Mango farming area in Kesar
Gir Kesar mangoes, also known as Kesar mangoes, are grown in the Girnar foothills near Junagadh in Gujarat, Western India.
The districts’ talukas that cultivate this mango include Junagadh’s Talala, Vanthali, Mendarda, Kodinar, Maliya, Visavadar, and Una regions, as well as Amreli’s Khambha taluka. The yearly mango yield from these locations expected to be 2 lakh tonnes.
Officially, the Gir Kesar mango is a mango variety cultivated solely in the Gir foothills.
Talala Gir, commonly known as Mango Market Yard, is the largest market for Gir Kesar mangoes. Gir National Park is 45 kilometers away from the yard.
You can buy mango kesar online from here
How and why “Queen of Mangoes”?
It is unknown how Kesar mangoes came to be recognized as the Queen of Mangoes. Similarly, the Alphonso mango, another outstanding variety from Gujarat, is known as the King of Mangoes.
Both variants are equally popular and enjoyed by Gujaratis, Indians, and foreigners alike.
Apart from these two most popular types, Gujarat also produces Dasehri, Langara, Neelam, Totapuri, Deshi, Rajapuri, and more mango varieties.
Gir Kesar mangoes are native to India.
Kesar mangoes originated in Junagadh, a traditional and bustling town on Gujarat’s coast. Junagadh Wazir Sale Bhai cultivated the first cultivar of this mango in Vanthali in 1931.
Following that, around 75 grafts of this kind produced at the Junagadh Laal Dori farm in the slopes of Mount Girnar.
What is the origin of the name Kesar mango?
“This is Kesar,” the Nawab of Junagadh Muhammad Mahabat Khan III said in 1934, staring at the lovely orange flesh of the mango fruit. In Hindi and Gujarati, kesar means “saffron.” As a result, the mango given the name Kesar.
Kutch Kesar’s ascension in 2021
You can purchase mango kesar online from bookmymango
The world is an odd place. There might be happiness in one area and grief in another at the same moment and for the same reason.
We’re talking about one season, summer, and one cause, cyclone. On the one side, farmers in Gujarat’s Saurashtra area are distraught because more than 90 percent of their standing crops, including the famed Gir Kesar mangoes, have devastated. As a result, the market price of these mangoes has decreased this year.
Farmers in Kutch, on the other hand, are optimistic since their Kutch Kesar mangoes are in more demand this year as a result of Gir Kesar’s damage.
Kutch mangoes arrive in the market around a month after the Gir Kesar market closes. According to growers, wholesalers and dealers are paying them 30% more for mangoes this year than they did last year. This is because they are not selling enough Gir Kesar mangoes this season.
“This year, demand for Kutch Kesar is tremendous owing to Gir mango damage,” one Kutch dealer recently informed the media. We are providing farmers lower costs if they buy in quantity.”
Kutch Kesar harvesting occurs a month after Gir harvesting, in the first ten days of June.
The flavor of Kutch Kesar differs from that of Gir Kesar, yet it remains popular among mango enthusiasts.
Summer months bring with them this yellow/green fruit known as the king of all fruits in my home country of India. Childhood memories filled with visions of vegetable markets selling bullock-cart loads of the local kind of little mangoes. Which had a lot of fibrous pulp, and we would sip the juice from the fruit, which was sometimes quite sour and sometimes very pleasant in flavor. During mango season, a basket full of them would be purchased, and we youngsters had a great time eating more than one at a time. Mom would often warn about the boils that may result from eating a lot of mangoes. When I think back on it, they were the finest moments for me to consume this fruit. Now, I see the same enthusiasm for the fruit in my own children. Shifting residence from one location to another resulted in the pursuit of new mango types; typically, the ones accessible in the market purchased, and so they are more fond of the Hapus or Alphonso variety. The Alphonso mango, a saffron-colored, highly sweet and tasty type, is famed in the Ratnagiri and Konkan area.
Now that I am in this area of the world, I get to see mango kinds from all over the world, but I still prefer the fruit from my native country. I spotted my favorite Kesar variety at the shop a fortnight ago on my vegetable market visit, and I was able to use this mango for the making of this Shrikhand. I purchase yogurt and hang it in a small towel to allow the water to drain. Typically, I hang the Yogurt overnight so that I may prepare Amrakhand during lunch.
INGREDIENTS:
1 kg Yogurt
100 gram sugar ( or more, as per the preferred sweetness)
1/2 kilogram ripe mangoes (Alphonso or Junaghad Kesar)
cardamon (Powdered)
The amount of sugar used varies based on the sweetness of the mango used. I usually pick the sweetest kind to avoid adding extra sugar or to add only a small amount.
METHOD:
Empty the yogurt container onto the Muslin cloth, knot it, and hang it somewhere high so that water in the yogurt drains.
Mango pulp and Hung Yogurt
To get a smooth consistency, run the hanging yogurt through a sieve or use a hand mixer. Then add the mango pulp and powdered sugar and beat with a hand mixer until ingredients uniformly combined; the mixture should be smooth.
Mango Shrikhand or Amrakhand
SERVING TIP: Serve it cold as a dessert after a meal, or as a sweet dish with steaming hot puris as part of a vegetarian dinner.
If ready-made hanging yogurt is available, it can be used, but freshly produced yogurt adds a more wonderful flavor to this meal. We enjoy eating this delicious meal; give it a try and see whether you enjoy it as much as we do. Please leave a remark to let me know what you think of my tasty handmade preparation.
I wish you all a pleasant day. Have fun preparing your own meals.
