Raipur welcomes the king of fruits

RAIPUR: Summer is here and so is the king. We’re talking about the king of fruits, the mango, and whether you like to eat it, drink it or use it as a topping on your cakes, it’s time to start shopping. As the first batch of mangoes hits markets, Raipur Times takes stock of the varieties and what you can do with them.
In the basket
As more varieties begin to flood the market, vendors say that the sales are already picking up.“Right now we have Banganapalli at `180 per kilo, Pairi for `200 per kilo and Sundari for `120 per kilo. These varieties are mostly local but some stocks come in from Andhra Pradesh. The varieties like Dashehari and Langra, coming from Uttar Pradesh, will only be available in May and June,” says Sunil Dhanwani, a fruit vendor. The primary mango market is at Lalpur, where you will find the freshest mangoes at great bargains. In the city, you will find fresh mangoes in Sadar Bazar. Sunil adds, “Sales are picking up at around 20-25 kilos of mangoes each day. We expect it to go up to 50-75 kilos by the end of March.”
Chef’s choice
Whether blended, added as toppings or frozen, mangoes taste good great, but experts agree that you can notch up the quality of your mango creations, by choosing the right variety for the right purpose. Abdul Ansari, a dessert chef at a city bakery shares, “We make mango cheesecake, mousse, tarts, custard, pudding and pastries. While Alphonso is the best variety for juices and to be eaten plain, we use Banganapalli at our bakery because its pulp is thick and it is not sour.” On the other hand, Richard Biswas, executive chef at a leading hotel in the city, chooses the Alphonso. “The Alphonso is undoubtedly the best variety you get in Raipur. I use it for pastries and cakes. The Himsagar variety from Kolkata makes a good substitute when Alphonso is not available. We are trying many new fresh mango recipes this season, like mango French crepes, danish pastries and fresh mango jams,” he says.
Mangoes at home
By now you’ve noticed the pictures of mango slices being used as topping on cakes or filling tall glasses after being blended with chilled milk and cream. Vishal Choithwani, owner of a fusion café in Katora Talab, shares a few tips. “The best thing you can do is make a marmalade of Alphonso mangoes and keep it frozen at the right temperature. This can then be used all year long,” he shares.
Going organic
The sudden surge of organic mangoes in the city is taking the excitement to another level. While they may not look as great as regular mangoes, they are free of chemicals and give you the bonus of being the healthier alternative. “There are four main categories of organic mangoes in demand which includes Alphonso. In Raipur you can find it in Samta Colony. The taste of these organic mangoes is one of a kind. It’s the kind of taste that people have forgotten these days. Organic mangoes are supplied to us from various parts of India and are certified by the government,” says Nishant Jha, owner of an organic store in Raipur. Talking about the costs and demand he adds, “We have thousands of people from all over the city who are demanding for organic mangoes. Families, restaurants and juice stores are buying them. Although they cost more, the quantity required for making any dish with them is less.” Expect to pay anywhere between `160 and `600 for a kilo of organic mangoes and you can also buy organic mangoes online on websites.
So what are you waiting for? Fill up your fruit baskets now.