Happy July, friends! It’s mango season!
Since mangoes were first introduced to south Florida over 200 years ago, they have become a major element of summer culture in the Keys, where festivals are held in the blazing heat to celebrate this sweet, sour and sour fruit.Fruit grows right in everyone's backyard, and South Florida grandmas bake up mango breads and create mango milkshakes for special treats in the summer.
Apart from the fact that they taste incredible and are available at the end of June, how much do you really know about mangoes?
My research led me to ask this question and I am thrilled to share my findings with you!
1. Mango is in the same family as cashews and pistachios
That's true, for sure. .Unlike most fruits, dumplings have both an outer fleshy portion and a stone (or pit) in the middle.This may seem more like an avocado than a cashew, but that's no surprise. I took a while to figure out what the difference was.It is botanically speaking that avocados are single-seeded berries, since there is only one seed and the innermost layer is soft and fleshy, whereas in mangoes, the seed is inside the stone (or pit), and this hardened layer surrounds it.There are also members of the Anacardiaceae family, such as poison ivy, sumac, and marula, which is a fruit popular in southern Africa, and even used in the production of beer!
2. The plural form of mango is…
It's mango season.They could also be called mangoes.You can use either spelling perfectly well.Mangoes appear to be the preferred and more common spelling.Calm down, the spelling is the same either way.
3. Mango is ridiculously high in Vitamin A
After all, mangos are yellowish-orange tropical fruits, so you shouldn't be surprised that they are high in vitamin C.How about learning that mangoes are one of the best sources of vitamin A?
As a nutrient that humans can't produce on our own, vitamin A is essential to our health.The vitamin supports many different body systems, such as the replacement of skin cells, maintaining healthy tissue in the eyes, and protecting against infection through mucous production.
Two different types of vitamin A exist -- retinol (from animals) and carotenoids (from plants).In the body, retinol is used to produce vitamin A as an active form.There are several good sources of retinol, such as egg yolks, livers, and fish livers.During digestion, carotenoid pigments must be "converted" into retinol.Beta carotene is an antioxidant and is responsible for giving fruits their characteristic color.Some chronic diseases are thought to be triggered by free radicals. Antioxidants are thought to protect cells from these free radicals.
For some excellent, in-depth info about vitamin A, read this.
4. But not if you buy this most common variety
Isn't a mango a mango?
Mango cultivars with lower nutritional value exist.Most likely, if you don't pay attention, you'll pick the least nutritious selection.
According to researchers from the USDA's Agricultural Research Service, vitamin A and C contents in five common mango cultivars vary greatly.Although all mangoes tested were found to be good sources of vitamins A (beta-carotene) and C (ascorbic acid), the Ataulfo variety grown in Mexico scored higher for both nutrients.
The Tommy Atkins is the most common cultivar distributed commercially.The Tommy Atkins mangoes contain only one fifth as much beta-carotene as the Ataulfos variety, and have the lowest levels of vitamin C.
If you're looking for the most beta-carotene-rich fruit, pick up a cantaloupe.
5. There’s a difference in taste, too
Tommy Atkins mangoes are the most commercially available mangoes because they are the best.Due to their toughness and resilience, they are not bruised during shipping and handling.In the 1920s, this cultivar was actually rejected by the Florida Mango Forum for its "unremarkable" qualities after being cultivated from Haden mango seeds.However, by the 1950s, commercial growers had embraced it and made it the most extensively planted mango in North and South America.
It is less sweet and more fibrous than the Tommy Atkins mango.There have even been comments that it is "tasteless," "so lame," and "a mango I would eat last if it was the only one available." That's pretty harsh!
While I disagree with the criticism regarding its stringy texture, when the Tommy Atkins is ripe, it tastes pretty damn good to me.You might be better off passing on those $0.25 Tommy Atkins mangoes (if you want a mango that's as nutritious as a super fruit) and buying a Haden, Honey, or Ataulfo instead.
6. Mango is higher in sugar than most fruits
Their taste isn't by chance.A medium mango (336 grams edible portion) contains 200 calories and 46 grams of sugar.This super-sweet fruit might seem like a no-no if you're watching your sugar intake. But that's not the case.Sugar from whole foods like mango doesn't have the same effect on your diet as added sugars.
Fruits, which are full of fiber and water, are just too hard to overeat, as opposed to added sugars, which are just empty calories.Also, mangos are healthy, so you should indulge in this tasty fruit.Despite containing micronutrients such as vitamins A and C, mangos are harmful to your health if you avoid them.
If you normally consume mangoes in juice or smoothies, you should watch how many you are consuming.As blended foods do not provide the same fullness as when they are chewed, it is still possible to overeat.
Perfect for saving the other half if you're only using half at a time!
7. India produces (and consumes!) more mangoes than any other country
Mango production in India exceeds 18 million tons annually - roughly half of all global mango production!
Mango is a native of India and its national fruit, called "food of the gods" and "king of fruits" there.In India and South Asia, mangoes have been cultivated for centuries.The earliest mention of Mangifera indica (which means an Indian plant which bears mangoes) appears in Hindu scriptures from 4000 years ago.
You may have tried mango curry or dal at your favorite Indian restaurant if you like Indian food.On the menu, if you haven't tried the Mango Lassi, you're seriously missing out.The mango is in season right now, so you can easily make one yourself.(https://thewanderlustkitchen.com/mango-lassi)
8. But Mexico is the leading exporter of mangoes around the world
There are many mangoes in Mexico."Mexico is the world's leading exporter of mangoes, says mexicanmangoes.com.The volume of Mexican exports in 2017 was a record 422,000 tons, representing a growing trend with annual growth of 11.25% over the last five years.Almost all of the exports are shipped to the United States and Canada.
Mexico currently exports around 21% of its mango production, which means it can leverage its installed capacity to reach consumers globally."
A little less intuitive is the country that exports the second largest amount of mangoes.You certainly would never guess which country is the second largest exporter of mangoes in the world:.Netherland.Perhaps you are scratching your head and thinking, aren't mangoes tropical fruits?, you're, you’re.fruit?fruit? If so, you’re not alone.In reality, the Netherlands exports 80% of what it imports.
9. The United States imports more mangoes than any other country in the world
"Consumption of mangoes per capita in the United States has grown steadily from 1.88 pounds/person in 2005 to 3.42 pounds/person in 2017, which represents an increase of 82 percent. From a supply-side perspective, there have been three fundamental developments: higher availability, improved quality, and more value-added options for consumers."
Mexico is the leading supplier of mangos to the United States (especially fresh mango), but dried mango and frozen mango are also imported from Thailand and the Philippines.
Do you know why Indian mangoes aren't available?.The arrival of mangoes from India into the United States must undergo rigorous testing and quarantine due to concerns over fruit fly and pesticide contamination.During the 1980s, Indian mangoes were banned in the United States.President Bush ended the ban in 2007, and the Indian government lifted its ban against Harley Davidson motorcycle imports in exchange.The political system can be so strange.
USDA regulations state, "As a condition of entry, mangoes must be irradiated and be accompanied by a phytosanitary certificate, as well as specific declarations regarding their treatment and inspection.The mangoes will also be subject to inspection at the port of first arrival."This action allows for the importation of mangoes from India into continental United States while continuing to protect against pests introduced under quarantine."
10. You can peel a mango with a pint glass
Here is the best part.My first experience with mango was a pre-peeled and sliced variety, packaged neatly in plastic at the grocery store.The only reason I bought packaged mangoes (when I could afford it, which wasn't often) was that my first attempt at peeling a mango myself was incredibly messy, and I wasted half the fruit because I didn't know how to peel and slice it properly.For this terrible job, I was more than happy to pay the grocery store.However, no longer!
In my search for mango peeling methods, I came across the pint glass method.What a revelation.
This method is still a little messy, but it is the easiest.Instead of trying to explain it to you, check out this short video by Melissa Bailey.Using half at a time? Ideal Wrap is the perfect way to save the other half!
She also shows you how to cube a mango, which makes adding mango to recipes simple, like this grilled mango and shrimp skewer recipe that I can't wait to try!
That"s the list!
By now you should feel like an expert in mangoes!
Mangoes are used in what you cook?