TROPICAL  FRUITS - Mango




MANGO FRUIT  -   Seasonal Type

The origin of Mango is from Indo-Burma, scientifically named 'Mangifera Indica'. Mango trees are fast growing and erect, with branching leaves of canopy reaching a maximum height of 35 - 40 metres. The tree can survive for many long years as long as there is enough rain and sunshine to maintain growth, and continue to bear fruits throughout the life span of the trees.

The original shape of mango is quite similar to that of a kidney. With advanced research and developments in the agricultural field, we now have mango trees capable of producing round or oval shaped mangoes. But the colour of the mango flesh still remains as orange-yellow with light familiar fragrance of the original type.

The skin colour of a ripe mango varies depending on the developed varieties. The colour can be green or yellow and some even with orange blush appearance. But no matter from which variety the mango fruits were harvested from, the ripe fruits still maintain the original yellow-orange flesh. And the fruit juice is still slightly acidic and sweet.

Mangoes are usually eaten when ripe as the unripe fruits are sour. Even though the unripe fruits are sour, many local Penangites still like eating unripe mangoes. The sourness of the fruit is lessened  by mixing them with special local 'rojak' recipe of chilly-shrimp paste so that the taste becomes spicy and not sour anymore. Another way of preparing unripe mangoes is by pickling them with vinegar and sugar so that any surplus of the fruits can be bottled and stored in the fridge for later consumption. Pickled mangoes can be bought over the local native product stores and 'Tropical Fruit Garden' throughout the year due to preservation.

 

Mango Nutrition :

Mangoes have been classified as a powerful anti-oxidant fruit for protection against harmful radical growth of cancer cells. The fruit is very rich in vitamin A, vitamin C, vitamin B-6, vitamin E, copper, potassium and carotenes, including beta-carotenes. 

 

Carotenes naturally obtained from fruits helps protect the body from radicals of cancer.

Potassium is essential for regulating heart beat and blood pressure; Copper is the co-factor for production of  red blood cells. Vitamins prevents infectious diseases and  malfunctioning of the body organs.

 

Preparation And Serving Mango

Preparation and serving of mango is as simple as removing the skin and cutting it to the required size. You can even try skinning the mango and eat it like the way which we usually eat a banana.  Complementing the cut mango slices with other tropical fruits will be a creative and colourful mix, very attractive and enticing when served on the plate.

 

Blended mango with ice and milk as 'mango-shake'  is a very nutritious choice when ordering a drink.
Fresh mangoes are a rich source of fibre and enzymes which can aid food digestion in the body. Eat plenty of fresh mangoes or drink fresh mango juice to replenish our body with essential nutrients when there is plentiful in the market.

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