The mango does not only taste wonderfully exotic, it also contains a lot of vitamin A and C, a lot of potassium and some copper. Their strong color tells us that mangoes are rich in carotene.
In India mangoes are used to stop bleeding, strengthen the heart and are said to have a positive effect on the brain. Their high iron content makes them valuable for anemia. Unripe mangoes have a slightly laxative effect but ripe mangoes are easy to digest. They smell sweet and should slightly budge under pressure. Few black spots on the peel indicate that the fruit is very ripe. Mangoes harvested too early are hard, have a shriveled skin and fibrous pulp that tastes very sour and unpleasant.
Conservation: unripe mangoes ripen at room temperature within a week, especially when kept in a bowl with apples.
Ripe fruit can be stored in the fridge for 1 to 2 weeks.
Mango stimulates the entire metabolism and is therefore an indispensable part of a healthy diet.
