망고( Mango)

망고는 망고 기퍼라( Mangifera)에 속하는 

동남아시아 등 열대 지방에서 가장 많이 재배 과일 중 하나로 

인도와 필리핀의 국가 과일이며 방글라데시의 국목이다.

미국에서는 하와이가 산지이다.

망고열매 사진 출처/ 영어백과사전에서

요리 

설 익은 망고; 피클 요리, 

여름 음료, AAM 

잘 익은 망고; 카레. 

Aamras; 설탕, 우유와 망고로 만든 걸죽한 주스.

안드라 Aavakaaya; 고추 가루, 호로 파 씨앗, 겨자 가루, 소금, 땅콩 기름, 신 망고로 만든 피클. 

망고 저장식품; 건조 분말, 시리얼 제품 : 뮤 즐리, 그레 놀라.

피클; 매운 겨자 기름, 알코올, 생선 소스와 쌀 식초에 절인 그린 망고 생선 소스.

잘 익은 망고;  주스, 아이스크림, 슬라이스 망고.

말린 새우와 망고 샐러드에. 

연유와 망고 빙수의 토핑으로.

베타 카로틴 

루테인 

비타민 B6 

엽산 (B9) 

비타민 C 

비타민 E 이 많다.

망고 껍질에는 카로티노이드와 폴리 페놀, 오메가 3와 -6 불포화 지방산,

카테킨, 타닌, 베타 카로틴, 루테인, 알파 카로틴, 폴리 페놀 등 

(전립선, 피부 암)의 질병예방 항산화 물질이 들어 있다.

단, 껍질은 입술등 민감한 피부의 접촉성 피부염 가능성...? 이 있다고 하는데, 

이것은 아마도 날카롭고 까칠한 외피 생껍질을 말하는 듯.

인도 노란색이라고 하는 안료, euxanthin은 망고 잎을 먹인 가축의 소변에서 생산된 것으로 식용이 금지되었다.

해설, 번역, 과일 사진  by 오가닉 식탁 저자 황유진.

Mango

A mango shown whole and in cross section
Nutritional value per 100 g (3.5 oz)
Energy	250 kJ (60 kcal)
Carbohydrates	15 g
Sugars	13.7
Dietary fiber	1.6 g
Fat	0.38 g
Protein	0.82 g
Vitamins
Vitamin A equiv. beta-carotene lutein zeaxanthin	(7%) 54 μg (6%) 640 μg 23 μg
Thiamine (B1)	(2%) 0.028 mg
Riboflavin (B2)	(3%) 0.038 mg
Niacin (B3)	(4%) 0.669 mg
Pantothenic acid (B5)	(4%) 0.197 mg
Vitamin B6	(9%) 0.119 mg
Folate (B9)	(11%) 43 μg
Choline	(2%) 7.6 mg
Vitamin C	(44%) 36.4 mg
Vitamin E	(6%) 0.9 mg
Vitamin K	(4%) 4.2 μg
Trace metals
Calcium	(1%) 11 mg
Iron	(1%) 0.16 mg
Magnesium	(3%) 10 mg
Manganese	(3%) 0.063 mg
Phosphorus	(2%) 14 mg
Potassium	(4%) 168 mg
Sodium	(0%) 1 mg
Zinc	(1%) 0.09 mg
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
Percentages are roughly approximated usingUS recommendations for adults. Source: USDA Nutrient Database

The mango is a juicy stone fruit belonging to the genus Mangifera, 

 The majority of these species are found in nature as wild mangoes. 

They all belong to the flowering plant family Anacardiaceae. 

The mango is native to South and Southeast Asia,

 from where it has been distributed worldwide to become 

one of the most cultivated fruits in the tropics. 

 It is the national fruit of India and the Philippines and the national tree of Bangladesh.

Mangoes are often prepared charred in the American state of Hawaii.

Food

For consumption of unripe, pickled or cooked fruit, its skin can be consumed but has potential to cause contact dermatitis of the lips, 

gingiva or tongue in susceptible people.

Cuisine

Sour, unripe mangoes; chutneys, athanu, pickles,side dishes...

A summer drink , Aam panna comes from mangoes. 

Mango lassi is popular throughout South Asia,

Ripe mangoes;   curries. 

Aamras;  a popular thick juice made of mangoes with sugar or milk

Andhra Aavakaaya;  a pickle made from raw, unripe, pulpy and sour mango, mixed with chilli powder, fenugreek seeds, mustard powder, salt and groundnut oil. 

Mangoes preserves; dried and powdered unripe mangoand pickles, 

a spicy mustard-oil pickle and alcohol. 

cereal products such as muesli and oat granola. 

Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce or with dash of salt. Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.

Sweet glutinous rice; flavored with coconut, then served with sliced mango as a dessert. 

Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. 

Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.

Nutritional value per 100 g (3.5 oz)

Energy 250 kJ (60 kcal)

Carbohydrates

beta-carotene

lutein zeaxanthin

Vitamin B6

Folate (B9)

Vitamin C

Vitamin E

Mango peel and pulp contain other compounds, 

such as pigment carotenoids and polyphenols, and omega-3 and -6 polyunsaturated fatty acids.

 including carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene, polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthonoid, mangiferin, which are under preliminary research for their potential to counteract various disease processes.

The mango triterpene, lupeol, is an effective inhibitor in laboratory models of prostate and skin cancers.

An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro[39] and on blood parameters of elderly humans.

The pigment euxanthin, known as Indian yellow, is often thought to be produced from the urine of cattle fed mango leaves;

 the practice is described as having been outlawed in 1908 

due to malnutrition of the cows and possible urushiol poisoning.

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