A PROPER mango is a melt-in-the-mouth treat like no other.
That delightfully soft, sunshine flesh bursts with tropical sweetness the second it touches tastebuds.
The Axarquia rightfully celebrates the beloved fruits at the yearly harvest with a festival fit for a King.
But it is not just the taste that is remarkable, for mangos are now among some of the most profitable fruits in the world.
In fact, they make an estimated €1.30 per kg and around 20 million each year are exported globally, particularly to Western Europe.
Mangos originated in southeast Asia, and it was here where Spanish travellers first spotted them and fell in love towards the end of the 14th century.
They couldn’t stand to leave the fruits so took them on their travels around India and the Philippines before heading home to Spain.
Highly venerated in India, the mango is particularly important in Hindu and Tahi culture, where it is steeped in ancient mythology. It ranges from being the symbol of love to being an unusual granter of wishers.
‘The King of Fruit’, as it is affectionately known across the world, is certainly versatile when it comes to the kitchen.
The 400-plus varieties are just as tasty in a chillingly cold ice cream as a refreshingly tasty drink or the more unconventional super-spicy chilli sauce.
If that weren’t enough, when it comes to health benefits, mangos are ripe! They are rumoured to help with weight-loss, prevent some cancers, improve the immune system and if you are feeling adventurous, can be lathered all over the face for a beauty treatment.
Inspired by the mango worshippers of the Axarquia, here’s a look at a couple things you can do with the deliciously sweet fruits…
Ingredients (Makes about 18 muffins)
2 cups flour
4teaspoons baking powder
1cup sugar or 3?4 cup honey
1?4cup vegetable oil
1 -1 1?2cup mango, pulp of (2 very ripe mangoes)
Cut and peel two very ripe mangos and reduce to soft pulp and juice.
Combine flour, baking powder, salt and sugar in a large bowl.
In a separate bowl combine oil, milk, and egg.
Mix liquid ingredients with dry until just moist and stir in the mango pulp.
Fill greased muffin tins, or paper muffin cups two-thirds full.
Bake at 400°F for 15-18 minutes.
They are done when they are brown on top and a tooth-pick inserted into the centre comes out clean.
Peppered Roast Beef and Mango Sandwich
1 Mango (ripe)
1 jar of Good quality mayonnaise
A pinch of sriracha (or Asian chili-garlic sauce)
2 Whole wheat slices of bread, toasted
Spread mayonnaise and Sriracha on whole-wheat toast. Form a sandwich with roast beef, thinly sliced mango, and watercress.
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