You Should Know…
- Mangos are a tropical fruit tree of the Magifera genre and the family shared by the cashew—other similar nuts in this family include Brazil nuts and pistachios.
- The sap and peel of mangoes are highly TOXIC, although not specifically poisonous.
- Mangos can cause a dermatitis-type response very much like POISON IVY for those with skin conditions and/or poison ivy. Mango skin contains urushiol oil—the same substance in poison ivy that causes rashes.
- The peel can cause swelling or rash when in contact with the mouth and/or lips.
- Because of its toxicity, you should NEVER burn the wood of a mango tree.
- If you have an inflammatory condition, beware if your symptoms escalate after consuming a mango.
Health Benefits of Mangos…
- Mangoes are high in vitamins, minerals and anti-oxidants and contain an enzyme with stomach-soothing properties similar to papain found in papayas—these enzymes act as digestive aids.
- Green and ripened mangoes are a great ingredient for tenderizing because of their high enzyme content, therefore a natural to include in marinades. In India they use a sour mango powder containing ground green mangos called Amchur, both for seasoning and tenderizing.
- An average size mango contains up to 40 percent of your daily fiber requirement. Research has shown sufficient daily fiber is a proactive measure against degenerative diseases such as heart health, cancer (especially of the colon), and helps lower blood cholesterol.
- Those physically active know the need for extra
- Potassium—mangos contain a daily dose of potassium, 3 1/2 ounces contains 156 mg.
- Excellent source of vitamins A (3,890 IU) and C (27 mg) and beta carotene.
- Low in calories (approx. 110 per average size), fat (1 gram).
Store at room temperature for normal ripening. To accelerate ripening, place in paper bag along with an apple — this creates more natural ethylene gas and further decreases ripening time. Stored properly at about 55 degrees, the shelf life should be between 1–2 weeks.