| |
Mango- The Exotic Taste of Summer
by
page 1 | 2 | 3
|
|
- Mango
- The Exotic Taste of Summer
- The Sacred Fruit
- Enjoy Mango - How to serve
- Mango Cocktails
- Recipes for Summer 2003
Mango - The Exotic Taste of Summer
 Summer,
holiday time. The season suggests romantic runaways to distant destinations.
Close your eyes and you can smell the perfume of exotic scent and the taste
of exotic fruits.
Known as the queen of tropical fruits, Mango is one of the most loved ones and
is very rich in Vitamin A, containing 20 times more of it than an orange.
They're also rich in vitamins C and E.
One of the earliest cultivated fruits, has been grownin India for about 5,000
years; the mango is native to southern Asia, especially Burma and eastern India.
It spread early on to Malaya,
eastern Asia and eastern Africa and finally was introduced to California (Santa
Barbara) in 1880.
Mango exist in 500 different varieties: it can be round, oval, or oblong and
the fruit color canvary from green to yellow-orange. When buying mangos,
select unblemished,firm fruit. It will ripen in three to five days at room temperature.If
refrigerated, mango keeps well for about a week.
The
flesh is a wonderful kind of messy-juicy that makes it ideal for
desserts, custards, flanes, gelatins, and nectars, the best choices are those
varieties that have less fibrous content. Fortunately, these are usually the
ones that are found in the supermarket. You can ripen it at home, uncovered
for a couple of days at room (not warm) temperature, turning it occasionally
to ensure all sides get an even chance. The mangó is fully ripe when
it yields a little to slight pressure from your hands. You'll want to put it
at the bottom part of the refrigerator at that time. The riper it gets, the
more fragrant and softer it becomes.
continue...
|
|
 |
No. 1, August 2001
Cocktail origins
No. 2, September 2001
Drinks don't have to just quench the thirst for the consumer
No. 3, October 2001
What is absinthe?
No. 4, November 2001
Bartender & Stress
No. 5, December 2001
Talks on soft drinks...
No. 6, January 2002
Welcome to 2002. New year's hangover
No. 7, February 2002
Aphrodisiac?
No.8, March 2002
The secrets of Champagne - Part I
No. 9, April 2002
Secrets of Champagne - Part II
No. 10, May 2002
Let's talk about orange
No. 11, June 2002
Sherry, the Heart of Spanish Soul - Part I
No. 12, July 2002
Let's talk about Portugal's ruby tawny life
No. 13, August 2002
Sherry, the Heart of Spanish Soul - Part II
No.14, September 2002
How to create a $10.000 cocktail
No. 15, October 2002
The secrets of Vodka
No.16, December 2002
Aperitives & Appetizers
No.17, January 2003
All about Saké
No. 18, February 2003
Natural Mineral Water
No. 18, March 2003
A Solid Revolution
No.19, April 2003
Everything About Ice Cream
No.20, May 2003
Pantelleria passito's sweet wine
No.21, June 2003
The art of expresso
No.22, July 2003
Beers - More Than Blondes
No.24, September 2003
Energy drinks
No.25, October 2003
A whole new world of grappas
No.26, November 2003
Color, the quintessence of drinking
No.27, December 2003
Cognac, the water of life
No. 28, January 2004
The Third Millennium Diet
No.29, February 2004
More than water: functional drinks
No.30, March 2004
Amaro, the bitters.
No.31, April 2004
Flavoured Alcoholic Beverages
No.32, May 2004, May 2004
Tea, the eyelids of Buddha
No.33, June 2004
The coffee evolution
No.34, July 2004
Welcome to Waterworld
No.35, September 2004
Tequila
No. 35, October 2004
Anise-flavoured liqueurs
No. 36, December 2004
Everything starts at Mattoni Grand Drink
No.37, January 2005, January 2005
Success? It all starts with design
No.38, March 2005, March 2005
Gin, the bad boy
No.39, April 2005, April 2005
Chocolate, exquisite gentleness
No.40, May 2005
Milk, the white panacea
No. 41, June 2005
Perfection against the light
No.42, July 2005
Once was alcohol
No.43, August 2005
Slovenian whites
No.44, September 2005
Sailing the seas of teas
No.45, October 2005
Profession: barman
No. 46, November 2005
From water to waters
No. 47, December 2005
Lights and design
No.48, January 2006
Revolution behind the bar
No. 49, February 2006
Cachaça, the bodyfuel
No. 50, March 2006
Cocktail: creativity and tradition
No. 51, April 2006
Over beer
No.52, May 2006
The wine ceremony
NO.53, June 2006
Rum market's trend today
No.54, July 2006
Sauces and Creams Bar Leaders
When East meets West sipping a d, August 2006
When East meets West sipping a drink
No. 55, September 2006
Belgium: ancient recipes and modern charm
NO. 56, October 2006
Everything You Always Wanted to Know about Drinks, but Were Afraid to Ask
Current issue
|
|
|
I'd
like you talking about... |
|
|
Home
