Mango (Asian apple) is a tropical fruit crop of India in the sumac family, cultivated for over 8,000 years. According to legend, the god Amradarik presented the exotic fruit tree to the Buddha as a gift. At the same time, another story says that Shiva grew the tropical culture especially for his wife Parvati as a sign of eternal love.

It is known that during the time of the “Great Mongols”, Emperor Akbar ordered the establishment of a mango garden for 100,000 trees, which later was called “Lah Bagh”. Since then, India has been considered the main supplier of this tropical fruit in the world. Mango trees occupy 70% of the country's orchard area - this is 877,000 hectares. Annually, 2 million tons of crops are harvested from them. Today, the fruit is cultivated in Brazil, Pakistan, Egypt, Madagascar, Hawaii, Mexico, South Africa, Thailand, Guatemala, and Spain.

Mango is a storehouse of minerals, vitamins, enzymes, easily digestible carbohydrates, essential amino acids, dietary fiber and saturated fatty acids. Due to the rich chemical composition, the fruit has medicinal properties, is used in medicine and cosmetology to improve vision and digestion, strengthen immunity, blood vessels, normalize metabolism, increase stress resistance, smooth wrinkles, and rejuvenate the skin.

According to recent findings, scientists have concluded that polyphenols, which are part of mangoes, exhibit anti-cancer properties: they inhibit the growth of mutated cells.

Botanical characteristics

Today there are over 2000 different mango varieties. They are conditionally divided into 2 types: Indochinese (greenish and elongated fruit), Indian (orange-yellow and rounded). In addition, intervarietal hybrids are known - Indo-Chinese.

The most popular crops suitable for growing in a small garden or in a container on a balcony include the following crops:

  • Cogshell (Cogshall);
  • "Carrie" (Carrie);
  • Fairchild;
  • Ice Cream;
  • "Julie" (Julie);
  • "Lanchettila" (Lancettila);
  • Brooks;
  • ​​
  • Mallika;
  • "Okrung" (Okrung);
  • Neelum.

The weight of a ripe mango fruit is 200-300 grams, and the diameter depends on the plant variety and varies from 10 to 20 centimeters. The taste of the fruit is vaguely reminiscent of a peach. The color of the skin depends on the variety and is yellow-green, rich orange, pink, red, purple.

Mango is an evergreen tropical tree that reaches 20 meters in height. This is one of the most durable fruit species. The number of flowers in inflorescences reaches up to 4000 pieces. However, their binding is extremely low. A maximum of 2 fruits ripen in one inflorescence.

If the fruit is excessively sour, it is spoiled, tasteless, unripe. Ripe fresh mango - sweet, fleshy and juicy, to the touch - smooth, elastic with a shiny surface. The presence of dents, defects, damage indicates that the product has begun to deteriorate.

Small black blotches, on the contrary, indicate the ripeness of the fruit.

Wrinkled skin is a sign of stale fruit. If the surface of the mango is wet, the juice is leaking out. This indicates that the fruit is damaged inside.

The peel of a ripe mango, when pressed, springs and crushes under the fingers. After light pressing, it should restore its original shape. The smell of fresh ripe fruits is sweetish, resinous, coniferous, strongly manifested at the stalk. If the mango does not smell, then it is still unripe, it exudes an intense aroma - it is overripe.

The shape of the mango depends on the type of tree and is elongated-ovoid, spherical, pear-shaped, ovoid. In the center of the fruit, an inedible, large and heavy seed is concentrated, 10 centimeters long, weighing 50 grams. Outside, the bone is covered with a protective sheath.

Chemical composition

Mango is the most important fruit of the tropics, which in India was called the “fruit of the gods”. Its chemical composition depends on the variety of culture and the stage of ripening. Green fruits contain a lot of starch, which, as the fruit grows, turns into simple carbohydrates: maltose, glucose, sucrose.

Unripe mango is a storehouse of pectin. With the formation of a hard bone, its amount decreases by more than 2 times. 15 milligrams of green fruit pulp contains as much ascorbic acid as 30 milligrams of lime. At the same time, the presence of malic, succinic, citric, oxalic organic acids gives the fruit a characteristic very sour taste. Ripe fruit, on the contrary, is sweet and pleasant to the taste. It contains many sugars, vitamins (A, B, C, E, K, PP) and few acids.

Table No. 1 "Nutritional value of mango"
Ingredients Content per 100 grams of product
Calories 65 calories
Water 83.46 grams
Carbs 15.2 grams
Mono- and disaccharides 13.66 grams
Sucrose 6.97 grams
Fructose 4.68 grams
Glucose 2.01 grams
Dietary fiber 1.6 grams
Proteins 0.5 grams
Essential amino acids ( glycine, glutamic, aspartic acid, alanine, tyrosine, serine, proline ) 0.36 grams
Ash ​​ 0.36 grams
Essential amino acids ( isoleucine, leucine, lysine, arginine, valine, histidine, phenylalanine, methionine, threonine, tryptophan ) 0.316 grams
Fats 0.25 grams
Saturated fatty acids (stearic, lauric, myristic, palmitic) 0.182 grams
Omega-9 0.075 grams
Omega-3 0.051 grams
Omega-6 0.019 grams
​​ [2 42]
Table No. 2 “Chem
Name Nutrient content in 100 grams of product, milligram
Ascorbic acid (C) 36.4
Pantothenic acid (B5) 0.197
Tocopherol (E) 0.9
Riboflavin (B2) 0.038
Niacin (B3) 0.669
Thiamine (B1) 0.028
Beta-carotene (A) 0.054
Choline (B4) 7.6
Pyridoxine (B6) 0.119
Phylloquinone (K) 0.0042
Folic acid (B9) 0.043
Potassium 165
Phosphorus 14
Calcium 11
Magnesium 10
Sodium 1
Trace elements
Iron 0.16
Copper 0.111
Zinc 0.09
Manganese 0.063
Selenium 0.0006

fruit peel - tannins.

Useful properties

For a long time in Asian medicine, an exotic fruit has been used to treat cholera and plague. Today, the fruits of the mango tree are used as a hemostatic, diuretic, antioxidant agent. In addition, they are used to eliminate heartburn and treat acute dermatitis.

In order to cleanse the body of toxins and lose weight, mangoes are consumed with milk. A successful combination of proteins and sugars gives a feeling of satiety, lightness and creates an optimal balance of these compounds in the body.

Mature fragrant sweet fruits with slight sourness are used for food. When buying a green fruit, leave it in a dark, warm place where it will reach the desired state. If the mango is placed in the refrigerator, the fruit will soften and lose its taste and useful properties.

The effect of the Asian apple on the human body:

  • improves eyesight;
  • normalizes digestion, fights heartburn;
  • strengthens the immune system;
  • protects against sunstroke;
  • supports brain function;
  • relieves pain;
  • restores strength;
  • lowers fever;
  • relieves inflammation, is used to treat gum disease (periodontal disease, stomatitis);
  • improvesmood;
  • normalizes sleep;
  • increases resistance to stress, relieves tension;
  • strengthens blood vessels, heart;
  • normalizes metabolism;
  • prevents the growth of malignant neoplasms of the colon, stomach, breast, prostate, pancreas;
  • improves bile flow;
  • relieves fatigue;
  • increases sexual activity;
  • liquefies sputum;
  • reduces the manifestations of varicose veins;
  • cleanses the intestinal wall of harmful substances.

Mangoes are of particular value for women during pregnancy and lactation. An exotic fruit alleviates the symptoms of toxicosis, maintains normal hemoglobin levels, and relieves heartburn and constipation.

Mango fruits contribute to the restoration of the female body after childbirth.

During breastfeeding, the fruit is consumed with caution, observing the reaction of the infant to the product. If the baby refuses to take milk, is naughty, or redness appears on his body, exclude mango from the diet of a young mother. From 8 months, enter the fetus in the child's menu in the form of mashed potatoes or freshly squeezed juice.

In order to avoid bloating, the first times the fruit is given in small doses (5 grams), then gradually increase its amount.

To relieve heart pain, a piece of mango is kept on the tip of the tongue for 6-7 minutes, and to strengthen the walls of blood vessels, they drink a decoction of dried leaves. Traditional healers of India treat asthma with fruit seeds, acute dermatitis with fruit juice, and with a mixture of Asian apple pulp, honey and pepper, they remove toxins from the liver and improve the outflow of bile.

Sun-dried unripe mango fruits contain up to 50 milligrams of vitamin C (in 100 grams), are an indispensable tool for the prevention of winter hypovitaminosis.

Anti-cancer properties

According to research by scientists from the University of Texas, mango is an effective remedy for preventing the occurrence of breast cancer. The power of tropical fruit in polyphenols. Antioxidants from plant foods exhibit anti-inflammatory properties, help reduce oxidative stress, which leads to the development of chronic diseases and the growth of malignant neoplasms. In addition, mango contains flavonoids, carotenoids, phenolic compounds that suppress the harmful bacterial environment.

Polyphenols are involved in inhibition of growth, proliferation, destruction of mutated breast cells. It has been experimentally established that with the introduction of 5 μg/ml of GAE natural antioxidants, the division of malignant cellsreduced by 90%, non-cancerous - by 20%. Thus, mango polyphenols are specific to the modified body tissue. In addition, the exotic fruit reduces the expression of miRNA-21, short molecules of microribonucleic acids associated with cancer, and has anti-inflammatory activity.

In experiments with mice, scientists found that tropical polyphenols reduce the expression of a regulatory protein that influences cell oxygen uptake. The fight against cancer is the potential of mango plant antioxidants, which is currently under detailed study.


The skin of a tropical Asian apple can become an allergen, while the fruit itself can be eaten. Therefore, it is recommended to clean the fruit with gloves. The pulp of a ripe mango in large quantities causes fever, hives, constipation, clogs the stomach, disrupts the digestive tract.

When overeating green fruits, a person experiences discomfort in the epigastric region, due to irritation of the mucous membrane of the respiratory tract, throat and stomach. Perhaps the appearance of colic, indigestion.

Use in cosmetology

Mango is a source of vitamins (A, B, C, E, K), minerals (potassium, phosphorus, calcium, magnesium), saturated fatty acids (oleic, stearic, palmitic, arachidic, linoleic), which are indispensable for maintaining youth and beauty of the skin and hair. Due to the balanced composition, the fruit protects the dermis from the aggressive effects of low temperatures, wind, and ultraviolet radiation.

Asian apple extract or oil:

  • moisturizes, nourishes, refreshes the skin;
  • normalizes metabolic processes in tissues;
  • relieves itching;
  • eliminates irritation, dryness, peeling;
  • fights pigmentation;
  • restores the lipid barrier;
  • prevents stretch marks;
  • softens rough areas;
  • smoothes the scales of the hair fiber;
  • neutralizes the action of free radicals;
  • promotes moisture retention after sunbathing;
  • evens out the tone of the face;
  • returns softness, firmness, elasticity to the dermis;
  • protects cell membranes from premature destruction;
  • promotes skin regeneration;
  • accelerates the healing of microtraumas, wounds, cracks.

Mango is used for the production of anti-aging, therapeutic, sunscreen cosmetics, hair, scalp, face, and body care products.

The secret of the mask fromtropical fruit

Vitamins, macro- and microelements that are part of mango nourish the dermis, solve the following issues:

  • ascorbic acid - rejuvenates;
  • retinol - relieves inflammation, moisturizes;
  • choline - soothes;
  • folic acid - protects against harmful effects;
  • tocopherol - tones up, fights acne, acne.

Mango mask is good for the following skin types:

  • oily (regulates sebaceous glands);
  • dry (moisturizes);
  • sensitive (forms a protective shell);
  • fading (smoothes wrinkles);
  • problematic (relieves inflammation).

For the full benefit of mangoes, use only soft, juicy, ripe fruits. Remember, tropical fruit contains active, aggressive substances and acids, so before applying the mask on your face, check it for allergies. To do this, spread the mixture evenly on the skin of the wrist, wait 15 minutes. In the absence of redness, rash, burning and itching, the mask can be applied to the face.

The residence time of the agent on the skin is 20 minutes. If the time limit is increased, the mango mask may cause an allergic reaction or lead to acid burns. For deep nutrition of the dermis, the procedure is recommended to be performed once a week, to improve the condition of problem skin or to eliminate oily sheen from the T-shaped zone - two.

The mask is applied to the cleansed skin of the face, avoiding the area around the lips and eyes. Wash off with cool water.

Mango mask recipes

  1. Rejuvenating. Grind the pulp of half a mango in a blender, mix the resulting puree with 15 grams of starch, 10 milliliters of olive oil. Stir the mixture thoroughly.
  2. Cleansing. Grind the mango to a mushy state. Grind almonds and oatmeal into flour. Combine all ingredients in equal amounts, add heavy cream 35%, cosmetic clay.
  3. Nutritious. Ingredients: 30 grams of mango pulp puree, 15 milliliters of olive or peach oil, 5 milliliters of bee honey.
  4. Anti-inflammatory. Mix half a mango puree with 50 milliliters of kefir of medium fat content.
  5. For dry skin. Mix the crushed pulp of half a mango with 5 milliliters of chamomile or apricot oil, 15 grams of butter, the yolk of one chicken egg.
  6. For sensitive. Grind the mango pulp into a puree, apply on the face.
  7. For oily skin. Whisk the protein of one chickeneggs, pulp of half a mango puree. Combine these ingredients, add 5 grams of bee honey.
  8. From black dots. Mix mango pulp with olive oil until the consistency of thick sour cream.
  9. To improve the tone of the face. Boil one carrot, grate 50 grams. Chop a third of the mango pulp with a fork. Combine the ingredients, add 5 milliliters of chamomile oil, 60 milliliters of pre-melted natural honey.
  10. From wrinkles. Steam oatmeal. Add mango juice, natural liquid honey to the porridge.
  11. To remove the stratum corneum. How to make a scrub: mix 5 grams of powdered almonds with 5 milliliters of natural honey, the pulp of a quarter of an average mango. Bring the mixture to a homogeneous state.
  12. From electrified hair. Grind half a ripe mango in a blender, add 5 milliliters of kefir 2.5%, 1 chicken yolk. Distribute the resulting mixture over the entire length of pre-washed wet hair. After that, put on a plastic cap, wrap a towel over your head. Rinse your hair with warm water after 20 minutes.

Mango butter

Mango butter is widely used for skin care of hands, body and face. It is extracted from the seeds of the fruit (Indian mangifera).

Mango butter is semi-solid, light yellow or creamy in color, and has a neutral aroma. It melts at a temperature of 40 degrees above zero. Mango butter contains monosaturated triglycerides (linoleic, linolenic, arachidic, oleic, stearic, palmitic acids), tocopherols, phytosterols, vitamins A, B, C, E, D, calcium, magnesium, iron, potassium, which have a positive effect on the condition of the skin.

Properties of mango butter:

  • accelerates tissue regeneration;
  • slows down the aging process in the cells of the dermis;
  • moisturizes and softens the skin, relieves irritation;
  • restores hair structure;
  • gets rid of corns;
  • removes age spots;
  • strengthens the nail plates;
  • relieves muscle tension;
  • makes hair shiny;
  • nourishes split ends, scalp;
  • protects the dermis from ultraviolet radiation;
  • relieves skin allergies.

In addition, mango butter is used to treat dry eczema, rashes, psoriasis, dermatitis.

Exotic fruit seed oil is added to creams as an additional anti-aging, softening, moisturizing, analgesic, photoprotective, regenerating,anti-inflammatory component. In addition, it can be applied to the face and body in its pure form, as well as introduced into the composition of massage mixtures. Mango oil is left on the skin for 20 minutes, the remnants are removed with a dry paper towel. Before use, the butter needs to be slightly melted in a water bath or in your hands (at 40 degrees Celsius).


  • peach oil - 10 milliliters;
  • beeswax - 10 grams;
  • Vitamin E (liquid) - 5 milliliters;
  • mango butter - 10 milliliters.

Cooking method: heat, melt wax, add mango butter, bring to a liquid state. Enter the remaining ingredients into the resulting mixture, mix, pour into an empty bottle. Let the balm dry. Apply the product to the lips in the morning, in the evening, as needed (if you feel dryness).

Mango butter can be stored in tightly sealed glass containers in a cool, dark place for up to 2 years. Contraindications for use: individual intolerance.

Mango diet

Belongs to the category of fruit weight loss methods, satisfies hunger well, allows you to get rid of 2-3 extra pounds per week. Despite the low calorie content (65 calories per 100 grams of fruit pulp), it quickly saturates, “vitaminizes” the body, improves eyesight, strengthens the immune system, and improves the functioning of the gastrointestinal tract. For a diet, choose only ripe fruits. This way you avoid indigestion.

Food allergies and diabetes are two absolute contraindications to losing weight on a mango diet.

The duration of the course is a week. Every day the diet consists of the same products.

Menu for the week:

  • breakfast - salad of one apple, half grapefruit and mango, 200 milliliters of milk;
  • lunch - two tomatoes, 200 grams of boiled chicken fillet, one mango, one orange ;
  • dinner - two mangoes, 200 grams fat-free cottage cheese.

An hour and a half before bedtime, take 200 milliliters of kefir, fat content 0% or 1%. Drink 3 liters of clean water throughout the day.

To eliminate one extra kilogram and cleanse the body of toxins, it is recommended to spend mango fasting days once a week. During this period, it is allowed to eat only ripe fruits in unlimited quantities, drink freshly squeezed fruit juice, water.

To eliminate 6-8 kilograms, the duration of the diet is increased to 14 days. At the same time, the daily two-week diet consists of the following products:

Breakfast (select 1 from the options):

  • muesli bar, one mango, one apple, black tea with lemon - 250 milliliters;
  • oatmeal with water, without the use of spices - 100 grams, one mango;
  • fruit and vegetable salad of white cabbage, oranges, apples, seasoned with lemon juice - 200 grams, green tea - 250 milliliters;
  • low-fat cheese (Tofu, Gaudette, Ricotta, Feta, cheese) - 50 grams, a slice of dried grain bread or toast, unsweetened coffee - 50 milliliters.

Lunch (choose 2 dishes, one of which contains mango):

  • boiled beans - 100 grams;
  • boiled beets - 50 grams, coleslaw - 250 grams;
  • cottage cheese casserole - 200 grams;
  • white cabbage salad with mango dressed with olive oil - 200 grams;
  • vegetable soup - 350 milliliters, processed cheese - 10 grams;
  • lean borscht (low fat) - 300 milliliters;
  • salad of oranges, apples, mango, cabbage - 200 grams;
  • boiled fish (hake, pollock ) - 150 grams.

Dinner (choose 2 dishes, one with mango):

  • buckwheat porridge - 150 grams;
  • kefir 1% - 200 milliliters, muesli - 150 grams;
  • one boiled carrot, boiled legumes (beans, lentils, peas, beans ) - 200 grams;
  • coleslaw - 150 grams, scrambled eggs from two chicken eggs;
  • boiled fish - 100 grams;
  • stewed cabbage with onions - 200 grams;
  • one mango, green (herbal tea) - 250 milliliters;
  • apple and mango salad - 200 grams.

Interestingly, the fruit stimulates the production of the appetite-suppressing hormone (leptin), so the mango diet is easily tolerated, without hunger pangs.

For a variety of menus, it is recommended to prepare vitaminized fat-burning smoothies. To do this, peel one orange and two kiwis, grind in a blender. Add 400 milliliters of mango juice to the pulp of citrus fruits, mix thoroughly, drink in small sips. This drink improves digestion, speeds up metabolism, starts weight loss processes, strengthens the immune system, removes toxins. To enhance the effect, a pinch of red pepper, dry ginger, cinnamon are added to the resulting cocktail. Do not combine mango with alcohol.

How to clean the fruit?

  1. Put the mango on a plate, cut off a piece on both sides as close to the bone as possible. On the pulp of the cut off part, carefully “draw” a lattice with a sharp knife without damaging the skin. Turn her outinside out, you get something like a hedgehog. Cut each cube of pulp into a plate, and remove the skin from the rest of the piece and chop it.
  2. Conditionally divide the fruit into 3 equal parts, make a shallow transverse incision at the level of 1/3, and cut the remaining 2/3 along the midline along. Then take the mango by the corners of the skin, pull them, partially separating the pulp from the shell. Eat the peeled part, and then, holding on to the bone, remove the skin from the remaining third of the fruit.
  3. Peel the skin off the mango with a potato peeler or a regular sharp knife. This method is only suitable for cleaning the unripe fruit.

How to eat mango?

  1. If you used the first method of peeling the fruit, the resulting pieces are eaten with a knife (according to the rules of etiquette), a dessert fork, or pierced with skewers.
  2. The fruit can be eaten like an apple if it has been peeled in the second and third ways. However, in this case, be prepared for the fact that the juice can flow down your hands and clothes.
  3. The pulp of a ripe fruit can be ground in a blender, added to your favorite fruit and consumed as a puree.
  4. A very soft mango is eaten like a kiwi. To do this, cut it in half, without peeling, and eat with a teaspoon.

As a rule, mangoes are consumed fresh. However, the fruits of an exotic tree, if desired, can be preserved, stewed, baked, added to salads, pizzas, smoothies, cocktails, ice cream, mousses, cakes, compotes, jams, sorbets. Jelly, jam, stuffing for pies and pancakes, marinades, sauces, pickles are prepared from mango. The fruit is baked with honey and cottage cheese like an apple. From the young leaves of the mango tree, "lablab" is made - a national Indian dish.

It is recommended to eat up to 2 Asian apples per day. In larger quantities, the fruit can be harmful to health: cause indigestion, colic, constipation.

Serving, etiquette

A whole, ripe mango is cut into four parts, each of which is turned skin-side up and held in place with a dessert fork. Then the pulp is separated from the shell, and the slices are cut into pieces. Eat mango with a fork. Before serving, a stone is removed from the fruit. To do this, the fruit is pre-washed, then cut around the seed across the fibers, turn the halves in different directions. If the bone has grown to the pulp, it is cut out.

When setting the table, bowls of water are placed near the mango dish or slightly moistened napkins are placed to clean the fingers from the coloring substances concentrated in the pulp of the fruit.

To soften the oily taste, the fruit is served chilled.

Classic mango recipes


  • heavy cream - 250 milliliters;
  • water - 25 milliliters;
  • mango - 1 piece;
  • sugar - 50 grams;
  • milk - 250 milliliters;
  • sheet gelatin ;
  • vanilla;
  • pistachios.

Cooking method:

  1. Peel the mango (with gloves), chop in a blender. Pour the finished puree into portioned bowls, refrigerate to harden.
  2. Place the gelatine sheets in cold water, observing the proportions on the package. In a heavy bottomed saucepan, add sugar, vanilla, cream, bring to a boil, stir until the crystals dissolve.
  3. Add milk, bring to a homogeneous state.
  4. Cool the buttercream to room temperature, stirring occasionally to prevent foaming. After that, pour it into bowls over a layer of mango puree.
  5. Refrigerate milk and fruit dessert for 2 hours.
  6. Garnish panna cotta with ground pistachios and mango wedges when serving.

Mango salad with shrimp


  • cucumbers - 3 pieces;
  • lettuce - 10 pieces;
  • mango - 1 piece;
  • chopped dill - 20 grams;
  • shrimp - 400 grams;
  • granular mustard - 45 grams;
  • white wine vinegar - 30 milliliters;
  • mayonnaise - 75 grams;
  • sugar - 30 grams;
  • salt;
  • pepper.

Cooking principle:

  1. Boil, cool, peel the shrimp.
  2. Wash cucumbers, peel mangoes, cut into cubes.
  3. Combine sugar and vinegar, stir until completely dissolved. Add mustard, mayonnaise to the resulting sauce.
  4. Mix cucumber, mango, shrimp, pour dressing.

Serve in portions on lettuce leaves.


  • sugar - 120 grams;
  • starch - 15 grams;
  • mango - 2 pieces;
  • water - 50 milliliters;
  • juice of half a lemon;
  • juice of one orange.

Cooking technology:

  1. Remove the peel from the mango, puree the fruit pulp, refrigerate.
  2. Mix citrus juice, add sugar, bring to a boil.
  3. Stir starch in water beforehand, pour over orange-lemon syrup, heat until thickened. Cool down.
  4. Mix mango puree with citrus mixture until smooth. Divide into molds and place in refrigerator or ice cream maker to set. Serve chilled.

Mango Daiquiri alcoholic cocktail


  • sugar syrup - 15 milliliters;
  • lemon juice - 30 milliliters;
  • mango - 0.5 pieces;
  • ice - 50 grams;
  • rum - 50 milliliters;
  • Mango juice - 30 milliliters.

Cooking method:

  1. Peel the mango.
  2. Blend fruit pulp and remaining ingredients in a blender.
  3. Serve the resulting cocktail in a Margarita glass.


Mango is the fruit of the Indian plant Mangifera of the Anacardiaceae family. The fruit has a sweet taste, fibrous structure, the color of the pulp depends on the variety of the crop and is yellow, orange, and the peel is green, lemon, red. In Asian countries (India), mango fruits are used in folk medicine to strengthen the heart muscle, stop bleeding, and improve brain function.

Mango is a low-calorie product, the energy value of the pulp is 65 kcal per 100 grams of the edible part. Due to this, the Asian apple is widely used in weight loss techniques. It effectively satisfies the feeling of hunger and thirst, starts metabolic processes in the body, due to which fat burning is accelerated. In addition, mango is a storehouse of vitamins and minerals. It contains as much ascorbic acid as lemons (36.4 milligrams).

Tropical fruit lowers cholesterol levels, participates in redox reactions, accelerates wound healing, normalizes blood sugar levels, strengthens blood vessels, neutralizes free radicals, relieves inflammation, relieves allergic manifestations, maintains normal acid-base, water, electrolyte balance.

With regular use of 1-2 mango fruits a day, the fruit has a calming effect on the nervous system, relieves nervousness and stress. In addition, it removes excess fluid from the body and improves metabolic processes.

Do not store green mangoes in the refrigerator, they will not ripen at cold temperatures.