The Mango:
The Mango (Known as "Aam" in Hindi)is the national fruit.Scientific Name of name is Mangifera indica. It has been cultivated in India since time immemorial. There are over 100 varieties of mangos in India, in a range of colors, sizes, and shapes. Common in the tropical part of the world, mangos are savored for their sweet juice and bright colors.They are rich in vitamin A, C, and D.
Mango is one of the most widely grown fruits of the tropical countries. In India, mango is cultivated almost in all parts, with the exception of hilly areas. Mango is a rich source of Vitamins A, C and D. In India, we have hundreds of varieties of mangoes. They are of different sizes, shapes and colors. Even in our mythology and history there are stories of mangoes- the famous Indian poet Kalidasa sang its praise. Alexander the great, along with Hieun Tsang savored the taste of mangoes. The great Mughal king, Akbar is said to have planted over 100,000 mango trees in Darbhanga. The mango is eaten ripe and is also used for pickles.
The mango is indigenous to the Indian Subcontinent especially India, Pakistan, Bangladesh, and Southeast Asia. The most famous of all the available mango varieties is the Alphonso, a small, yellow mango that is among the nation’s sweetest, costliest and the tastiest. The other popular varieties are the Khattu, with its reddish-tinged skin. The Langda, a roundish golden variety, is a Delhi favorite, but the Hamam, a big yellow fruit, and the Kesar, small and green-tinged, have their devotees as well. And those are just a few of the June varieties; by September, when the summer mango season ends, India’s groves of tall, green mango trees will have offered up more than 1,000 varieties.
The great Moghul emperor Akabar has been known to plant as many as 100,000 mango trees in Lakhi Bagh in Darbhanga, Bihar. Now, the National Fruit of India, International Mango Festival is now conducted in Delhi every year that displays the wide range of traditionally favorite Indian varieties along with the latest discoveries of mango varieties that are tasty, healthy and quick to bear fruits. It allows the visitors to taste the different flavors of the mangoes, buy a tree for your fruit garden and impart knowledge about cultivating mangoes. This summer fruit may or may not have one big large seed that is not edible but are usable in making different medicines.
The Nutrient Value:
Mango is rich in a variety of phytochemicals and nutrients that qualify it as a model "superfruit", a term used to highlight potential health value of certain edible fruits. The fruit is high in prebiotic dietary fiber, vitamin C, polyphenols and carotenoids.
Mangos are an excellent source of vitamins C and A, both important antioxidant nutrients. Vitamin C promotes healthy immune function and collagen formation. Vitamin A is important for vision and bone growth.
Mangos are a good source of dietary fiber. Diets low in fat and high in fiber-containing grain products, fruits, and vegetables are associated with a reduced risk of some types of cancer.
Mangos contain over 20 different vitamins and minerals.
Mangos scored 93 out of 100 on the recently introduced NuVal scoring system for overall nutritional quality.
How to cut a Mango?
Love mango but don’t like wearing it? Follow these steps and you can enjoy this juicy fruit without getting sticky. The easiest Way to Cut a Mango is "Inside Out" Mango Cutting Method A mango has one long, flat seed in the center of the fruit. Once you learn how to work around the seed, the rest is easy. Always use a clean knife and cutting board to cut a mango. If you`ve handled or cut any type of meat or seafood, you must ALWAYS sanitize your hands, work area, utensils and cutting board before handling or cutting any fruits or vegetables, including mangoes.
Stand the mango on your cutting board stem end down and hold. Place your knife about 1/4" from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. The resulting ovals of mango flesh are known as the "cheeks". What`s left in the middle is mostly the mango seed.
Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango cheek 1/4 rotation and cut another set of parallel slices to make a checkerboard pattern.
Turn the scored mango cheek inside out by pushing the skin up from underneath.
Scrape the mango chunks off of the skin, using a knife or a spoon.