Dried Mango

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Dried mangoes: a short introduction

Mango is a member of the cashew family and one of the most cultivated tropical fruits. The mango tree is indigenous to eastern Asia, Myanmar and India. The mango is connected with folklore and, in particular, Indian religions. Most famously, Buddha found repose in the shade of a mango grove.

Mango seeds only keep their viability for a short time. As a result, the tree was not introduced to the west until the 18th century, when it was planted in Brazil. When dried, mango has a longer shelf-life without losing its valuable nutrients (with the exception of water-soluble vitamins, such as vitamin C, part of which are lost during the drying process).

NUTRITIONAL FACTS

Dried mangoes belong to the dried fruit family and they are some of the most delicious tropical fruit. Dried mangoes are an excellent source of vitamin A and flavonoids, such as beta-carotene, alpha-carotene and beta-cryptoxanthin. They are also a good source of natural fiber, potassium, vitamin E, magnesium and copper. The consumption of even small portions of dried mangoes offers many health benefits.

A study of the Institute for “Obesity Research and Program Evaluation” of A&M Texas University, USA, found that the phenolic compounds of mangoes inhibit the growth of cancer cells by up to 90%.

Dried mangoes can also help digestion, due to the natural fiber they contain, which can reduce constipation, improve the levels of “good” bacteria in the bowel and reduce cholesterol. The phenolic compounds prevent the oxidation of blood lipids, reducing the risk of atheromatous plaque formation. Beta-carotene can improve vision, reducing the macular degeneration.