Benefits of Certified Organic Mangos

Posted on October 12, 2006 by Sarmaad

Mangos are a very delicious and desirable tropical fruit. More fresh mangos are eaten worldwide than any other fruit. Let's take a look at the benefits of eating mangos:

  • Mangos are an excellent source of vitamin A, vitamin C, vitamin E and vitamin B6. They also contain iron, nicotinic acid, and potassium.
  • The high doses of vitamin C in mangos are a powerful anti-inflammatory agent which may decrease the incidence of asthma symptoms.
  • Woman, get 100 percent of their daily requirement of vitamin A (beta carotene), 95 percent of their vitamin C, and almost a third of their vitamin E from eating just one mango.
  • Mangos help in reducing the risk of getting Alzheimer's. Scientists have found that the antioxidant, vitamins E, C, and beta carotene may help save your memory and mangoes are a great source of all three.
  • Mangos are the perfect fruit to help regulate your thyroid, as glands needs vitamin A, which the body makes from beta carotene.
  • Mangos are good for the immune system and help protect against colon and cervical cancers.
  • The National Cancer Society recommends five fruits and vegetables a day, and just half a mango counts as one serving.
  • Mangos are classified as a comfort food that really can make you feel better, as they contain an enzyme which has stomach smoothing properties. These enzymes act as a digestive aid.
  • Mangos contain up to 40% of your dietary fibre, and this will help in lowering blood pressure and have a protective effect against degenerative diseases.
  • Eating a mango a day will improve your irregularity, and help prevent coronary heart disease.
  • Mangos are low in calories, fat and sodium.
  • Mangos are rich in antioxidants such as beta carotene and beta cryptoxanthin which lowers cholesterol and converts it to vitamin A.
  • Beta cryptoxanthin is absorbed best by the body when it is eaten with fat, so it is better to eat a mango with a meal rather than by itself.
  • Eating a raw mango with salt quenches thirst and prevents the excessive loss of sodium chloride and iron, due to sweating.
  • Mangos are a great way to replenish potassium, so if you are on the go, eat up.
  • By eating small tender mangos with salt and honey when the seed is not fully developed is found to be effective in relieving diarrhea, dysentery, piles, morning sickness, chronic dyspepsia, indigestion and constipation.
  • Green or unripe mangos contain a large amount of starch which gradually turns into glucose, sucrose and maltose as the mango starts to ripen. Green mangos are a great source of pectin, which gradually diminishes after the formation of the stone. Unripe mangos taste sour due to the presence of oxalic, citric, malic and succinic acids.
Tips on choosing and storing mangos.
  • When selecting a mango, the ripeness of mangos can be determined by either smelling or squeezing. When a mango is ripe it will have a full, fruity aroma emitting from the stem end.
  • Choose a mango that has uniformly smooth skin. A few black spots are acceptable as these indicate a very ripe mango (the riper ones are sweeter).
  • Mangos are ready to eat when they are slightly soft to touch and yield to gentle pressure.
  • Mangos which have a yellow tinge when ripe, will also have the best flavour.
  • Ideal storage temperature for a mango is about 13ºC.
  • The best way to ripen a mango is to leave it at room temperature, and if you want to accelerate the process place it in a paper bag.
  • If the mango is ripened quickly, use it within a couple of days, as it will not have the optimal shelf life of a slowly ripened mango.
  • When stored properly a mango should have a 1 to 2 weeks shelf life.
Peeling and eating a fresh mango may be a challenging experience because the juicy fruit can be quite messy, but once you bite into the sweet flesh, it's all worth it. So, not only are mangos scrumptious, they are good for you too!

Mango is the perfect fruit!

As the weather is warming up quite fast try this refreshing mangoade.


65 g (80 ml) sugar
750 ml water
Rind of a quarter orange
375 ml mango pulp (about 3 mangoes)
250 ml orange juice
125 ml lime juice

Place sugar, water and orange rind in a saucepan, heat slowly, stirring until sugar has dissolved, bring to the boil. Cool and strain. Add remaining ingredients, mix well. Chill before serving with ice.

Go easy on the sugar!

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