Plants

The fresh leaves are valued as seasoning in the cuisines of South and Southeast Asia. They are most widely used in southern and west coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In Cambodia, the leaves are roasted and used as an ingredient in a soup, maju krueng. In Java, the leaves are often stewed to flavor gulai. Though available dried, the aroma and flavor is greatly inferior.The oil can be extracted and used to make scented soaps.

Healthy Live Plant Easy to grow Safe and Quick delivery Suitable for India Climate

do sai mango plant produces high quality, fiberless orange fruit. The fruit has prominent citrus, melon and honey notes and is exceptionally sweet. The cultivar met a positive reception at the Fairchild Botanic Gardens International Mango Festival,