Facts about Mango
Mango leaves are ritually used as floral decorations at weddings and religious ceremonies. When leaves of the mango tree are young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature. The name mango is said to be from the Kodagu mange, the Malayalam manga, or the Tamil mangai, and was loaned into Portuguese in the early 16th century, and from Portuguese passed into English. The mango leaves are evergreen, alternate, simple, 15-35 cm long and 6-16 cm broad Inside the seed coat 1-2 mm thick is a thin lining covering a single embryo, 4-7 cm long, 3-4 cm wide, 1 cm thick. Mangoes have been cultivated in the Indian subcontinent for thousands of years[5] and reached East Asia between the 5th-4th century BC. Technically mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is indigenous to the subcontinent and Southeast Asia. In the Philippines, unripe mango is eaten with bagoong. Amb is a Sindhi and aam is a Hindi/Urdu/Punjabi word for mango. The antioxidant vitamins A, C and E comprise 25%, 76% and 9%, respectively, of the Dietary Reference Intake (DRI) in a 165 g serving of mango. The Food and Agriculture Organization of the United Nations estimates worldwide production of mangoes at more than 23 million tons in 2001. In Mexico, mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick or also as a main ingredient in fresh fruit combinations. |
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