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Full of
goodness and rich in vitamins A and C,
Malaysian mangoes come in different
shapes, sizes, textures and tastes.
The pulp is slightly fibrous,
succulent and firm. Mangoes are eaten
fresh or chilled as dessert.
The
locals enjoy unripe mango dipped in
soy sauce mixed with chillies and the
local shrimp paste, belacan. Mango
nectar is a rich and exquisitely
flavoured beverage. The most common is
the mangga or Indian mango. Mangoes
are also made into preserves,
condiments, pickles, chutney and jam.
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