It was peak mango season when I had landed here in Hyderabad.
Indian summer is synonymous with the arrival of the king of fruits~ sweet and fragrant mangoes in the market which are savored in both ripe and raw forms.
dasheri mangoes, washed and ready to be eaten
At that time of sweltering summer there were mangoes hanging from every tree, ripe mangoes being sold at every corner, unripe green mangoes being carefully chosen by ladies for the meticulous preparation of pickles.
green mangoes hanging on the tree
ripe mangoes being sold by vendors at Mozamjahi fruit market
Mangoes are available in so many exotic and delicious varieties, each with unique taste and flavor when in season in India which falls in March until late June. Totapuri, Himayat, Banginapalli, Benishan, Lalpari, Rasalu, Kothapalli, Mallika, Neelam, Alphonso, Kesar, Dashehari, Jehangir, Amrapali etc are a few varieties.
We also enjoy many kinds of raw mango pickles that my Ammi either prepares at home or the pickle is gifted to us by our well wishers. Sone of my favorites are the Sesame Mango pickle, the usual fiery red Mango pickle, Rishte ka achar etc. Just as raw mango pickle preparation is an annual ritual at homes in India during the early mango season, sharing a small jar of freshly prepared pickle with loved ones is also as important custom.
raw green mangoes, for pickle preparation
fragrant and sweet Aamras
Thick, glorious sweet and fragrant Aamras is what I love the most during this mango season. The pulp of ripe mangoes is mixed along with some milk/cream and sugar if preferred and enjoyed along with warm parathas at breakfast almost everyday or just as a snack along with tea in the afternoon.
peeled and diced ripe mangoes
cut ripe mango
This wonderful fruit can be enjoyed in diverse ways. Apart from the usual aamras, mango can be enjoyed in a number of ways, a few options to mention are kulfi, murabba, aapshola, ice-creams, pickles, jams, or simply diced and served as a snack. So go ahead and make the most of this glorious fruit.