What are the effects of mangoes? How to prepare and grow them correctly?

How to grow and store mangoes properly? What beneficial substances do they contain and what are their beneficial effects on the body? The answers to these and other questions can be found in the article.

The mango is described as a green tropical tree that grows up to 30 metres high. It is a tropical fruit. The genus Mangifera, to which it belongs, includes 69 botanical species and 1000 varieties of this fruit.

Its leaves are dark green and narrow, growing in clumps. The young leaves of the mango tree are coloured red and eventually turn green.

The flowers form at the end of the branches. They consist of a large number of tiny florets containing male and bisexual flowers.

Only a few fruits ripen from the flowers.

The mango is kidney-shaped and contains a large flat seed.

The fruit of the mango tree

The fruit is 5 to 15 cm long and 4 to 10 cm wide. Its shape is oval or round.

The weight ranges from 15 g to 750 g.

Unripe mangoes have green skin which turns golden yellow when ripe - depending on the variety, crimson, yellow or orange.

The season for this fruit runs from April to August.

Like most fruits, it contains a high proportion of water. Therefore, it should not be washed down with water after consumption.

Consuming water and mangoes together can cause unpleasant stomach pains.

It is also rich in vitamin C, which is good for boosting the immune system.

The ripe fruit contains up to half of the daily dose of vitamin C.

It contains up to 80% of vitamin A, as well as vitamins B, E and K.

The minerals contained in mangoes include:

• manganese
• calcium
• selenium
• potassium
• magnesium
• phosphorus
• copper
• iron
• iodine
• zinc
• sodium

Mango is considered a sweet, juicy and very healthy tropical fruit that has many beneficial effects.

Thanks to its high vitamin C content, it increases the body's defences and improves the immune system.

Its consumption serves as a great prevention against colds or various infections.

The enzymes it contains promote digestion and also act as a prevention against constipation.

Vitamins B and B6 help the blood circulation to function properly. A lack of these vitamins causes loss of concentration, stress, insomnia or nervousness.

Niacin contained in mango pulp helps in sleep disorders.

Vitamin C and the fibre it contains help lower cholesterol levels. It also reduces the risk of cardiovascular diseases such as myocardial infarction and stroke.

Magnesium and potassium help regulate blood pressure properly.

It is also rich in vitamin K and calcium. It is these two substances that keep our bones healthy and strong in the body.

Osteoporosis is caused by calcium deficiency.

Consuming pieces of green mangoes increases the excretion of bile acids, cleanses the intestines of bacteria and helps in proper liver function.

Anemia is a disease that is caused by iron deficiency in the human body.

Mango, due to its iron and vitamin C content, speeds up its absorption and helps prevent this disease.

Foods with high water content like mangoes help prevent kidney stones.

Vitamin A makes it an excellent "fighter" against dandruff. It also adds shine to the hair. Vitamin E promotes hair growth.

Nutritional values of mangoes

Mango is great for your skin and for clearing clogged pores.

A tip you can try is to apply the inside of the peel to your skin for a few minutes and then wash and dry your face thoroughly.

When storing, the most important thing is whether the mango is ripe and when you want to eat it.

The shelf life of a ripe mango is approximately 5 to 6 days.

At room temperature, it can be stored for a maximum of 2 to 3 days.

For longer storage, it can be put in the refrigerator.

The temperature should be around 3 to 5℃. It is best to store it in a special drawer for fruits and vegetables.

We can also freeze the mango flesh.

A ripe mango should be firmer, but not too firm. You can still smell the fruity aroma at its stem.

How do we know when a mango is ripe?

In the store, when choosing a mango, it is not the colour that matters, but rather the hardness.

If you squeeze it gently and find that it is too soft, it is overripe.

Also, if the fruit is too hard, it is not ripe.

If you want the mango to be ripe as soon as possible, put it in a brown paper bag.

The mango must be watched as it ripens in the bag!

Mangoes should be left to stand at room temperature for 2 to 3 days after purchase. During this time they will ripen to the correct softness and flavour.

Occurrence of mangoes

Mangoes are native to South Asia. There are more than 400 different varieties in these areas. In other areas, they are more likely to be found in supermarkets or markets.

It can also be bought in dried form.

Mangoes and their cultivation

The mango is the fruit of the Indian mango tree.

It is important to grow it in warm climates as it is a tropical plant.

It is not easy to grow in the garden or at home.

A heated greenhouse is required to grow it outside tropical areas.

It is essential to buy good quality fruit. It should not be kept in cold storage for too long. It is important to select ripe fruit that is pliable to the touch.

How to eat mangoes properly?

Before serving, wash the fruit under running water to remove dust and chemical residues. Peel them lengthways.

Cut it into three parts so that the stone is in the middle. Cut around the stone and slice into slices.

Mangoes are best eaten fresh and on their own, but their flavour can also stand out in salads with other fruits (tangerine, orange, grape, apple, pineapple).

They can also be used to garnish a tasty sauce for meat or to make jam or compote.