MANGO FRUIT - Seasonal Type
The origin of Mango is from Indo-Burma, scientifically named 'Mangifera
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
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
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
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
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.