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Mango: Benefits and Recipes

General Statistics and Origin of Mangos

Mangoes are said to be the King of fruits. It is said so because of its beauty and its nutritional factors. Mangoes are generally of oval shape, but actually it depends on the kind of species. Mango is commonly called as Mango, Mangot, Manga, Mangou. This depends that in which geographical area of the world it is called so. Mango was firstly found in Southern Asia in India and that to in eastern India and Burma and after that it spread to Africa and Malaya . Infact mango trees are said to be the oldest cultivated tress especially in India and Malaya . The mango trees are generally very big in size but there are certain varieties of mangoes such as Graham, Cogshall, Julie, Fairchild, Mallika, Carrie and Glenn. A Mango fruit grows in 100 to 150 days of flowering. Mango leaves are considered toxic and can kill cattle or other grazing livestock.

Description of Mangos

Mangoes are fleshy, pulpy, juicy, dark orange with fibers coming out from the seed or infact radiating from inside but its outer covering is a combination of yellow, green and dark orange and red. The fruit is said to be really yummy and delicious. The high water content, the delicious sweeter taste makes a mango a refreshing food but the pulp with lots and lots of juices in it can make it a messy food to eat. Apart from the mango eaten as a fruit, it can also be used to make several other things like pickles, mango sauces, and also used for making ‘amchur’ which is majorly used in Indian kitchens till date. Ripen mangoes are generally sweeter in taste but a raw mango is sour in taste which is actually used in India for making pickles.

Nutritional Benefits of Mangos

A mango generally contains proteins at about 1% , vitamins and that too majorly Vitamin A, Vitamin B and Vitamin C, fatty acids, carbohydrates and minerals. The flesh is a mango also contains about 15% sugar. Mango as a fruit is used as a major sauce of nutrients in under developed countries. It is said by the health professionals that eating mangoes soothes the intestines as they are easy to digest and they also benefit the brain, and at times also used to stop bleeding and strengthen the heart.

The nutrient information of mango serving three and half ounces of mango slices:

Calories	68
Protein	0.6g
Carbohydrate	16g
Fats	0.29g
Cholesterol	0.1mg
Sodium	2mg
Potassium	157mg
Vitamin A	3890IU
Vitamin	C 26mg

Some common recipes of mangoes:

• Mango Fizz (Serving 2): The major ingredients are: dash of light rum, sparkling water, and around half cup of mango puree,
• Directions & Instructions : In a container, combine mango and rum. Stir together thoroughly. After stirring add sparkling water. Now pour them in glasses. Serve with an iced-tea spoon.
• Mango Jam (Serving 9 cups)
• The major ingredients are: 2 tbsp. lemon juice, 7 1/2 cups sugar, 1 bottle liquid pectin, 4 cups mango puree.
• Directions and Instructions : Put mango puree into a an. Add lemon juice and stir. After some time add sugar and stir thoroughly. Full boil this mixture for two minute, stirring constantly. Remove from heat and stir in pectin continuously for 2 minutes. Skim off foam (if any) with a spoon. Put it into sterilized jars and seal with lids. Serve chilled.

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