Green Mango: Varieties and Their Application

Mango is a rather exotic fruit for us, residents of central Russia.In its “homeland” it is no less popular in India, Indochina and China, as evidenced by the meaning of the word mango: Great Fruit. All local markets are filled with this plant during its ripening period.

Mango, including green, has in its composition a huge amount of vitamins, minerals and organic acids. The described fruit has many positive qualities, but also because of its saturation can be harmful.

Due to the high content of vitamin C (several times more than in lemon), green mango helps to endure a cold, and this is the main benefit from it. In addition, this fruit has a fairly large amount of vitamin A, which affects our vision in the dark. The content of vitamin B6 provides resistance to the body in stressful situations. With the help of this element improves the work of the nervous system. Mango copes well with free radicals that disrupt the brain. It supports digestion, has a positive effect on intestinal microorganisms and eliminates toxins from the body.

This fruit reduces cholesterol levels in the blood. But also green mango promotes the removal of sugar from the body, so it is perfect for losing weight or diabetes. The cardiovascular system is also affected by mango. The fruit strengthens the walls of blood vessels and helps to carry inflammation and allergies. A high level of potassium makes it possible to stabilize blood pressure and normalizes water, acid-base and electrolyte balance. It has a positive effect on bone tissue and promotes healing of injuries. Components of the fruit can help with the prevention of cancer disorders, specifically prostate cancer and breast cancer. A positive effect on metabolism and contributes to the removal of fluid from the body.

Caloric content of the product is only 67 kcal.

We must not forget that the mango is a tropical product, so you should not give it to children under three years old, because it is difficult to predict the consequences. It is better to avoid alcohol two or three hours after consuming the mango. Mangoes are not recommended for people with sensitive mucous membranes and those prone to allergic reactions.

Mango is considered to be an evergreen plant, that is, it bears fruit all year round, which makes it, among other things, an economically beneficial fruit. Mangoes can have various shades: green, yellow or red. The height of this tree can reach 40 meters, but scientists have developed new species of lower mangoes, which facilitates their industrial production. In order for the mango to grow and bear fruit, certain conditions are necessary: ​​a large amount of light, a low level of air humidity and high temperature (at night not lower than +13 degrees Celsius).

Obviously, in our conditions of the middle band, such a plant simply cannot grow, since not a single condition can be observed all year round. Therefore, entrepreneurs have to carry fruit from warmer countries (Africa and Thailand).

Undoubtedly, ripe mango is very tasty, but it is difficult to enjoy its ripeness, because it uses green, unripe fruit for transportation (not to be confused with ripe green mangoes). Therefore, most likely, you will have to deal with the green version of the fruit.

First, the smell of ripe mango should be sweet and rich-fruity. Immature has no smell at all, and overripe smells of alcohol. This means that it has already begun to deteriorate.

Secondly, the mango should be elastic and pliable, but if it is too soft, it means that it overcame. If it is not squeezed at all, it means that it is underripe.

And thirdly, a seemingly ripe fruit should be round, smooth and without shriveling.Do not be afraid of brown spots - this is the sign of the ripeness of the fruit. The hardness and strength of the skin in appearance does not mean ripeness, but cracks and various kinds of damage indicate over-ripeness. The moisture of the skin also indicates the over-ripeness of the fruit.

In general, a soft, ripe mango, the variety of which is green, is much more pleasant when consumed unripe, but people have come up with several ways to overcome this obstacle.

Unripe mango may well ripen in ambient conditions. To do this, put the fruit in a paper bag and leave for a few days. At this time, ethylene will be released — an invisible and colorless gas. It is not necessary to close the fruit tightly, since a high concentration of this gas contributes to the appearance of mold and fungus. It is better to place an apple, banana or ripe mango next to the fruit, which speeds up the selection process.

The first thing to warn is that you should not store an unripe fruit in the refrigerator, as it will deteriorate faster than it does. A ripe fruit should be stored for up to five days, because the fruit ripens and deteriorates over a longer time.

If an unripe fruit is caught, and you cannot wait to eat it, then you should not worry, because the only drawback is the loss of taste.

There are many methods of cooking this fruit. You can peel, cut into slices or cubes and eat (the flesh near the stone is better not to eat, because it is very fibrous there). But cooks recommend not to peel, and make two longitudinal cuts, turn all three of the resulting parts inside out and cut into cubes, then the flesh itself disappears. This fruit has a curious feature: if it is salted, it will become sweeter.

For information on peeling a mango, see the following video.