Mango, Aam (Urdu, Hindi and Punjabi), Amb (Sindhi), or Aamba (Marathi) has been the most favorite fruit of the whole world. The fact that it is called Manga in Malayalam proves that it was first known to the western world through South Indian regions where Malayalam is spoken. In fact Portuguese were the first ones who transported it to Europe in 16th century. Grown in South Asian sub continent for over 4000 years, mango is essentially a tropical or subtropical tree with over 1000 different species. A common mango tree will grow up to 60 feet and provides an excellent shadow in hot weather with its canopy spanning up to 30 feet.
NUTRITIONAL CHARACTERISTICS:
Mango is generally regarded as potentially suitable for use in light nutritional products with almost no bad nutritional characteristics. Some of the nutritional facts in 07 ounces of mango pulp are:
1. Protein - 01g
2. Total Carbohydrate - 34g
3. Fat - 0.54g 4. Cholesterol - 0mg
5. Sodium - 04mg 6. Potassium - 312mg
7. Vitamin A 72 micrograms
8. Vitamin C - 54mg
On average one mango produces only 110 calories and 01 gm fat.
Mango is the richest source of anti-oxidants such as Carotenoids and Polyphenols. Anti-oxidants are the substances which help in capturing the free radicals, a by product of the oxidation process of food. The free radicals otherwise are harmful as they can damage the healthy cells of our body. These are one of the reasons for many types of cancers. According to a research in 'Central Food Technology Research Institute, India' mango peel extract is a great source of anti-oxidants.
It contains high dietary fiber content. This helps in prevention of heart diseases, constipation, piles, gastric spasms and other gastric problems. According to statistics, an average size of mango has 40% of the required daily dietary fiber.
CAN EXCESSIVE EATING OF MANGO BE HARMFUL?:
Mango is rish in sugars. The high amount of sugar can be harmful to diabetics. The Beta Carotene present in Mango is sometimes associated with skin discoloration, loose stools, bruising, and Joint pain. The rest of the components found in mango are harmless. Excessive intakes of mangoes will ultimately results in loose motions. In Punjab, Pakistan this is avoided by drinking a lot of Kachi Lassi' after eating mangoes, a beverage made by blending water in milk or curd. In the skin of mango, Urushiol Oil is found which can be allergic for some people.
MANGO WOOD CHARACTERISTICS:
The wood of mango tree is hard and dense, perfect for making furniture. Moreover, it retains its own natural shades even after treatment and kiln drying. The grains found in the wood provide exquisite textures when cut with different angles. It is durable and radiates a warm glow.
It has been used:
1. For centuries to make boats, canoes and rafters.
2. As an important source for stylish furniture, window frames, and plywood.
3. In Pakistan to make sports equipment like cricket bats and hockey clubs etc.
4. To make sophisticated jewelry and decoration items like boxes, vases and wooden bowls.
MISCELLANEOUS:
Mango leaves and bark are an excellent source of natural fertilizer. The leaves are used as mulch for plants and fodder for cattle. The oil pressed from the seeds was used to make soap. In tropical countries, the leaves and flowers are used as ornamentals in wedding and other religious ceremonies. Almost every part of the mango tree is used in making medicines since ages.
MANGO AS A FOOD:
Mango is used as a food in different forms in every part of the world. It is not only eaten raw as a fruit but cooked in to dishes such as salads, main course items, ice-creams, and deserts.
In Pakistan, it is used to make pickles, chutneys and summer beverages. It is also used to make mango marmalade, commonly known as Murabba' (in Urdu).
In another form, the unripe mango is dried and powdered to make what is known locally as 'Aamchoor'. Aamchoor is considered of great medicinal use. It is also used as a spice and is found commonly as a household. Other Pakistani dishes which use mango include Mango Marinated Chicken, Aam Daal (Mango cooked with beans), Spicy Chicken with Mango, Mango Rice, Mango Pudding, and Mango Raita (a type of fruit yogurt)
Mango might be molded into sophisticated recipes, but in Punjab, Pakistan, it presents itself as a cheap yet revitalizing lunchtime food for the poor peasants. They eat it solely with bread or Roti'.
Indian cuisines consist majorly of mango with hundreds of dishes common in every household, specifically deserts are very popular. Some of them are Mango Shrikhand, Mango Burfi (a sweet), Mango Panna (with Saffron and Cardamom) and Mango Thokku (a spicy all mango dish).
In China, the most popular mango dish is the mango dim sum pudding. Another main course dish famous in China is Sechuan Mango Chicken.
In western world, different types of salads with mangoes as the main ingredient are very common, such as, Mango, Mint and Faro Salad, Avocado Mango Salad, Lobster Mango Salad, Tangy Mango Salad, Mango Habanera Salad, Spinach and Mango Salad, and Beet Mango Salad etc.
Thai Green Mango Salad is popular all over the world now. In Philippines, it is again used with Chicken to cook what is known as Mango Coronation Chicken. Mango Daiquiri is a refreshing Mexican beverage. Hence, mango in combination with other products forms thousands of excellent dishes.
MYTHS AND BELIEFS:
In India mango tree is sacred because it is considered as reincarnation of Prajapati, the Lord of Creatures. People hang mango leaves outside their homes before New Year and Deepavali. Also Mango is considered as the symbol of fertility.
Its leaves and flowers are decorated in wedding ceremonies to wish the wedding couple plenty of children. Ancient Sanskrit poets used to take its leaves for bringing sweetness in voice. The sweetness of Mango is associated with the sweetness of a person in Philippines too.
In Buddhism, mango has great significance. Sculptures and statues of Buddha and his followers standing under the shade of a mango tree have been excavated all over Pakistan and India. Buddha loved to dwell in mango groves for meditation. It is said that Buddha made a mango seed to sprout immediately and turn in to a mango tree, just to make people believe him.
The practice of cultivating and caring mango groves continued even when Islamic rulers came in to the sub-continent.
VARIETIES:
In the sequence of demand in the world, the international varieties of mango include Tommy Atkins, Alphonso, Haden, Kent, Keitt, Madam Francis or Francisque, Atalufo and Champagne. However, in Pakistan the popular mango varieties are the Sindhri, Langra, Chaunsa, Malva, and Anwar Ratoal.