MALGOVA MANGO (മല്‍ഗോവ മാമ്പഴം.)

     മധുരം മനോഹരം മല്‍ഗോവ മാമ്പഴം.

    Mango is the King of fruits. India is the largest producer and exporter of Mangoes in the world. India produces some 10 million tonnes of mangoes annually accounting for 52 per cent of the world output.India grows the finest mangoes in the world. Andhra Pradesh is the second largest producer of mangoes in India next only to Uttar Pradesh.Although more than a thousand varieties exist, only around 20 varieties are grown on commercial scale.Each variety has a unique taste and flavour. Most popular Mango varieties are Banganpalli, Neelam, Dusheri, Totapuri, Kesar and delicious ALPHONSO MANGO.Mango botanically known as Mangifera Indica, it is rich in vitamins A, B1, B2 and C, and is believed to have originated in India over 4,000 years ago.Mangoes are an excellent source of carotene as compared to other fruits. Just 100 gms. of mango contain about 1990ug of beta-carotene (Vitamin A), which is much higher than in other fruits. 

               The total carotenoids in mango increase with the stage of ripening. Eating mangoes in the season may provide a store of vitamin A in the liver. This is sufficient to last for the rest of the year and highly beneficial for the prevention of Vitamin A deficiency disorders like night blindness.Mangoes, both ripe and unripe, are very good sources of Vitamin C. Up to 16 mg of Vitamin C are present in 100 gms. of mango. Both Vitamins A and C are anti oxidants and help to prevent free radical injury and thus reduce the risk of certain cancers. A ripe mango supplies 74 kcal per 100 gms. (mainly derived from fructose). Raw mangoes have fewer calories compared to ripe mangoes. The ripe mango fruit is also a good source of potassium and only traces of sodium makes it suitable for hypertensive patients.India is home to several varieties of mangoes. Each variety has a unique taste and flavour. 

              The commercial varieties of mangoes include: Banginapalli, Totapuri (known locally as `Collector'), Suvarnarekha(Lalpari), Kothapalli Kobbari, Chinna Rasam, Cheruku Rasam, Pedda Rasam, Mallika (all these varieties are available locally), Neelam. Alphonso, Kesar, Langra, Dashehari, Fazili, Chousa, Ratole, Kaju, Mulgoa, Jahangir, Rumani, Himayat, Khatta Meetha, Panchadara Kalasa, Manjeera, Amrapali, Arkapuneet and Sindhu. Variously known as Alphonso, Alfonso, Alphanso, Hapus, Hapoos, Bombay variety, etc., this variety is often considered to be a king even amongst the 'King of fruits' and is widely considered to be the tastiest fruit in India. .Alphonso Mangoes are oval in shape and about 4 to 6 inches long. The skin of the ripe fruit is golden yellow in colour, but is inedible. It has a thin firm skin and a delicious pulp. The stone or seed is smaller than many varieties of mangoes and the yield of pulp is therefore much more than in many varieties.Many have tried planting cultivars of this famed variety in other parts of the world, but have not been able to match the original flavour of the Alphonso variety grown in the Konkan region of India. in the volcanic soil of this coastal zone.

                                                        Prof. John Kurakar