Dasheri Mango - Health Benefits, Uses and Important Facts

Dasheri mangoes are a prized summer fruit that can be eaten both raw and cooked due to their sweet flavour and juicy, smooth texture. The sweet, succulent flavour of a Dasheri Mango is hard to resist. It is a common ingredient in many desserts, including sorbet, ice cream, Lassi, soufflé, mousse, and puree. One of the many benefits of Dasheri mango is its ability to stave off degenerative conditions.

What is dasheri mango? 

Dasheri mango is a type of mango that was first cultivated in the 18th century in a little village called Dasheri, located in the Lucknow district. North India, the southern state of Andhra Pradesh, Nepal, and Pakistan all cultivate this sweet and aromatic mango type. The most is produced in Malihabad, Uttar Pradesh. Mangifera indica (the scientific name for the species of mango commonly known as "Dasheri mangoes") is a family of flowering plants native to India. It is also common knowledge that Dasheri mangoes have played a significant impact in the development of new mango types across India. The aromatic variety was selected for its exceptional growing characteristics, and it is the parent fruit to several mango types in Northern India, including mallika and amrapali.

History of dasheri mango:

Dasheris were first seen in the gardens of the Nawab of Lucknow in the 18th century. Ever since then, farmers all over India have been cultivating and planting Dasheri plants. The mother plant is kept by residents of the village of Dasheri, which is located near Kakori in the Indian state of Uttar Pradesh. This seedling was originally from Mohammad Ansar Zaidi's grove. Some estimate that the age of this mother plant to be close to 200 years. Once every two years, it starts producing fruit. The fruit may be smaller than those of grafted varieties, but it has unparalleled flavour and scent. Zaidi's offspring are in charge of maintaining the plant. As the "Mother Dasehri," it is revered as a symbol of auspicious beginnings and new beginnings.

Fruit description:

Dasheri mango is a small to medium-sized fruit, measuring 9 to 15 centimetres in length, and has an elongated, straight oval shape with blunt, curving ends. The skin is usually pale green to yellow-green before ripening to a golden yellow colour and is thick, smooth, leathery, and mildly waxy.

Taste of dasheri mango:

In contrast to its appearance, the fruit's flesh is quite sweet and has a tropical, fruity, and faintly tangy flavour. Dasheri mangoes have a sweet, tropical aroma that is reminiscent of nectar. 

Nutritional value of dasheri mango: 

Like other mango kinds, Dasheri mangoes are rich in vitamin C to boost the immune system and fibre to keep the digestive system in check. Additionally, the fruits contain significant quantities of zinc, vitamin E, iron, and calcium, all of which contribute to normal organ function and the production of red blood cells. The skin of Dasheri mangoes contains phytochemicals that may have antioxidant-like qualities and alleviate inflammation, in addition to vitamins and minerals.

Ways of using dasheri mango:

Dasheri mangoes are prized for their sweet taste and are commonly eaten straight from the tree or bowl. Either the sliced and served fruits, or the blended juices, shakes, and smoothies, made from the fruits' flesh, are nutritious options. As an alternative to eating them plain, dasheri mangoes can be rolled in the palm of your hand, squished to soften the pulp, and a hole pierced in the skin to release the juice. Dasheri mangoes can be eaten fresh, but they are also delicious when cooked into a curry and served over steaming rice (or any other grain) as a dessert. Kachcha aam papad is a traditional Indian dish that consists of mangoes that have been boiled, pureed, and seasoned with sugar. As a chewy snack, the mixture is boiled and then dried in the sun before being rolled or pressed into squares. Some more well-known Bengali dishes that feature mangoes are the mango curry known as tok dal and the mango drink known as appekayi saru. Coconut milk, aromatics like garlic, ginger, shallots, and chile peppers, and spices like ginger, caraway seeds, cumin, turmeric, and curry leaves all blend well with Dasheri mangoes. Dasheri mangoes, when kept at room temperature and unwashed, will ripen. The fruits can be refrigerated for up to a week once they reach full ripeness. Refrigerating a container of sliced mangoes for many days ensures its freshness.

Health benefits of dasheri mango:

1. It's a potent weapon against cancer, heart disease, and vision impairment. 
2. It promotes energy and immunity since it keeps you hydrated and quenches your thirst. 
3. Polyphenols may combat oxidative stress, which has been related to colon, lung, prostate, breast, and bone cancers.
4. Vitamin C in it offers your skin suppleness and avoids sagging and wrinkles; and vitamin A in it maintains healthy hair.