Latest news with #mango
The Guardian
2 days ago
- Health
- The Guardian
How to turn mango pit and skin into fruit coulis – recipe
Saving food from being wasted can range from just composting food scraps to cooking with the whole ingredient, which means the leaves, stems, skin and everything in between. It's often argued that it's not really worth saving food from the waste bin if energy or other ingredients are required, but I believe that all food is worth saving. We obviously need to cook and eat food every day, so why not reinvent dishes to include these otherwise unwanted ingredients? Zero waste at its simplest can also mean basic, innovative recipes and solutions for byproducts, such as today's mango pit and skin coulis. Such recipes are an easier sell, because they simplify the concept and create a valuable product out of very little. Coulis is a thin, smooth sauce that's usually made from sieved fruit, and this one takes the flavour and residual flesh left on mango pits and skins and turns it into a restaurant-grade fruit sauce. When I first started cooking back in the late 1990s, chefs were putting a coulis of some kind on most puddings, and some still do but, to be fair, coulis is delicious and adds another dimension to a dish. Sweet, sour and flavoursome, with a smooth and silky texture, coulis is a simple and fun way to upcycle mango scraps, and shows how it's well worth extracting the flavour from remnants and offcuts. It also exemplifies the principles I apply when developing food products and menu items for food businesses and restaurants: that is, minimising waste through creative repurposing, maximising flavour extraction from overlooked ingredients, and creating versatile new ingredients that can be incorporated into recipes or even developed into standalone products. What works in professional kitchens and product development often translates beautifully to home cooking – and vice versa – transforming forgotten and often discarded ingredients into something of genuine culinary value. I first had the idea for this coulis while developing a recipe for mango pit vodka, and it can be drizzled, stirred or shaken into countless drinks and desserts. It's gorgeous diluted with sparkling water, in a smoothie or iced tea, shaken into a mango mojito or spooned over pancakes, porridge or, my personal favourite, yoghurt. The scraps from one mango typically yield about 100g of coulis, and the recipe below can be scaled up for as many mango pits and skins as you have to hand. Pit and skin of 1 ripe mango50g sugar, honey or jaggeryFinely grated zest and juice of ¼ lemon or lime (optional) Put the mango pit and skin in a small saucepan and add water just to cover. Add the sugar or honey (or jaggery, for an extra-flavoursome Indian twist) and the optional lemon or lime juice and zest. Bring to a boil, stirring gently, then turn down to a simmer and cook for 15–20 minutes, until the syrup is slightly thickened and the whole kitchen smells of mangoes. Leave to cool to room temperature, then strain through a fine sieve, rubbing any flesh off the pit and skin and pressing it through the sieve to extract every last bit – the remaining pit and skin can now be composted. Return the resulting coulis to the pan, bring back to a boil and reduce until it coats the back of a spoon or reaches your desired thickness. Store in a clean jar in the fridge for about five days, or portion and freeze.
The Independent
3 days ago
- Health
- The Independent
Eating this popular fruit daily may support postmenopausal heart and metabolic health
Eating fresh mango every day may help to boost women's postmenopausal heart and metabolic health, researchers said Tuesday. They found that eating about 1.5 cups of the sweet fruit a day for two weeks significantly reduced blood pressure and cholesterol among postmenopausal women living with obesity. Both blood pressure and cholesterol are key indicators of heart health. 'Risk factors like high blood pressure and unhealthy cholesterol are key contributors to cardiovascular disease, but a nutrient-rich diet that includes fresh fruit, like mango, has long been shown to help reduce those risks,' Dr. Roberta Holt, an associate researcher at UC Davis, said in a statement. 'This study shows that even short-term changes — like eating fresh mangos daily — can make a measurable impact on chronic disease risk in certain populations.' Holt was a co-author of the research which was published Tuesday in the Journal of the American Nutrition Association. The study was supported through an unrestricted grant from the National Mango Board, although the board had no influence over the study. To reach these conclusions, they examined the health of 24 women between the ages of 50 to 70 years old who were overweight or obese. Before the study period, the authors instructed them to refrain from eating mangos. Over two weeks, the researchers collected baseline measurements, measurements when consumption began during a second visit to their lab, and then more measurements at the third visit. The women ate mangos in the mornings and the evenings. Two hours after consumption, their resting blood pressure dropped and there was a reduction in average arterial pressure. After consuming mangos every day for two weeks, their total cholesterol was slashed by nearly 13 points and their bad cholesterol dropped by the same amount. A smaller follow-up with just six participants from the initial study examined insulin and sugar levels after eating the same amount of mango with 83 grams of white bread. The researchers found the women's blood sugar levels rose significantly less after eating mango than after eating white bread. Insulin levels also responded more favorably to mango. Although mangos are high in natural sugar compared to other fruits, they also provide crucial vitamins and other nutrients. Additional research is needed to determine the effects of mango consumption of heart and metabolic health, but the benefits could aid the 1.3 million U.S. women undergoing menopause: a period when the risk of heart disease rises significantly. Women spend up to 40 percent of their lives in this life stage, and nearly half of American women are affected by cardiovascular disease. 'Post-menopausal women face distinct metabolic changes that can impact their risk of developing cardiovascular disease,' said Holt. 'These findings help to identify targeted dietary strategies, like eating fresh mangos daily, to aid this at-risk population and support cardiovascular wellness and potential reductions in chronic disease risk.'
Khaleej Times
25-05-2025
- Business
- Khaleej Times
Mango wars: How summer turns fierce and fruity in the UAE
The battle lines are drawn. The king has arrived. And in homes and markets across the UAE, everyone's taking sides. As mango season kicks into high gear, expats from India and Pakistan, armed with nostalgia, pride and very strong opinions, are reigniting a familiar fight: Which mango truly rules them all? Across supermarkets, WhatsApp groups and weekend gatherings, the debate heats up: Alphonso or Anwar Ratol? Dussehri or Sindhri? Banganapalli or Chaunsa? To outsiders, it might seem like harmless fruit talk. But for those who grew up with mangoes in their backyard, every box carries something more: memory, pride and the taste of home. Fittingly, mango is the national fruit of both India and Pakistan, a rare shared emblem in an otherwise divided region. No wonder it fuels one of the UAE's most anticipated summer rituals: the Mango Wars. The mango is the national fruit of not one, but three countries—India, Pakistan, and the Philippines. It's also the national tree of Bangladesh. For Mumbai-born businessman Ramesh Patel, it's a no-brainer. 'Alphonso from Ratnagiri is the king of all mangoes,' he says, proudly clutching a golden box at Union Coop. 'That aroma, that taste… nothing else comes close.' Lahore-born marketing executive Ammar Qureshi politely disagrees. 'Alphonso is fine,' he shrugs, 'but if you haven't had an Anwar Ratol, you've missed life. One bite, and you'll never look back.' This rivalry is as personal as it is regional. India, home to more than 1,000 mango varieties, ships top contenders like Dussehri, Alphonso, Banganapalli, and Kesar to the UAE. Pakistan, not to be outdone, counters with Sindhri, Langra, Chaunsa, and the cult favourite, Anwar Ratol. 'You won't find another fruit that stirs this kind of passion,' says Furqan Ahmed, store manager at Mangolicious, one of the UAE's earliest mango delivery services. 'People form WhatsApp groups just to coordinate weekly orders. It's a phenomenon.' His company sold over 12 tonnes of mangoes last year, catering to a fiercely loyal customer base. 'People from Uttar Pradesh and Delhi find Alphonso too perfumed. Mumbai folks say Dussehri lacks punch. It all depends on where your taste buds were raised.' Hailing from Azamgarh himself, Furqan doesn't hide his bias. 'Dussehri, any day,' he says. Even within varieties, distinctions matter. 'Our next bestseller is Langda, though some call it Malda. Technically, they're different,' he explains. 'Malda is rounder and typically from Bihar or Bengal. Langda is longer, and the best ones are Kagzi Langdas from Benares. Thin skin, rich pulp, unforgettable fragrance.' This season, Alphonso faced a shaky start. 'Ratnagiri's crop wasn't great due to erratic weather,' says Furqan. 'But people will still pay for their favourite.' The Mango Price Board: >> Indian Alphonso: 4kg box – Dh55 (10–12 pieces) >> Indian Dussehri: 3kg box – Dh55 (10 pieces) >> Pakistani Anwar Ratol: 3.5kg box – Dh55 (8–9 pieces) >> Pakistani Chaunsa: 3.5kg box – Dh50 (8-9 pieces) >> Pakistani Sindhri: 6–7kg box – Dh50 (14–16 pieces) Prices typically dip once Sindhri floods the market, creating a sweet supply shock that mango lovers eagerly await. At Pakistan Supermarket, mango mania hits full throttle by May. 'In 2020 and 2021, we delivered mangoes in a Lamborghini,' recalls managing director Mohammad Jehanzeb, grinning. 'The king should travel like a king.' It wasn't a gimmick. 'We didn't charge extra — just a minimum order of Dh100. I'd personally deliver the box and give the customer a quick spin in the Dh1.2 million car. It was our way of honouring the fruit.' His brother, Gul Raiz Mohammad Yaseen, says demand peaks by the end of May. 'Our first Sindhri shipment lands around May 20, followed by Chaunsa and Anwar Ratol,' he says. 'Even Alphonso fans secretly buy Anwar Ratol. They just won't admit it.' The devotion is real — and well earned. 'Anwar Ratol inspires near-religious loyalty,' says mango enthusiast Rehan Khan. 'But few realise it actually began its journey in pre-Partition India.' According to Khan, the original Ratol tree still stands in a tiny village near Delhi. 'A grower migrated to Punjab before Partition, took a sapling with him, and named it after his father, Anwar.' That twist sparks pride on both sides of the border. 'Of course it started in India,' says Delhi resident Pankaj Tyagi. 'Even Pakistan's best mango has Indian roots. But we'll let them enjoy the flavour.' Still, Qureshi remains unmoved. 'Our soil makes the difference,' he insists. 'Pakistani mangoes are juicier, more aromatic, richer in flavour. Every bite tastes like sunlight soaked into the fruit.' And it's not just South Asians who are hooked. 'Mango crates are also popular gifts, not just among Indians and Pakistanis, but also among Emiratis,' says Gul. 'They love the aroma and sweetness. It's common to see mango boxes exchanged during summer majlis visits.' Just across the border, in the mango belt of northern India, another legend ripens every summer: the Dussehri. 'I grew up in Malihabad,' says Imad Malik, CEO of Sharraf Exchange, referring to the mango-rich town near Lucknow. 'Dussehri isn't just a fruit—it's poetry. Urdu poet Saghar Khayyami even wrote an ode to it.' Malik explains that the region is home to more than just Dussehri. 'We have the best Langda, Chausa, and Lakhnawa Safeda, along with rare gems like Zohra Safeda and Khaso Khas. Those two are so fragrant, people say if you leave one in a room, their aroma fills the entire house.' He doesn't hold back on Alphonso either. 'Alphonso has good PR. But Lucknow's Safeda has legacy. One is groomed for shelves, the other for hearts.' Southern India brings its own contender to the table. 'Banganapalli from Telangana—that's the real deal,' says Suma Reddy from Hyderabad. 'Big, bold, with the perfect balance of sweetness and tang. Alphonso is all gloss and packaging. Banganapalli is substance.' The UAE also sees arrivals from Peru, Kenya, Thailand and Yemen. But they rarely stir the same emotion. 'Ngowe from Kenya is fibrous, Valencia Pride from Peru is silky, Nam Dok Mai from Thailand is fragrant, and Yemen's Zabidi has its fans,' says a mango lover. 'But the big fights? Those are still between India and Pakistan.' The fruit may divide households, but it also brings them together. 'Mango season is madness in my house,' says Sameera Habib, a Pakistani mum of three. 'I get Sindhri for myself, Alphonso for my husband, Dussehri for the kids.' For many, mangoes don't just bring flavour, they bring back whole summers. 'When I eat a Langra, I'm back in my great-grandmother's orchard,' says Qureshi. 'She'd hand me mangoes in a plastic bag — green, rough, perfect. That taste still hasn't been matched.' 'At the end of the day, we're all on the same team: the mango team.'
Khaleej Times
25-05-2025
- Business
- Khaleej Times
UAE: Sharjah's mango festival to begin from June 27
Starting June 27 and running until June 29, residents can look forward to the much-awaited Mango Festival at Expo Khor Fakkan. The fourth edition of the event will offer visitors the chance to enjoy a wide range of mango varieties, all sourced directly from local farms. The festival, a celebration of the region's agricultural strength, also serves as a platform to showcase premium local mango varieties and honour the continuous efforts of farmers in boosting agricultural output. One fruit that steals the spotlight during the summer months is the mango. Across the UAE, residents flock to their local markets to find the sweetest mangoes of the season. In Dubai, for instance, it's not uncommon for locals to visit fruit stalls three or even four times in search of the perfect mango. The rise in demand is driven by the tropical fruit's reputation as a summer must-have. This festival's announcement follows a recent coordination meeting held by the organising committee, who are working diligently to ensure a successful edition of the festival. The meeting, chaired by Khalil Al Mansouri, Director of Government Relations at the Sharjah Chamber, underscored the importance of supporting local mango cultivation. It also highlighted the role of local farmers in fostering greater participation and involvement, ensuring that the Mango Festival continues to thrive as a key cultural and agricultural gathering. A recent report by Khaleej Times in April shed light on the variety of mangoes currently available in the market, with a range of prices to suit different budgets. Here's a quick breakdown of some mango varieties. Yemeni Mango (most affordable): Dh10 per kg Alphonso Mango: Dh45 per box (12 large mangoes), Dh35-40 per box (15 medium-sized mangoes) Peruvian Mango (among the largest): Dh35 per kg or Dh90-110 per box (4-5 kg) Colombian Mini Mango (rare & exotic, available only at Waterfront Market in Dubai): Dh90-100 per box Cambodian and Chinese Mangoes: Dh18 per kg Khalil Al Mansouri emphasised the importance of coordinated efforts between government entities and local farmers to ensure the festival's success. He noted that the Mango Festival is not just about enjoying the fruit; it also plays a crucial role in promoting Sharjah's agricultural capabilities. The festival will feature workshops for farmers, focusing on sustainable farming techniques that can improve productivity and boost the quality of local mangoes, making them more competitive in the market. 'The festival aims to highlight the quality of UAE-grown produce and solidify its presence in both local and regional markets,' Al Mansouri said. The meeting was attended by a number of key figures, including Mohammed Khalfan AlNaqbi, member of the Municipal Council of Khor Fakkan, who also shared that this year's festival will feature a broad participation from local farmers and agricultural experts. The event will offer various competitions designed to promote farming excellence, facilitate knowledge exchange, and introduce modern agricultural technologies to the local community. The organising committee plans to add additional events and activities to ensure the festival is both culturally and socially engaging, creating a memorable experience for visitors. With strong support from local authorities, the festival is expected to see increased participation from both farmers and the public.
The Guardian
21-05-2025
- General
- The Guardian
Pistachio tiramisu and mango shortcakes: Nicola Lamb's recipes for spring desserts
When mango season is upon us, I love nothing more than thinking of as many waysas possible to eat them. It's hard to beat the joy of messily eating one over a sink, but these flaky, American-style shortcakes, which you may recognise as similar to scones, are a brilliant mango delivery method. Meanwhile, there are few things that pistachio doesn't improve, and here pistachio cream, which is conveniently fortified with sugar and fat, and emulsified to a smooth, spoonable paste, is paired with coffee in the form of an airy tiramisu to feed a crowd. Using cold grated butter and performing a few roll, stack and folds will give you towering shortcakes with tender middles and crisp tops. Prep 10 min Cook 1 hr Makes 6 For the flaky scones120g very cold butter 250g plain flour, plus extra for dusting 10g baking powder ½ tsp flaky salt 30g caster sugar 130g buttermilk, plus extra for brushing2 tsp granulated sugar For the whipped cream 150g greek yoghurt 30g caster sugar 150g double cream To finish3-4 small ripe Indian mangoes (I like alphonso), peeled and cut into thin horizontal strips1 lime Grate the cold butter on to a plate. In a large bowl, whisk the dry ingredients for the scones, then add the grated butter in four instalments, tossing well between each addition. If the mix clumps, keep tossing and squishing it between your fingertips until any large clumps have dispersed. Add the buttermilk in two instalments, stirring and tossing the mixture with a spatula to hydrate it – it will be sticky in some places and dry in others – then tip the dough on to a clean work surface and squish into a roughly 20cm x 12cm rectangle. Using a rolling pin, roll out to 30cm x 15cm, then, with a knife or dough scraper, cut it into thirds and stack them on top of each other. Turn 90 degrees, then repeat the rolling and cutting twice more, dusting with flour if the dough sticks to the pin or work surface. For the final stack, put the smoothest third on top. Press down to adhere the layers – it should be around 20cm x 14cm by this stage. Trim the outside of the dough to create clean edges, then cut the dough into six equal 6cm x 6cm squares, each weighing (75-85g. (Save and bake any offcuts as snacks.) Transfer the squares to a tray lined with baking paper, leaving 5cm space between each shortcake, then put in the freezer while you heat the oven to 200C (180C fan)/390F/gas 6. (Alternatively, rest the shortcakes in a sealed container in the fridge for up to 24 hours.) Brush the tops with buttermilk, scatter over the granulated sugar, then bake for 20-22 minutes, until crisp and golden. Remove and leave to cool slightly on the tray. To finish, whip the yoghurt, sugar and cream to stiff peaks. Split each shortcake in half, spoon about 30g of the yoghurt cream on top, followed by four or five slices of mango and a grating of lime zest (if the mango is a bit underpowered, toss it with lime juice first). Top with the shortcake lid, add another spoonful of cream, a few slices of mango and a final grating of zest, and serve immediately. Splashing out on superbly green Iranian or Sicilian pistachios will give you the most dramatic, golf-club green finish, though any will taste just as good. You will need a 20cm x 20cm tin. Prep 10 min Cook 45 min Chill 4 hr+ Serves 8 250g mascarpone 200ml double cream 180g pistachio cream – I use Black Milk4 egg whites (about 120g) ¼ tsp flaky salt 70g caster sugarAbout 30 ladyfingers, AKA sponge fingers or savoiardi 400ml strong brewed coffee, cooled to room temperatureCocoa powder, for dusting75g pistachios In a large bowl, whip the mascarpone and double cream to stiff peaks. Add the pistachio cream and whip again until well combined. In a second bowl, beat the egg whites until frothy, then add the flaky salt and sugar, and whip again to voluminous stiff peaks that look like shiny shaving foam. Loosen the cream and pistachio mixture with four or five tablespoons of the meringue – mix it in and beat enthusiastically: the mixture should relax a little, making it easier to fold in the rest of the meringue and retain as much air as possible. In three instalments, gently fold in the remaining meringue with a flat spatula or whisk, leaving you with a strong-looking but airy mixture. Dip each ladyfinger one by one into the coffee for just two or three seconds, then use these to line the base of a 20cm x 20cm tin. Dust lightly with cocoa powder. Pile half the tiramisu cream (about 400g) on top and smooth with an offset spatula or the back of a spoon. Repeat with the sponge-dunking and layering, dust with more cocoa powder, then pile the remaining cream on top. Smooth the top, cover and chill for at least four hours, and ideally overnight or up to two days. Blitz the pistachios to a fine crumb in a food processor, then scatter all over the top of the tiramisu before serving. Nicola Lamb is a pastry chef and author of the weekly Kitchen Projects newsletter and Sift, published by Ebury Press at £30. To order a copy for £27, go to
