FRUIT 71 



Class II. : Melon Mangoes (because of miisk scent). — (1) 

 Naroika Kerbuza. (2) Moliedcnugger Kerbiiza. (P>) Dhoola 

 Walla Kerbuza. All of these arc of fine quality, and ripen 

 late in July. 



Class III. : Budayas. — (1) Fuzlee Bewa. (2) Durbhungali 

 Budaya, with no fibre and thin skin. (.S) Mohnr Thakoor, 

 one of the latest and best. 



In Savu, East Indian Archipelago, the best varieties are 

 Mangha Doodool, Mangha Santock, and Mangha Gure. 



The choicest mango has no fibre in the pulp, and for 

 flavour cannot be rivalled by any fruit in the world ; but a 

 bad maugo tastes like tow soaked in oil of turpentine. 



Mangoes should not be eaten freshly plucked from the 

 tree, but gathered when ripe and laid upon a shelf for a few 

 days to mature. 



The green fruit is used in various ways, the stone being 

 first taken out, and the mango cut into halves or slices — 

 (1) put into curries ; (2) made into a pickle with salt, oil, 

 and peppers (chilHes) ; (;>) made into preserves and jellies 

 by being boiled and cooked in syrup ; (4) boiled, strained, 

 and with milk and sugar made into a custard, known as 

 " mango fool ; " (5) dried, and made into ambchnr, used 

 for adding acidity to certain curries ; (G) when very young 

 cut into small pieces, mixed with a little salt, sliced chillies, 

 and milk, and made into a tasty salad. 



When ripe (1) it is made into curry, giving it a sweet 

 acid and not unpleasant taste ; (2) cut into small pieces, 

 and made into a salad with vinegar and chillies ; (:^.) the 

 juice squeezed out, and allowed to dry on plates, forming 

 the thin cakes known as " ambsath " in India. 

 Salted mano-oes are much eaten with fish curries. 



