How To Eat A Mango : A Tale as old as my Grandmother

If Mango eating were an art then my grandmother would be the Van Gogh of that world because her mango eating was a skill that cannot be acquired without a rigorous practice and the experiences that shaped her into believing that no drop of this Mango’s juice shall ever be wasted nor a fibre be left on the seed of the mango. If you had the privilege of watching her eat a Mango then you might understand where my analysis stems from, but she has gone on to the Golden Kingdom of Mangoes in heaven and doesn’t have to wait for Summer like us peasants to enjoy this most glorious of fruits. The process starts with her identifying a juicy mango from the box that is bought for the family. She sneaks off to a corner to enjoy this summer ritual in peace. I have spent a few instances watching her from close quarters without being noticed and I must say it is one glorious experience.

Mango eating begins with her slowly and steadily prodding every inch of the mango, to ensure that the pulp and the fruit are just one in symphony and then she makes a tiny hole at the top of the mango where the stem used to be. Then on, starts the meticulous process of devouring that mango with such precision that just thinking about it brings tears to my eyes. Not a drop will be wasted from the juice nor a fibre be left uneaten of the fruit and to be thorough she would break the skull of the seed and take out the actual seed to be planted if she feels like it or it would go into one of her aromatic sambars. Those who have eaten this most exotic of dishes will vouch on how to be absolutely mindful of each mango that comes your way. That said; there are just about a hundred different dishes one can make out of a mango and that too in its different stages. One of my favourites is the Maavadu which my grandmother used to make a bucket of every summer and while she first marinates the tiny raw mangoes in salt and oil I would have polished off just about a quarter of the whole portion. Then, it was time for the spices and the seasoning and I would walk by that place at least ten times a day just so I could eat the freshly spiced pickle which would just call out to me to be eaten. 

Mango Jelly, Aamras, Mango Pachadi, Mango Mocktails, Mango Syrup, Mango Mouse, the most trending Mango Salsa, Mango sambar ( full mangoes are dunked in sambar while they cooks) , Mango milkshakes , Raw Mango pickles, there are about 50 varieties of just pickles starting from Avakkaya, Cut Mango, Maavadu, Mango Thokku, the list goes on. This summer we bring you the most irresistible package. Fresh Mangoes, the real deal! Though there are a million ways to eat Mangoes, nothing beats digging into one like there is no tomorrow. I had one yesterday, I am not kidding. I have never felt happier in a long time and all it took for me was one amazing Mango! This magical fruit is available just for you and only for a short period of time, this summer. Make the most of our Jumbo Kesar Mangoes and the droolworthy Banganapalli/Badami Mangoes. What’s Summer without a Mango to remember it by?