Did you know?
Indian Alphonso mangoes are finally available in the U.S. after an 18-year ban, imposed by the Department of Agriculture because of pest concerns; irradiation has cleared the way for the fruit’s arrival here. The first cases of these treasures hit the Chicago area this month. Indian fans of the variety include Newsweek’s international editor Fareed Zakaria, who said, “The Alphonso mango is just delicious, the best in the world. Americans have been deprived of this delicacy too long.”
These small yellow and orange treats with a pineappley aroma are smoother, much less fibrous, juicier, more fragrant and flavorful than most of the mangoes sold in the United States. But get them while you can; their season ends in July.
Buying tips
If you are not going to eat the whole case right away — and currently you can only buy them by the case — look for boxes of mangoes that are not yet fully ripe and soft. Although South Asian stores and specialty fruit stores across the area hope to offer them soon, at press time only the three Patel Brother market locations were selling them (2542 W. Devon Ave., 2610 W. Devon Ave. and 873 E Schaumburg Rd., Schaumburg).
Storing hints
“Store your box of mangoes in a cool, shady, dry place,” advised Bobby Patel, a manager of Patel Brothers. “Don’t put them in the refrigerator.”
Preparation tips
Patel said to simply peel and eat the mangoes plain. You also can slice down the flat sides of the pit, core the flesh in a crisscross pattern and pull the sides back so cubes of mangoes protrude ready for eating. When they are really ripe, you can roll and soften them between your hands, bite a little hole at the end and suck out the flesh and nectar.
Swetal Patel, vice president of Rajah Foods, the sole importer of Indian mangoes to the U.S. right now, recommended eating them only when they are really ripe. If you have one that is riper than the others, store it in a bag overnight with the green ones and they should all be ready by morning.
Cooking suggestions
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“Alphonso mangoes are not cooking mangoes,” Bobby Patel said. “But you can cut them into pieces and put them into the blender for juice or to make lassi,” a drink of yogurt, water and ice.
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