Mangoes are a popular fruit in Goa, with several varieties being available at this time of the year.
In Goa, in addition to eating the fruit by itself, mangoes are enjoyed in loads of different traditional ways, all of which are a delight to the palate.
One of the simplest preparations is korom, which is basically sliced raw mango, and is a light, delicious accompaniment to any meal.
Mango pickle – spicy or sweet – has a long shelf life and is a flavourful addition to meals.
Chepnim, or thor, is made of small, tender mangoes in brine, and is generally crinkled in appearance.
Dry mango seeds are an important souring agent in Goan cuisine.
Mangada/mangaad (mango jam), and saata (mango leather or fruit roll-ups) are other popular mango preparations.