Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Where can I get some Indian mangoes?


Recommended Posts

So I heard last week on the radio about how Indian mango importation is set to begin into the US. A Pittsburgh newspaper article talked about the frenzy over the Alphonso and Kesar mangoes, so I was curious if anyone knew when these would be hitting local Indo-Pakistani groceries?

I'm not opposed to taking a trip down to Oak Tree Road to make this happen.

"Part of the secret of success in life is to eat what you like and let the food fight it out inside" -Mark Twain

"Video games are bad for you? That's what they said about rock 'n roll." -Shigeru Miyamoto, creator of The Legend of Zelda, circa 1990

Link to post
Share on other sites

Diggin' the avatar! :-D

I googled Patel Brothers NJ and found an address: 1361 Oak Tree Rd. Anyone know if this is the one?

"Part of the secret of success in life is to eat what you like and let the food fight it out inside" -Mark Twain

"Video games are bad for you? That's what they said about rock 'n roll." -Shigeru Miyamoto, creator of The Legend of Zelda, circa 1990

Link to post
Share on other sites

You might also try the Indian grocers in Jersey City; wish I could tell you a name, but I don't know them! Just a tad closer than Oak Tree Road...

Another thought--when I saw Chef Floyd Cardoz of Tabla speak in Montclair a few weeks ago, he mentioned Casbah, an Indian market in W. Caldwell/Fairfield as one of his local favorites. Of course, I've now done a pretty extensive Google search and can't find it--anyone know it? He mentioned it being near Pio Costa...

"I'm not eating it...my tongue is just looking at it!" --My then-3.5 year-old niece, who was NOT eating a piece of gum

"Wow--this is a fancy restaurant! They keep bringing us more water and we didn't even ask for it!" --My 5.75 year-old niece, about Bread Bar

"He's jumped the flounder, as you might say."

Link to post
Share on other sites

I did go to Casbah a few weeks ago. It's in the Pia Costa industrial area. When heading west of Bloomfield Avenue, it's about a half mile or so before you hit Route 46 - on the right. Upon entering the complex, they are easy to find, just to the right. They must have another name, because they don't have a phone listing as Casbah. They had a fairly substantial produce selection, but I don't know if Indian mangoes were there.

Good luck. Marie

NJDuchess

Link to post
Share on other sites

Thanks, Marie! Just to clarify, if you're heading West ON Bloomfield Ave, you cross over Passaic Avenue and pass the Kings shopping center, correct? Want to be sure!

Curlz

ETA: Chef Cardoz mentioned that it's a great place to buy Indian ingredients in general...

Edited by Curlz (log)

"I'm not eating it...my tongue is just looking at it!" --My then-3.5 year-old niece, who was NOT eating a piece of gum

"Wow--this is a fancy restaurant! They keep bringing us more water and we didn't even ask for it!" --My 5.75 year-old niece, about Bread Bar

"He's jumped the flounder, as you might say."

Link to post
Share on other sites

I'm looking at a map. It's in the vicinity of where Oak Road crosses Bloomfield Avenue and it's on the right. The name Pia Costa is on a prominent sign. This is heading west towards Pine Brook.

It is a great place to shop for Indian ingredients. I wanted to get Chat Masala. The woman at the register helped me find it (it wasn't with the spices) and steered me towards what she felt was the best brand. I also wanted to try frozen coconut, which they had. I am always intimidated by working with a fresh coconut, and this was a wonderful alternative. They had a great selection of papadum. I bought a bag of tiny ones - maybe 500 to the bag. For a quick snack, I place 10 or so on a paper towel in the microwave for about 45 seconds on high. I did get fenugreek seeds, and I forgot to look for fenugreek leaves (dried). If someone sees them, please let me know. It's a fun stop!

By the way, one of my clients told me about a place in Parsippany where she gets all of her Indian ingredients. (She doesn't like to go to Oak Tree Road.) She doesn't drive, so she couldn't tell me where it was. Anyone heard of this?

Marie

NJDuchess

Link to post
Share on other sites

I know the market you guys are mentioning in Fairfield. I think the name is Apna Bazaar.

That's on my way back from work on Mondays and Thursdays, and I can stop at the market on my way to work one day this week in Parsippany. If I find Alphonsos or other Indian mangoes, I'll keep you all posted.

"Part of the secret of success in life is to eat what you like and let the food fight it out inside" -Mark Twain

"Video games are bad for you? That's what they said about rock 'n roll." -Shigeru Miyamoto, creator of The Legend of Zelda, circa 1990

Link to post
Share on other sites

I stand corrected, Apna Bazaar has become Kazbah!

I went in, and there was a sign saying "Indian mangoes coming soon, ask cashier!"

I did ask, and the cashier (some kid who's probably been plagued with us mango zeitgeist types by now :-D) said that what they had was Indian, but it was just standard Mexican mangoes. I eventually talked to another guy, who I think is the new owner. He gave me his card and said to call later this week. Ohoho!

I'll keep you guys posted. Apna Bazaar has changed; the half of the store that had hardware and other non-Indian housewares/goods is all empty, but there were tables and chairs being put in. The makings of a new Indian joint, maybe?

They DO have Kurkure now, which makes me so damn happy. A co-worker brought some back when he went to India for a wedding, and I've been hooked ever since. They just recently started coming into the US. Kurkure is basically Indian Cheetos, only instead of orange cheese powder, they're covered with different Indian spices. I'll report back on the ones I got - Hyderabad style and one other variety, I forget which. Kurkure is <3

"Part of the secret of success in life is to eat what you like and let the food fight it out inside" -Mark Twain

"Video games are bad for you? That's what they said about rock 'n roll." -Shigeru Miyamoto, creator of The Legend of Zelda, circa 1990

Link to post
Share on other sites

There's an article in today's Ledger about Indian mangos...try this link!

"I'm not eating it...my tongue is just looking at it!" --My then-3.5 year-old niece, who was NOT eating a piece of gum

"Wow--this is a fancy restaurant! They keep bringing us more water and we didn't even ask for it!" --My 5.75 year-old niece, about Bread Bar

"He's jumped the flounder, as you might say."

Link to post
Share on other sites

Just called Kazbah... they expect to have Indian mangoes (don't know if they're Alfonso, Kesar, etc.) in on Friday. I'll try to make it out to them in the morning if at all possible.

"Part of the secret of success in life is to eat what you like and let the food fight it out inside" -Mark Twain

"Video games are bad for you? That's what they said about rock 'n roll." -Shigeru Miyamoto, creator of The Legend of Zelda, circa 1990

Link to post
Share on other sites
  • 2 weeks later...

A side-by-side comparison (with photos) of Mexican vs. Indian mangoes can be found here. (Original link via Serious Eats)

MJP, did you ever get any of the Indian mangoes?

"I'm not eating it...my tongue is just looking at it!" --My then-3.5 year-old niece, who was NOT eating a piece of gum

"Wow--this is a fancy restaurant! They keep bringing us more water and we didn't even ask for it!" --My 5.75 year-old niece, about Bread Bar

"He's jumped the flounder, as you might say."

Link to post
Share on other sites

No luck yet. Kazbah hasn't had them for weeks and their sign is gone. They were even out of the regular (Mexican) mangoes. :-(

The store is pretty much a shadow of itself, so chances are they may never have 'em. I think this is going to necessitate a trip to Patel Bros. on Oak Tree Road.

Edit: Subzi Mandi on Rt. 46 East in Parsippany gave me a weird look and a shake of the head when I asked if they were going to have any Indian mangoes in. I got my Kurkure Masala Munch, though, so at least they have their snackfood quotient up!

Edited by MJP (log)

"Part of the secret of success in life is to eat what you like and let the food fight it out inside" -Mark Twain

"Video games are bad for you? That's what they said about rock 'n roll." -Shigeru Miyamoto, creator of The Legend of Zelda, circa 1990

Link to post
Share on other sites

SCORE!

Kazbah had three boxes of Kesar mangoes when I got there, and I swooped upon one. I talked with the lady in charge and she wants me to call her tomorrow to get in on a box of Alphonso. She's putting in an order for her wholesaler on Friday, and she reported that not many people have been able to get their hands on them in terms of supply.

I actually gave out a few as gifts: one to my physical therapist, two to my parents, and my roommates got one each. I had one... and oh Hare Krishna, Hare Rama, it's enough to instill a joy into my heart. They taste as mangoey as a good mango gets, the flesh is a little less firm, and it has a twinge of melon to it. There's astronomically less fibrousness around the pit and the skin comes off almost like a banana.

If you love mangoes... GET SOME.

If anyone wants me to snag a case, let me know and I'll grab one if it's available. Same for the Alphonsos next week.

These mangoes are made of love and win, hands down.

"Part of the secret of success in life is to eat what you like and let the food fight it out inside" -Mark Twain

"Video games are bad for you? That's what they said about rock 'n roll." -Shigeru Miyamoto, creator of The Legend of Zelda, circa 1990

Link to post
Share on other sites
  • 3 weeks later...

Here is a sample of what I got from the site above.

The skin did not turn deep yellow or golden like normal Alphonso mangoes do when they ripen (perhaps due to the irradiation?) but they tasted very sweet and delicious...just like the ones in India.

gallery_21049_162_816.jpg

Edited by percyn (log)
Link to post
Share on other sites

After reading all the above postings I was surprised to find Indian mangoes at the Kings in Verona. I was ready to buy them but they all felt very overripe and mushy. I think I was 3 days too late.

Link to post
Share on other sites
  • 9 months later...

Mango season is again upon us. Kazbah, the Indian market at Pio Costa, has again changed hands (for the better; I wasn't happy with their produce selection and prices) and is now Patel Shah. They have boxes of Mexican mangoes for $8ish a dozen and Champagne mangoes for a little less.

I spoke with one of the employees last week and they weren't sure about Indian mangoes. This week, I stopped in and they pulled me aside to tell me that within the next week or two, they'll be stocking Kesar mangoes.

I'll post with this year's haul information. :-D

"Part of the secret of success in life is to eat what you like and let the food fight it out inside" -Mark Twain

"Video games are bad for you? That's what they said about rock 'n roll." -Shigeru Miyamoto, creator of The Legend of Zelda, circa 1990

Link to post
Share on other sites

In an article posted on April 11th 2008, it was reported that the Kesar Mango growing season was very cold this year and that much of the fruit was stunted and damaged. Very few if any are going to be exported. I don't know if this same situation applies alphonso mangos.

Just to check, I did call one of the Subzi Mundi's that abound on Newark Avenue in Jersey City, NJ, where I go to do my Indian food shopping. They don't have any in yet and say they aren't sure if they will be getting any.

http://english.ntdtv.com/?c=151&a=2675

"There's nothing like a pork belly to steady the nerves."

Fergus Henderson

Link to post
Share on other sites
  • 2 weeks later...

Patel Shah has their Indian mangoes in! They've got a stack of dozen-mango boxes of Alfonsos in, and they are beyond delicious. :-O

$34 a dozen but worth it if you really like mangoes.

"Part of the secret of success in life is to eat what you like and let the food fight it out inside" -Mark Twain

"Video games are bad for you? That's what they said about rock 'n roll." -Shigeru Miyamoto, creator of The Legend of Zelda, circa 1990

Link to post
Share on other sites

Thanks for the tip, MJP! Picked up a box from Patel Shah on Friday (I think it was their last box - it had the paper with the price taped to it.)

Unfortunately most of the ones we got had significant sized brown spots inside, but still quite delicious nonetheless!

Link to post
Share on other sites
  • Similar Content

    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By loki
      Sour Tomatillo Achar

      Made this one up from a recipe for lemons. It really works for tomatilloes. A unique spice mix, and really sour for a 'different' type of pickle, or achar. It is based on a Marwari recipe - from the arid north-western part of India. Tomatilloes are not used in India (or at least not much) but are quite productive plants in my garden while lemons or other sour fruits are not possible to grow here. No vinegar or lemon juice is used, because tomatilloes are very acidic and don't need any extra.

      Ingredients
      3 lbs tomatilloes husks removed and quartered
      1/4 cup salt
      1 Tbs black mustard seeds
      2 star anise buds
      10 dried chilies (I used very hot yellow peppers)
      1 tsp fenugreek seeds
      2 inch ginger (ground to a paste)
      2 TBL dark brown sugar
      1/2 cup sugar

      1. In a large bowl, put the tomatilloes and sprinkle salt over them. Cover it and leave for a day, mixing occasionally.

      2. Next day drain the tomatilloes.

      3. Dry roast the star anise (put in first as these take longer, the black mustard, and the chilie pods (add last and barely brown in places). Cool.

      4. Grind the roasted spices with the fenugreek and put aside.

      5. Add tomatilloes, ginger, sugars, and everything else to a large pan and heat to boiling.

      6. Cook till fully hot and boiling.

      7. Fill half-pint jars and seal.
    • By loki
      Sweet Eggplant Pickle

      This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same. One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers.
      SPICE MIX (Masala)
      4 Tbs coriander seeds
      3 hot chilies (I used a very hot Habanero type, so use more if you use others)
      18 cardamom pods
      2 inches cinnamon
      24 cloves
      1 1/2 Tbs peppercorns
      MAIN INGREDIENTS
      1 cups olive oil
      4 inches fresh ginger, minced fine, about 1/2 cup
      6 cloves garlic, minced
      1 large onion finely chopped
      3 lb eggplant, diced, 1/4 inch cubes
      1/2 lb chopped dates
      1 1/2 tsp turmeric powder
      2 cups rice vinegar (4.3 percent acidity or more)
      2 cups brown sugar
      2 Tbs salt
      2 tsp citric acid
      Spice Mix (Masala)

      1. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn. Cool.

      2. Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside.

      Main Pickle

      1. Heat half the oil and fry ginger till slightly browned, slowly.

      2. Add garlic, onion, and half the salt and fry slowly till these begin to brown a bit too.

      3. Add eggplant, turmeric, and spice mix (Masala) and combine well. Fry for about 5 minutes, stirring occasionally.

      4. Add rest of ingredients, including rest of the salt and olive oil and heat slowly to a boil.

      5. Boil for about 5 minutes. Add a little water if too thick - it should be nearly covered with liquid, but not quite - it will thin upon cooking so wait to add the water till heated through.

      6. Bottle in sterilized jars and seal according to your local pickling instructions. This recipe will be sufficiently acidic.
    • By rxrfrx
      South Indian Style Broccoli
      Serves 2 as Main Dish.
      Broccoli isn't a traditional Indian vegetable, but I designed this recipe to use up leftover boiled broccoli in the style of cauliflower.

      3 c broccoli, cut up and cooked
      3 T oil
      2 T cumin seeds
      2 tsp tumeric
      2 tsp corriander powder
      2 green chilis, sliced thinly
      1/2 c chopped cilantro
      salt, to taste

      Fry the spices in the oil until they smoke a little. Add the broccoli and chilis and fry for a couple minutes to get the flavors mixed. Add salt to taste and stir in the cilantro before serving with chapati.
      Bonus recipe: just before adding the cilantro, crack 2-4 eggs into the pan and stir them around.
      Keywords: Main Dish, Side, Easy, Vegan, Vegetables, Indian
      ( RG2107 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...