How to cut an Alphonso mango? / Альфонсо манго. To purchase our latest batch of Alphonso Mango Pulp (CoD available): http://www.amazon.in/dp/B01J28QOAK
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How to cut an Alphonso mango in just four simple steps. The most important aspect of this process is to avoid the seed/bone of the fruit at all times. Use a sharp knife and carry a few kitchen towels/napkins for it's going to be a delicious little mess!
The Alphonso mango was introduced to India in Goa by "Afonso De Albuquerque", a Portuguese explorer and military strategist who led many Portuguese invasions into India in 15th century A.D. Over time, these Alphonso mango plantations spread from Goa to different places in Maharashtra as well as southern India along India's western coast.
Alphonso mango is known as the "King of mango" because of its delicious tropically fruity sweet taste and juicy saffron/golden coloured non-fibrous tender texture of its flesh. It has a significantly thinner more shiny skin. Fully ripened Alphonso mangoes also release an aromatic fruity fragrance in the air. These qualities have been attributed to a unique combination of geographical conditions which are only present in Western India, especially near coastlines of Maharashtra and Goa.
As ground and weather profiles required to cultivate this fruit are scarce, Alphonso mangoes are produced in a very limited quantity each year. These mangoes are harvested only once every year in the months of April and May and most of the stock is sold and consumed locally within India. The rest is exported to countries like U.S.A, U.K, Australia with large populations of Indian diaspora. Exquisite taste and flavours, limited availability and local and overseas consumption has made Alphonso mangoes infamous for their high prices.
Our Alphonso mango products are produced from the finest Alphonso mango fruits harvested from plantations in Pawas, Ratnagiri, Maharashtra. These plantations were established in the year 1932 and are situated around 20 kilometers away from the Arabian sea on a mildly hilly terrain covering an area of 500 acres! This region has a distinctive ground profile which has hard laterite rock as its base foundation with a lot of red fertile soil to provide nutrition to our mango trees. It also experiences a lot of rainfall during the rainy season and plenty of heat during summer. A combination of natural sea breezes, unique ground profile and characteristic weather conditions have resulted in a mango fruit which is superior in taste, aroma and texture to other mango cultivars of the world. Attempts were made to replicate these growing conditions in other regions of the world but only with limited success. After harvest, only the highest quality mango fruits are carefully hand-picked by a dedicated team of mango connoisseurs and stored in an environment which is perfect for appropriate ripening of mangoes. Freshly harvested Alphonso mangoes are green in colour. It takes around eleven days for a harvested mango to be fully ripe. Once ripe, they are washed hygienically and graded further according to their weight. These meticulously sorted Alphonso mangoes are then ready for processing in our de-skinning de-seeding, pulping & canning facilities to make canned mango puree.
We currently export our Alphonso mango products to USA, Australia, New Zealand, Canada, Singapore & Japan. Every season, we produce more than 900 tonnes of fresh fruit out of which 500 tonnes is converted into Mango Puree.
Note: It is important to note that authentic Alphonso mangoes are only cultivated in the western regions of southern Maharashtra. While Alphonso mangoes are also grown in other regions of India, the flavour, aroma, colour and texture of these other fruits does not match strict parameters which Alphonso mangoes have to pass through to earn, deserve and carry the rich heritage they've earned over these years.
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