Aroma and Flavour
The aroma and flavor of mangoes are influenced by their natural sugars, organic acids, and essential oils. The primary compounds responsible for their sweet and tropical taste include fructose, malic acid, and terpenes, which contribute to their rich and juicy flavor.
Mangoes are tropical fruits with a soft, fibrous, and juicy pulp, ranging in color from yellow to orange and red. They are enjoyed fresh, in juices, smoothies, desserts, and culinary dishes.
Various Origins of Mangoes
Indian: India is the world's largest producer of mangoes, known for varieties like Alphonso, Kesar, and Dasheri.
American: Mangoes are cultivated in tropical regions of the Americas, including Mexico, Brazil, and Florida in the United States.
Southeast Asian: Countries such as Thailand, Indonesia, and the Philippines also produce a variety of mangoes, contributing to global exports.
Crop Season
Mangoes thrive in warm climates with well-drained soil. Their harvesting season varies by region but generally peaks in summer.
Facts on Mangoes
Mangoes belong to the Anacardiaceae family and are native to South Asia.
They are rich in vitamins A and C, essential for skin and immune health.
Mango leaves are used in traditional medicine for their health benefits.
The fruit is widely used in fresh consumption, cooking, and processing into juices and sweets.
Mango Benefits and Uses
- Mangoes are packed with antioxidants, supporting overall health and reducing inflammation.
- They are rich in dietary fiber, aiding digestion and gut health.
- The fruit supports heart health by lowering bad cholesterol levels.
- Mangoes help maintain healthy skin and improve vision due to their high vitamin A content.
- They are naturally sweet, making them a great alternative to artificial sugars.
- Mango pulp is widely used in smoothies, desserts, and jams.