Mango

There are two forms of mangoes known to many people. One form is from India, and the other is from the Philippines and Southeast Asia. The Indian mango has flushes of bright red and possesses the high color and appearance of a monoembryonic fruit. This kind of mango is intolerant of humidity and is subject to mildew. Whereas, the Philippine mango is pale green and resists mildew, but tolerates excess moisture. This mango in its polyembryonic fruit has an elongated kidney-shaped appearance. A mango from the Philippines is said to be the hardiest types especially in California.

The mango is the king of the tropics because it is one of the most eaten fruits in the tropical countries all over the world. This famous fruit has grown commercially in Florida, while in California, a large planting is in its production stage in the Coachella Valley. Presently, Mexico is the major supplier to theĀ  United States markets and to a lesser extent in Central America. Nonetheless, mango came from India which is around the border with Burma, then is has spread to the Southeast Asia in 1500. Now, and half of the world’s mangoes are cultivated in India. Also, it is cultivated in various tropical and subtropical regions and the most widely distributed fruit in the world. These cultivators include the Caribbean, Australia, Bangladesh, Pakistan, China, and South, West, and Central Africa

Mango is an example of an alkaline forming fruit in the body which contains electrolyte minerals. It is very essential because it helps maintain a healthy pH balance of 7.4 that the body needs, and a reserve of critical electrolytes.

Today, mango comes in many different sizes, colors, shapes, and tastes. They come in rounded, rounded flat, and long rounded. Depending on the cooking cultivar, they are red, green, yellow, and orange. When a mango is unpeeled, it gives a unique sweet resinous smell. Even though the taste and the texture of mango differs according to cultivar, some are soft and some are firm, a mango is generally sweet. Both ripe and unripe mango are good to go. Even the skin can be consumed in unripe ones.

A mango fruit has the necessary vitamins and dietary minerals including vitamins A, B, B6, C, E, and K. it also has other nutrients that are essential for the body such as potassium, 17 amino acids, and copper. The mango peel is just as nutritious because it contains pigment antioxidants and omega 3 and 6 polyunsaturated fatty acids. The antioxidants from the beta-carotene on vitamins of a mango protects the person from having cancer because it neutralizes free radicals.

Because of its delicious taste, mangoes are commonly used in various cuisines. Unripe mangoes, although sour in taste are popularly used in pickles, side dishes, and chutneys. The unripe ones are also eaten raw dipped in salt, soy sauce, chili, or locally produced dips and sauces, such as fermented shrimp paste. It can also come as a cooling drink called as panna.

Ripe mangoes are best eaten fresh, though they can be also be used in many culinary dishes. Some people used ripe mangoes in making curries. Of course, they taste great as a Mango Lassi, a famous drink with yogurt and sugar.

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