The mango is a
fleshy stone fruit belonging to the genus Mangifera, consisting of
numerous tropical fruiting trees, that are cultivated mostly for edible fruits.
The majority of these species are found in nature as wild mangoes. They all
belong in 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. The highest
concentration of Mangifera genus is situated in western part of Malesia
(Sumatra, Java and Borneo) and in Burma and India. While other Mangifera
species (e.g. horse mango, M. 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 originated in India and Burma. It is the national fruit of India
and the Philippines and the national tree of Bangladesh. In several cultures,
its fruit and leaves are ritually used as floral decorations at weddings,
public celebrations and religious ceremonies.
Mango Nutrients and
Phytochemicals
The energy value per
100 g (3.5 oz) is 250 kJ (60 kcal), and that of the apple mango is
slightly higher (79 kcal per 100g). Mango contains a variety of phytochemicals and nutrients.
Mango peel and pulp
contain other compounds, such as pigment carotenoids and polyphenols, and
omega-3 and -6 polyunsaturated fatty acids.
Although not confirmed
scientifically, mango peel pigments may have biological effects, including
carotenoids, such as the provitamin A compound, beta-carotene, lutein and
alpha-carotene, polyphenols such as quercetin, kaempferol, gallic acid, caffeic
acid, catechins, tannins, and the unique mango xanthonoid, mangiferin, which
are under preliminary research for their potential to counteract various
disease processes. 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. Peel and leaves also have significant polyphenol content,
including xanthonoids, mangiferin and gallic acid.
Preliminary studies
indicate that certain compounds in the mango skin have potential to lower risk
of diseases, such as diabetes, high cholesterol levels or some forms of cancer.
The mango triterpene,
lupeol, is an effective inhibitor in laboratory models of prostate and skin
cancers. An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols
with antioxidant properties in vitro and on blood parameters of elderly humans.
Serves
3
INGREDIENTS:
1 tsp (5 gr) calcium
lactate
2 cups (500 ml) water
½ tsp (2.5 gr) sodium alginate
1 cup (250 ml) mango
juice (or other non-calcium, non-acidic purée)
PROCEDURE:
1) Prepare the calcium bath by
whisking the calcium lactate into the water in a large mixing bowl and set
aside once fully dissolved.
2) Using your hand-held immersion
blender, mix the sodium alginate into one half the mango juice. It may take a
while to ensure the sodium alginate is well-hydrated.
3) Add the remaining mango juice to
the mixture and incorporate with a whisk.
4) Using a teaspoon, scoop up the
mango mixture and gently pour the mixture into the calcium bath and leave the
bubble to "cook" for 1 minute in the bath, turning the bubble over
halfway through the "cooking" time.
5) Gently remove the
"sphere" from the bath using a slotted spoon and transfer it to a
clean water bath to rinse off any excess calcium on its surface. Remove and
serve immediately.
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Calorie
Count- Mango
Ripe,
Fresh not dried
mango,
fruit, fruits, mangos, snack
A Grade
145 Calories
Nutrition Facts
Serving Size 1 fruit
(207 g)
|
Per Serving
|
% Daily Value
|
|
Calories 145
|
|
|
Calories from Fat 5
|
|
|
Total Fat 0.6g
|
1%
|
|
Saturated Fat 0.1g
|
1%
|
|
Polyunsaturated Fat 0.1g
|
|
|
Monounsaturated Fat 0.2g
|
|
|
Cholesterol 0mg
|
0%
|
|
Sodium 4mg
|
0%
|
|
Carbohydrates 35.2g
|
12%
|
|
Dietary Fiber 3.7g
|
15%
|
|
Sugars 31.0g
|
|
|
Protein 1.0g
|
|
|
Vitamin A
|
32%
|
|
Vitamin C
|
96%
|
|
Calcium
|
2%
|
|
Iron
|
1%
|
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