When it comes to global cuisines, mango is an extremely versatile ingredient and is often used in a variety of dishes ranging from salads and pickles to curries and rice. Interestingly, mango can be a part of all three meals that you consume in a day including your breakfast (as a smoothie), lunch (kachhe aam ki sabji) and dinner (aam ki kheer). Globally, there exist more than 500 varieties of mangoes. With there being a variety of mangoes all over the world, it’s important to note that some varieties of mangoes tend to have a hint of sour taste and lend different flavours to various dishes. Therefore, before you begin to try out a recipe, it’s important to note which variety of mango would be most authentic to the recipe.
Did you know that nearly half of the world’s mangoes are produced in India? However, we aren’t able to contribute more than 1% to the international trade of mangoes. This is because India consumes most of what it produces! The love for mangoes can also be observed at a global level, as the fruit is being continuously integrated into international cuisines and dishes. Read on to learn about how mango is used to make tasty dishes in various global cuisines.
Japanese
The land of Japan is home to one of the most expensive mangoes in the world, called Miyazaki Mangoes, which can sell up to $5,000 (₹3,85,139 approx). Although the full-blown cultivation of mangoes is said to have started in Japan only in the 1970s, the fruit has already made its way into the regional cuisine. The popular dishes involving the use of mango in Japanese cuisine include mango sushi, mango teriyaki salad and mango mochi.
Italian
Italy majorly imports the tropical fruit of mango. However, according to recent reports, southern Italy has tried its hand at cultivating the fruit and has been successful in doing so. While the original Italian cuisine wouldn’t have had the luxury of using mango as an ingredient generously, it has now evolved to include the fruit in a variety of dishes. The influence of mango in Italian dishes can be seen in recipes of mango salsa, mango panna cotta, and in the Italian fresh fruit salad.
Korean
Korea imports tonnes of mangoes from India. Many Korean food bloggers have, in the past years, posted reaction videos trying out tropical food and the fruit has also featured in some dishes of the Korean cuisine. From mango kimchi to Korean rice bowls with mango slaw - Koreans love to experiment with mango and improvise their regional dishes.
Thai
Thai cuisine has many examples of dishes that have mango as an important ingredient. From the famous mango sticky rice to the Thai green mango salad, the use of mangoes in this cuisine are aplenty. Thai people don't limit the use of mango to food alone. They make use of the fruit’s medicinal qualities to make antidotes to cure ailments like fever and stomach ache as well. Thailand also hosts mango fairs and festivals which become a buzz point for foodies to come and try the various types of mangoes cultivated on the land.