Hello friends,are you love green mango to eat.i love green mango.so i share green mango at my village.
Mangoes are succulent stone natural product (drupe) from various types of tropical trees having a place with the blossoming plant family Mangifera, developed for the most part for their eatable organic product.
The larger part of these species are found in nature as wild mangoes. The variety has a place with the cashew family Anacardiaceae. Mangoes are local to South Asia,from where the "normal mango" or "Indian mango", Mangifera indica, has been conveyed worldwide to wind up a standout amongst the most generally developed organic products in the tropics. Other Mangifera species (e.g. horse mango, Mangifera foetida) are developed on a more restricted premise.
It is the national product of India, Pakistan, and the Philippines, and the national tree of Bangladesh.
Mango trees develop to 35– 40 m (115– 131 ft) tall, with a crown range of 10 m (33 ft). The trees are extensive, as a few examples still organic product after 300 years.[4] In profound soil, the taproot dives to a profundity of 6 m (20 ft), with abundant, wide-spreading feeder roots and grapple roots infiltrating profoundly into the soil.The leaves are evergreen, exchange, basic, 15– 35 cm (5.9– 13.8 in) long, and 6– 16 cm (2.4– 6.3 in) wide; when the leaves are youthful they are orange-pink, quickly changing to a dull, polished red, at that point dim green as they mature.The blossoms are created in terminal panicles 10– 40 cm (3.9– 15.7 in) long; each bloom is little and white with five petals 5– 10 mm (0.20– 0.39 in) long, with a mellow, sweet fragrance.Over 500 assortments of mangoes are known,many of which age in summer, while some give a twofold crop.The natural product takes four to five months from blossoming to age.
In the past days, there used to be extensive mango tree before our tin-shed house. Greater than the trees we had in the terrace, it was a historic point of our home - "the house with the mango tree." We played cricket with the storage compartment of the tree as a wicket and the wide yard, our own one of a kind outfield.
The expansive natural products that the tree bore each Boishakh, had an unmistakable taste when crude and green, however lost flavors as it developed into ready, yellow-green mangoes. "Kacha-mitha", my grandma used to state. Also, that novel scent was unmatched.
Indeed, even my grandma couldn't state who planted the tree, however judging by its size, it more likely than not been numerous decades prior; most likely before my extraordinary granddad constructed the tin house. The organic product was sufficiently sweet to be gnawed off with no need of peeling the skin. The external skin had no scathing sap and the juice that depleted out with each chomp sent a blend of two inverse sensations in the tongue, somewhat acrid and somewhat sweet.
The trees that lined the retrogressive were unclear. They were less beneficial, bearing couple of organic products. What's more, their taste, nothing significant. Jamini khala, our cook, would gather crude mangoes utilizing a long post with a twig solidly stuck to the bamboo-stick. Those, we were told, were for pickles and lentils.
Exhausted as it might sound today, those truly were the times of our youth, as each grown-up can review. The notorious 'picking mangoes in the Boishakhi storm' were substances for us, not something read out from a nineteenth century Bengali novel. However, notwithstanding for those not sufficiently lucky to encounter a Kal-Boishakhi under a goliath mango tree, the green mango holds an extraordinary place.
The help of the season is found in superstores, bazaars, along the asphalts. All over the place! Rich diners serve chilled, mango juice spiked with slight indications of green chillies. What's more, in all honesty, they make a delightful drink.
It renews not just the water lost in the mid year warm, yet in addition fill in as a decent supply of mineral and vitamins. Presented with smashed ice, they are without a doubt an occasional top choice. !
Also, talking about top picks, 'aam daal' (lentil soup with pieces of green mangoes) rate high in the rundown. It includes to the variety the supper table and does ponders for the taste buds. In numerous a family, this is a late spring staple.
