Thursday, March 10, 2011

Sweet Soft and Juicy !

The mango is the national fruit of India, Pakistan, and the Philippines. The mango tree is the national tree of Bangladesh.

In Hinduism, the perfectly ripe mango is often held by Lord Ganesha as a symbol of attainment, regarding the devotees potential perfection. Mango blossoms are also used in the worship of the goddess Saraswati.

Mango is a fruit which is indigenous to the Indian subcontinent, belonging to the genus Mangifera, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceae. While other Mangifera species (e.g. horse mango, M. foetida) are also grown on a more localized basis, Mangifera indica – the common mango or Indian mango – is the only mango tree commonly cultivated in many tropical and subtropical regions, and its fruit is distributed essentially world-wide.
Mangoes have been cultivated in the Indian subcontinent for thousands of years and reached East Asia between the 5th and 4th centuries BC. By the 10th century AD, cultivation had begun in East Africa. The 14th century Moroccan traveler, Ibn Battuta, reported it at Mogadishu. Cultivation came later to Brazil, the West Indies and Mexico, where an appropriate climate allows its growth.
Mango is now cultivated in most frost-free tropical and warmer subtropical climates; nearly half of the world's mangoes are cultivated in India alone.

Top producers of mangoes, mangosteens, guavas, 2007
CountryProduction in tons

 People's Republic of China






 World total


Mangoes account for approximately half of all tropical fruits produced worldwide. The Food and Agriculture Organization of the United Nations estimates worldwide production at more than 33,000,000 tonnes (36,000,000 short tons) in 2007 (table above). The aggregate production of the top 10 countries is responsible for roughly 80% of production.
Alphanso Mango

Alphonso, Benishaan or Benisha (Banganapalli in Telugu and other south Indian languages) and Kesar mango varieties are considered among the best mangoes in India's southern states, while Dussehri and Langda varieties are most popular in the northern states.
Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported fruit are often picked while underripe with green peels. Although producing ethylene while ripening, unripened exported mangoes do not have the same juiciness or flavor as fresh fruit.
Mango is rich in a variety of phytochemicals and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, diverse polyphenols and provitamin A carotenoids.
Mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an overripe plum, while the flesh of others is firmer, like a cantaloupe or avocado, or may have a fibrous texture.

Mango, raw
Nutritional value per 100 g (3.5 oz)
Energy272 kJ (65 kcal)
Carbohydrates17.00 g
Sugars14.8 g
Dietary fiber1.8 g
Fat0.27 g
Protein0.51 g
Vitamin A equiv.38 μg (4%)
- beta-carotene445 μg (4%)
Thiamine (Vit. B1)0.058 mg (4%)
Riboflavin (Vit. B2)0.057 mg (4%)
Niacin (Vit. B3)0.584 mg (4%)
Pantothenic acid (B5)0.160 mg (3%)
Vitamin B60.134 mg (10%)
Folate (Vit. B9)14 μg (4%)
Vitamin C27.7 mg (46%)
Calcium10 mg (1%)
Iron0.13 mg (1%)
Magnesium9 mg (2%)
Phosphorus11 mg (2%)
Potassium156 mg (3%)
Zinc0.04 mg (0%)
Percentages are relative to US recommendations for adults.

Mangoes are widely used in cuisine. (for Mango recipes click here) Sour, unripe mangoes are used in chutneys, athanu, pickles, or side dishes, or may be eaten raw with salt, chili, or soy sauce. A cooling summer drink calledpanna or panha comes from mangoes.

Mango peel contains urushiol, the chemical in poison ivy and poison sumac that can cause urushiol-induced contact dermatitis in susceptible people. Cross-reactions between mango contact allergens and urushiol have been observed. Those with a history of poison ivy or poison oak contact dermatitis may be most at risk for such an allergic reaction. Urushiol is also present in mango leaves and stems. During mango's primary ripening season, it is the most common source of plant dermatitis in Hawaii.

Find Mango recipes here

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