Other

Mango


Characteristics

Surname: Mango
Latin name: Mangifera indica
Number of species: unknown
family: Sumac plant
growing region: worldwide
Orig. circulation area: India
harvest time: June - September
Wuchshцhe: 10 - 25m
Older: several-year-old tree
calories: about 50kcal per 100g
fruit color: yellow
mass: up to 2kg
GrцЯe: about 20 x 10 cm
Contained vitamins: Folic acid; Vitamin A, B1, C,
Included minerals: Calcium, potassium, magnesium
taste: sьЯ

Interesting about the mango

The mango is the fruit of the mango tree or Mangifera indica, which belongs to the sumac family and was originally native to India and Borneo. Today, however, cultivated mango trees thrive in many countries of South America and the USA, in the Caribbean, Australia, Southeast Asia and in the tropical regions of Africa. Some species are also successfully grown in the southernmost parts of Spain. There are more than a thousand varieties of mango trees whose fruits differ in appearance, size and taste.
The evergreen tree reaches growth heights of up to forty meters. Its leaves appear salmon-colored at first, before turning dark green with time. On large panicles hang numerous white or light pink flowers, which exude an intense scent, which strongly reminds of oriental lilies. After the flowering period, the fruits need about three to six months to mature.
Depending on the variety, the up to two kilogram mangoes can have a green, yellow, red, orange or colored shell and are popular around the world for their soft, sometimes fibrous and highly aromatic pulp. Mature fruits are juicy and exude an intense and characteristic smell. Mangoes are among the oldest fruit types consumed by humans and were already written in India around 1200 BC. The exotic fruits arrived in Europe in the 16th century by Portuguese sailors. The flesh of this stone fruit is used in many countries worldwide for the preparation of fruit salads and sweets such as sorbet or ice cream. Pureed mangos are often drunk in milkshakes, smoothies, juices or cocktails. The fruits are also ideal for making jams and spicy chutneys. The fruit pulp of the mango also gives a lot of exotic food with fish, seafood or poultry as well as curry dishes based on coconut milk a sweet taste component.
The high content of vitamin A makes the mango to a very healthy food, which strengthens the immune system and thereby protect against colds and flu infections. Likewise, the fruit is well tolerated by the stomach because of its low acidity, it also improves blood clotting and has a cardio-vivifying effect.
Allergy sufferers, however, should be careful with the peel of fruit, as certain toxins can cause the so-called "mango-dermatitis", which causes painful skin irritation. Moreover, in countries where mangoes are cultivated, poisoning caused by the consumption of unwashed fruit contaminated with the mango tree's latex is repeatedly found.
From the dried seeds of the mango tree, a plant oil is obtained, which, like cocoa butter, is used in the manufacture of sweets and develops its caring properties in cosmetic products for the skin and hair.