The Story About Mangos

 

The amazing story about mangos is every part of the Mango tree, the roots, stems, bark, blossoms, and leaves, plus the fruit all have many uses and healing properties. Plus you have a fruit that is delicious too.

  • Mango fruit has a delicious, juicy sweet taste and is loaded with many vitamins and minerals. Mangos are an ancient fruit that originated in India and now Mangos are now grown in the southern United States, Mexico, South and Central America, Africa, the Caribbean Islands, and other warm tropical areas of the world. Most mangos consumed in the United States are produced in Hawaii and the Southern states, Mexico, Ecuador, Peru, Brazil, Guatemala, and Haiti.  They are oval shaped and about five inches long. They vary in color, shape, flavor, and seed size. The skin color of mangoes varies from green to red, yellow or orange, the inner flesh of the mango is mostly a golden-yellow.
  • The big Mango Tree provides shade and comfort in the hot months of summers. I have a mango tree and have enjoyed the fruit for years, now I am learning the other benefits this amazing plant has to offer. I now understand now why the mango has been considered the undisputed and uncrowned king of all fruits. The Mango Tree prefers tropical areas. Mango trees that were grown in a nursery are usually grafted and should fruit within three to four years. Seedling trees may take five to eight years. Seedling mango trees grow much bigger and stronger than the nursery trees and have an indestructible root system.

 

 

There are many different kinds of mangoes.

Mexican type is rounder and slightly stringy and heavier than many Asian mangos. The flatterer, kidney-shaped mango with yellow skin has less fiber and a smoother texture. The mango surrounds a large seed or stone. They are a member of the drupe family along with olives, dates, cashews,  pistachios and coconuts. Botanical name: Mangifera Indica.

 

  • Eating a mango is a wonderful juicy treat. They can be the one thing that turns an ordinary dish to extraordinary, from seafood, chicken and desserts and smoothies. When the mango is still slightly green it is often used in salsa, pies, and salads (it will have a crunch similar to an apple). The natural tenderizing properties of the mango make them an ideal ingredient for marinades for any type of meat.
  • The best way to choose a mango is to look for a mango that yields to gentle pressure, not as much about the color.
  • Refrigerate your mango when perfectly ripe to slow down the development of the fruit.  If unripe, keep it at room temperature, and it will continue to ripen and become sweeter. To speed up the ripening process, place it in a brown paper bag for a few days, checking at regular intervals. Uncut, mangos will keep for about a week refrigerated. Peeled and chopped, and frozen in an airtight container they should last for six months or so.

How to Prepare a mango

 

Step 1: How to cut a Ripe Mango

In the middle of the mango is a large, flat stone. Hold the mango stem side up, very often you will see a line going down one side of the mango. Make an initial cut slightly off center, down on either side of the central stone.  

 

 

Step 2: You will now have three pieces

 You will now have three parts – two fleshy pieces plus the stone (seed). Cut away the peel surrounding the stone then cut off the remaining flesh.

 

 

Step 3: Score Each Fleshy Section.

Score the two fleshy parts into cubes then either scoop out the flesh with a large spoon or gently push up on the underside of the mango and you will have easy bites.

 

 

 

Cubes are great for fruit salads and other mango recipes. When scoring, cut through until your knife reaches the peel.

Green Mangos

 

Green mangos can be picked up as they drop off the tree early, often blown down by a spring wind, while it is still hard. The green, half ripe mangos are used in cooking. The fruit is peeled grated, sliced, or chopped and made into “sauce” similar to apple sauce, or made into chutney, salsas, and pickles, or pie. They are sour and astringent.

 

Possible Health Benefits of Mango Fruit

  • Relief Stomach problems
  • Prevents Cancer 
  • Lowers Cholesterol
  • Improves Skin and Hair
  • Improves Eye Health
  • Alkalizes the Whole Body
  • May Help with Diabetes
  • Boosts the Immune System
  • Asthma prevention
  • Heart disease

The Entire Mango Plant is Absolutely Amazing 

 Medicinal Uses of the Mango:

Every part of the Mango tree, the roots, stems, bark, blossoms, and leaves, plus the fruit have healing properties.

  • Dried Mango Flowers serve as an astringent in cases of diarrhea, dysentery, bladder problems.
  • The Bark is used to help reduce rheumatism and diphtheria in India. Juice of the fresh mango bark is used to help women with menstruation and uterus problems.
  • The Gum or Sap from the trunk is applied on cracks in the skin of the feet and on scabies and is believed helpful in cases of syphilis.
  • Extracts of unripe fruits and of bark, stems, and leaves have shown antibiotic activity. It strengthens and invigorates all the nerves tissues, muscles in the brain, heart and other parts of the body.

Mango leaves are fleshy and shiny with a sharp tip and start out reddish or purplish color and become dark green when fully grown and with a pale underside. The mango leaves are available throughout the year.

The leaves of the mango used in tea, are rich in vitamin C, B and A, antioxidants, enzymes, and numerous other minerals. They are also rich in other various nutrients and have powerful antioxidant properties as they have a high content of flavonoids and phenols.

Some of the medicinal uses of the leaves I have found in my research have covered:

  • Often mango tea is used as a mouthwash and for gum problems.just swish in your mouth for a couple of weeks.
  • Diabetes Treatment
  • Blood Pressure And Anxiety
  • Gall And Kidney Stones
  • Ear Aches
  • Diarrhea and Cures Dysentery
  • Varicose Veins And Hypertension
  • Hypertension
  • Varicose veins
  • Respiratory Problems
  • Treats Restlessness

 

The Fresh Stone (Seed) of the mango is a major by-product of the mango processing industry. Mango stones are considered useful in certain disorders connected with women’s reproductive organs.  Also, the stones are first soaked and then are dried and ground to flour which is mixed with wheat or rice flour to make bread and it is also used in puddings.

  • The fat extracted from the stone is white, solid like cocoa butter and tallow, edible, and has been proposed as a substitute for cocoa butter in chocolate.
  • The peel researchers in India have shown that the peel can be utilized as a source of pectin.

DISCLAIMER: The content found on this post is for informational purposes only, and is in no way intended as medical advice or as a substitute for medical counseling. Consult a doctor or naturopath before making any changes to your diet.

 Please share your comments and ideas.

*I have used much of my health benefit information from the following sources:

 http://www.care2.com/greenliving/10-health-benefits-of-mangos.html#ixzz4DrijqTrc

http://care2.com/top5 vitamins that protect against cancer

http://www.medicalnewstoday.com/articles/195878.php

http://www.sciencedirect.com/science/article/pii/S0304423811001233

http://livestrong.com/article/41731/mango-cholestrol

Recipes

 

Click on any recipe below:

Mango Creamy Cheese Pie

Delicious Mango Salsa with Grilled Salmon

Shrimp Ceviche with Mango and Avocado

Thai Yellow Coconut Curry With Mango

Fresh Strawberries in Mango Sauce

Indian Mango Lassi

Summer Time Tropical Mango Mousse

Tropical Mango, Coconut, and Banana Muffins

Mango Panna Cotta

Grilled Pineapple Mango Salsa

Thai Sweet Sticky Rice With Mango