It’s that time of the year folks … it’s the Mango Season!
And while there are hundreds of varieties of mangoes in the market right now, the only one I’m excited about is the Indian Alphonso mango.

It’s in season only from April to June or July. When ripe, it’s sweeter and a lot less fibrous than other varieties of the fruit. It also has a distinctive and delicate aroma that easily differentiates it from other mangoes.

It’s a delicacy, an obsession and if you ask me, you really haven’t lived until you’ve had one.

The Alphonso mango is grown mainly in the western Indian state of Maharashtra, the capital of which is Bombay, or Mumbai as it’s now called. Come late March, fruit vendors start proudly displaying Alphonso mangoes on their stands. That’s still early in the season and I remember as a kid i’d start pestering my dad to buy some as soon as they arrived. But being a practical middle-class family, we’d wait a week or two until the initial buying frenzy subsided and the prices cooled off a bit.

Now that I live in Hong Kong, that process is not as straightforward. But at least Alphonso mangoes are exported here. While that makes them a bit more expensive, who can put a price on all the sweet memories it invokes? I left my number at the local Indian store last week to call me as soon as they arrived. And I promptly picked them up when they did. My husband came along to witness my joy as I skipped home with a box of mangoes in tow and the biggest smile on my face.

Delicious Dozen
Alphonso mangoes are sold in a cardboard box, with a dozen of them carefully nestled in hay, which protects the fruit from getting bruised. The hay also helps hasten the ripening process. No other mangoes get this special treatment, another testament of their popularity. These days sadly the hay is replaced by a soft plastic mesh. It no doubt protects the fruit physically, but is horrible for the environment.

Buying Tricks
A good trick is to buy a box with a mix of ripe mangoes ready to eat and ones that are still a few days away from ripening. That’ll ensure that you have a staggered supply of ripe mangoes. If you do end up with too many ripe mangoes all at once, you can simply refrigerate them, if you plan to eat them in the next day or two. Another trick is to cut or purée and freeze, that way you can keep them for weeks if not months. You can always buy a few at a time if you have that option.

Is it ripe yet?
Now some of you might ask, how do I know when it’s ripe? First thing to check is colour. If it’s still green there’s a good chance it’s raw. Some varieties of Alphonso mangoes, even when fully ripe, will still be slightly green. They don’t always turn completely yellow. So make sure to follow up with a smell test to determine ripeness. Aroma is the most failsafe when it comes to mango readiness.

Hold the mango close to your nose, if you smell a warm sweet smell, the mango is ready to eat.
Be careful not to bring it in contact with your nose. Mango skin often has some sap residue on it which can burn the sensitive facial skin. I’m speaking from experience, I’ve had the the tip of my nose burnt multiple times from smelling mangoes. So please smell from a distance and wash before you cut and eat.

If you see them turning black, particularly around the area of the stem, it’s a sign they’re going past ripeness, so make sure you cut them open immediately. Often it’s not gone bad all the way, you can always eat the parts that are still good. Finally, like with any fruit check for firmness. If they’re turning too soft its time to throw them out.

Pure Perfection
The best way to have Alphonso mangoes is just by themselves. They’re so special that you really don’t want to hide or lose any of its amazing flavor. The second best is milk shake. Even that, I like to keep simple — milk, mango pieces and a touch of sugar, blended with ice. I love adding a few tiny pieces of mango to it because I love getting a few surprise bites in my shake. I’m having a glass of this golden goodness as I write! It’s bliss.

Mango Milkshake

2.98 from 72 votes

Simple milk shake recipe with Alphonso mangoes

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Servings: 2

Course: Dessert, Drinks

Cuisine: Indian

Ingredients Equipment Method

Ingredients

  

• 2 Ripe Alphonso mangoes plealed and diced
• 2 cups chilled whole milk (can substitute with skimmed milk or oat milk)
• 2 tbsp sugar (can substitute with other sweeteners)
• 4-5 ice cubes (optional)

Equipment

• blender

Method

 

1. Put all the ingredients in a blender and blitz for a minute
2. Pour in a glass and serve immediately