AMAZING FACTS ABOUT MANGO

HII EVERYONE ,TODAY I WILL SHARE ABOUT MANGO ,BECAUSE MANGO IS ONE OF THE FAB FRUIT EVER IN EVERYONES LIFE.

 

INTRODUCTION

A mango may be a drupe produced from numerous species of tropical trees belonging to the angiosperm 

Mangifera , cultivated mostly for his or her produce .

Most of those species are found in nature as wild mangoes. The genus belongs to the cashew family Anacardiacea.

Mangoes are native to South Asia, from where the “common mango” or “Indian mango”, mango , has been distributed worldwide to become one among the foremost widely cultivated fruits in the tropics.

Other  Mangifera species

(e.g. horse mango, Mangifera , foetida) are grown on a more localized basis.

Worldwide, there are several hundred cultivars of mango. Depending on the cultivar, mango fruit varies in size, shape, sweetnesscomplexion , and flesh color which can be straw , gold, or orange. Mango is that the national fruit of India and Pakistan, and the national tree of Bangladesh.

 

HISTORY

Genetic analysis and comparison of recent mangoes with Paleocene mango leaf fossils found near Damalgiri Meghalaya indicate that the middle of origin of the mango genus was in Indian subcontinent prior to joining of the Indian and Asian continental plates, some 60 million years ago.

Mangoes were cultivated in India possibly as early as 2000 BCE. Mango was delivered to East Asia around 400–500 BCE, was available by the 14th century on the Swahili Coast, and was brought within the 15th century to the Philippines, and within the 16th century to Brazil by Portuguese explorers.

Mango is mentioned by Hendrik van Rheede the Dutch commander of the Malabar region in his 1678 book, Hortus Malabaricu about plants having value .

When mangoes were first imported to the American colonies within the 17th century, that they had to be pickled due to lack of refrigeration.

 

Other fruits were also pickled and came to be called “mangoes”, especially bell peppers, and within the 18th century, the word “mango” became a verb meaning “to pickle”.

The mango is taken into account an evolutionary anachronism, whereby seed dispersal was once accomplished by a now-extinct evolutionary forager, like a megafauna mammal.

 

FLAVOUR

mango juices

The flavor of mango fruits is conferred by several volatile organic chemicals mainly belonging to terpene, furanone, lactone, and ester classes.

Different varieties or cultivars of mangoes can have flavor made from different volatile chemicals or same volatile chemicals in several quantities.

generally , New World mango cultivars are characterized by the dominance of δ-3-carene, a monoterpene flavorant

whereas, high concentration of other monoterpenes like (Z)-ocimene and myrcene, also because the presence of lactones and furanones, is that the unique feature of Old World cultivars.

In India, ‘Alphonso’ is one among the foremost popular cultivars.

In ‘Alphonso’ mango, the lactones and furanones are synthesized during ripening; whereas terpenes and therefore the other flavorant are present in both the developing (immature) and ripening fruits.

Ethylene, a ripening-related hormone documented to be involved in ripening of mango fruits, causes changes within the flavor composition of mango fruits upon exogenous application, as well.

In contrast to the large amount of data available on the chemical composition of mango flavor,

the biosynthesis of those chemicals has not been studied in depth; only a couple of genes encoding the enzymes of flavor biosynthetic pathways are characterized so far .

 

NUTRITIONAL VALUE OF MANGO

 

Mango
Nutritional value per 100 g (3.5 oz)
Energy 250 kJ (60 kcal)
 
15 g
Sugars 13.7
Dietary fiber 1.6 g
 
0.38 g
 
0.82 g
 
Vitamins Quantity%DV
Vitamin A equiv.

 

 

7%

54 μg

6%

640 μg

23 μg
Thiamine (B1)
2%

0.028 mg

Riboflavin (B2)
3%

0.038 mg

Niacin (B3)
4%

0.669 mg

Pantothenic acid (B5)
4%

0.197 mg

Vitamin B6
9%

0.119 mg

Folate (B9)
11%

43 μg

Choline
2%

7.6 mg

Vitamin C
44%

36.4 mg

Vitamin E
6%

0.9 mg

Vitamin K
4%

4.2 μg

 
Minerals Quantity%DV
Calcium
1%

11 mg

Copper
6%

0.111 mg

Iron
1%

0.16 mg

Magnesium
3%

10 mg

Manganese
3%

0.063 mg

Phosphorus
2%

14 mg

Potassium
4%

168 mg

Selenium
1%

0.6 μg

Sodium
0%

1 mg

Zinc
1%

0.09 mg

 
Other constituents Quantity
Water 83.5 g

CUISION

Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, pickles,dhals and other side dishes in Bengali cuisine, or may be eaten raw with salt, chili, or soy sauce.

A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with pigeon pea dhal and green chillies could also be served with cooked rice.

Mango lassi is popular throughout South Asia,[ prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar.

Ripe mangoes are also used to make curries.

Aamras may be a popular thick juice made from mangoes with sugar or milk, and is consumed with chapatis or POORI

The pulp from ripe mangoes is additionally wont to make jam called

mangada.

Andhra aavakaaya may be a pickle made up of raw, unripe, pulpy, and sour mango, mixed with flavor , fenugreek seeds, mustard powder, salt, and peanut oil .

Mango is additionally utilized in Andhra Pradesh to form dahl preparations. Gujarati use mango to form chunda (a spicy, grated mango delicacy).

Tasty Mango Chunda Recipe | Yummy food recipes
Mangoes are wont to make murabba (fruit preserves), muramba  (a sweet, grated mango delicacy), amchur (dried and powdered unripe mango), and pickles, including a spicy mustard-oil pickle and alcohol.

Ripe mangoes are often dig thin layers, desiccated, folded, then cut. These bars are almost like dried guava fruit bars available in some countries.

The fruit is additionally added to cereal products like muesli and oat granola.

Mangoes are often prepared charred in Hawaii.
Unripe mango could also be eaten with bagoong (especially within the Philippines), fish sauce, vinegar, soy sauce, or with a touch of salt (plain or spicy).

Green Mangoes and Shrimp Paste (The mouth-watering food tandem) – The  Virtual Assistant's Collections

Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to make mangorind) also are popular.

Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.

Mango is employed to form juices, smoothies, ice cream, fruit bars, raspados, guaas  frescas, pies, and sweet condiment , or mixed with chamoy, a sweet and spicy chili paste.

mango juices

It is popular on a stick dipped in hot flavorer and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper, and sauce , or ripe in various forms.

Pieces of mango are often mashed and used as a topping on frozen dessert or blended with milk and ice as milkshakes.

Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert. In other parts of Southeast Asia , mangoes are pickled with fish sauce and rice vinegar.

Raw Mango Pickle Recipe - മാങ്ങ അച്ചാർ Using Eastern Pickle Powder

Green mangoes are often utilized in mango salad with fish sauce and dried shrimp. Mango with milk could also be used as a topping for shaved ice.

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