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The nostalgic Vadu Manga


For many of us, food holds a magnitude of emotions that transforms us into a Kathakali dancer depending on our mood. In that regard, mangoes equate to summer, and happiness, but the season’s first mangoes, Vadu manga lead to an excitement beyond words. You might wonder, why does this bring about so much happiness? It is because people of all ages love the deadly combination of curd rice with vadu manga. Though it is available for only 15 days in a year, it must be harvested from the farms at the right stage, or else it will grow in size and pickling would not be possible.

 Maavadu and Summer 

Vadu manga are tender mangoes that are also known as maavadu. A delicacy in South India, especially Tamilnadu, where they are made in a variety of different ways depending on which region they are from. The start of summer can be signified not only by the sweltering heat but also by the green mangas. These vadu mangas welcome us into the mango season and stay with us for a long duration due to the pickling process.

Variety of Vadu Manga

Depending on the variety of vadu manga, each has its own set of flavor profiles. For example, the Palakkad manga has a sweet tasting profile which pleases a certain set of people. Whereas some people would be aghast at the Palakkad manga and would have strong opinions of the Thirumoorthy Vada manga being the best. Therefore, each manga has a characteristic taste that’s unique to its own region.

Pickling of the Vadu Manga

Traditionally, they have been pickled in ceramic jars and it used to be a family tradition of purchasing a “padi” of these mangas to make mouth-watering pickles that were everyone’s favorite during the summer season. Nowadays, our busy lifestyles have seen this tradition being foregone, but it is a must-try for pickle lovers. First and foremost, wash the mangoes and wipe it dry. After that, soak it in spices.

The recipe consists of asafetida, chilly, rock salt, turmeric powder, castor oil. The main preserver is castor oil. The reason why this oil is preferred compared to the other ones in the market is because it is much more viscous in nature and prevents moisture from sticking to the mangoes. Also, the salt get absorbed much better and leaches out the extra moisture, thereby making the manga much more flavorful and tender. If castor oil is difficult to procure, gingelly oil can be used as well.


The beginning of summer is synonymous with Vadu manga, gradually leading to mangoes like Alphonso, Sendura which are everyone’s favorite. One must be wary about the source of the mangoes as many of them are sprayed with chemicals that can cause a whole range of health issues in the long run.

We, at MangoPoint believe in offering mangoes that are chemical-free and naturally ripened. You could even say that the mangoes are just like the mangoes from your backyard. Fresh, healthy and the best that nature has to offer.

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