Mangoes are a wonderful comfort food and is much more effective than chocolate. Full of vitamins A & C, minerals and anti-oxidants, and 40% of the daily fiber requirement, mangoes also have a stomach soothing enzyme, which results in a feeling of contentment during and after consuming mangoes. Mangoes thus make an excellent entrée and dessert. This potassium-rich fruit is especially nourishing during active times such as traveling and holidaying.

Native to south Asia, mangoes has had a historic importance to Asian cultures for thousands of years. Even today, mango tree is one of the most ‘domesticated’ fruit trees in dooryards. Originally, the wild mango was small with scant fibrous flesh and for a while natural hybridization has taken place for a while. Then for the past 4,000 - 6,000 years, civilizations have deliberately engineered selections of higher and higher qualities. Today, there are over 1,000 varieties in south Asia alone.

Some mangoes are so pronounced in its tartness that these are best suited for the sweet and spicy mango curry continues Mr. Fernando. There are some mangoes that are so small and juicy that they can be gently squeezed and making a small hole at the end suck out the juice. Then mangoes such as ‘underground’ and ‘Alfonso’ are very succulent, but lacks the hue to make an enticing beverage. Thus, for his health juices he only users the renowned karathakolomba, that is juicy, fleshy, very fibrous and has a beautiful orange color.

Apart from the numerous dessert, curries, chutneys and juices that can be made out of mangoes, there is also number of ways - some, very creative - to enjoy the fruit as itself. The most common method is to cut and remove the stem and then cut of the ‘cheeks’ leaving the mango in 3 pieces: the 2 cheeks and the stone. To get to the flesh of the cheeks, the cheek maybe folded outwards so that the flesh pushes upwards. This is however a messy way to enjoy a mango says Mr. Fernando. It is far better to make crisscross cuts on the flesh and spoon it.

Another common method is to peel the mango with a pairing knife and then cut strips along the length of the mango and then separate it by cutting off the cheeks from the stone.

A creative way to enjoy a mango is to cut of both ends and stick one end on a fork. Then, make 4 cuts on the skin lengthwise and peel it open like a flower. If you are a culinary artist, then you can even peel the whole mango, stick it on a fork and then cut petal like wedges from bottom to top so that it resembles a flower.

Interestingly, he says, mangoes come from an extremely poisonous family of plants. The mango tree is not without some of these poisonous characteristics either. Thus, it is always advisable to wash off the sticky sap emitting from the stem before eating or cooking, he cautions. This sap, like poison ivy can irritate the skin and even cause blisters or considerable swelling in the face and other parts of the body.  

As a final note on mangoes, Mr. Fernando says to insist on a sample and avoid a raw deal by never settling for anything less than juicy and flavorful. As a parting tip he shares that if you do come across a mango that is less than sweet, simply peel and dice it into large chunks and then sprinkle with salt and chili powder. This will be an extraordinary experience!

Check out the fabulous Fennel Root & Seaweed Layered Crayfish Terrine with Mango & Tamarillo Compote - a fusion dish of the executive chef of Bentota Beach Resort.

Mango smoothie

Sweet & spicy mango curry