As part of balanced Raw Food diet, you should include one mango every week. It's a great addition to smoothies, fruit salads, or even piled on top of a salad. One thing that's interesting about sliced mango is that if you leave it in the fridge overnight it will turn into a texture similar to carrots. If you like carrots, try it. If you dislike carrots, try to eat your mango right away and do not let it sit in the fridge. For more … more
Love this fruit...we used to call the sides of it as "Cheeks" and the boney middle as the "nose". This is so good and goes well with almost anything. Green sour mangoes can go with rice and sweet mangoes make excellent brulee and sorbet. Mango rules!
This is one of the most delicious fruits of all time. Harumanis in Indonesia is my favorite. If you haven't tried that, you haven't tried real mango! It's a love fruit, by the way, if you know how to play with it ;-)
Make SURE it is ripe. Should be firm, but not hard. unripe it will taste like pinesol. To ripe and i will be mushy and taste rotten. Right in the middle this superfruit will give you energy and vitamins that your body needs. Mangos are one of God's superfoods!
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Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is indigenous to the Indian Subcontinent. Cultivated in many tropical regions and distributed widely in the world, mango is one of the most extensively exploited fruits for food, juice, flavor, fragrance and color, making it a common ingredient in new functional foods often called superfruits. Its leaves are ritually used as floral decorations at weddings and religious ceremonies.
Mango trees (Mangifera indica L.) reach 35–40 m in height, with a crown radius of 10 m. The tree is long-lived with some specimens known to be over 300 years old and still fruiting. In deep soil the taproot descends to a depth of 20 feet, and the profuse, wide-spreading feeder roots also send down many anchor roots which penetrate for several feet. The leaves are evergreen, alternate, simple, 15–35 cm long and 6–16 cm broad; when the leaves are young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10–40 cm long; each flower is small and white with five petals 5–10 mm long, with a mild sweet odor suggestive of lily of the valley. The fruit takes from three to six months to ripen.
The ripe fruit is variable in size and color, and may be yellow, orange, red or green when ripe, depending on the cultivar.When ripe, the unpeeled fruit ...