Most Americans consider the mango an exotic fruit with the taste of a peach and pineapple.
Although it is popular in tropical areas it actually originated in Southeast Asia or India where it has
been grown more than 4,000 years. Over the years mango groves have spread to many parts of the
tropical and sub-tropical world, where the climate allows the mango to grow best. Mango trees are
trees require hot, dry periods to set and produce a good crop. Most of the mangos sold in the
United States are imported from Mexico, Haiti, the Caribbean and South America. This fruit with its
tropical taste also offers the highest amount of beta carotene of any fruit. (Wellness Encyclopedia of
Food and Nutrition, 1992).

Today there more than 1,000 different varieties of mangos throughout the world. Mangos come in
different shapes, sizes and coloring depending on the ripeness. The colors range from yellow to
green to orange or red. They weigh as little as a few ounces up to a few pounds. All varieties have a
very rich tropical flavor when ripe.

Selection
Choose firm plump mangos that give slightly when pressure is applied. Avoid those with bruised or
dry and shriveled skin. The ripeness of mangos can be determined by either smelling or squeezing. A
ripe mango will have a full, fruity aroma emitting from the stem end. Mangos can be considered
ready to eat when slightly soft to the touch and yield to gentle pressure. The best-flavored fruit
have a yellow tinge when ripe; however, color may be red, yellow, orange, green, or any
combination.

Storage
Store mangos at room temperature and out of the sun, until ripened. The ideal storage temperature
for mangos is 55 degrees F. When stored properly a mango should have a shelf life of 1 to 2 weeks.
While the mango will not ripen in the refrigerator, it can be kept chilled there once ripe. Store cut
mangos in a plastic bag for no more than 3 days.

Cutting Know How
With a sharp thin-bladed knife, cut off both ends of the fruit.

Place fruit on flat end and cut away peel from top to bottom along curvature of the fruit.

Cut fruit into slices by carving lengthwise along the pit

Keep cut up mango chunks in the refrigerator to add to any fruit salad or yogurt

Use mangos to top bagels with fat free cream cheese.
Include mango in your favorite fruit shake or smoothie for a tropical taste.

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KNOW MORE ABOUT MANGO

WHAT ARE THE HEALTH BENEFITS OF MANGO?

Mango has strong anti-oxidant activities, as it is a bomb of ascorbic acid, carotene, quercetin,
phenols. [3] Thus, mango may provide various health benefits on various conditions.

MANGO IS A GOOD SOURCE OF PHENOLIC COMPOUNDS AND  HIGH-QUALITY PECTIN With
respect to their browning potential and in consideration of a combined recovery of pectin and
phenolic compounds, researchers analyzed the peels of 14 cultivars and the flesh of nine cultivars of
mango  fruits for their contents of flavonol O- and xanthone C-glycosides. The peels appeared to be
a rich source of phenolic compounds, only traces could be detected in the flesh.
They found that the contents and degrees of esterification of pectins extracted from the lyophilized
peels ranged from 12.2 to 21.2% and from 56.3 to 65.6%, respectively, suggesting mango peels
also as a promising source of high-quality pectin. [1]

MANGO SIDE EFFECTS
Mango appears to be safe. However, once a while, some health issues related to mango
ingestion come up:
A 22-year-old white female student presented to the Emergency Department with a 2-day history of
patchy pruritic erythema of the face, neck, and arms with periorbital edema. The eruption began as
an isolated patch of nasal erythema, with subsequent extension to involve the entire face. Within 2
days, fine pinpoint papules were noted on the face, anterior chest, neck, and upper extremities.
Periorbital edema was present without intraoral abnormalities or laryngeal changes. An
erythematous, mildly lichenified plaque was noted on the ventral left wrist.  
Complete avoidance of
mango led to resolution of the initial eruption.
The clinical relevance of nickel and p-tertbutylphenol
formaldehyde resin was thought to be associated with the wrist lesion immediately below a glued
portion of a wristwatch strap and metal clasp. [2]

Fresh produce increasingly is recognized as an important source of salmonellosis in the United
States. In December 1999, the Centers for Disease Control and Prevention detected a nationwide
increase in Salmonella serotype Newport (SN) infections that had occurred during the previous
month. SN isolates recovered from patients in this cluster had indistinguishable pulsed-field gel
electrophoresis (PFGE) patterns (which identified the outbreak strain), suggesting a common source.
Seventy-eight patients from 13 states were infected with the outbreak strain. Fifteen patients were
hospitalized; 2 died. Among 28 patients enrolled in the matched case-control study,
14 (50%)
reported they ate mangoes in the 5 days before illness onset
, compared with 4 (10%) of the
control subjects during the same period (matched odds ratio, 21.6; 95% confidence interval, 3.53-
infinity; P=.0001). Traceback of the implicated mangoes led to a single Brazilian farm, where we
identified hot water treatment as a possible point of contamination; this is a relatively new process
to prevent importation of an agricultural pest, the Mediterranean fruit fly. [4]

REFERENCE
[1] Berardini N et al, Screening of mango (Mangifera indica L.) cultivars for their contents of flavonol O- and
xanthone C-glycosides, anthocyanins, and pectin.J Agric Food Chem. 2005 Mar 9;53(5):1563-70 [2] Weinstein S
et al, Allergic contact dermatitis to mango flesh.Int J Dermatol. 2004 Mar;43(3):195-6.[3] Shivashankara KS et
al, Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of Irwin mango fruits stored at
low temperature after high electric field pretreatment.J Agric Food Chem. 2004 Mar 10;52(5):1281-6. [4]
Sivapalasingam S et al,  A multistate outbreak of Salmonella enterica Serotype Newport infection linked to
mango consumption: impact of water-dip disinfestation technology.Clin Infect Dis. 2003 Dec 15;37(12):1585-90.
Epub 2003 Nov 18.
Mango Benefits and Side Effects
What are the health benefits of mango? Mango is a rich source of vitamins A (40%DV) and C (15%DV) . One serving (i.e. half of a mango)
contains only about 70 calories, minimal amount (i.e. almost none) of fat, cholesterol and sodium. It has about 17g of total carbohydrate with 1 g
of dietary fiber and 15 g of sugar.
Discuss with your doctor before taking any alternative medicine. This article is for
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