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Mango Amra

In 1971, I first traveled to India as a student with Friends World College. They had a center in the city of Bangalore on the Deccan Plateau which at that time was in Mysore State(now Karnatika). MangoesBangalore at that time was a lovely city with a mild year-round climate. It had not yet become the center of India's computer industry(at which point the population quadrupled)and still had a gentle, sweet, slow moving ambiance. Clear skies, fresh breezes, sweet aromas, lovely parks, graceful tree lined avenues, and many other charming features characterized the city.

One of my first adventures was to visit the fresh flower, fruit and vegetable market in the center of the city. Mango season was still in full swing in the month of June and the beautifully kept fruit stalls had magnificent heaps of the ripe fruit in all sizes and shapes(there are said to be hundreds of varieties of mango in India) and the melded opulent, exotic aroma saturated the atmosphere. I had never encountered such a display of fruits in my life and the memory of that first trip to City Market remains vividly imprinted on my mind becomes of its novelty and aromatic savor.

In the course of many subsequent trips to India I had many other encounters with the mango tree and its fruit, with the result that its taste and smell became deeply impressed in my mind, with lovely associations of the ancient land that became more than a home to me. Last year I began compiling a list of essential oils, attars, absolutes and co2 extracts which had fruity elements in their bouquet with the thought of trying to capture something of the immensely complex and exotic odor of the fruit markets I had visited in South India. Gradually a lovely perfume came into being that displayed the deep, rich, complex bouquet that I was looking for. After it matured for well over 6 months I realized that it essential aromatic quality was that of the mango with its sweet, smooth, fruity-floral aroma that contained elements of peach, apricot, strawberries, raspberries, roses, honey and cream.

Please note that this is a perfume recipe, not a blend to be taken internally.

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