The English word
"mango" (plural "mangoes" or "mangos") originated
from the Tamil word māṅgai or mankay or Malayalam māṅṅa. In India, there are over 100 varieties of mangoes, in different
sizes, shapes and colours. Mangoes have been cultivated in India from time
immemorial. The poet Kalidasa sang its praises. Alexander savored its taste, as
did the Chinese pilgrim Hieun Tsang. Mughal emperor Akbar planted 100,000 mango
trees in Darbhanga, Bihar at a place now known as Lakhi Bagh.
A fleshy fruit, eaten ripe or used green for pickles etc., of the tree
Magnifera indict, the Mango is one of most important & widely cultivated
fruits is a rich source of Vitamins A,C&D.
When mangoes were first
imported to the American colonies in the 17th century, they had to be pickled due to lack of refrigeration. Other fruits were also pickled and came to be called
"mangoes", especially bell
peppers, and by the 18th century, the word
"mango" became a verb meaning "to pickle".
Mangoes are
generally sweet, although the taste and texture of the flesh varies across
cultivars, some having a soft, pulpy texture similar to an overripe plum,
while others firmer, like a cantaloupe or avocado and some may
have a fibrous texture. For consumption of unripe, pickled or cooked fruit, its
skin can be consumed but has potential to cause contact dermatitis of the lips, gingiva or tongue in susceptible people. Under-ripe mangoes can be
ripened by refrigeration for 4–5 days.
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