season. In our count cach state boasts of different varieties of mangoes, all hailed as delicacies. Some a meant to be caten ripe, while others are best eaten when they are green and raw. Whi the season starts as early as the last weeks of March, it is only around the last week April that many varieties make their entry in the fruit bazaars across the country. TI season lasts upto the end of June. In certain areas, it lasts up to the first week of August From mangoes that are as small as ping pong balls to large ones that weigh as much 2. two to three kilograms each, each one of them is a gourmet's treat. And with the different mangoes come some of the famed dishes, prepared as seasonal delicacies. Be the aami ras or mango shrikand in the western states that is usually teamed up with pu and pickles, and mango rice made in South India, the range of special dishes in the vi Indian cuisine is aplenty. Many sweet, savoury and spicy treats in the regional cuisin use mangoes as the core ingredient both in its ripe and raw forms. In addition, ma 13 bakeries and patisseries that have mushroomed across the metros make cheese cakes a other desserts centered around mangoes, which is the 'king of fruits'. Thus, you ha enough options to keep that sweet tooth of yours satiated. But, one must admit t nothing beats the feel of biting through a freshly cut mango.
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