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About mango

The habitat of mango — is the tropical rainforest of the Indian state Assam and Myanmar. In India and Pakistan mango is one of the nation’s plants.

India harvests around 13.5 million tons of mango fruits and that’s why is main manufacturer (one of the most popular mango sort is «Alfonso»). In Europe mango is cultivated mainly in Spanish Canary Islands.


Mango fruits are often used in home medicine in India and other Asian countries. For example, in Indian mango uses for stop bleeding, for strengthening the heart’s muscle and to improve brain function.

Unripe fruits

Green unripe fruits contain a lot of starch, which then transforms into simple carbohydrates: sucrose, glucose and maltose. In addition, unripe mango is rich of pectin. But the quantity of pectin is substantially reduced after the formation of solid stone in fruit. The unripe fruit has very sour taste because of content in it the citric acid, oxalic acid, malic and succinic acids. Also green mango rich in vitamin C (15 mg contains vitamin C as well as 30 mg of lime) and vitamins: B1, B2, niacin.

Ripe fruits

The taste of ripe fruit is very sweet and has a pleasant sweet flavor. There are a lot of vitamins and sugars, but few acids in it.
Vitamin A, which is contained in ripe fruits in high amount, has positive effect for the organs of vision: helping with the «night blindness», dryness of the cornea and other eye diseases. In addition, the regular eating of ripe fruits helps to improve the immunity, to protect against colds like as respiratory infections, rhinitis, and etc.

Ripe fruits are also used for weight loss because of high contain of vitamins and carbohydrates. It calls «mango-milk» diet.

Possible negative effects

If you eat more than two unripe fruits per day may cause cramps, irritation of the gastrointestinal mucous membrane and throat. Overeating ripe fruit can lead to intestinal disorders, constipation, allergic reactions.

Nutrition facts

100 g of mango pulp contains approximately:

  1. Energy value/Calories: 270 kJ / 70 kcal
  2. Protein: 0.51 g
  3. Fat: 0.27 g
  4. Carbohydrates: Sugars 14.8 g, Fiber 1.8 g
  5. Vitamins and minerals ( % of RDA / % of the recommended daily allowance)
    • Thiamine (B1): 0.058 mg (4%)
    • Riboflavin (B2): 0.057 mg (4%)
    • Niacin (B3): 0.584 mg (4%)
    • Pantothenic acid (B5): 0,160 mg (3%)
    • Vitamin B6: 0,134 mg (10%)
    • Folic acid (B9): 14 mg (4%)
    • Vitamin C: 27,7 mg (46%)
    • Calcium 10 mg (1%)
    • Iron: 0.13 mg (1%)
    • Magnesium 9 mg (2%)
    • Phosphorus: 11 mg (2%)
    • Potassium: 156 mg (3%)
    • Zinc: 0.04 mg (0%)