Summer has arrived and with summer The King of fruits “Mango” start arriving in the markets. Delicious and wonderful taste of mango is hard to resist. During the summer season, this sweet, juicy, and nourishing fruit is a part of our family gatherings, social culture and even political diplomacy. In Southeast Asia, mango trees nurtured for over 4000 years. Famous poet Ghalib had great passion and love for mangoes. He once said, “mangoes should be sweet and in plenty”. From centuries, mango blossoms are part of Eastern poetry. Amir Khusro, renowned poet and musician of 13th century, used mango trees in his verses for the expressions of love, affection and friendliness. “The yellow mustard is blooming in every field, Mango buds are clicking open, other flowers too; The koyal chirps from branch to branch.(translation).” Both raw and ripe mangoes are nutritionally rich with unique flavor, fragrance, taste, and health promoting qualities. Raw mangoes are excellent source of vitamin C and vitamin B. Unripe mangoes have sharp and sour taste and from centuries, women use them for making different types of pickles and chutneys. Both ripe and unripe forms are best for making heat relieving refreshing summer drinks. An ideal drink to get rid of dehydration is to grate the raw mango and cook it with water and jiggery. Then add cumin seeds, black pepper, and aniseeds, then add rock salt, strain the pulp and an exotic summer drink is ready to drink. Dried raw mango powder or amchoor uses as spice, as meat tenderizer and as alternative of lemon. It gives curries, pickles, lenticels a unique tangy taste. For making amchoor, cut the green unripe mangoes and dry the strips in sunlight. Mill the completely dried stripes in grinder to make fine powder. For long lasting freshness, the powder should store in airtight jar in refrigerator. Mango panna is another popular summer refreshing drink, which made from roasting unripe mango on fire. Roasting can do on grill in the oven. Now remove the pulp and separate the peals and the seed, mash it well. Now add water, sugar, few mint leaves and pinch of salt to make exotic drink. Mango is highly admired all around the world. People have different ways of enjoying its unique taste. In Sindh Pakistan, people enjoy it with rice. In Punjab, mango flesh added in lassi to make ideal desi summer drink. In Indian Gujarat, its pulp mixes with wheat flour to make puran puri. In UK, pulp uses for making of ice cream and jelly. The pleasant, rich sweet flavor of mango is main ingredient of many deserts such as custard, puddings, and fruit salad. Blend mango flesh with milk to make mango milk shake or simply mix it with water to make ideal summer drinks. The pleasant, rich sweet flavor of mango is main ingredient of many deserts such as custard, puddings, and fruit salad. Blend mango flesh with milk to make mango milk shake or simply mix it with water to make ideal summer drinks. Fresh mango is nature’s treasure of vitamins, minerals, fibers and poly-phenolic flavonoid antioxidant compounds. It helps controlling heart rate and blood pressure. The fruit protects against leukemia colon, breast and prostate cancers. One cup of sliced mangoes supplies about 25 percent of the needed daily value of vitamin A, which promotes good eyesight. It is also valuable to combat acidity and poor digestion. Mango juice improves memory, concentration and prevents mental weakness and it is good for school going children. Due to the high amounts of fiber found in mango, it helps to combat acidity and prevent constipation. Nutritionist regard mango as a comfort food because its eating gives satisfaction and soothing pleasure to its eater. So enjoy the King of all Fruits MANGO.