Mad for mangoes
Eating seasonally in India is not a matter of choice — it’s the only way there is. And in the case of mangoes, the result is a royal overdoes on the king of fruits.
In case you’re ever interested in going on an Indian mango binge, the season takes places during March through May every year throughout the country. While scarce and expensive at the beginning of the season, mangoes are plentiful and cheap in late April through early May.
As it’s peak season, I’ve been eating mangoes for breakfast, lunch, dinner and snacks in between. It’s hard to get bored, since the fruit is made into jellies, cut into fresh chunks, pureed, sweetened, pickled, sliced up raw with salt and spice — you name it. Indians have figured out dozens of ways to eat mangoes. And like anything that’s around for a limited amount of time, I’m overdosing.
From farm to market to home, here’s a slideshow of mango mania in Vizag.