Mango: properties and uses

At times, fruit supermarket shelves can hit shoppers. It is not only about the diversity of varieties and types of fruits, but also about their value. Surprisingly, often the apples or pears that are habitual to us, which grow in our area, may outweigh the exotics. More recently, mango was something surprising and inaccessible to us, and today everyone can afford it. This sweet and fragrant fruit fell in love with the Russians and is becoming more popular every day. At home, this sweet fruit is called the "king of fruits" - and it fully justifies this title.

Now mangoes are grown in almost all countries with a humid tropical climate: India, Taiwan, Thailand, Sri Lanka. But Myanmar is considered to be the birthplace of the “king of all fruits”. On our shelves most often found fruits of Thai or Indian producers.

The mango tree is an evergreen giant plant. Its height often exceeds the mark of forty meters. Relatively recently, breeders bred several hundred dwarf fruit bearing mango trees and actively cultivated them. That is why mango fruits are so rapidly becoming cheaper and becoming more affordable. The mango tree is very fastidious, it will never be fruitful in inappropriate conditions for it. He needs high temperatures, good watering, but not excessive moisture.

Mango fruit ripening season is relatively small. Despite the fact that the tree is evergreen, it bears fruit only once a year. Fruits ripen in April - May. It is during this period you can buy the highest quality and cheap fruit.

Mango fruits can be of different colors: from bright green to red-brown. Also common varieties with one-sided color. Fruits of this variety may be mostly green in color, but have orange or red spots. The presence of such a spot indicates that the fruit ripened on a tree and was turned to the sun with a spot with a spot. The shape of a mango can be similar to an egg, a melon torpedo, or a large pear. There are more flat fruits, but they are considered second-rate. It is not recommended to buy a fruit that looks flattened. The average weight of a mango is 300 grams, and in the ripening season you can find giant fruits weighing up to 1.5 kg.

The real taste of mango is difficult to describe: it is a synthesis of the taste properties of carrots, peaches, melons and pumpkins. However, to try such a mango in our country is almost impossible: in order to deliver the fruit to us, they are ripped off unripe. To appreciate the real taste of the fruit, you need to find a mango, ripened on the tree. The amazing fact about mango: the chemical composition of the fruit, ripened on the tree, and the fruit, ripened in the store, is practically no different. Tastes of the same somewhat lost. A mango bought in an ordinary Russian store looks like a melon with a peach flavor and pine notes.

Now began to appear stores specializing in the sale of exotic fruits. In this store you can easily find a good, ripe fruit in natural conditions. There are also online fruit selling services. Most often, they seek to earn positive customer reviews, so their product is of good quality, but there are also irresponsible sellers, so you should not risk and choose young unfamiliar online stores. In addition, it is very important to study the feedback on the seller.

Mango is more than 80% water.

The composition of the mango is very rich in useful substances necessary for the full existence of man. It contains a huge amount of vitamins: A, C, vitamins of group B, E, K and PP. All of them are important for maintaining immunity and health of individual human organs.

Not less in it and microelements: magnesium, calcium, potassium, selenium, zinc, iron, copper, phosphorus and a safe dose of manganese. In a smaller amount it contains glucose, starch and organic acids. 100 grams of mango contains more than 14 grams of plant fiber.

Despite the fact that mango is considered to be a dietary product, it is one of the most high-calorie fruits: there are about 80 calories per 100 grams of pulp, therefore, about 150–200 calories are in one average fruit. Mango juice significantly loses calories: 100 grams contains about 40 calories. But with dried mango, the situation is the opposite: 300–350 calories in one slice.

100 grams of ripe mango contains 0.5 grams of protein and fat, and 15 grams of carbohydrates.

Most often, the mango fruits are broken unripe and ripen during transportation and storage.

"The King of Fruit", undoubtedly, has a lot of useful properties for the human body.

Nutritionists highly appreciate its merits and often recommend it for use with losing weight or gaining weight, with diets that prolong youth or restorative.

• Mango pulp significantly speeds up metabolism and removes excess fluid from the body, so its use makes any diet more effective.
• The high content of vitamins of groups B, and especially of vitamin B6, brings the nervous system into tone and normalizes its processes. Mango is recommended for insomnia, nerves, stress.
• This fruit is very good for the intestines. Cellulose contained in it normalizes the digestive processes and helps in the fight against constipation or flatulence.
• The huge amount of potassium contained in the pulp of the mango, facilitates the condition of hypertensive patients and hypotensive, helps maintain the alkaline and electrolyte balance of the body.
• Mango can be used for the prevention of cancer.

• Mango pulp has antiseptic properties. This makes it an indispensable ally in the fight against diseases of the throat.
• A large amount of vitamins, including vitamin C, will strengthen the immune system.
• The usefulness of mango in combating retinal aging has long been proven. With regular use of mango, vision improves, especially in the dark.
• Only one mango fruit per week will strengthen the entire circulatory system, improve the condition of blood vessels, and normalize the composition of blood.
• Mango pulp is acceptable in the diet of patients with diabetes: it accelerates the excretion of sugar and cholesterol from the body.
• Mango is recommended to use for bone fractures or skin injuries, because it accelerates the regenerative processes.

A huge list of useful properties of mango does not negate the possible harm that can be caused by the careless use of this fruit. Since this is an exotic fruit that has been widely available relatively recently, it is very popular.

Here is what you need to remember about the dangers that may be hidden in it:

1. The most important advice that nutritionists give regarding mango is not to overeat. The process of evolution in our body laid the mechanisms for the production of enzymes for the assimilation of those products that grow in our country. This means that the Russian organism is not adapted to the processing of large quantities of this product.
2. Mango fruits are a strong allergen, so it should not be consumed by children under three years of age and very carefully try allergies.
3. Mangoes can have a laxative effect on the body of some people.
4. People with gastritis and diseases of the mucous is limited to a small piece of this fruit: it can cause heartburn.
5. Mango peel should not be eaten. In addition, after cleaning the fruit, it is very important to wash your hands thoroughly.Mango peel produces a small dose of oils and acids, which can cause minor damage to the skin and mucous membranes.

At the first use of any exotic fruit, including mango, it is worth testing for allergies. To do this, it is worth eating a small piece and wait a few hours. If the reaction is not, you can safely eat this product. But when you first use it, you should not get too carried away.

Mango is an exotic fruit, relatively new for the Russian inhabitant. Despite the fact that everyone can afford it for some time, most still find it difficult to choose a good fruit. The pulp of a really ripe mango fruit should be bright yellow, soft and very juicy - these are the surest signs of a good fruit, but their impossible to identify in the supermarket.

In order not to be mistaken with the choice, you should pay attention to several external signs of a ripe fruit.

1. The color of the mango peel does not indicate its maturity. In the world there are many varieties of this plant, so the color of the skin of the mango can be green, pink, red, brown or burgundy. However, the color of the fruit must be bright. The dull color indicates that the product was stored incorrectly.
2. In addition, the skin should be shiny, dense and free from damage. Mango is a very juicy product, so even through the smallest crack a large amount of juice can come out, which makes the taste of the pulp much worse.
3. The wrinkled mango skin indicates that the fruits have not ripened and are already drying out - this is a bad mango.
4. In flat fruits there is little pulp and big bone, so you should choose the most rounded fruit.
5. The ripe fruit to the touch should seem elastic, but slightly soft. When lightly squeezing the fetus, it should be supple, but not break.
6. The pulp of ripe mango should be bright yellow or orange, very juicy, it can taste like melon, carrot or peach with a bright taste of pine needles.
7. The surest sign of a ripe fruit is a rich smell, so before buying it is worth sniffing mangoes around the “tail”. If it does not smell, most likely, this fruit has not yet ripened.

Given all these recommendations, it is easy to learn how to choose a really ripe product. If the store does not have a ripe fruit, and the mango really wants, you should not be upset - you can put it in a warm place for a few days: it ripens perfectly in room conditions.

To store mangoes for a long time is almost impossible: ripe fruits quickly lose their taste. They can be stored in the refrigerator at a temperature not higher than 9 degrees. Temperature variations are harmful to them, so it is important to avoid frequent opening of the refrigerator. These measures will help to preserve the fruits, but not more than 3-5 days.

If you want to stock up on the fruits for the future, you should choose frankly green mangoes. They can be folded in a fruit drawer and stored for up to 3 weeks. Before use, such a fruit will need to be laid out from the refrigerator in a warm place for a while.

Despite the fact that mango is a sweet and aromatic fruit, it is used in the preparation of completely different dishes. The eminent chefs of the world choose the sweet flesh of the “king of fruits” for making salads, appetizers, cocktails and, of course, desserts. Jamie Oliver in one of his interviews admitted that he had long avoided using mangoes in preparing his dishes: it is rather difficult to clean it in the conditions of a restaurant kitchen and a large flow of orders. However, the taste of mango is so enchanting visitors that he had to invent his own method of cleaning mango.

For refueling need:

• 1 small chili;
• 100 g spinach;
• a small bunch of cilantro greens;
• a few feathers of green onions;
• medium bunch of mint.

All greens need to be thoroughly washed, cut off the leaves of cilantro and mint, put them in a blender bowl. Green stalks should not be used. Add the spinach, onion and pepper and grind the mixture thoroughly until mashed.

For the salad will need:

• 100 grams of quinoa or couscous;
• 2 chicken fillets;
• salt, pepper, ground paprika;
• vegetable oil;
• 1 large mango;
• 1 ripe avocado;
• 1 red and yellow bell pepper.

Cook the quinoa or couscous according to the package instructions.

Wash and dry the chicken with paper towels, put on parchment, salt and pepper to taste, cover with another layer of parchment and beat with a rolling pin to a thickness of 1-1.5 cm. golden brown crust. When the chicken is fried on the one hand, it should be turned over, and put the pepper in slices into the pan and continue cooking until the chicken is cooked. Pepper must be aldente (half-baked).

Mango peel and cut into large cubes. Pour the prepared cereal, put it on a dish, put the puree of greens on top and pour all over with olive oil and lemon juice. Top with pepper and mango. Chicken breast and avocado pulp cut into slices and put on the salad, sprinkle with feta cheese crumbs on top.

For making rolls you will need:

• head of lettuce "Iceberg";
• 350 grams of crab meat;
• cilantro bunch;
• 1 shallot;
• a piece of chili pepper;
• 1 tablespoon of grainy mustard;
• 5–6 tablespoons of mayonnaise or natural yogurt;
• salt pepper;
• teaspoon lime juice.

Boil crab meat, cut into large pieces, add finely chopped cilantro, onion and pepper and mix thoroughly. In the mixture add mustard and mayonnaise, lime juice, mix well, salt and pepper to taste.

Wash the salad thoroughly, disassemble and dry. Cut sheets into wide strips, spread out the filling on each sheet and form small rolls.

To make salsa you will need:

• 2 large mangoes;
• 50 grams of mint leaves;
• 1 small chili;
• 1 small red onion;
• 1 tablespoon of olive oil and sesame oil, a tablespoon of lime juice.

Mango need to peel, remove the bone, cut the pulp into cubes. Wash the mint and finely chop. Pepper and onion peel and chop. Combine all the prepared ingredients, fill with oil and mix. Salsa should be prepared before serving, so as not to stack mango juice.

Put salsa on a la carte plates, place rolls on top.

To make muffins with mango you will need:

• 1 ripe mango;
• 2 cups of flour;
• 2 eggs;
• 2 teaspoons of baking powder;
• 6 tablespoons of sugar;
• a pinch of salt;
• 1 glass of milk;
• tablespoon of vegetable oil;
• orange peel to taste.

Sugar pour into a deep bowl, beat an egg and beat them until you get a lush foam. Add mango pulp, salt, milk, butter and zest to a bowl and beat for another 5 minutes. In the resulting mass pour flour and baking powder and mix all until smooth. Put the dough into cupcake molds and bake in a preheated 180 degree oven until tender.

Readiness can be checked with a toothpick. For this you need to pierce her cupcake. If the toothpick stays clean, the cupcake is ready. Remove finished products from the molds and cool. If desired, they can be decorated with icing or butter cream.

To prepare the mango panna cats will need:

• 1 large mango;
• 250 grams of heavy cream;
• 250 g of milk;
• 2 tablespoons of sugar;
• 1 bag or 2 sheets of gelatin;
• a glass of water;
• vanilla - to taste;
• pistachios or other nuts - for decoration.

Peel the mangoes and mash thoroughly with a blender. Put the ready mango puree into creamers, filling them no more than 1/3, put them in the fridge for 30-50 minutes.

A tablespoon of gelatin or 1 sheet pour warm water and leave to swell. Cream pour into the pan, add sugar and vanilla and, stirring constantly, bring to a boil. Milk and gelatin should be poured into the resulting mass, mixed thoroughly and passed through a fine sieve to remove possible gelatinous lumps. The resulting mass should be cooled to room temperature. It is very important to stir the panna cat periodically so that it cools evenly. Then pour the mass into the creamer with mango puree and refrigerate again until it solidifies.

To make a milkshake using the recipe of Julia Vysotsky, you will need the following ingredients:

• 1 glass of coconut milk;
• half a glass of milk;
• 1 ripe mango, 1 lime;
• 5 tablespoons of sugar;
• a bundle of white coconut shavings.

Two tablespoons of sugar to dissolve in 1 tablespoon of water and rub the resulting syrup crown of the glass. Dip another wet glass in coconut chips and leave to dry.

Lime should be removed from the zest, avoiding the white layer. It is best to remove the zest with a special knife or with a fine grater. Chips of peel should be mixed with 3 spoons of sugar. Mango must be peeled, remove the bone and cut into cubes of medium size. Prepared mango and lime in a blender, pour the usual milk and coconut milk and continue to beat until foaming. Ready to pour a cocktail in a prepared glass.

At home, the mango is particularly popular paired pilaf with its pulp. In addition, dried fruit has gained recognition in Thailand; it can also be found on the shelves of our supermarkets. Dried slices are no less useful than the flesh of a fresh fruit. Of these, you can make compote, add to cheesecake or decorate a cake - what is enough imagination.

Mango pulp, oil and even bone have a very wide application in cosmetology. Girls of Thailand since ancient times used mango to nourish the skin and strengthen hair, and today their secrets are available to Slav women. Homemade mango cosmetics are very nutritious and multi-functional. Mango masks can serve a variety of purposes. Not for nothing, they are very popular among professional cosmetologists who leave only positive feedback about them.

As part of masks, creams or facial scrubs, the mango pulp can have a varied effect: clean, tighten, remove age spots, acne and acne, moisturize or dry the skin. To achieve the desired effect, it is important to properly combine the mango pulp with other components.

For skin of adolescents staying in the stage of transitional age, acne, acne, and acne are characteristic of acne. This problem will be overcome by a mask based on the pulp of 1 mango with the addition of half a glass of white wine and a teaspoon of yeast. You need to apply the mask no more than 2 times a week, you can store it in a closed plastic container in the refrigerator.

For people with oily skin, a mask made from the pulp of 1 mango or a glass of mango juice, a tablespoon of apple cider vinegar and 1 beaten protein is perfect. This mask should be applied to the skin, avoiding the areas around the eyes, and withstand no longer than 3-5 minutes.

For those who have dry skin, suitable sour cream mask with mango. To make it you need to mix 1 tablespoon of mango pulp, sour cream, cottage cheese and 1 teaspoon of hazelnut oil or any other nut butter. This mask can be used frequently, and the duration of the procedure can reach 10 minutes.

There is also a rejuvenating effect of mango. The basis of the mango mask to combat wrinkles can be boiled oatmeal.A glass of oatmeal should be lightly grinded with a blender, but not to a state of mashed potatoes, but rather, to obtain a slurry. When too intense grinding collapses cellulose, which is most important in the fight against wrinkles. In the resulting gruel you need to add the pulp of one mango and a tablespoon of honey and mix thoroughly. This mask should be applied daily after evening washing.

Mango can contribute to the fight against pigment spots. For its preparation, you will need 1 tablespoon of mango juice and natural yogurt, a teaspoon of lime juice, 2 pinches of white clay and 15 drops of salicylic acid. All components need to be mixed to a homogeneous mass, put on the problem areas and soak for 5-7 minutes, then rinse. After the procedure, be sure to wipe the skin with a matting agent.

Mango fruits are a storehouse of vitamins, minerals and amino acids. All these components can significantly improve the condition of damaged hair. The simplest mango hair mask is a mixture of 1 mango pulp, 20 grams of natural yogurt and yolks of 2 eggs. Pulp, yogurt and yolks should be whipped with a blender until smooth, put on hair, wrap in cellophane and a towel and leave for half an hour. Such a mask will improve the hair structure, make it easier to comb, make them shining, shiny, protect from the scorching sun or frost.

For a deeper hair supply you can make an avocado mask with almond oil. For it will need: 1 ripe mango, a tablespoon of honey, half a teaspoon of almond oil. For this mask is very important to choose a ripe fruit, you can even slightly overripe, because such fruit has a thin and soft skin. The fruit should be thoroughly washed, the pulp and the skin should be blended until smooth, add butter and honey and mix thoroughly.

Apply the finished mask to the roots of newly washed hair, massage the head and distribute the mass along the length of the hair. Then wrap the hair with cellophane and a towel to create a bath effect. You can walk with such a mask for half an hour or more. But you should pay attention to the fact that the mango peel is rich in amino acids, which can slightly lighten the hair with prolonged contact (more than an hour). This mask very well nourishes and strengthens the hair, it has a cumulative effect, similar to lamination of hair. Do not do it more often than once every 2 weeks.

Mango stone contains a huge amount of essential oils, which is why it has such a bright coniferous aroma. The extracts of these oils can significantly improve the quality of the skin, but it is extremely difficult to use the bone, while it is applicable only to rough, horny epidermis. In order to use the bone, it must be thoroughly rinsed with an iron dishwashing brush to remove any fiber remaining from the pulp. Then it must be split and remove the inside. It contains toxic substances, so it should not be used. Pieces of bone should be spread on a sheet of paper and dried for 5-7 days in a dry place. Then it is necessary to grind to the formation of small grains. Blender is not suitable for this purpose: the mango bone is too hard. It is better to ask your spouse for help, he will surely have a tool that can chop a stone enough. Baby should be no larger than sugar crystals.

The resulting baby is a great abrasive for rough skin. To scrub was not only cleansing, but also nourishing, you need to add the appropriate components. So, you can prepare a scrub from a glass of home-made kefir, a tablespoon of mango bone crumbs and a few drops of vanilla extract. Such a tool will clean the heels of rough cornified skin, moisturize them and soothe after a long day.

Exotic fruit mango can cause allergic reactions and in the composition of cosmetics. Even if there were no reactions when eating mango, it does not mean that cosmetics are safe. In order to check the individual tolerance of mango by your body, you need to perform a simple procedure: grind the mango pulp into a pulp and apply a thin layer on a small area of ​​skin. After 15 minutes, you need to wash it off and evaluate the treated skin. If it does not show redness, rashes or other signs of allergy, mango is acceptable for cosmetic use.

You will learn more about mangoes in the following video.