Mango Fruits

Mango Fruits has a lot of nutritional and health benefits due to important factors. This text is a comprehensive update on the composition of mango, including nutrients and phytochemicals, and changes during development and post-harvest. The components of mango can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty and organic acids), micronutrients (vitamins and minerals) and phytochemicals (phenolics, polyphenols, pigments and volatile constituents). Mangoes also contain synthetic carbohydrates such as pectin and cellulose.

The main amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine and methionine. Lipid composition increases during autumn, especially omega-3 and omega-6 fatty acids. The most important thing in mango is chlorophylls (a and b) and carotenoids. The most important organic acids are malic and citric acid, and they give the acidity of the fruit. Variables are different groups with different chemical functions that contribute to the flavor profile of the fruit.

During development and maturity, biochemical, physiological and structural changes affect the main nutritional and phytochemical properties, producing taste and aroma, taste and antioxidant capacity. In addition, post-harvest handling practices affect the concentration of carotenoids, phenolic compounds, vitamin C, antioxidant capacity and organoleptic properties.

Mango is a good source of vitamin C

Like other tropical fruits such as starfruit and durian, mangoes are high in vitamin C.

Mango provides 122 mg of vitamin C per fruit, which is 136% of the recommended daily value of vitamin C. With this vitamin C content, even half a mango will provide more than two-thirds of the recommended intake.

Vitamin C is an important vitamin that plays a role in the immune system, collagen production and wound healing

Different- Different Varieties of Mangoes


Alphonso Mangoes – Ratnagiri, Maharashtra

Available in mid-July, the Alphonso mango is loved around the world for its delicious yellow color. Named after Afonso de Albuquerque, this rocking mango king is one of the most popular mango varieties in India among mango lovers. Ratnagiri and nearby areas of Maharashtra are known to be one of the best and unique places for mango lovers, famous for their Alphonso mangoes.

Kesar Mangoes – Junagadh, Gujarat

Kesar mangoes get their name because of their saffron appearance and heavenly taste. This variety, highly regarded for its delicious taste, is considered the “queen of mangoes”. Girnar Hills of Junagadh, Gujarat are famous for their Kesar mangoes. Located 320 km from Ahmedabad, these hills are a road and rail network. Available from May to July, the Kesar mango is sought after as an ingredient in exotic dishes.

Dasheri mango – Lucknow and Malihabad, Uttar Pradesh

The land of the Nawabs is also famous for its royal mangoes. Lucknow, along with its surrounding towns, is famous for its North Indian mango belt. Available from the middle of May to the end of August, the Dashehari mangoes grown here are easily distinguished from other mango varieties in India by their green peels and good taste.

Himsagar Mangoes and Kishan Bhog – Murshidabad, West Bengal

One of the Nawabi cities in West Bengal, Murshidabad city is famous for its delicious mangoes. About 230 km from Kolkata, the city is easily accessible by road and rail. Well known for brands like Kishan Bhog, Himsagar, Nawabpasand and Begumpasand, Murshidabad is the manufacturing and exporting region of India. Himsagar mangoes are available from May to early June

Mangoes Chausa – Hardoi, Uttar Pradesh

Another hot spot for mango lovers is Hardoi in Uttar Pradesh. About 112 km from Lucknow and accessible through road network, Hardoi is famous for Chausa variety of mango. Available in July and August, these mangoes belong to the “drinkable” category and are famous for their yellow color and sweet aroma.

Badami Mango – North Karnataka

North Karnataka is famous for the Badami mango variety. Their delicious taste can be explained by the fact that Badami is called Karnataka-Alphonso in neighboring regions. They are usually from May to July.

Safeda Mangoes – Andhra Pradesh

Safeda or Banganpali or Benishan Mango is a popular fruit in many parts of Andhra Pradesh; especially in the town of Banganpalle, which means its name. Often referred to as the ‘King of South Indian mango’, this fruit is larger than other types of mangoes sold mid-season in the market and weighs around 350-400 grams. With the fleshy, thin, hard texture of this mango, it is delicious and has no strings. Also, Safeda mangoes are known to be rich in vitamins A and C, so they are good for your health.

Bombay Green Mango – Punjab

Sadda Punjab is another hot spot for mango lovers, famous for its Bombay Green Mangoes. These green mangoes, which are available from May to July, never fail to attract lovers from far and wide.

Langra Mangoes – Varanasi, Uttar Pradesh

Famous for the Langra variety of mangoes, Varanasi is a popular destination for mango lovers in India. The villagers told the story of a farmer who cultivated this type of mango. Banarasi Langra mangoes, available in June-July, are known for their lemon-yellow appearance and sweet taste.

Health Advantages of Mango

Heart health

Mango fruits are also useful for supporting your cardiovascular system. They are a good source of magnesium and potassium, which are associated with high blood pressure and high blood pressure. In addition, mangoes are a source of a compound known as mangiferin, which early research shows may reduce inflammation in the heart.

Digestive health

Mangoes can help stabilize your digestive system. They provide both amylase compounds and dietary fiber, which can help you avoid constipation. Amylase compounds can help digest other foods in your stomach, breaking down hard starches. Meanwhile, fiber from mangoes may be more effective in relieving constipation than equivalent fiber supplements.

Storage And Selection of Mango fruits

Mango is a seasonal product; The new mango season begins at the end of March when its fragrance announces its arrival in the market.

Mangoes are harvested when they are green but fully ripe on the tree. Unripe fruits are very acidic. Organic mangoes are left to ripen on the tree; However, ripe fruit falls from the tree and spoils. In the store, mangoes have different sizes, shapes and colors. Choose one based on the amount of food and the type of fruit you want to eat. The “Alphonso” variety from India (Maharashtra state) and the “sindhuri” (kesar) variety from Pakistan are known for their uniqueness. Mango Totapuri features tips with colored tips and good shiny skin and is available in a beautiful green-yellow or orange color. . Choose people with fair skin without wounds or cuts. Young mangoes can be stored at room temperature for a few days and to ripen, keep them covered with paper. Ripe fruit should be stored in the refrigerator, but never below 10°F (50°C). Bring back the temperature when the fruit will be eaten to get the natural taste and flavor.

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