Latest news with #Alphonso
Mint
12-07-2025
- Science
- Mint
Climate Change and You: The folly of human control
Dear Reader, Our annual mango season is almost over. I hope you ate some good ones as they are not easy to find these days. India's beloved fruit is mired in a cauldron of misfortunes, which include wayward weather, poor orchard management and unsafe post-harvest practices. Frankly, I am worried about what will happen a few decades from now. Will the 500-year-old Alphonso still be around? What will we lose if we lose our best varieties, most of which are centuries old? Don't lose sleep over it just yet— a lot many things in this world are hanging by a fine thread. Let me tell you a different story. One that I learnt not so long ago and it took my breath away. The story of agriculture, we were told, is a result of 'domestication' of different plant and animal species by humans – a result of human ingenuity which began 10,000 years ago, laying the foundations of modern civilization. But, it appears, the forces that drove the human-plant relationship is much more complex. Did we really tame, craft, and create the grains and fruits we eat today or was it the plants which made us do it in a co-evolutionary deal? To paraphrase Michael Pollan from his 2001 book, The Botany of Desire- A Plant's-Eye View of the World, did we domesticate the potato, or did the potato domesticate us? We did tame a wild species of grass and turned it into the rice we eat. But one can also look at it this way: a wild grass, a weakling when compared to giant trees, used humans to clear vast patches of forests and colonize parts of the planet. How fleshy fruit like mangoes evolved over millions of years inside tropical rainforests may sound like a thriller set in geological time scale. A catastrophic event about 66 million years ago— known as the K-Pg extinction event – wiped out a chunk of the earth's plant and animal species, including all non-flying dinosaurs. Likely due to a massive asteroid which hit the planet, the explosion blocked sunlight and killed three quarters of all species. The next age, known as the Paleogene witnessed a rapid evolution of mammals including primates (our early ancestors), and angiosperms or flowering plants. The angiosperms co-evolved with other species. From insects to birds, these flowering plants employed other species to multiply themselves. The bees lured by the nectar would carry pollens, the birds would eat the fruit and deposit the seeds far away. So, in exchange for a reward, angiosperms took the help of other species to colonize the planet. The theatre in which the mango came into its own did not exist before the K-Pg cataclysm, I learnt from the book Mangifera indica—A Biography of the Mango and conversations with its author Sopan Joshi. About 56 million years ago, during a phase of global temperature spike, the dense canopies of tropical rainforests prevented dispersal of seeds to newer areas. So, angiosperms had to find another way to propagate. They produced bigger seeds tucked inside even bigger nutrition-packed fruits. Then they struck a deal with primates living in trees to do the job of seed dispersal, luring them with changing colours of ready-to-eat ripe fruit. This was a period of co-evolution. Primates gained the ability to see a range of colours. They also developed forward-facing eyes (providing a better perception of depth in dense forests), unique shoulder joints, and dexterous hands that could grasp fleshy fruits. Joshi told me that the current scientific understanding is that, living on trees and searching for colour-coded ripe fruit in the canopies of tropical rainforests shaped the primate body. This process of primate co-evolution with angiosperms is again a counter to the notion that humans are in control. We need not think of agriculture as an example of our mastery over nature. Plants have shaped us too. For me, this is a humbling rejoinder to the history of the human race as it sets out to 'save' the planet. This is not to discount the role and imprint of our actions. As Pollan says, whether the apple or the snow leopard survives the human-induced climate crisis will depend very much on our desire to conserve one species over another. State of the Climate It's the season of devastation in India and elsewhere. Extreme rains and floods in Gujarat and the north-east claimed at least 60 lives in May and June. In the ongoing June-September monsoon season, at least 80 rain-related fatalities have been reported from the hill state of Himachal Pradesh while 38 are missing. The deaths were due to flash floods, drowning, electrocution, accidental falls, landslides, lightning strikes, and snake bites. Himachal received 35% more rains compared to normal till 8 July. Rainfall for the entire country was15% above normal between 1 June and 8 July. It seems the monsoon this year is going to be very wet. Keep a tab on weather updates and forecasts before you make any travel plans. The challenge is, climate change is making it harder to forecast localized events like extreme rainfall, director general of the India Meteorological Department Mrutyunjay Mohapatra told Mint. The lead-time for forecasts has shrunk, for instance, from three days earlier to one-and-a-half days now. Elsewhere, Europe is reeling under extreme heat. Roads have cracked open in Germany and tourists were barred from visiting the top of the Eiffel Tower in Paris as temperatures soared to a high of 41 degree Celsius. A new heat record was set in Spain at 46 degrees. In Texas, US, over 100 people have died, including girls camping by a river bank, after heavy rains triggered flash floods. 'This is what happens when you let climate change run unabated and break apart the emergency management system – without investing in that system at the local and state level," an expert told The Guardian. The news in brief Know Your Jargon A flooding event which leads to a quick surge in water levels following a few hours of heavy rain is known as a flash flood. Flash floods occur in small catchments where rapidly rising and fast-moving waters create a devastating impact. A typical flash flood is often the result of multiple thunderstorms within a short span of time. Hydrological factors like terrain slope, soil type and vegetative cover often determine its impact. For instance, in a steep rocky terrain which is also heavily concretized, a relatively small amount of rainfall can trigger a flash flood. Flash flood events have become frequent because of rising global temperatures. Warmer air holds more moisture for a longer period of time. The accumulated moisture is then dumped quickly, like a month's rain in just a few hours – as in Wayanad, Kerala, last July when continuous heavy rains triggered landslides and slope collapse, leading to 373 fatalities. Prime Number Less than three out of every 100 cars and six out of every 100 two-wheelers sold in India in FY25 were electric vehicles. These numbers are lower than industry estimates from a few years back. As a result of the underwhelming sales, legacy car makers are now moderating their bets on electric and considering a diversified portfolio of vehicles. This Long Story in Mint looks at the obstacles facing EV manufacturers, ranging from the availability of rare earths and lithium-ion batteries to the government's changing perception around electric vehicles. Play of the Month New games are combining adventure with environmental themes, offering players a chance to mock-save the planet while enjoying immersive gameplay. In one such game named Wheel World, you can take on elite cycling teams, scour the earth for rare parts, build the ultimate bike, and perform a ritual to save the world. In another game, ominously named Mycopunk, a ragtag squad of robots is tasked to rid the earth of a deadly fungal menace. That's all, for now. Bibek will be back with the next issue, in a fortnight.
Time of India
11-07-2025
- General
- Time of India
Mango Map: Where the King of Fruits Reigns Supreme
As the mango season peaks, your infographic reveals how India's diverse geographies shape not just taste—but the sheer volume—of mangoes produced across the nation. India, home to over 1,500 mango varieties, bursts into a tropical frenzy each summer as states showcase their signature cultivars. From the regal Alphonso in Maharashtra to the syrupy Banganapalle of Andhra , regional flavours thrive in abundance.
NDTV
08-07-2025
- General
- NDTV
Why Is Temperature Important While Serving Mango Sticky Rice
Mango season is at its peak, and if you are walking through your local market or scrolling through food reels, this juicy golden fruit can be spotted everywhere. This is literally the time to indulge in aamras, mango lassi, mango kulfi, and every other dish that lets this fruit shine! But recently, one dessert in particular has caught the attention and taste buds of foodies, and it is Thai mango sticky rice! With its creamy coconut-infused rice, soft mango slices, and light sweetness, this dessert is like a tropical dish in a bowl. And if you are making it at home for the first time, there's something that can make or break your dish, and it's the temperature you serve it at. But what is the suggested temperature, and why is it important? Let's find out the main reason behind it. So, What Temperature Should Mango Sticky Rice Be Served At? Nowhere in the dessert sphere will you find another dish like mango sticky rice. It is sweet, rich, and vibrant, blending creamy coconut rice with juicy mango. Mostly, this Thai dessert can be found in any trendy restaurant or cafe, but how it actually tastes depends on the temperature it is served. The ideal temperature to serve mango sticky rice is warm sticky rice and cool mango. Freshly steamed rice stays soft and chewy, and absorbs the coconut milk better when it's slightly warm. Make sure to serve the coconut sauce warm or at least lukewarm to coat the rice properly. Even while visiting Thailand, you will find Mango Sticky Rice being served a little warm or at least at room temperature. If you use ingredients at boiling hot temperatures, it will only make the glutinous grains dismember and turn into a mushy paste. So, it is important to strike a balance between the warmth of ingredients if you are serving homemade mango sticky rice to your guests. 5 Quick Tips To Make Perfect Mango Sticky Rice 1. Use Ripe Mangoes While choosing mangoes for your dessert, look for ones that are naturally sweet, juicy and don't contain much fibre. For this, mango varieties like Alphonso or Kesar would work well. Make sure to note that they are ripe enough to slice neatly but not overly sweet. Chilled mango works perfectly for mango sticky rice. 2. Soak Sticky Rice Before Steaming Make sure to soak sticky rice for 4-6 hours before cooking. This would soften the grains and ensure even steaming. Don't skip this step, as soaking gives the rice that signature chewy texture that ensures that the coconut sauce stays in place. 3. Don't Boil The Rice Boiling sticky rice will make it unevenly cooked. Steaming keeps the grains separate yet sticky. You can use a muslin cloth for better results. This method also helps the rice soak up the coconut milk evenly. 4. Gently Heat The Coconut Milk As mentioned above, never bring the coconut milk to a boil. High heat will make it curdle. Instead, warm it gently on low heat with sugar and a pinch of salt. This gives you a smooth, silky sauce that mixes beautifully with the rice. 5. Reheat Smartly If you are making the dish in advance, store the coconut sauce and sticky rice separately in the fridge. When ready to serve, sprinkle some water over the rice and microwave gently. Warm the sauce on low heat. Reheat just enough to bring back the soft, comforting texture without turning it into mush.
NDTV
08-07-2025
- Lifestyle
- NDTV
No More Waiting For Next Summer - How To Enjoy Mango Any Time
How To Enjoy Mango Even After the Season Is Over The Season Is Getting Over But Not Our Love For Mango. 5 Ways To Enjoy It Year-Round There's something about mangoes that makes them universally loved. With their juicy sweetness and vibrant flavour, mangoes effortlessly capture the essence of summer. But as the season is fading, many of us mango lovers find ourselves already missing it. The good news? You don't have to wait for the next summer to enjoy mangoes. With a little planning and some clever techniques, you can extend the mango season well beyond its natural calendar. Here are a few practical and delightful ways to keep mangoes in your life even after the last Alphonso has left the market. Also Read: 5 Mango Curry Recipes You Need To Try This Summer Season Here Are 5 Ways To Store Mangoes And Enjoy Them All Year Round 1. Freeze Them Right Freezing mangoes is perhaps the easiest and most effective way to preserve their taste. Simply peel and chop ripe mangoes into cubes, lay them on a tray, and freeze until firm. Once frozen, transfer the pieces into an airtight ziplock bag or container. This method locks in the flavour and texture, allowing you to use them in smoothies, desserts, or even mango chutney throughout the year. Pro tip: frozen mango cubes blend beautifully into lassi or milkshakes. Frozen mango can be used in desserts and smoothies. 2. Make Pulp and Store Mango pulp is an excellent way to retain the richness of the fruit. It's especially useful for recipes that call for pureed mango, such as aamras, panna cotta, or even baked goods. Choose ripe, juicy varieties like Alphonso or Kesar, blend the flesh into a smooth puree, and store it in clean glass jars or freezer-safe containers. You can also portion the pulp into ice cube trays - a convenient way to add a tropical twist to drinks. 3. Dry It Out Dehydrated mangoes make for a delicious, chewy snack with a concentrated flavour. If you own a food dehydrator, the process is fairly straightforward. Alternatively, you can sun-dry thin mango slices or use a low-temperature oven setting. Store the dried slices in an airtight container and enjoy them as a healthy treat, or chop and sprinkle them over breakfast bowls, granola, or desserts. Also Read: Summer Recipe: How To Make Raw Mango And Vegetable Salad For A Quick Refreshing Meal- (Watch Recipe Video) 4. Try Store-Bought Options Wisely While nothing beats fresh mangoes, many premium brands offer frozen mango, mango pulp, or dried mangoes with minimal additives. Read labels carefully to avoid added sugars or preservatives, and choose those with clean ingredient lists. These products can be a handy backup for off-season cravings. 5. Preserve with Traditional Methods Indian kitchens have long used preservation techniques to enjoy seasonal fruits all year round. Mango pickles (aam ka achaar) made with raw mangoes, spices, and oil last for months and add a tangy punch to everyday meals. Another favourite is mango murabba - a sweet preserve where grated raw mango is cooked in sugar syrup and infused with cardamom or saffron. These not only store well but also deepen in flavour over time. Click here for an easy mango pickle recipe. Mango pickle is among the most loved Indian pickles. Photo Credit: iStock The end of mango season doesn't have to mean goodbye. With a few smart techniques, you can continue to enjoy the king of fruits in many delightful forms. Mango can find its way back to your table, no matter the season. Advertisement About Neha Grover Love for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Mango Storage Tips Mango Tips Show full article Comments
NDTV
08-07-2025
- Health
- NDTV
Sawan 2025: This Easy Mango Peda Recipe Is The Perfect Addition To Your Vrat Thali
As monsoon clouds drape the sky and the aroma of wet earth fills the air, India is all set to celebrate Sawan ka Mahina. Dedicated to Lord Shiva, the month is all about devotion, reflection, and ritual. This year, Sawan begins on July 11 and ends on August 9 in the northern parts of the country, while in southern India, it falls between July 25 and August 23, according to the Drik Panchang. During this time, people observe ritualistic vrats and embrace light sattvik meals, worshipping Lord Shiva for protection and prosperity. That is where sweets like mango peda add a touch of seasonal joy to the thali, balancing nourishment with celebration. Enter Mango Peda: A Sweet Highlight In Your Sawan 2025 Thali Sawan ka mahina calls for meals that are simple and wholesome. And mango peda strikes the perfect chord. It is made with ingredients like ripe mango pulp, milk powder, and ghee, making it ideal for vrat days when grains, onion, and garlic are off the plate. The natural sweetness of mangoes, especially late-season varieties like Kesar or Alphonso, adds a festive note without the need for heavy sweeteners or elaborate preparation. What makes it even more appealing? You can prepare this dish quickly, literally under 30 minutes. It includes no artificial colours or additives. You can customise the shape and flavours of the dish as per your wish. Mango peda stays fresh for a few days, making it perfect for prasad or gifting. Is Mango Peda Weight Loss And Diabetic-Friendly? Yes, it absolutely is. All you need are some mindful tweaks in the recipe to control its calorie count. For Weight Watchers: Use almond flour or low-fat milk to reduce fat content. Limit the use of ghee in the recipe. Portion control is the key. One small peda can satisfy your sweet craving, without derailing your goals. For Diabetics: Skip condensed milk and sugar and used healthier substitutes like unsweetened mango pulp and date pulp instead. Add some protein, like a handful of nuts, to the recipe to slow down the sugar absorption. Mango has a moderate glycaemic index. But when eaten in moderation and paired wisely, it can easily be a part of your balanced diabetic diet. Sawan 2025 Special Mango Peda Recipe: How To Make It At Home Ingredients: 1 cup fresh mango pulp (Alphonso or Kesar preferred) 1 cup milk powder 2 tbsp ghee 1/4 cup condensed milk (optional) 1/2 tsp cardamom powder Chopped pistachios or almonds for garnish Method: Heat ghee in a non-stick pan. Add mango pulp and cook for 4-5 minutes until slightly thick. Add condensed milk (if using) and milk powder. Stir continuously to avoid lumps. Cook on low flame until the mixture thickens and leaves the sides of the pan. Add cardamom powder. Mix well and turn off the heat. Let it cool slightly. Grease your palms and shape into small pedas. Garnish with nuts. Let them set for 2-3 hours. That's it. A delicious, vrat-friendly batch of mango peda is ready to be relished. You can refrigerate it in an airtight container for up to four days. click here.
