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Indramayu mangoes are one of the larger Indonesian mango varieties and have a wide, oval to oblong shape. The green-yellow skin is smooth, waxy, and thick with small, dark brown spots speckled across the surface. Underneath the skin, the flesh is watery, dark yellow, and fibrous, encasing a flat and inedible, oval-shaped pit. When ripe, Indramayu mangoes have a distinct aroma and are soft and juicy with a sweet, tropical flavor.
Indramayu mangoes are available year-round in Indonesia.
Indramayu mangoes, botanically classified as Mangifera indica, are large fruits of a tropical, evergreen tree that can grow up to thirty-five meters in height and is a member of the Anacardiaceae family. Native to Indonesia, Indramayu mangoes are known for their sweet flavor and thick skin, which allows the fruit to have a longer storage life and be transported more efficiently for commercial use. Indramayu mangoes were once one of the most popular varieties in Indonesia, but other newer mango cultivars have recently overshadowed them. Though the fruits have diminished in fame, they can still be found at fresh markets and have remained the preferred variety by locals for use in fresh salads.
Indramayu mangoes are an excellent source of vitamin C and vitamin A, which are antioxidants that can help boost immunity within the body and protect the eyes from vision loss. The fruits also contain some potassium, folate, vitamin B6, and vitamin K.
Indramayu mangoes are best suited for raw applications and can be used when young and unripe and also when ripe. The fruit can be consumed as a snack, fresh out-of-hand, or it can be juiced and blended into smoothies and drinks. The fruit can also be blended into sauces or made into chutney and served over cooked meats for added flavor. In addition to sauces, Indramayu mangoes are popularly used for rujak mangga, also known as a mango salad. The fruit is sliced into wedges, small pieces, or chunks and is mixed with chiles, sambals, and other flavorings to make a sweet and spicy side dish. Indramayu mangoes pair well with oranges, peaches, strawberries, peanuts, and meats such as grilled chicken, fried fish, and roasted pork. When unripe, the fruits will keep for a couple of days stored in a cool, dry, and dark place. Once the mango has ripened, it should be stored in the refrigerator where it will keep up to five days.
Indramayu is a city in West Java, Indonesia that is known for its mango production. The region cultivates many different varieties of mango including golek and gedong, and the Indramayu mango is named after the famous cultivation city. Indramayu even has a monument dedicated to the mango in the Simpang Lima area and is nicknamed the “mango city” due to its overwhelming amount of mango trees. In addition to the expansive commercial mango plantations, many locals have mango trees in their home gardens for use in everyday culinary applications.
Indramayu mangoes are native to the region of Indramayu in West Java, Indonesia, and have been cultivated since ancient times. Today the variety is still commercially grown in Indramayu and can be found at local markets in Indonesia. The mangoes may also be exported and found at select markets and specialty grocers throughout Southeast Asia.
Recipes that include Indramayu Mangoes. One is easiest, three is harder.
|Daily Cooking Quest||Rujak Mangga|