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Mango Roll - An Indian Delicacy

  Introduction:

Mango is a seasonal fruit. In India, It is considered as a King of all fruits. It is our national fruit, It is also called as an ‘Amrut Phal’. It has many health benefits. Consumption of Mango helps in digestion, improves eye health, boosts immunity, and much more. It as a rich source of Vitamin A, C, and D.

Mangoes grow in humid weather and sandy land. Indian Mangoes are supposed to be the most trustworthy in the world. The Mango tree is generally 35 ft to 100ft tall. The size of the Mango leaf is between 5 to 16 inches in length remain on a tree a year or more. They are green and pointed. 





Mango tree gets decorated with new reddish leaves and beautiful flowers during the ‘Spring’ season (Vasant Rutu) (i.e. from March to May). The flowering of mango is called a flowering plant ‘Mohor’ in Maharashtra. Once the flowers have set fruits it may take 100 to 150 days before the fruit is ready for picking.   
A 10 to a 20-year-old tree can produce 200-300 mangoes. As the age of the tree doubles, the production also doubles.
Actually, there are 280+ types of mangoes in India. Out of which 30 types are well known.
Alphanso is the king of all mangoes. Alphanso mango originated in India, specifically in Kokan Maharashtra, and some part of Gujarat, Madhya Pradesh. They are very expensive because of their Richness, Freshness, very juicy, color, and mouth-watering Yummy taste.

 In India, many dishes made with unripped green Mango (Kairi) and Rippen Mangoes also.

This is a very tasty dish.  And traditional. It is made in the Summer season( Mango Season).  As is made with Mango only.

Benefits : 
  • a way to lose weight
  • it helps in regulating diabetes
  • it helps in fighting cancer
  • it improves eyesight
  • helps in cleansing skin
  • helps in maintaining cholesterol level
      ....... and much more.


Ingredients : 

  • Rippen Mango 1kg,  
  • Sugar 1/2 to 3/4th cup, 
  • Cardamom seeds, 
  • (Clarified Butter) Ghee 1/2 tbsp.

Procedure : 

  • First,  make mango pulp from ripped mangoes
  • add sugar and make a smooth paste. 
  • Then add cardamom seeds powder, mix well.  
  • Take a plate spread clarified butter (ghee) on it and evenly spread mango pulp. 
  • Now it is dried in sunlight for 2-3 days or in a room for 3-4 days.
  • Now it is ready to cut it in your desired shape or roll it.
      Then you can keep it in an airtight container to store. It can remain for 1 to 2 months if kept dry and care according to atmospheric conditions.

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