Ratnagiri Alphonso Mango Export Quality, 12-15 pc

Alphonso Mango Overview: Alphonso mango, often referred to as the "King of Mangoes," is a premium variety originating from India, primarily grown in the western region, especially in Maharashtra's Ratnagiri and Devgad districts. It is prized for its vibrant golden-yellow color, creamy texture, and rich, sweet flavor with a hint of citrus. Health Benefits of Alphonso Mango Rich in Nutrients: Contains vitamins A, C, and E, essential for skin health and immunity. Boosts Digestion: High in fiber, aiding digestion and preventing constipation. Supports Eye Health: The presence of vitamin A supports good vision. Antioxidant Properties: Protects against free radical damage due to its polyphenols. Enhances Immunity: Vitamin C and other antioxidants strengthen the immune system. Nutritional Value of Alphonso Mango (per 100g) Calories: 60 kcal Carbohydrates: 15g Sugars: 14g Fiber: 1.6g Vitamin C: 36 mg (40% of daily requirement) Vitamin A: 54 mcg (6% of daily requirement) Potassium: 168 mg Fat: 0.4g Protein: 0.8g How to Eat Alphonso Mango Fresh and Raw: Simply slice the mango, remove the seed, and enjoy the juicy flesh. In Smoothies: Blend Alphonso mango with yogurt or milk for a creamy, sweet smoothie. As a Dessert: Use in ice creams, sorbets, or traditional Indian sweets like mango shrikhand. In Salads: Combine with greens, avocado, and lime dressing for a tropical salad. With Curd Rice: Fresh mango pieces complement the creamy texture of curd rice. Taste Profile Sweetness: High with slight citrus undertones Texture: Creamy, pulpy, and non-fibrous Aroma: Intense, tropical, and fruity Aftertaste: Lingering sweetness with a slight tang 5 Indian Recipes Using Alphonso Mango 1. Aamras (Serves 4) Alphonso Mangoes: 4 Sugar: 3 tbsp (adjust to taste) Cardamom Powder: ½ tsp Water or Milk: ½ cup Saffron (optional): A few strands Method: Peel and chop the mangoes. Blend them with sugar, cardamom powder, and milk or water until smooth. Garnish with saffron strands and serve chilled. 2. Mango Lassi (Serves 2) Alphonso Mangoes: 2 Yogurt: 1 cup Sugar: 2 tbsp Cardamom Powder: ½ tsp Ice Cubes: 4-5 Method: Blend the mango pulp, yogurt, sugar, and cardamom powder. Add ice cubes and blend until creamy. Serve cold, garnished with saffron or mint. 3. Mango Rice (Serves 3) Cooked Rice: 2 cups Alphonso Mango: 1 (sliced) Mustard Seeds: 1 tsp Curry Leaves: 8-10 Green Chilies: 2 (slit) Turmeric Powder: ¼ tsp Salt: To taste Oil: 2 tbsp Method: Heat oil in a pan, add mustard seeds, curry leaves, and chilies. Add turmeric and sliced mango. Cook for 2-3 minutes. Mix in cooked rice and salt. Stir well and serve. 4. Mango Shrikhand (Serves 4) Alphonso Mango Pulp: 1 cup Thick Yogurt (Hung Curd): 2 cups Sugar: 4 tbsp Cardamom Powder: ½ tsp Saffron: Few strands Method: Mix saffron in warm milk and set aside. Whisk yogurt and sugar until smooth. Add mango pulp, cardamom powder, and saffron milk. Chill for 2 hours and serve garnished with nuts. 5. Mango Kulfi (Serves 6) Alphonso Mango Pulp: 1.5 cups Condensed Milk: 1 cup Fresh Cream: 1 cup Cardamom Powder: ½ tsp Pistachios: 2 tbsp (chopped) Method: Blend mango pulp, condensed milk, and cream until smooth. Add cardamom powder and chopped pistachios. Pour into molds and freeze for 6-8 hours. Serve chilled. 5 Non-Indian Recipes Using Alphonso Mango 1. Mango Smoothie Bowl (Serves 1) Alphonso Mango: 1 Banana: 1 Yogurt: ½ cup Granola: ¼ cup Berries: For topping Honey: 1 tbsp Method: Blend mango, banana, and yogurt until smooth. Pour into a bowl and top with granola, berries, and honey. 2. Mango Avocado Salad (Serves 2) Alphonso Mango: 1 (cubed) Avocado: 1 (cubed) Lime Juice: 2 tbsp Olive Oil: 1 tbsp Salt & Pepper: To taste Method: Combine mango and avocado in a bowl. Drizzle with lime juice, olive oil, salt, and pepper. Toss gently and serve. 3. Mango Sorbet (Serves 4) Alphonso Mango Pulp: 2 cups Lemon Juice: 2 tbsp Sugar: ½ cup Water: ½ cup Method: Dissolve sugar in water over low heat. Cool the syrup and blend with mango pulp and lemon juice. Freeze for 4-5 hours, stirring occasionally for a creamy texture. 4. Mango Cheesecake (Serves 8) Alphonso Mango Pulp: 1 cup Cream Cheese: 250g Sugar: ½ cup Gelatin: 1 tbsp Biscuit Crumbs: 1½ cups Butter: ½ cup Method: Mix biscuit crumbs with melted butter and press into a cake tin. Dissolve gelatin in warm water. Beat cream cheese and sugar, then add mango pulp and gelatin. Pour onto the biscuit base and chill overnight. 5. Mango Mojito (Serves 1) Alphonso Mango Pulp: ½ cup Lime: 1 (sliced) Mint Leaves: 10-12 Soda Water: 1 cup Sugar: 1 tbsp Method: Muddle lime slices, sugar, and mint leaves. Add mango pulp and ice cubes. Top with soda water and mix gently.