Introduction:
The mango is a stone fruit that comes in different shapes (round, oval, heart-shaped) and colours (green, yellow, orange, red). Under the smooth skin is the tender, juicy flesh that tastes wonderfully sweet and slightly tart.
Use/Preparation:
Mangoes can be used in many ways for chutneys, jams, lassi, meat and fish dishes, desserts, sweets, salads, soups and salsa.
Health:
The stone fruit is full of vitamins and minerals. With its high content of provitamin A, it is one of the best sources of beta-carotene. It also contains vitamin C, folic acid, vitamin E, potassium, magnesium and calcium.
Alternatives:
The flavour of mango is slightly reminiscent of peach. But apricots are also suitable as a substitute. They are similar in colour and texture and have a strong fruity aroma. Nectarine, papaya or even banana can replace mango in many preparations.
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| Average nutritional values | per 100 g |
|---|---|
| Fat | 60/250 |
| Healthy fatty acids | 0,4 g |
| Carbohydrates | 0,1 g |
| Sugar | 15 g |
| Protein | 13,7 g |
| Salt | 0,8 g |
