Mangoes are generally sweet, although the taste and texture of the flesh varies across cultivars; some have a soft, pulpy texture similar to an overripe plum,
while others are firmer, like a cantaloupe or avocado, and some may have a fibrous texture. The skin of unripe, pickled, or cooked mango can be consumed,
 but has the potential to cause contact dermatitis of the lips, gingiva, or tongue in susceptible people.
Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles,side dishes, or may be eaten raw with salt, chili,
or soy sauce. A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice.
Mango lassi is popular throughout South Asia,[19] prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries.
Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris.

Mango Jam contains real passion fruit seeds, with strong fruit fragnance and highly condensed, it suitable for ice series or to go with mango onc. juice  to make drinks with seeds.
 

Issue Time:		2024-05-07
Expire Time:		2025-01-23