A Mid summer Treat

Mango mania has begun. The succulent fruit trickles down by the end of March at an exorbitant price. By May-June mangoes overrun the market and the price heads a downward spiral; thus, making this delicious fruit available for everyone and not the select few.

We belong to the tribe of mango-lovers and it is rare to find someone who does not like the fruit. When the fruit is not there, we console ourselves with mango pickles and jams. Not only do mangoes grab headlines of the newspapers, but there are also mango-fests held in the months of May and June. Restaurants normal or five-star capture mango frenzy by dishing out novel mango delicacies.

King of fruits

Though mango is a treat to eat, the fruit is rich in vitamins, minerals and antioxidants too.

• Nature has a unique plan for everything and mango in mid-summer is no exception. In fact, this juicy, golden-yellow fruit is perfect as summer food, as they are high in carotenoids—especially beta carotenoe. Beta-Carotene has a protective effect against the harmful rays of the sun. Research indicates that even in older people, sun tolerance is increased when Beta-Carotene intake is increased. (Professor Mathews-Roth, Harvard University 1969-75.)
• Mangoes contain Vitamin A (of which Beta-Carotene is a precursor and more usable), Vitamins C & E and Selenium.
• Mangoes also have anti-stress, B vitamins, magnesium, potassium, phosphorus, selenium, Folic acid (folate), and zinc.
• Mangoes are very low in saturated fat, cholesterol and sodium. For people continuously on go mangoes are an excellent way to replace the lost sodium.
• If you are staying away from indulging in mangoes thinking that it is high in calories, this might come as a surprise to you. Mangos are high in fiber, but low in calories (approx. 110 per average sized mango), fat (only 1 gram) and sodium. Mangoes are a rich source of fibre. An average sized mango can contain up to 40 per cent of your daily fibre requirement.
• Mango shake is a perfect for breakfast because it provides a balance of carbohydrates and proteins with the added boost of vitamins and antioxidants.
• Mangos really can make you feel better! Mangoes contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment we experience during and after our daily mango ritual.
• Mango, both in its green and ripe form is a very good tenderising agent due to these same enzymes, therefore ideal to include in any marinade No wonder we sour mango powder or amchoor both as a seasoning and a tenderising aid.

In case if you have overdone on mangoes—

• Eat few blackberries to negate the effect.
• Have water boiled with cumin seeds to earn relief.

Shopping mangoes

• When shopping, don’t rely on a mango’s color to indicate ripeness. Instead, a ripe mango emits a fragrant aroma from the stem end. Its flesh will be slightly soft and yielding to the touch, like a perfect peach. Ripe mangoes can be stored for two to three days in a plastic bag in your refrigerator. Slightly underripe fruit can be ripened for the same amount of time in a paper bag on your counter. But hard, picked-too-soon mangoes will never ripen properly.

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