Mango

1. Product Characteristics

The mango has a thick, elongated shape with a rounded belly and a slightly pointed tip that retains a gentle curve. It features a well-defined navel and a round stem. The fruit is large and heavy, weighing between 450 – 600g. When unripe, it has a jade green color, which turns golden yellow when fully ripe, with small black spots near the tip. The ripe flesh is soft, thick, smooth, fragrant, and mildly sweet, tasting significantly better than when eaten unripe. Unlike other mango varieties, its flesh has minimal fiber, making it more enjoyable to eat.

Mango contains up to 26 types of carotenoids that help boost the immune system.

2. Nutritional Value

• Vitamins: Mango is rich in Vitamin A, E, and B6, which help prevent cancer, improve vision, boost immunity, slow aging, reduce the risk of cardiovascular diseases, support the nervous system, and combat insomnia.
• Carotenoids: Mango contains up to 26 types of carotenoids that enhance the immune system.
• Minerals: Mango is packed with essential minerals, especially iron, making it beneficial for people with anemia, as well as women and children.

• Phenol and Pectin in mango help effectively prevent cancer, especially prostate cancer.
• Mango also helps regulate insulin levels in the blood, preventing and managing diabetes.
• Its high fiber content supports weight loss, boosts metabolism, and improves digestive health.

3. Storage Tips

Most people prefer to eat ripe mangoes because of their irresistible fragrance. However, without proper storage, ripe mangoes can spoil quickly.

A simple way to keep mangoes fresh for up to 20 days is to wrap each fruit tightly in newspaper and store them in the refrigerator’s crisper drawer. This helps preserve their freshness for longer.

Avoid storing mangoes in plastic bags, as moisture buildup can accelerate spoilage.