Who doesn’t like king of fruits Mr. Mango? I’m a huge fan of him. Like mentioned in my previous post, I have a mango tree in our house, every year the yield was around 600 to 700 mangoes. After the harvest, the raw mangoes has to be kept in a special room, with proper setting to maintain the temperature for them to turn golden yellow. Mum and dad does them perfectly using some kind of dry grass and warp them in jute bags. As kids myself and my sis were curious how mangoes turn yellow and we used to peep into those bags every day, which was not good in any sense, but we do them when mummy and papa were away haha. Ripening time is around two weeks or more. Slowly the brusting of flavors will start, man I can’t tell you guys it’s one of the most wonderful time of the year, with all those gorgeous, succulent ,ultra sweet ones spread on the table. No we don’t eat all of them, mum distributes to family member and neighbors and I cry buckets when she does that 😀
On top of this my grandpa used to own a mango farm and he sends one basket of king of king
Banganapalle mangoes all the way from my native place. With such a heavy duty mango background, when I came to Finland I was devoid of them. Usually I take my vacation during late autumn to escape gray and gloomy time of the year, but it’s too late for mangoes in India. After four long years, this year I have been super dooper lucky as one of oriental shop uncle brought some form Sweden for we starving Indians. Can’t tell you how we ladies barged into his shop and almost emptied the shelves. I quickly froze few diced mangoes to play around with it in baking. Was searching for weeks to make something exclusive, delectable, enchanting and darling. Total credit goes to
dessert.net for this fantastic recipe, followed it to dot. But reduced the quantity to half. Hope you will also enjoy.
