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The mango, like yoga itself, originated at the foothills of the Himalayas a few thousand years ago. In India mangoes are considered to be a symbol of life, and mango leaves are used for decoration in festival celebrations and weddings. In Hindu mythology it is thought that when Shiva and Parvati came from the Himalayas they missed this heavenly fruit so much that Parvati asked Shiva to use his powers to recreate it here on earth. He did, and that is how the mango is said to have appeared in India.
I have many wonderful memories of buying freshly picked mangos from Indian street vendors to go home, roll up my sleeves, sit outside and let the mango juice run down my arms as I enjoyed every last morsel of these sweet, juicy and perfectly ripened fruit in the 40 degrees plus heat. It always left me feeling cooler, hydrated and happy. Maybe this is not so surprising since the mango is credited for having properties to help avoid and treat heat stroke.
The mango's rich flavour, tender texture and myriad health benefits have resulted in this fruit being widely refered to as the "king of fruit". It is rich in amino acids, vitamin C and E, flavonoids, beta carotene, niacin, calcium, iron, magnesium and potassium. Due to their vitamin and mineral content mangoes are considered to be an anti-cancer food, a memory booster, beneficial to the health of the eyes, skin, digestive system and are considered helpful in diabetes control and anemia.
In addition to being a nutrient power house, the mango is also known for it's numerous useages as a home remedy. They are sometimes used to treat skin conditions externally. Just remove the pulp and apply to the skin for 10 minutes before washing. You will look great and smell yummy too!
So if you have yet to introduce yourself to the mango, August is the month to pick up a few and make one or all of the recipes below. Whether or not you are at risk of getting heat stroke you will not regret spending a sunny summer afternoon with a mango.
Mango Lassi's and Creamsicles
Ingredients:
1 cup organic plain yogurt & 1/2 cup milk
(Or, as I prefer, replace these two ingredients with 1.5 cups of plain mediterranean-style thick yogurt to get a thicker creamy consistency)
1 cup chopped mango (peeled and stone removed)
3 tbsp of honey (or to taste)
A pinch of salt
A dash of ground cardamom
Lassi: Blend ingredients and serve as is.
Creamsicle: Blend ingredients, pour into popsicle holders and freeze overnight to make creamy popsicles.
This recipe has so much room for flexibility. Some people add bananas to the mix. The amount of yogurt or milk can be adjusted to taste. The same applies to he honey. Some mangos are sweeter than others. Thin or thick the flavour is always magnificent. Experiment until you have the right mixture for you.
Mango Chutney
Indian mango chutney is the original and most traditional chutney. It goes beautifully with veggie burgers (and admittedly the meat variety as well).
Ingredients: 
3 medium apples, peeled, cored, and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups (375 mL) sugar
1 cup (250 mL) finely chopped onion
1/2 cup (125 mL) raisins
1/2 cup (125 mL) white vinegar
1/4 cup (50 mL) finely chopped peeled ginger root
1 tablespoon (15 mL) lemon juice
2 teaspoons (10 mL) curry powder
1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt
Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and ginger root in a large saucepan. Stirring occasionally, bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
Follow canning procedures and bottle a few of these so that you can enjoy the sweet taste of summer all winter long. |