Mangoes

Ripe mangoes

Mango fruit is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an over-ripe plum, while others flesh is firmer, like a cantaloupe or avocado. Some cultivars' flesh has a fibrous texture. Mango is consumed both as ripe fruit and as raw fruit (vegetable). In raw and pickle forms, the mango skin is consumed comfortably, whereas in fruits, the skin gets thicker and bitter and is usually not eaten. The ripe mango is commonly eaten fresh. Pieces of mango can also be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes.

In the Philippines, unripe mango is eaten with bagoong. Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form Mangorind) are also popular, with those from Cebu exported worldwide. Mangoes are used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes. Guimaras produces a delicious mango.

Mango contains essential vitamins and dietary minerals. The antioxidant vitamins A, C and E comprise 25%, 76% and 9% of the Dietary Reference Intake (DRI) in a 165 grams (5.8 oz) serving. Vitamin B6 (pyridoxine, 11% DRI), vitamin K (9% DRI), other B vitamins and essential nutrients such as potassium, copper and 17 amino acids are at good levels. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants - carotenoids and polyphenols – and omega-3 and -6 polyunstaturated fatty acids.