LISTING
DESCRIPTION
The mango is a juicy stone fruit (drupe) belonging to the genus Mangifera, consisting of
numerous tropical fruiting trees,
cultivated mostly for edible fruit. The majority of these species are found in
nature as wild mangoes. They all belong to the flowering plant family Anacardiaceae. The mango is native to South Asia, from where it has been distributed worldwide to
become one of the most cultivated fruits in the tropics.
DETAILED
DESACRIPTION
While other Mangifera species (e.g. horse mango, Mangifera foetida) are also grown
on a more localized basis, Mangifera indica—the
"common mango" or "Indian mango"—is the only mango tree
commonly cultivated in many tropical and subtropical regions.
It is the national
fruit of India, Pakistan, and
the Philippines, and
the national tree of Bangladesh.
Food
Mangoes are generally sweet, although the taste and texture of
the flesh varies across cultivars; some have a soft, pulpy texture similar to
an overripe plum, while
others are firmer, like a cantaloupe or avocado, and
some may have a fibrous texture. The skin of unripe, pickled, or cooked mango
can be consumed, but has the potential to cause contact dermatitis of the lips, gingiva, or tongue in susceptible people.
Cuisine
Mangoes are widely used in cuisine. Sour, unripe mangoes are
used in chutneys, athanu, pickles,[27] side dishes, 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 red gram dhal and green chillies may be served with
cooked rice. Mango
lassi is
popular throughout South Asia,[28] prepared by mixing ripe mangoes or
mango pulp with buttermilk and sugar. Ripe mangoes are also used to
make curries. Aamras is a popular thick juice made of
mangoes with sugar or milk, and is consumed with chapatis or pooris. The pulp from ripe
mangoes is also used to make jam called mangada. Andhra aavakaaya is a pickle made from raw, unripe,
pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard
powder, salt, and groundnut
oil. Mango is also used in Andhra to make dahl preparations. Gujaratis use
mango to make chunda (a spicy, grated mango delicacy).
Mangoes are used 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 cut into thin layers, desiccated,
folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The
fruit is also added to cereal products such as muesli and oat granola.
Mangoes are often prepared charred in Hawaii.
Unripe mango may be eaten with bagoong (especially in the Philippines), fish
sauce, vinegar, soy sauce, or with dash of salt (plain or spicy).
Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind)
are also popular. Mangoes may be used to make juices, mango nectar, and
as a flavoring and major ingredient in ice cream and sorbetes.
Mango is used to make juices, smoothies, ice cream, fruit
bars, raspados, aguas frescas, pies, and
sweet chili
sauce, or mixed with chamoy, a sweet and spicy chili
paste. It is popular on a stick dipped in hot chili powder 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 hot sauce, or ripe in various forms. Toasted and ground
pumpkin seed (pepita) with lime and salt are
eaten with green mangoes.
Pieces of mango can be mashed and used as a topping on ice cream
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. Green mangoes can be used in mango salad with fish sauce and dried
shrimp. Mango with condensed
milk may be
used as a topping for shaved
ice.
Food constituents
Nutrients
The energy value per 100 g (3.5 oz) serving of the common
mango is 250 kJ (60 kcal), and that of the apple mango is slightly higher
(330 kJ (79 kcal) per 100 g). Fresh mango contains a variety of nutrients (right table), but only vitamin C and folate are
in significant amounts of the Daily
Value as 44%
and 11%, respectively.
Phytochemicals
Numerous phytochemicals are
present in mango peel and pulp, such as the triterpene, lupeol which
is under basic
research for its
potential biological effects. An extract of mango branch bark called
Vimang, containing numerous polyphenols, has been studied in elderly humans.
Mango peel pigments under study include carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene, and polyphenols, such
as quercetin, kaempferol, gallic acid, caffeic acid, catechins and tannins. Mango contains a unique xanthonoid called mangiferin.
Phytochemical and nutrient content appears to vary across mango cultivars. Up to 25 different carotenoids have been
isolated from mango pulp, the densest of which was beta-carotene, which
accounts for the yellow-orange pigmentation of most mango cultivars. Mango leaves also have significant
polyphenol content, including xanthonoids, mangiferin and gallic acid.
The pigment euxanthin, known as Indian
yellow, is often thought to be produced from the urine of cattle fed mango leaves; the practice is
described as having been outlawed in 1908 because of malnutrition of the cattle
and possible urushiol poisoning. This supposed origin of euxanthin appears
to rely on a single, anecdotal source, and Indian legal records do not outlaw
such a practice.
Flavor
The flavor of mango fruits is constituted by several
volatile organic chemicals mainly belonging to terpene, furanone, lactone, and ester classes. Different varieties or cultivars of mangoes can have flavor made up of different
volatile chemicals or same volatile chemicals in different quantities. In general, New World mango cultivars are characterized by the
dominance of δ-3-carene, a monoterpene flavorant; whereas, high concentration
of other monoterpenes such as (Z)-ocimene and myrcene, as well as the presence
of lactones and furanones, is the unique feature of Old World cultivars. In India, 'Alphonso' is one of the most popular cultivars. In
'Alphonso' mango, the lactones and furanones are synthesized during ripening;
whereas terpenes and the other flavorants are present in both the developing
(immature) and ripening fruits. Ethylene, a
ripening-related hormone well known to be involved in ripening of mango fruits,
causes changes in the flavor composition of mango fruits upon exogenous
application, as well. In contrast to the huge amount of
information available on the chemical composition of mango flavor, the biosynthesis
of these chemicals has not been studied in depth; only a handful of genes
encoding the enzymes of flavor biosynthetic pathways have been characterized to
date.
PRICE
$7.87/KG OR $3.58/IB
For more information:
mobile: +2348039721941
contact person: emeaba uche
e-mail: emeabau@yahoo.com
website: www.franchiseminerals.com
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