Jamavar, a Michelin-starred Indian restaurant in London, will treat alphonso mangoes with the same respect they receive in India this month, and is offering a special menu throughout May.Ī mango cheesecake made with malai, an Indian milk delicacy, as served at London restaurant Jamavar In India the season, which might run for six or eight weeks, is considered a festival, and people buy, eat and cook as many as they can, while trading intelligence daily on price and availability. Serious Eats recommends peeling with a very sharp Y-shaped peeler and then slicing the fruit lengthways around the seed.Ībel & Cole recommends the popular hedgehog method, and makes it look very easy. The best way to cut a mango is vertically, about a quarter inch from the centre on each side of the the fruit. In India, there are 283 varieties of mangoes, of which 30 are well known, but primarily people tend to use alphonso and payri. While the standard Kent and Keitt varieties come from many countries, the speciality fruits vary each year year and are more fragrant. M&S sells what it terms ‘standard’ and ‘speciality’ mangoes. With artificially ripened mangoes, even if they are genuinely ratnagiri and devgad mangoes, they lack the soft feeling when ripe and are void of the fragrance.We only eat a few varieties of mango in the UK. Naturally ripened mangoes are softer on touch and gives in when pressed. They do not have the fragrance of a naturally ripened mango. Īrtificially ripened mangoes also have the problem with smell. While you may have to bring a ripe alphonso mango from other parts of the country very close to your face to smell it and often touch your nose to get the fragrance of the mango, ratnagiri alphonso mangoes have a good fragrance from a feet away. Unlike the alphonso variety which is grown elsewhere, these alphonso mangoes are extremly fragrant. Ratnagiri and devgad alphonso mangoes have a distinctive smell which is evident when ripe. So, How do you know if the mangoes are really Aphonso from ratnagiri or devgad? It all comes down to smell and taste. The flood of Karnataka hapus in Mumbai market eclipse Original ratnagiri mangoes for weeks before the original hapus arrives. The crops in Karnataka also flourish, with high yield. Karnataka also has the advantage of weather, where mango harvesting starts a bit earlier than in the Ratnagiri region. Most consumers are not aware of it and traders push these mangoes to retailers at a lower cost. Today most of the mangoes which come into the mumbai market as Ratnagiri mangoes are usually from karnataka. It may be the same plant, but in any other part of the country, the taste of the fruit will be different. Ratnagiri Alphonso mangoes have a GI tag. But the question is whether the alphonso from other parts of the country is really bad? Yes and no. Alphonso from all over the country are different in some ways to the alphonso grown in Ratnagiri. The size and shape of the karnataka fruits are also a bit different. The taste of a Ratnagiri alphonso mango is sweet with no sourness, but the karnataka Hapus has a slight sour taste. An expert in taste and variety will be able to differentiate between the fruits but a normal person will most likely find it difficult to know any difference. Its hard to determine the origin of the fruit by simply looking at it. While Hapus will be sold to you as ratnagiri Hapus most of the time, chances are that they come from other parts of the country. A fruit usually costs Rs.80 per piece in the market when the season begins and could go down to Rs40 per piece or as high as Rs.150 Per piece. The Ratnagiri Hapus could cost you anywhere between 50rs per kilo to Rs.1400 Per dozen. Original Ratnagiri Alphonso Mango (Hapus)
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