Summer season is well underway and granny wants to tell you some hidden secrets and some popular facts about mangoes.
I remember my mother used to soak mangoes in water for hours before eating, after that, wash them ( in my early childhood no artificially ripen mangoes, we used to keep mangoes in whole wheat box and wait for it to get ripen 😊 and no pesticides, so there were other reasons to soak mangoes ...will explain)
Even water melons soaked in water, a portion cut in triangle, and left for hours before eating .
Mangoes are rich in antioxidants like beta-caroten and flavonoids. These antioxidants protect our cells from damage and also work to reduce the risk of chronic diseases such as heart disease and cancer. Mangoes are very good source of Potassium, Magnesium and Vitamin K, essential for heart health, bone strength and over all wellbeing.
Soaking mangoes in water before eating has immense benefits. The phytic acid found in mangoes outer cover prevents the absorption of zinc, iron and antioxidants in our body so always peel the mango properly.
Phytic acid also increases pitta in body and gives headache, vomiting and dysentery.
GREEN, UNRIPE MANGO [ KACCHI KERI ]
Keri is sour, astringent and cooling.
It is mostly used for making chutney, pickle and drinks [ aam panna ].
Granny says, "Never drink water right after eating raw mango, it may cause respiratory congestion. Wait for an hour before doing so."
1. AAM PANNA RECIPE:
2 kacchi keri [ raw mango ]
1 cup mint leaves
1 tsp seedless chopped green chilly [ optional ]
Rock salt [ To taste ]
Sugar [ To taste ]
1/2 tsp roasted cumin seed [ crushed ]
1 glass water
INSTRUCTIONS:
Boil raw mango and let it cool.
Remove skin and separate seed from it.
Add sugar, salt, mint leaves and cumin powder and make a paste in a blender.
Add cold water and serve.
This is a very cooling drink and a tridosh nashak when taken during summer. A person with kapha prakrati should avoid this drink in the evening .
This drink nourishes plasma, thus protecting from heat stroke and dehydration.
Green mango skin can be dried under the sun and used in the same way as curry leaves in lentils. It helps the digestion of lentils.
For burning sensation in the eyes, put the pulp of a grated green mango on the eyelids at bedtime.
2. GREEN MANGO CHUTNEY:
1 green mango [ peeled and seeded ]
1 cup mint leaves
1/2 cup chopped onion
1 tsp chopped green chilli
1 tsp cumin seed
Rock salt [ To taste ]
INSTRUCTIONS:
Grind all the ingredients in a blender.
Like aam panna, it is cooling, nourishes plasma and helps avoid from dehydration.
3. SWEET GREEN MANGO CHUTNEY
1 green mango finely grated ( peel skin and remove seed)
1 cup finely chopped coriander leaves
1 cup finely chopped onion
1 tsp finely chopped green chilly
1 tsp mustard oil
1 tsp sugar
salt to taste.
INSTRUCTIONS:
Mix all the ingredients to make a yummy chutney that can calm pitta and protect you from heat and dehydration.
YELLOW RIPE MANGO
AAM [ yellow mango ] is sweet and heating in nature.
If taken in moderation, it balances the tridoshas. People dealing with kidney issues, diabetes any other disorders must consult a doctor first.
Granny says,"Aam is good for pregnant women and helps in lactation. It is also good for a healthy married life."
Sweet smoothie of ripened mango pulp, cold milk, sweetener, a pinch of cardamom and a pinch of nutmeg not only tastes amazing but also helps relieve constipation, diarrhoea and nourishes reproductive organs. It is good for people with high blood pressure or heart conditions.
Everything that is grown locally, available in the season, eaten in the right time in the day, fresh [ not stored ] and consumed in moderation is healthy and nourishes our mind, body and soul.