Facts about Mango

“Mango is the king of the fruit” by all means deserves the title.  Tropical climate, with its long dry season suits mango even though there are isolated cases of the fruit being grown successfully in Europe. It is seasonal fruit that is believed to be originating from the sub-Himalayas. Some documents indicate that mango was around 4000 or more years ago.

Mango is nutritionally rich fruit with an incredible fragrance, flavor, sweetness levels, texture and taste that tends to capture taste buds of even the most choosy and prominent flavor seekers. Flavor is pleasant and rich the fruit tastes sweet but the high water content is providing the balancing act. Quality mango fruit features sweetness and creaminess with good balance of water and fibrous content. With such versatility, mango is a perfect addition to fruit creams, raw ice creams, nut yogurts, raw desserts, raw chocolates, fruit and other salads as well as smoothies, breakfast muesli and shakes.

Mango for Health

Mango contains an incredible array of health building nutrients. It is rich in B vitamins also Anti-oxidant vitamins A and C is present in remarkable quantities. Alkaline minerals such as potassium and magnesium are found in mangoes, so are copper and iron. Being rich in iron, mango is suitable for individuals with iron deficiencies, such as anemia.

Mango is an alkaline fruit that is rich in organic water, numerous other anti-oxidants and phyto hormones, dietary fiber and so on. Valuable anti-oxidant vitamins such as vitamin A, C alongside remarkable phyto nutrients content attribute to considerable free radicals fighting and anti cancer properties.

Despite rich sweet flavor, mango has low GI factor of 45-55 and GI factor of 8. It is suitable for type 2 diabetics but the diabetics are advised to consume no more than one mango a day. As an alkaline substance that is rich in organic water, electrolytes, living enzymes, phyto nutrients and other health restoring nutrients, mango is an excellent digestive and detoxifying agent.

So called mango latex allergy especially with raw, unripe mangoes is common in some sensitive individuals. Immediate reactions may include itchiness at the corners of the mouth, lips, and at the tip of the tongue. That allergy is not present if consuming ripen mango.

Mango for Skin

Being vitamin, mineral and anti-oxidant rich, mango comes with potent skin anti aging properties. The simplest way to use it is by rubbing the fresh remains of mango flesh, left on the stone on our face and neck. Turn the stone so that the edge of it faces your face and rub it gently all over the face and the neck, avoiding the eyes. Repeat 2-3 minutes later, leave for another 2 minutes then rinse off. This is wonderful natural skin tonic, with skin regenerating and protective properties.

Mango in the Kitchen

What can be made using mango in the kitchen? Mango is ideal for fruit salads, fruit shakes, fruit creams, fruit yogurts, smoothies, fruit cake creams or for making raw fruit cakes. How to cut mango? Peel the mango thinly first. Cut lengthwise, about ½ cm from the middle, making sure not to cut into the seed. Cut both sides, with the seed remaining in the middle, untouched. Put the two large halves of mango aside and cut around the central seed to remove remaining flesh.

Mango on a Hot Summer Day

Due to its sweetness and water content, mango can be used for preparation of delicious summer coolers. Some ideas could be as follows:

  • One peeled mango and 2 glasses of fine ice, blended in high power blender make a fantastic refreshing fruit shake
  • Mango juice with added lime juice can be frozen and added to flavor and cool drinking water
  • In a mix with plain yogurt in 1:1 ratio, with addition of a few finely chopped fresh mint leaves, mango creates true refreshing creamy snack on a hot summer day.