With the mango season underway, homes across Goa are overflowing with the king of fruits. From jams and squashes to cakes, shakes, and traditional delicacies, mangoes are finding their way into kitchens throughout the state.
Local Favorites and Childhood Memories
Calangute-based model Narusha Dsouza says mango season has always been her favorite time of year. "Despite Mankurad being called the king of mangoes in Goa, I have always loved the Mangilar (Hilario) and Fernandin varieties more," she says, adding, "Every year at home, we would make mango jam from them, and honestly, those are some of my favorite childhood memories."
Preserving Traditional Delicacies
Margao home chef Sonika Lotliker is keeping the beloved Goan delicacy Saasanv alive through her diverse homemade offerings. She says, "Saasanv, a sweet and tangy mango side dish made with ripe Ghonta mangoes — tiny, fibrous mangoes native to Goa — is deeply nostalgic for me. It reminds me of the meals prepared by my grandmother and mother that would draw me excitedly back home from school or college. I decided to include it in my menu and specialize in different varieties of Saasanv, including versions made with raw mangoes, Ghonta mangoes, bottle mangoes, and more."
For Sarah DCosta, a teacher from Margao, mango season is about preserving traditions. "Every year, my mother and I make a few mango delicacies that are stored through the year until the next season. We make pickles and mango jam called Mangada," she says, adding that bottles are often sent to family overseas. Narusha also fondly reminisces about her younger days: "I remember sitting around with sticky hands, waiting for the mangoes to be cut and fighting for the extra pieces while the whole house smelled of fresh mangoes."
Innovative Mango Desserts
Pastry chefs are finding innovative ways to make the most of the fruit. "We love making cakes with fresh fruits, so during this season we create a variety of mango desserts, cheesecakes, fruit cakes, and more. Our customers absolutely love them," says chef Pratik Roy. Amar Naik, who runs a shake stall in Mapusa, believes seasonal produce is always the best. "We make a delicious Mango Mastani with different mango elements, from the shake and pulp to chunks of fresh mango pieces," he says.
