A medium mango, about 10 oz. Or so, is packed with vitamins, minerals, and antioxidants. Mango, like most fruits, is low in protein, about 1 gram for a medium size, but high in natural fiber. Of course, they contain no cholesterol, no saturated fat, and roughly 0.6 grams of essential fatty acids. As for beta-carotene, mango is packed with more impressive amounts of potassium and magnesium. It is the perfect fruit to replenish energy levels after intense physical exercise such as jogging or working out at the gym. Then there is vitamin C, vitamin B1, B2, B3, B6, plus calcium, iron, and even trace amounts of zinc.
Mango is native to India and has been cultivated there for more than 4,000 years. On
Ayurveda (Traditional Indian Medicine) ripe mango is considered balancing and energizing. The dried mango flowers contain approximately 15% tannin acid used as an astringent in cases of diarrhea, chronic dysentery and chronic urethritis. The decoction of mango seeds (boiled in water) is used as a vermifuge (antiparasitic) and as an astringent for diarrhea, hemorrhages and bleeding hemorrhoids. The fruit cleanses the body and helps the immune system fight infection.
Every part of the mango tree, roots, stems, bark, flowers, immature or ripe fruits, seeds, all have been used for centuries for their healing and medicinal properties. The mango tree and its medicinal parts have been shown to have some antibiotic activity. They also strengthen and invigorate all the nervous tissues of the brain, heart and other parts of the body.
Preparing a mango fruit: wash the sap from the skin before handling. Some fruits are so fibrous that it is difficult to cut and eat them, in this case it is enough to squeeze the juice. The non-fibrous mango can be cut in half to the bone, the two halves are twisted in opposite directions to separate the pulp from the flat central bone.
In Mexico, the mango is pierced at the end of the stem with a long central part of a special mango, then the fruit is held up like a paddle. The small mangoes are peeled and mounted on a common fork and eaten in the same way.
The fat extracted from the bean is white and solid like cocoa butter and is proposed as a substitute for cocoa butter in chocolate.
In India, hard green mango is peeled, cut, parboiled, then brown sugar, salt, various spices (cumin, ginger, turmeric, coriander, chili, etc.) are added sometimes with raisins or other fruits and cooked to make chutney. Serve with meats, beans, etc., this hot sauce will help improve digestion.
The bark of the tree is high in acidic tannin between 16% and 20% and has been used for centuries in India to tan hides.
In Thailand, green-skinned mangoes are called “keo”, with a sweet pulp and almost no fiber, they are soaked whole for 15 days in salted water before being peeled, cut and served with sugar.
In Africa, the gum from the bark is resinous, reddish-brown in color, and is used to repair tableware.
In Hawaii: Hawaiian technologists have developed methods to remove the peel from the fruit for the production of mango nectar, this is a major export industry to Hawaii.
The Canadian Department of Agriculture has developed methods to preserve ripe or green mango slices by osmotic dehydration.
In the Caribbean, the decoction of leaves (leaves boiled in water) is taken as a remedy for diarrhea, fever, chest discomfort, diabetes, hypertension and other ailments (see under caution).
CAUTION – The sap from the tree trunk, branches and the skin of the fruit is a potent skin irritant and capable of blistering the skin. As with poison ivy, there can often be a delayed reaction. Hypersensitive people can react with considerable swelling of the eyelids, face and other parts of the body. The leaf of the mango tree has been used medicinally for centuries. The documented medicinal properties and actions of the mango leaf are: antiasthmatic, antiseptic, antiviral, cardiotonic, expectorant (helps to cleanse the lungs), hypotensive and laxative. However, it is not recommended as they are toxic and cattle grazing on mango leaves die. Diabetes – The young, bright green leaves of the mango tree are considered helpful in diabetes, but only under supervision. Continual intake of leaves can be fatal. When mango trees are in bloom, it is not uncommon for people to get itchy around the eyes, experience facial swelling, and respiratory problems. The irritant is probably due to the vapor from the essential oils in the flowers. Mango tree wood should never be used in a fireplace, as the smoke is very irritating.