Mangoes are juicy stone fruit from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit. The majority of these species are found in nature as wild mangoes
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Mangoes are generally sweet, although the taste and texture of the flesh vary across cultivars; some have a soft, pulpy texture similar to an overripe plum, while others are firmer, like a cantaloupe or avocado, and some may have a fibrous texture. The skin of unripe, pickled, or cooked mango can be consumed but has the potential to cause contact dermatitis of the lips, gingiva, or tongue in susceptible people.
HEALTH BENEFITS OF MANGO
Nutritional breakdown of mangoes. One cup of diced mango contains 100 calories, 1 gram protein, 0.5 grams fat, 25 grams of carbohydrate (23 grams of sugar and 3 grams of fiber), 100% of the daily need for vitamin C, 35% for vitamin A, 20% of folate, 10% of vitamin B-6 and 8% of vitamin K and potassium. Mango helps in preventing cancer, prevent heart disease, help lower cholesterol, may help treat diabetes, improve digestion, help prevent asthma, improve immunity, improve hair health.
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