Fruit of the Mangifera indica tree , of the same botanical family as cashew and pistachio, is native to the region at the foot of the Himalayas, in northwestern India, although it found fertile land throughout Southeast Asia, where it is cultivated for more than 4,000 years. From there it has spread to all the warm areas of the planet by the hand of Buddhist monks and Persian, Portuguese, Spanish and English merchants.
Almost all languages have incorporated into their vocabulary a derivation of the Tamil (Southeast Indian language) «mangkay» , which the Portuguese transformed into «manga» and the English into «mango». However, in India it is known by the Hindi term «aam», which means «common.»
The mango are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.
The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each
The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe
Origin of Mango
The mango originates originally from the Indo-Burmese area, probably cultivated by man for more than 4000 years. India, where wild mango jungles still grow today, remains the main growing area of this plant. Mangoes have spread to almost all tropical areas: to South and Southeast Asia, to Australia, Madagascar, East Africa, Brazil, and Central America. It also grows in subtropical zones of favorable climate such as Florida, South Africa, Israel, Cyprus and Egypt.
Referring to the subtropics, it was probably introduced in southern Africa in the 16th century BC, but it did not reach the Canary Islands and Madeira until the second half of the 18th century and the US (Florida and Hawaii), Australia and Israel until the 19th century.
Nutritional benefits of Mango
The peculiar composition of mango prevents degenerative diseases, especially heart disorders, cancer and diabetes (it is rich in carbohydrates, but does not provide as many calories as its sweet taste can suggest: 100 g contain only 65 calories with a good fiber dose).
1. PROTECTS THE SKIN AND MUCOUS MEMBRANES
Because of its beta-carotene content, it is useful to protect the skin, mucous membranes, eyes and heart against the action of free radicals.
2. KEEPS BONES AND MUSCLES IN SHAPE
The combination of magnesium and potassium makes the mango is indicated to keep the musculoskeletal system in good shape (it prevents from osteoporosis to muscle cramps).
These minerals also participate in the control of blood pressure, favor the elimination of fluids and the proper functioning of the kidneys.
3. ALKALINE AND FLUIDIZE THE BLOOD
The weak organic acids provided by the mango, once assimilated in the body, are combined with minerals and give rise to salts that have the ability to fluidize and alkalize the blood.
4. PROMOTES NUTRIENT ASSIMILATION
It also has enzymes with properties similar to those of papayas of papayas or bromelain of pineapples.
These enzymes promote the assimilation of macronutrients and are partly responsible for making mango so easy to digest, so much so that it is said to «soften» and «purify» the stomach and intestines. That is why it is recommended to all people who suffer from digestive problems.
Mode of consumption of Mango
Describing the taste of mango is difficult. Juan Mari Arzak has said that its aroma is bittersweet and its flavor resinous.
For the Basque chef, «the mango pulp, orange-yellow in color, is fondant, juicy, soft and refreshing, it has a sweet syrup and a perfume, especially if it is very ripe, really heady.»
It is therefore a fruit that is savored by the mouth and nose, and also has a complex and long aftertaste.
In the world there are more than 40 species of mango and a number of varieties that reaches a thousand. But food multinationals have privileged a few, the most resistant to pests and appreciated by the taste of Westerners.
The most important varieties – most of them are cultivated Malaga, Granada and the Canary Islands – are the following:
- Osteen: at its proper ripening point, the Osteen mango is a striking red-orange color, with crimson touches on the top and green at the base. Its pulp is light, moderately firm, soft, sweet and fiber-free. Its weight usually ranges between 500 and 600 g per piece.
- Mulgoba: medium-sized fruit (9-12 cm long and 7-9 cm wide), strong yellow, sometimes red at the apex and next to the peduncle, with small surface moles. The peel is thick and the meat is soft, fiber-free, pleasant in taste and aroma, a bit spicy.
- Amini: small in size (7-9 cm long and 7-8 cm wide), it is yellowish green, scarlet at the base and with pale yellow dots. The pulp is of excellent quality, without fibers, pale reddish and very juicy. Pairi: it differs from the «amini» variety in that the shell is thinner and in that the pulp gives off a pronounced perfume.
- Cambodian: of regular size (10-12 cm long and 6-7 cm wide) and elongated shape, it is yellow-green in color, it has a soft and thin shell, and the pulp is very juicy, aromatic and slightly acidic.
Sansersha: large (between 500 g and one kg, 17-22 cm long and 9-11 cm wide) is a somewhat reddish yellow color, with numerous small gray-yellow polka dots. Its pulp is fleshy, without fibers and somewhat acidic. It is excellent for canning.
Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.
Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer
Removes the water by freezing and sublimation –vacuum at 30ºC.
The fastest way to reach results is to monitor the progress you make.
Transforms the fruit into pulp whitch is easily rehydrated.
Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.