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Mango: Origin, Types, Nutritional Values

How to cook mango, store it, in which seasons to taste it for optimal flavor… discover all the secrets of this delicious fruit. The mango is a more or less extensive and round, fleshy fruit, measuring 10 cm on average. Its greenish skin is mottled with red and yellow. Its yellow-orange flesh adheres to a large flattened pit. Its pulp is juicy and fragrant (sweet with a sour aftertaste).

History And Characteristics Of The Mango

The mango tree is local to South Asia, with thick, dim green foliage. By and large, 15 meters and gives 100 organic products each year. It was introduced to Africa and South America around the 16th century. It is now grown in tropical regions for its fruit. There are nearly 1,000 varieties of mangoes, but only a few dozen are marketed (the most popular are Amélie, Kent, Keitt and Tommy Atkins).

When To Eat Mango?

It is the peak season for mango tasting from December to February. Mangoes are found almost all year round from Brazil, from September to January, from Burkina and Côte d’Ivoire from March to July. Like other exotic fruits, the mango is harvested slightly before full maturity and continues to ripen on shelves and in fruit baskets.

Mango Calories And Nutrition Facts

Mango is one of the richest fruits in carotene or provitamin A, which later turns into vitamin A in the intestine. The rate of mango (3 mg/100 g) is higher than that of melon or apricot, the two metropolitan fruits richest in provitamin A. It is also well supplied with ascorbic acid or vitamin C: 44 mg/100 g, a rate comparable to that of citrus fruits (grapefruit, orange or clementine). 

Contrary to what happens for provitamin A, vitamin C levels decrease when the fruit ripens. Another advantage, the mango is moderately caloric (60 kcal / 100 g), and it is between the apple and the cherry. Thus, a natural mango of 120 g provides 70 kcal, 100% of the recommended nutritional intake of vitamin A and 65% of the recommended nutritional intake of vitamin C.

Rich in vitamins with antioxidant properties and fibre, mango is one of the fresh vegetables (such as melon, carrots and green vegetables) recommended in the diet. Its “prevention action” effectively fights against premature cellular ageing caused by certain cancers and atherosclerosis.

How To Choose Mango?

To choose it, don’t rely on its color (some varieties, such as Amélie, remain green when ripe), but try it; it must be supple without being soft, and above all, let yourself be guided by its scent. Spotted with black, it is too ripe, wrinkled and fibrous; it is too young.

How To Store Mango?

To store it, place it in a cool place but not in the refrigerator: the mango does not tolerate temperatures below 8°C.

How To Cook And Eat Mango?

It can be cooked (sautéed in a pan or simmered in a dish) to accompany meat and fish, cut into cubes to serve in a salad, or open it in half to eat it plain. In Asia and the West Indies, it is still used green, raw or cooked, as a starter or to accompany meat and fish. Mango chutneys are among the most famous. 

Ripe mango, which does not keep for long, can also be used as a garnish, especially with poultry. But it is mainly used in mixed salads, sorbets, jams or jellies. Finally, we taste the plain mango, cut in half like avocado, with a teaspoon or cut the pulp into cubes. And also: mango makes it possible to make surprising and delicious desserts :

  1. Skip the chocolate mousse, try the mango mousse, or layer the two.
  2. Make exotic skewers … flambéed with rum. 
  3. Put this tropical fruit in your classic desserts (pies, compotes, coulis…) accompanied by spices (cinnamon, nutmeg, vanilla…). 
  4. And, of course, put in a few pieces in your punch.

Read Also: Top 10 Foods For The Nervous System


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