Latest news with #KonkanAlphonso
India Today
09-06-2025
- Lifestyle
- India Today
Mango mania: Three sizzling summer recipes with the king of fruits
The one redeeming outcome of the relentless Indian summer is that the unbeatable heat sprouts the unforgettable mango. Whether it's the thin-skinned langda, the blushing sinduri, the large-sized safeda, the cloyingly sweet dasheri or the king of the Konkan Alphonso, myriad varieties translate into a million ways to eat and drink this luscious Singh, executive pastry chef, Shangri-La Bengaluru, shares the recipe for truly delectable, yet easy to prepare, mango and green tea popsicles, where Japanese serenity meets Indian sunshine. This antioxidant-rich, light, nourishing, and minimalist recipe combines matcha and the golden Alphonso or Badami mangoes. If you prefer a delicious summer appetiser, he provides an equally refreshing recipe for a Raw Green Mango salad. And Gagana, the in-house mixologist at Shangri-La's rooftop bar HYPE, stirs a sweet-sour union with every sip of this Green Mango Margarita, a golden-hued, frozen delight to capture the spirit of GREEN TEA POPSICLESIngredients (Six popsicles | 55 calories each)Green Tea layerMatcha Green Tea Powder 1 tspFull-Fat Coconut Milk (or light) ? cupMaple Syrup, Agave or Honey 1-1 tsp Mango layerFresh Mango, cubed (preferably Alphonso or Badami) 1 cupLight Coconut Milk (or full fat) cupLemon Juice a medium lemonMethodDepending on your mood, decide which layer you want as the top—the vibrant yellow mango or zen green tea. Start with that Green Tea layerIn a blender, combine matcha, coconut milk and sweetener. Blend until silky. Pour into popsicle moulds until fill halfway. Freeze for 30 minutes to set Mango layerBlend fresh mango chunks with coconut milk and lemon juice until smooth. Pour over the set green tea with patienceInsert popsicle sticks and freeze for at least four hours, or overnight for best MANGO MARGARITAIngredientsTequila 60 mlCointreau 30 mlMango Pure 45 ml (blended with a touch of honey)Fresh Lime Juice 15 mlAgave Syrup a dash (optional)Ice Cubes (as needed)For garnishFresh Mint SprigThin Raw Mango Slices or CubesChilli or Salt rim (optional)MethodRim your margarita glass with salt or Tajn for an extra kick. In a blender, combine tequila, Cointreau, green mango pure, lime juice, agave syrup and a generous scoop of ice. Blend until slushy smooth. Pour into a chilled margarita or coupe glass and garnish with a fresh sprig of mint and raw mango TipFor that perfect punch of tanginess, toss in a few tiny cubes of raw mango into your blender—it adds a lovely surprise in every sip!RAW GREEN MANGO SALADIngredientsGreen Unripe Mango (medium sized) 1Small Onion 1 or Shallots 4Roasted Peanuts (crushed) 3 tbspRed Ripe Chilli / Birds Eye Chilli 2Ginger inchHoney, use Maple Syrup 1 tbspSoya Sauce 1 tspChopped Coriander Leaves/ Kaffir Lime LeavesSaltMethodWash and peel off the green skin of the mango; use a zigzag peeler or julienne slicer to shred the mango into strips. Do not grate it in a grater as this will make the mango soft; it won't be crunchy. Peel and slice the onion. Grind the red chillies, ginger, honey, soya sauce and coriander leaves. Add a little water if needed. If you want it less spicy, slit and remove the seeds of the chillies before grinding. In a mixing bowl, mix all these ingredients gently and to India Today Magazine
Hindustan Times
22-04-2025
- Business
- Hindustan Times
Traders warn of fake Konkan Alphonso
NAVI MUMBAI: With the season for Alphonso mangoes having begun, traders warn of increasing incidents where the in-demand Konkan Alphonsos are being replaced with those of inferior quality from Karnataka. Customers pay higher prices for cheaper mangoes simply because they look similar. The wholesale APMC market in Vashi receives over one lakh Alphonso mango boxes daily. Of these, roughly 80,000 boxes come from Devgad, Ratnagiri, Sindhudurg, and Raigad. The raw Konkan Alphonsos are priced at ₹1,500 to ₹3,500 per crate i.e. ₹400 to ₹800 per dozen, in the wholesale market. They are sold in the retail market at ₹1000 to ₹1800 per dozen. Marking a huge price difference from it are the Karnataka Alphonso mangoes, sold in the wholesale market for ₹60-120 per kg. Around 15,000 to 20,000 boxes daily come primarily from Karnataka, and also from Kerala and Andhra Pradesh. They are sold for ₹400-500 per dozen in the retail market. Ankush Patil, a trader, said the market mostly receives Alphonso mangoes from the Konkan area, and some from the southern states. 'With increasing demand, consumers are sometimes sold Karnataka Alphonso mangoes under the pretext of it being Konkan Alphonso, or the two are being mixed to dupe the consumers,' said Patil. 'Many illegal vendors outside the market area offer Alphonsos that are cheaper than the regular Konkan Alphonsos and people fall for them.' Vijay Bhende, another trader, urged consumers to purchase Konkan Alphonsos from sellers they have known for a long time and trust. 'Ask them for Konkan Alphonso specifically if that is what you want, making clear that you do not want the Southern one,' he said. Bhende shared that Konkan Alphonso is usually sold on a dozen basis while the Karnataka alphonso is sold on a kilogram basis. He warned that if a seller offers Alphonso mangoes at an unbelievably cheap price, it cannot be from the Konkan region. 'The economics does not work out because such prices will increase further as the supply decreases.' Balasaheb Bhende, former APMC director and fruit wholesaler, shared his tips to find the difference between the mangoes. He said Alphonsos from both regions look similar, as the seeds for the southern Alphonsos were taken from the Konkan region to be grown there. 'In fact, they look even better sometimes. The consumers can however easily make out the difference through three simple steps,' said Bhende. 'Alphonso from Konkan have a rich aroma, which is absent in those from Karnataka,' explained Bhende. 'When you cut the fruit, the Konkan Alphonso will have saffron colour while the Karnataka Alphonso will be yellow. Finally, the taste makes all the difference. The Konkan Alphonso is sweeter than the Karnataka Alphonso, which is comparatively sour.'
