Mangoes are called the drupes of the tropical mango tree, weighing up to 2 kg, whose yellowish flesh is prized for its sweet and sour pleasant taste. Mangoes are now grown for commercial purposes almost worldwide in tropical and subtropical countries. In addition to the pulp, the flat, broad stones of the fruit are also used, from which a kernel oil is extracted that is similar in properties to cocoa butter and has similar uses.
This is what you should know about the mango
Mangoes are called the drupes of the tropical mango tree, weighing up to 2 kg, whose yellowish flesh is valued for its sweet and sour pleasant taste. Mangoes, the fruit of the mango tree, have been cultivated for more than 4,000 years. Their origin is believed to be in northern India and countries of Southeast Asia. In the Hindu Vedas, written down around 1,200 BC, mangoes are referred to as the food of the gods. Today, mangoes are grown almost worldwide in tropical and subtropical countries. The largest producer of mangoes is still India, which accounts for about 15 million tons of annual production, or 40 percent of the world’s 37.9 million tons. The growing countries usually offer an immense variety of different varieties. They differ in size, shape, color and the taste and texture of the flesh. However, only a few varieties are exported. The mangos intended for export are picked and shipped in the so-called hard-ripened state, since fully ripe mangos can only be kept for a short time and are also post-ripening fruits. The harvest takes place throughout the year – as is often the case with tropical fruits – with a peak season from April to July. In the Canary Islands, the small but very sweet variety “Sensation” is cultivated. Its main harvesting season falls in the months of October and November. The ripeness for consumption of mangoes does not correspond to the color of the skin, which can vary from green to orange to red or red-purple, but is given when the mango gives off its typical fruity aroma and when the small dent remains for a short time when pressure is applied to the skin. It is quite advisable to give preference to organic qualities when purchasing to be sure to enjoy the flesh of the fruit without any harmful substances. Because of the relatively short shelf life of mangoes, they are often processed into mango chutney or other products already in the growing region. Mangoes are also offered as very tasty dried fruit in the food trade.
Importance for health
The flesh of the mango can be consumed directly, preferably in its raw state. This is usually not only extremely tasty, but also offers the guarantee that the numerous ingredients with health relevance are available in their natural form. The millennia of use of the fruit for consumption have empirically matured the findings that the consumption of mangoes normalizes digestion, is at the same time appetizing and has beneficial effects on the skin, mucous membranes and eyes because of the high content of carotenoids, the precursor for vitamin A and some antioxidants. Some secondary ingredients influence the psyche in a positive way and prevent depressive moods. In addition, mango is said to have positive effects on the quality of male sperm and to stimulate sex hormones. Certain ingredients of mango show antiviral, antibacterial and antifungal effects. The health benefits of mango for humans consist less in the properties of individual ingredients than in the overall effect of the individual substances in a kind of active compound, which provides the body’s metabolism with help to help itself and thereby exerts a strengthening influence on the immune system.
Ingredients and nutritional values
The mango is appreciated primarily for its excellent sweet and slightly exotic taste, which is remotely reminiscent of that of peaches, and for its versatility. The fruit flesh, with its calorific value of about 60 kilocalories per 100 grams, is in the middle range compared to other fruits. The caloric value comes mainly from the 13 grams of carbohydrates contained in the pulp, because proteins and fats are present only in traces with 0.6 percent each. In terms of primary ingredients, the mango can therefore be classified as relatively inconspicuous.What makes their special value are their secondary plant substances in the form of vitamins, enzymes, minerals and trace elements. Particularly noteworthy is their content of beta carotene (1,160 µg/100 g), which the body further processes to vitamin A, and their extraordinary content of vitamin C (35 mg/100 g). Various B vitamins are also present in physiologically usable quantities. Of the numerous minerals contained in the flesh of the mango, special mention should be made of potassium, which is present in concentrations ranging from 150 to 190 milligrams per 100 grams of flesh.
Intolerances and allergies
The pulp of mangoes is usually very well tolerated, so that ingredients of the pulp rarely cause allergic reactions or cause problems with histamine or fructose intolerances with the well-known symptoms. Allergies and intolerances, however, occur more frequently in connection with substances found in and on the peel. These are urushiols, aromatic glucosides found specifically in sumac plants, to which the mango tree also belongs. The urushiols in the mango peel are similar to those found in other sumac plants such as poison oak (poison ivy) and can cause severe allergic reactions. This is mainly a problem in the areas where the mango is grown among people who are in constant contact with the mangoes during harvesting, for example. So-called mango dermatitis often develops in affected individuals. The problem is exacerbated when there is milky sap from the tree on the peels, which contains particularly high concentrations of urushiol.
Shopping and kitchen tips
It is quite advisable to give preference to organic qualities when buying mangoes and to assess the degree of ripeness. Small and larger black spots or dots on the skin indicate full ripeness. Exuding stronger mango scent is also an indication of ripeness for consumption. The fruit can then no longer be kept for any length of time. If the skin cannot be easily pressed in, the mango is not yet ripe and can best be ripened at room temperature. Ripening can be accelerated if the mangoes are stored together with apples in a plastic bag at room temperature, but never below 10 degrees. Mangoes should not be stored in the refrigerator because they are sensitive to cold and lose their delicious flavor very quickly. Before eating, the fruit should be washed and neatly peeled because the peels contain toxic glucosides (urushiols), which are known to be strong allergens.
Preparation tips
Mangoes can be eaten plain because of their excellent flavor, which is somewhat reminiscent of peach and pineapple. Mangoes, cut into small strips or cubes goes well with colorful salads or as an appetizer in combination with raw ham. Mangoes are also popular as an exotic fruit salad along with pineapples, oranges and bananas. If required, the fruit salad can also be decorated with grated coconut. As a natural sweetener and flavoring agent, the pulp of the mango is also used in cottage cheese and yogurt.
