Mangoes and India - a folktale of love!

As a plant-based chef raised in Mumbai, mangoes hold a special place in my heart, especially Ratnagiri Alphonso mangoes.

In recent years, given my experiments with food, mangoes are more than just delicious fruits; they're a symbol of Indian summers, and it's almost crazy how versatile they are. 

Here in India, where a large portion of the population embraces vegetarian and plant-based lifestyles, mangoes are a gift that keeps giving.

Packed with essential vitamins, minerals, and fiber, they're a fantastic source of vitamin C, A, and E. Growing up, my summer days were filled with the sweet, sticky satisfaction of devouring a perfectly ripe Alphonso, its golden flesh bursting with flavor. But beyond the taste, mangoes played a vital role in our well-being, boosting our immunity and keeping us cool during the scorching summers.

The magic of mangoes extends far beyond just eating them raw. Our culinary heritage boasts a treasure trove of delicious vegan treats featuring this king of fruits. One such drink is Panna, a refreshing concoction made with raw mangoes, mint, cumin, and black salt. This tangy and cooling beverage is a staple during summer, perfect for beating the heat and aiding digestion. Another historic drink is Aamras, a thick, creamy, and intensely flavorful pulp made from ripe mangoes. Traditionally enjoyed with pooris (fried flatbread), Aamras is a delightful explosion of sweetness and creaminess, all thanks to the magic of mangoes.

As a vegan chef, I find endless inspiration in their versatility. They lend themselves beautifully to savory dishes like chutneys and curries, adding a touch of sweetness and depth. Whether enjoyed raw, juiced, or as desserts, mangoes are a testament to the abundance that a plant-based lifestyle offers.

So, next time you see a mango, remember it's not just a fruit; it's a symbol of India's rich culinary heritage, a gift brimming with health benefits.