Just at the Ripe Time: Mangoes

Scientific Name: Magnifera

Mangoes are abundant in tropical countries such as Asia and is a native to the Indian subcontinents. It is one the fruits that is widely cultivated and spread throughout the world. It was first cultivated in the South Asia over thousands of years. The English word Mango is derived from the Tamil word "mankay" or "mangai". In the 18th century "Mango" means "to pickle" because during the time the Mangoes were imported to America, these are needed to be pickled since refrigerators were not yet common. The trees grow about 150 feet and the leaves are dark green or evergreen in color. The leaves are glossy when young, mostly yellowish and dark orange in color then it turns green as they mature. The flowers are white and small in size. The fruits, when ripe, vary in color such as yellow, yellow-green, reddish-orange and green. The fruit contains a pit or seed which is hairy and this can be planted.

Mangoes have antioxidant compounds that help prevent prostate, breast and colon cancer. It contains fiber and Vitamin C which helps lower cholesterol. Mangoes contains Vitamin E which is good for the skin and it also contains Vitamin A that helps promote good eyesight.

Mangoes are mostly used in beverages and desserts because of its sour to sweet nature. Mango Shakes are made from either semi-ripe Mangoes which are sour or from ripe Mangoes which are sweet. Ripe Mangoes are used in desserts and pastries such as flans, puddings, cakes, ice creams and smoothies. In the Philippines, unripe mangoes are eaten with shrimp paste or Bagoong. In other countries, Mangoes are used as ingredients in some dishes.