it uniquely in Indian cuisine, appearing as an appetizer, main course, and dessert.

Raw mango: The perfect start

Unripe mangoes become zesty chutneys and pickles that balance rich meals with their tartness. Mixed with herbs and spices, they create aam panna, the refreshing summer drink that helps beat the heat.

Ripe mango: Sweet splendour

Ripened mangoes become the centrepiece of desserts such as aamras that define summer indulgence. Mango shrikhand balances the fruit's sweetness against yogurt's tang, while mango kulfi dominates the frozen dessert market during season.

In a display of culinary sophistication, some regions incorporate the fruit into savoury rice preparations. Mango pulao interweaves aromatic basmati with pieces of semi-ripe fruit, demonstrating how deeply mangoes are woven into the Indian culinary landscape.

The savory spectrum:

Mangoes shine in main courses across regional cuisines. Andhra's Mango Dal gains complexity from the fruit's sweet-tart notes. Kerala's Mango curry balances sweetness with robust spicing and coconut richness, while Gujarat's Mango Kadhi transforms yogurt preparations with fruity undertones.

PRESERVATION TECHNIQUES

In India's culinary landscape, necessity has birthed innovation. To extend the pleasure of these ochre-colored treasures beyond their fleeting season, generations have perfected preservation methods that transform mangoes into year-round pantry staples.

Sun-dried mango slices:

Sun-drying transforms unripe mango slices into amchur! This simple preservation technique yields a seasoning that enlivens everything from hearty stews to street food favourites like chaat, ensuring that mango's bright acidity remains available regardless of season.

Pickles with mustard oil:

Traditional mango pickles are preservation artistry, maturing over months in mustard oil and balanced spices lasting through the seasons. This slow process develops unmatched depth and complexity, perfectly preserving summer's essence through winter.

Cultural symbolism:

Mango leaves are auspicious in Hindu festivities, decorating entrances as prosperity symbols. Mango motifs appear in traditional Indian textiles and decor, from paisley patterns in silk sarees to carved wooden details—making this fruit a true cultural treasure.

Indeed, from kitchen to culture, the mango's unparalleled versatility and deep-rooted significance truly crown it as India's enduring golden treasure.