• Image


    Mango - the king of the fruits, is one of the most popular, nutritionally rich fruit with a unique flavor, fragrance, taste and heath promoting quality making it a common ingredient in new functional foods often labeled "super fruits". Mango is a tropical tree cultivated in many regions of India and now distributed wide across the world in many continents. Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds.

    Fresh mango is a good source of potassium. 100 g fruit provides 156 mg of potassium while just 2 mg of sodium. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. Mangoes are a very good source of Vitamin C.

    Selecting a perfect mango needs some skills. Choose the ones with intact skin without any bruises or cuts. Unripe mangoes can be kept at room temperature for few days, and to ripen, keep them in paper covers. Ripen ones should be stored in the refrigerator. Bring back to normal temperature when the fruit is to be eaten to get the natural taste and flavor.