Long gone are the days when meter-long lines lined up for oranges, lemons, tangerines in stores, and we had a very vague idea of other "overseas" fruits and fruits, taken from films and books. With the current food abundance, you won’t surprise anyone with slices of pineapple on the table, pomegranate seeds, coconut slices, avocado or banana. True, sometimes, having bought this or that exotic product, we are at a dead end: what to do with it and how to eat it?
Let me introduce you: mango!
So, tropical mango fruit . Its homeland is India and Pakistan, and images of mangoes are included in their national symbols. There are many varieties of culture, some varieties with pleasant taste and useful properties are used in food. Underneath the smooth, shiny skin is the core of the fibrous or pulp structure. The fruit itself is large, weighing up to 2 kg. The peel is red, bright yellow or pale green. Inside the mango (photo shows) a bone, large and hard.
Eating mangoes
Understanding how to eat mangoes is quite simple. Firstly, you can eat fruits of varying degrees of maturity. Of course, the most delicious are those that have reached the “condition”, but not overripe, with the pulp soft, not fibrous, yellow and orange. Green fruit tastes like lime. Its slices may well be put in tea instead of the usual lemon. Unripe mango is also useful. Its useful properties are even in abundance. First of all, this is so valuable pectin for us. In a ripened fruit, it is much less than in green. Useful acids: succinic, citric, malic and oxalic. By the way, due to their presence, the juice of such a mango can be used to acidify borscht or sprinkle salads, add a couple of drops to sauces. And in terms of vitamin C richness, green fruit is superior to lime and lemon. Vitamins of group B make mangoes quite a “vitamin bomb.” Two variants of how mangoes are eaten are already obtained .
Secondly, about ripe fruits. They are classified as carbohydrate-containing and accumulate these substances as they reach full maturity. The degree of ripeness can be determined by smell: it is strong enough for ready-to-eat fruits with a pleasant aroma. Overripe fruits do not smell so sweet and sweet. Before eating, mangoes are carefully sniffed!
Ripe fruits are so sweet that they taste like natural honey. This is a wonderful treat, to eat it for dessert or just that is a pleasure! With the degree of maturity, the amount of vitamins in the fetus is only growing. For example, vitamin A has a beneficial effect on vision and is essential for eye diseases. If you regularly use our "exot" in food, you can improve immunity, protect yourself from various viral diseases and infections associated with colds, keep your heart muscle toned and just enjoy your life!
For those who do not know how to eat mangoes - raw or processed - you can advise different ways and recipes. The simplest is to cut the fetus into two halves by sliding the knife over the bone. Then cut into slices and eat like slices of melon (to the skin). Or cut the flesh of each half into a skin into cubes, bend the peel inward, cut it into a plate and enjoy! Just do not abuse the delicacy, otherwise stomach problems cannot be avoided.
You can put mango in pies as a filling or in cakes (like a fruit layer), squeeze juice out of pulp, add to mousses and smoothies, even preserve etc. The main thing is that all this is tasty and very healthy!