Mango Fruit – The Pros and Cons
A medium mango, about 10 ounces, is packed with vitamins, minerals, and antioxidants. Mango, like most fruits, is low in protein, around 1 gram for a medium size, but high in natural fiber. Of course, they do not contain cholesterol, saturated fat and about 0.6 grams of essential fatty acids. As for beta-carotene, mangos are packed with it, along with impressive amounts of potassium and magnesium. It is the perfect fruit to replenish energy levels after intense physical exercise such as going for a run or working out in the gym. Then there’s vitamin C, vitamin B1, B2, B3, B6, plus calcium, iron, and even trace amounts of zinc.
The mango is indigenous to India and has been cultivated there for over 4,000 years. In
Ayurveda (traditional Indian medicine), the ripe mango is considered balancing and energizing. Dried mango flowers contain around 15% tannic acid which is used as an astringent in cases of diarrhea, chronic dysentery and chronic urethritis. Mango seed decoction (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, the roots, the stems, the bark, the flowers, the immature or ripe fruit, the seeds, have been used throughout the 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 tone all the nervous tissues of the brain, heart, and other parts of the body.
Preparation of a mango fruit: wash the sap from the skin before handling it. 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 down to the bone, the two halves turned in opposite directions to separate the flesh from the central flat bone.
In Mexico, the mango is pierced at the stem end with a long central part of a special mango, then the fruit is held 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, the hard green mango is peeled, sliced, parboiled, then brown sugar, salt, various spices (cumin, ginger, turmeric, coriander, chili, etc.) are added sometimes with raisins or other fruits. , and is cooked to make hot sauce. Serve with meats, beans, etc., this hot sauce will help improve digestion.
The bark of the tree has a high tannic acid content, between 16% and 20%, and has been used for centuries in India to tan leather.
In Thailand, the green-skinned mango is called “keo”, with a sweet flesh, almost no fiber, they are soaked whole for 15 days in salted water before peeling, slicing and serving 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 of removing the skin 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 for preserving green or ripe mango slices by osmotic dehydration.
In the Caribbean, the decoction of the leaves (leaves boiled in water) is taken as a remedy for diarrhea, fever, chest pain, diabetes, high blood pressure, and other ailments (see under caution).
CAUTION: Sap from tree trunk, branches, and fruit skin is a potent skin irritant and capable of causing skin blistering. As with poison ivy, there can often be a delayed reaction. Hypersensitive people may 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 clear the lungs), hypotensive and laxative. However, it is not recommended, as they are toxic and kill cattle that graze on mango leaves. Diabetes: The tender, bright green young leaves of the mango tree are considered helpful in diabetes, but only under supervision. Continuous ingestion of the leaves can be fatal. When mango trees are in bloom, it’s not uncommon for people to get itchy eyes, facial swelling, and respiratory problems. The irritant is probably due to the vapor from the essential oils of the flowers. Wood from the mango tree should never be used in a fireplace as the smoke is very irritating.