Properties: Mango
The mango is a highly prized fruit. It is also called the Queen of Exotics. It has a greenish, yellow to reddish, leathery shell. Underneath lies the fragrant fruit flesh, which tastes similar to peach. The fruit flesh can be fibrous in some varieties. The usually flat seed is connected to the fruit flesh and must be separated before consumption.
The mango as air cargo is harvested ripe and transported to us by airplane. It is very sweet and fiber-free.
Origin: Mango
Originally the homeland of the mango is between Assam and Myanmar (Burma) or Borneo. This means that the mango either stems from the Indian or the Philippine mango. Today, mangos come from countries where tropical rainforest climate prevails. However, India remains the main producer. Mangos are also cultivated in Spain and on the Canary Islands in Europe.
Uses: Mango
The mango tastes best when eaten raw, but it also works well in fruit salads, smoothies, ice cream, and juice. Of course, it can be found in savory dishes as well. For consumption, the mango must first be peeled, then the flesh can be cut away from the pit. One can cook the mango into jam or make ice cream from the flesh. However, the most well-known use is mangochutney. In Asia, the fruits are also eaten unripe.
Storage: Mango
A ripe mango should be consumed as soon as possible. If it is still unripe, it can be stored at room temperature for about a week and will ripen. Since the mango is sensitive to cold, it should not be stored in the refrigerator. However, sliced mango pieces can be frozen.
Health: Mango
The mango is a very healthy, exotic fruit. It contains important vitamins and minerals that strengthen our immune system and counteract cell damage. Additionally, its consumption has a positive effect on our skin, eyes, and even the digestive system.
Mango is rich in nutrients and contains a variety of healthy components such as:
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Vitamin C: Mango is an excellent source of vitamin C, which contributes to the strengthening of the immune system and acts as an antioxidant.
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Vitamin A: Mango also contains vitamin A, which is important for eye health and immune function.
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Fiber: Mango contains fiber that can contribute to better digestion and blood sugar regulation.
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Antioxidants: Mango contains antioxidants such as beta-carotene and polyphenols, which can reduce the risk of chronic diseases like heart disease, cancer, and diabetes.
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Enzymes: Mango contains enzymes such as amylase and protease that can contribute to carbohydrate and protein digestion.
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Magnesium: Mango also contains magnesium, which is important for bone health and the function of nerves and muscles.
Season
The mango can be bought throughout the year in our region. However, the main harvest time varies significantly in the cultivation areas. In Brazil, fresh mangoes are primarily harvested from January to March, in Costa Rica from March to August, and in Kenya from October to May.
Taste: sweet-aromatic
Facts about the Mango
The upright flowers are white to light rosy-pink. The scent of the opened flowers reminds one of lilies. Three to six months after the flowers wither, the mango fruits are ripe and soft enough to be harvested. A fully ripe, sweet fruit can weigh up to two kilograms. There are over 1000 mango varieties. They differ in shape, size, and taste. Ripe mangos have small black spots on their skin.
About the Origin of the Mango
The first mention of the mango was found in the region between Indian Assam and Myanmar. Its origin is thus in the rainforest. Over time, the cultivation area of the fruit has spread further. Today, mangos can be found in the USA, Mexico, the Caribbean, tropical parts of Africa, many parts of Asia, Australia, and Europe (in Spain). India grows the most fruits; with 9.5 million tons per year, they are the main producers of mangoes.
The mango is one of the harder fruits to cultivate. It requires a lot of care, much warmth, and plenty of sun. With the upsurge in popularity, there are now more gardeners and hobby gardeners planting this fruit.
How Mango is Used
The fruits can be used for various things like many other fruits. They can be processed into juice, made into compote, cooked into jam, or ice cream from the flesh. The most well-known use, however, is mango chutney. In Asia, the unripe fruits are also eaten and handled as vegetables.
Mango and Health
Mangos are good for health. As they are easily digestible, they have a calming effect on the digestive system. The Indians use the fruit to stop bleeding and strengthen the heart. They are also said to be good for the brain and mucous membranes. Vitamin A additionally helps against infections.