Their weight can range from two hundred grams to one kilogram. A mango is egg-shaped or spherical with a smooth skin. A mango's color can vary: green-yellow, bright red, and even almost black. The flesh of mango fruits is fragrant, juicy, sweet with a faint sourness.
Mango fruits are very good for you; they're high in vitamins, amino acids and sugars. They have almost no fat and very little protein. The minerals in mango are represented by calcium, phosphorus and iron.
Many of us don't buy this fruit because we don't know how to eat mango correctly and which
mango dishes
can be made. The most common are the spherical mango fruits, similar in shape to a peach.
Mango recipes
advise peeling them and serving them for
dessert
, for example together with ice cream. And it's better to eat this fruit fresh. For another type of mango, recipes recommend kneading the fruit in your hands, then making a hole in it and squeezing out the juice. Unripe mango fruits can be used in salads and also as a
side dish
for meat and fish. A spicy seasoning is made from mango fruits and used to dress a roast of meat or poultry. Mango is part of the hot sauce
curry
as well.
Mango fruits can be baked on their own like
apples
, stewed with other fruits, and frozen. Juice with pulp from mango fruits is an excellent addition to various cocktails or ice cream. Mango is much tastier chilled, since its characteristic oily aftertaste softens.
Before eating, the mango fruit should be washed thoroughly and peeled. During this procedure an allergic rash may appear on your hands, so it's better to do it with gloves.
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