Mango is a typical tropical fruit distributed in India, Bangladesh, Indochina and Malaysia. Juicy and delicious, can also be canned and jam. If you like, there are many different ways to go with mango.
The main value.
1. Edible value.
Mango is known as the king of tropical fruits, sweet taste, more delicious juice, high nutritional value, contains a variety of vitamins, especially vitamin potassium is the most rich, sugar content is 11-12%, soluble solids 15-20%.
Fruit for fresh food, can do candied fruit, unripe fruit can do jam, fruit vinegar, pickling products, powder, etc.
2. Economic value.
The ripe fruits are used as retarders and diuretics, the kernels as insecticides and astringents, the kernels as medicine and dyes, the flowers as medicine and food, and the main nectar plants.
The wood is dark brown, slightly strong and heavy, dense, strong toughness, resistant to sea water, easy to process, suitable for ships, electrical appliances, joinery, etc.
Yellow dye can be extracted from leaves and bark, which contains 16 to 20% tannin, kernels, which contain 8 to 9% tannin, and dried flowers, which contain 15% tannin, which can be extracted from tannin extracts.
3. Ornamental value.
Spherical crown, evergreen, large crown, suitable for tropical gardens and street tree species.
If you like mango, you can choose to make a mango smoothie. Mango smoothie can enhance the body's antibacterial and anti-inflammatory abilities.
Ingredients: 125g sugar, 280g mango meat, half a fresh lemon.
Practice:
1. Combine the sugar and 125 grams of water in a saucepan. Heat and stir over low heat until all the sugar dissolves and becomes sugar water. Pour the sugar water into a bowl and leave to cool.
2. Cut the mango into pieces, leaving the flesh.
3. First cut the lemon, take half, squeeze the juice of the lemon set aside.
4. In a blender, combine mango pulp, lemon juice and remaining 65g water until puree.
5. Pour the mango puree into the sugar water prepared in step 1 and stir well.
6. Refrigerate until chilled. Once all frozen into ice cubes, grind to crushed ice in a food processor.
Mango preservation Tips.
Refrigerator storage: If mangoes are fully ripe, it is recommended to store them in the refrigerator, preferably wrapped in plastic wrap, for 3 to 5 days.
Carton: Mango can be packed in carton. During storage, please keep in a cool, dry and ventilated environment indoors.
Preservative preservation: Put a few packets of preservative next to the mango, be careful not to sprinkle preservative, or the fruit will not be edible, preservative preservation can extend the shelf life of about 10 days.
Mango had better not be eaten after a full meal, mango can not be eaten together with garlic and other spicy things, otherwise it will cause yellow disease.
Pregnant women can also eat mango when they have a poor appetite, but those who are allergic to mango had better not eat it.
