MANGO

Characteristics and History

This fruit known as the queen of fruits throughout world tropical climates, has always been the center of attention with its outer structure and perfect smell when cut. Mango, a tropical climate fruit, is not productive in the temperatures under 30 °C The green mango, as to high levels of vitamin C in its content, is especially assistant in blood circulation diseases..

Cultivation Locations

Middle and South America, and African countries

Uses

Ripened mango is quite useful . the main food ingredient in mango is sugar. Besides it contains Tartaric acid, malic acid and a small amount of citric acid. These acids are used by the body and help to body to protect its alkali sources. Unriped mango protects against the harmful effects of the hot and scorching effects of the winds. .If the mango is cooked over hot ash, mixed with water and sugar, the ready drink is a very efficient way of treatment against hot strike. Eating the unripe mango with poring some salt over it, lessens the loss of salt and iron by perspiration in very hot temperatures..

How and where to use?

Wash the mangos before cutting. The pulp is strictly connected to the seeds. Cut it in lengthwise from the most close point to the seed. Take out the seeds and peel the cover and cut as you wish. For very riped Mangos , slightly dram lines with a knife and takes the cover off like peeling a banana and cut the fruit lengthwise and slices it. Besides you may take out the pulp of the mango which you have divided to two in diamond shaped parts without hurting the cover and separate it with a spoon Besides its fresh consumption, you may use it in fruit salads, as fruit juice, in your cocktail, in pastry and toppings. Besides, it also adds taste and flavor to your food and be used in ice cream and sauce making .

Storing Conditions

If mango is purchased unripe, it may be stored in room temperature for 3-5 days until it ripens. The unripe mango may be kept in closed plastic bags away from the vegetable storage for 3-4 days in the refrigerator.

Nutrition Facts
Mango may be consumed in all phases of its development green or unripe mango includes starch which transforms into glucose saccarose and maltose when ripening. This starch totally disappears when the mango completes its ripening. The green mango is a rich source of pectin . but when the seed start to form, the pectin gradually disappears.

Product Calendar
	Mango
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