Mango

Mango is a very best fruit source of antioxidant carotenoids. Mango is extremely rich in fibre, especially soluble fibre. Soluble fibre is important in keeping blood cholesterol down. It is also one of the few good sources of Vitamin E.

Uses of Mango

Generally, once ripe, mangoes are quite juicy and can be very messy to eat. A ripe mango will have an orange-yellow or reddish skin. To allow a mango to continue to ripen after purchase, it should be stored in a cool, dark place, but not in a refrigerator as this will slow the ripening process.

Mango is used to make juices, both in ripe and unripe form. Pieces of Mango can be mashed and used in ice cream. Mango pieces can be substituted for peaches in a peach pie. Or they can be put in a blender with milk, a little sugar, and crushed ice for a refreshing beverage.

Mangoes are often eaten with chili powder and/or salt in Latin American countries. They are also used as ingredients of sour salad in south east Asia countries. Dried unripe mango is used as a spice in south and southeast Asia.

Nutrition Chart