Mango, known as the king of fruits, are tropical fruits that belong to the same family as that of pistachios, gandaria, mombin, and cashews. Common names for mangos are mangot, manga, and mangou, depending on the region or nation. Beyond the sweet, luscious taste of mangos, they also contain an abundance of vitamins, minerals, and antioxidants that assure your optimum health.They originated in southern Asia, more specifically in Burma and eastern India, almost 4,000 years ago. Many stories in Indian mythology mention the mango plant, and Lord Buddha is said to have often meditated in a mango grove. Mango cultivation first spread to Malaysia, eastern Asia, and eastern Africa and was finally introduced to California around 1880. They were introduced to Africa and Brazil by Portuguese explorers, while mango cultivation started in Hawaii and Florida around the 19th century.
Mangos are found in two varieties, one from India and the other from the Philippines and Southeast Asia. Indian mangos have a bright yellow or red color, while the Philippine species has a pale green color. The mango plant requires a frost-free climate because the flowers and fruits will be damaged if the temperatures drop below 40° F. The fruits are favored by warm, dry weather.
Mango trees create a scenic landscape and grow up to 65 feet. They are also known for their longevity; some specimens are known to live for more than 300 years and continue to bear fruit. The leaves of mango trees are usually pale green in color, which darkens as they grow and increase in height. The young leaves are usually red in color. The flowers appear on a mango tree at the branch terminals. The reddish flowers are found in dense panicles of up to 2,000 tiny flowers. These flowers emit a volatile substance that may be an allergen to some people and potentially cause respiratory trouble.
The fruiting bodies of a mango tree grow at the rear end of the string-like stem (the former panicle). The size of the fruit is usually 2 to 9 inches long and the shape varies between being kidney-shaped, oval or round. The flesh of mangos has a similar consistency to that of peaches. The flesh is excessively juicy and radiates from the husk of a singular oval shaped seed. Mango fruits take 100 to 150 days after flowering to fully mature.
Proper growth of mango trees is possible only in good sunlight and soil. They grow in any well-drained soil with a pH between 5.5 and 7.5. The plant needs a deep area of soil to spread its extensive roots, and the tree requires frost protection when it is at a tender age. The trees can develop bacterial spots, pests, and other plant diseases, but there are many known treatments to keep them healthy.
For decades, mangos have been used to soothe the stomach. Similar to papayas, they contain certain enzymes with stomach comforting properties. Mango is rich in fiber, so if you have at least one mango every day, you almost prevent constipation, piles, and symptoms of irritable bowel syndrome . Research published in Comprehensive Reviews in Food Science and Food Safety have demonstrated that dietary fiber has a positive effect on eliminating degenerative diseases, including certain cancers and heart conditions. The more you participate in strenuous activities, the more potassium you lose, which is yet another helpful effect of mangos – high potassium content!
According to Indian beliefs, mangos symbolize life (the national fruit of India) and are used in almost every sacred ritual. Mango leaves are almost always used for festivals and wedding decorations.
Further research is still ongoing, but some studies have already revealed that mangos are a great natural remedy for diabetes. It was a long-told myth that diabetics should avoid mangos because of the sweet taste; now it is being shown that other than the fruit, mango leaves are also helpful in curing diabetes. Place 10 or 15 mango leaves in warm water and close it with a lid before going to bed. In the morning, drink the water on an empty stomach after filtering the leaves. Regular practice of this method has shown positive results in the management of blood sugar levels of diabetics.
Some people can be sensitive to mangos since they belong to the Anacardiaceae family and are therefore a distant relative of poison ivy. Mangos contain a small amount of a substance called urushiol, which is a toxic resin that can cause dermatitis. The severity of this skin allergy varies among individuals. However, the peel and juice of mangos are more responsible for this allergy, while the flesh of the fruit has a relatively low chance of inducing this allergic reaction.
|Name Of Product||Packing||TYPE||Quantity||Weight of packing||Keep At Coldstore °C||Origin Country|
|Mango||CNT||Alphonso||12||2.25 kg||5 to 7 °C||India|
How to Buy & Store Mangos?
Buying: Some varieties of mangos do not turn red, orange or yellow. If you prefer to buy these alternative green varieties, try to look for other signs of ripeness like a sweet aroma. Green mangos are popular in Thailand, India, and Malaysia.
Selecting: To select a ripe mango, lightly press its surface to check if it is not too hard. If you buy raw or unripe mangos, keep them in a paper bag in a warm place; they will ripen within two days. If you keep the unripe mangos at room temperature, it may take them up to 1 week to fully ripen.
You will be able to recognize fresh mangos by their size; they should be about 4 inches in length while the weight can range from 9 ounces to 4 pounds. The larger the fruit, the higher the fruit-to-seed ratio. The peak season is from May through September, but there are many markets that import mangos from warm climates year-round.
Storing: You can store ripe mangos in the refrigerator for about 2 weeks, or they can be dried, frozen, cooked in the form of a syrup or puréed. In the commercial market, you can buy them in canned, fresh, and dried forms. If you buy dry mangos, be sure to rehydrate them in warm water for about four hours before adding them to your recipe.
Freezing: If you want to freeze uncooked mangos, just sprinkle sugar over the seeded, peeled, and sliced fruit. Stir lightly with a wooden spoon until the sugar melts in the juice of the mango itself. Make sure the pieces are well sugar coated. Seal them in an airtight container and refrigerate.