Mango

Mangoes are usually sweet, but different cultivars have different tastes and textures. Alphonso, for example, has a soft, juicy, pulpy texture akin to an overripe plum, whereas Tommy Atkins is tougher and has a fibrous feel.

Numerous cuisines make use of mangoes. In Indian cooking, sour, unripe mangoes are used to make chutneys (mango chutney, for example), pickles, daals, and various side dishes. Mangoes are used to make aam panna, a summertime beverage. Cooked rice can be served with mango pulp cooked into jelly or cooked with red gram dhal and green chilies. South Asians love their mango lassi, which is made by combining sugar, buttermilk, and ripe mangoes or pulp. Curries can also be made with ripe mangoes. Aamras, a thick mango juice served with chapatis or pooris, is sweetened with sugar or milk. Mangada jam is another product made from the pulp of ripe mangoes.

A raw mango contains very little fat , 15% carbs, 1% protein, and 84% water. A serving of 100g (3.5oz) raw mango has an energy content of 250 kJ (60 calories). Only vitamin C and folate, at 44% and 11% of the Daily Value, are present in fresh mangoes.

India's national fruit is the mango. It is Bangladesh's national tree as well. Mango harvest and sales take place in India from March to May.

Benefits of mangoes

Rich in nutrients... Minimal in calories... could aid in the prevention of diabetes. Rich in beneficial plant chemicals. Has minerals that strengthen the immune system. promotes heart health. might enhance intestinal well-being. might promote eye health.