The Mango | Mango Pickles

The mango is the native of India. In Vedas, mango is praised as a heavenly fruit. But today besides India, the fruit is now widely grown in Pakistan, Bangladesh, Philippines, China, Mexico and Brazil.

Numerous varieties are cultivated. In India alone, there are over 400 varieties. The mango enjoys a unique status among the fruits. 

It is the most popular fruit of the tropics. It is valuable item of diet and a household remedy.

The mango is fleshy drupe, variable in size and shape, of green, yellow and red colour. Inside the fruit is stony endocarp, variable in size. The leaves, when fully grown, are stiff, pointed and deep glossy green. These are used in ceremonial decorations.

The raw mango is a valuable source of vitamin C. It contains more vitamin C than half-ripe or fully ripe mangoes. It is also a good source of vitamin B1, and B2 and contains sufficient quantity of niacin. These vitamins differ in concentration in various varieties during the stages of maturity and environmental conditions.

The worst type of mangoes are very fibrous with turpentine flavor, but the best are juicy, sweet, with very little fiber and a deliciously piquant flavor.

The ripe fruit is very wholesome and nourishing. The chief food ingredient of mango is sugar. The acids contained in the fruit are tartaric acid and malic acid.

These acids are utilized by the body and to maintain the alkali reserve of the body.Mango pickles preserved in oil and salted solution is used.

Loss of Weight

Remody of diarrhoea, The mango and milk are an ideal treatment of loss of weight. Ripe and sweet mangoes should be taken thrice a day- morning, noon and evening. The mangoes should be taken first and then milk. 

Blood Disorders

The green mango is valuable in blood disorders. It increase the elasticity of the blood vessels and helps the formation of new blood cells and aids the absorption of food-iron and prevents bleeding tendencies because of it’s content of vitamin C.

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