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Banganapalle mangoes, also referred to as Benishan and Bernisha, are a type of mango cultivated in Banganapalle, situated in the Nandyal District of Andhra Pradesh, India. This particular variety accounts for 70% of the total mango cultivable area in the state and was initially introduced by Banaganapalli farmers. On May 3, 2017, it was officially registered as a geographical indication variety from Andhra Pradesh in the category of horticultural products by the Geographical Indication Registry. Benishan, Chappatai, and Safeda (in Delhi, Uttar Pradesh, and other northern states) are other names for this mango variety, while it is also known as Badam Aam in Rajasthan, Madhya Pradesh, Malwa, Mewar, and other regions of Central India. Banganapalle mangoes are also grown in various other parts of India and Pakistan. Characterized by an obliquely oval shape, approximately 20cm in length, they feature yellow flesh enclosed by a thin, smooth yellow skin. The flesh has a firm, meaty texture and offers a sweet and sour taste, with minimal fibre content. Here are 7 recipes to make this variety of mangoes.
Mango Raita
Relish the indulgent flavours of Mango Raita, a cool and creamy yoghurt-based side dish that presents the perfect combination of diced Banganapalle mangoes and smooth yoghurt. Enhanced with the natural flavours of cumin and a touch of salt, this raita is beautifully balanced by the colourful freshness of coriander leaves. The sweet and tangy notes is sure to satisfy your taste buds.
Mango Shrikhand
The seasonal safeda aam may be used to produce Mango Shrikhand, a sweet dish that combines strained yoghurt, mango puree, and sugar. It provides a delicious and decadent treat with its fragrant cardamom flavour and chopped nuts topping. On festive events or throughout the summer, this classic Indian dish is best consumed cold.
Mango Kulfi
Banganapalle mango is another delicious option for making Mango Kulfi. This delicious frozen treat is made up of mango puree, condensed milk, and almonds. The exotic aroma and flavour of cardamom and saffron infuse this decadent dessert. Since Kulfi is a sweet delicacy and this mango type is not overly sweet, you may balance the sourness by adding honey instead of sugar. This chilled and lovely treat is a great way to savour the sugary flavour of Banganapalle mangoes. It's usually served on sticks and frozen in moulds.
Eggless Mango Mousse
The delicate dish known as Eggless Mango Mousse can be created by combining whipped cream with Banganapalle mango puree. This velvety mousse is thick with the natural taste of ripe mangoes, thickened with sugar and set with gelatin or agar-agar. It is the most elegant and delectable way to end any dinner, served chilled in individual glasses.
Chilled Mango Cheesecake
Everyone loves cheesecake, and chilled mango cheesecake is even more delicious. Combine graham cracker crust, creamy cheese, and Banganapalle mango puree in this no-bake dessert recipe. The aromas of this rich cheesecake match brilliantly when it is cooled until it sets. Served with a garnish of fresh mango slices, this dessert will be a show-stopper.
Mango Rice
Toss cooked rice with a tempering of mustard seeds, curry leaves, green chilies, and chopped Banganapalle mangoes to make Mango Rice, a fragrant South Indian meal. Turmeric, coriander, and cumin give this fragrant and flavorful meal its distinctive sweet-savoury combination. Hot or cold, Mango Rice is the ideal meal at any time of day.
Mango Lassi
You can also use this mango kind that is in season to prepare a drink. Yoghurt, safeda aam puree, sugar, and a dash of cardamom are blended into creamy Mango Lassi, a refreshing and flavorful Indian drink. This rich drink is a summertime favourite because, when served cold, it hits the ideal balance between sweetness and tartness.
