Is mango skin good? Can you eat mango skin? Characteristics of low-quality products

It is supplied to Russia from different countries: Brazil, Guatemala, Bangladesh, India, Thailand. Mango is often referred to as the "Asian apple", and it is already common to see it on supermarket shelves. But does everyone know how to choose the right mango and how to eat it?

Basically, it is either green or yellow. Greens are recommended to be eaten salty, with meat and fish, for example, and yellow, sweeter fruits can be eaten as an independent dessert or as an addition to it.

How to determine the ripeness of a mango

It is important to determine whether the fruit has ripened, because it depends on whether it can be eaten or not. How do you know if it's mature enough? So, a ripe mango should have:
a smooth surface of the peel (but there are exceptions: the peel of some varieties of fruit is uneven, as if in folds, and this is the norm);

• small dark specks on the peel;
• weight more than two hundred grams (if the mass is less, then most likely the fruit will be tasteless and harsh);
• soft, but not too, top layer (it should be easily squeezed to the touch);
• optionally large fruit size (large fruits do not guarantee good taste);
• a pleasant tangible aroma that intensifies towards the tail;
• rather large stalk, flexible at the base.

It’s great if, when choosing a fruit, you can see it in a section. A ripe mango should be bright yellow-orange when cut.

Mango flavor

Shades of taste vary from variety to variety, it also depends on the country of origin. There are suggestions that the taste of mango resembles:

• lemon-carrot flavor,
• coniferous lemon;
• bright exotic taste, similar to om;
• strawberry-pineapple;
• with juniper notes.

How to peel a mango

Before eating, the fruit must be peeled. The difficulty lies in the fact that the fruit without the skin is very slippery, and you can easily cut yourself with a knife blade. Let's take everything in order.

How to remove a bone

There are three ways to remove the nucleolus from a fruit while leaving the skin intact.

• First way. You need to put the fruit on a cutting board, fix it with your hand so that there is a place with a tail on top. Then you need to draw a knife along barely noticeable lines from the top to the bottom of the fruit on both sides. How important are these lines? They will facilitate the process of removing the bone, and the fetus in this case will be minimally damaged. If you managed to find the lines, and the cuts went exactly along them, then the stone will be located along the halves of the fruit. And to get it, you just need to pull the halves in different directions. In this case, one half will be pitted, and a spoon will help to remove it easily from the second half. If the lines on the mango are invisible, you can make cuts anywhere, most importantly, from two opposite sides of the fruit. If at the same time the bone is located across the cuts or perpendicular to the halves, then you can twist the halves in different directions with both hands. Thus separate them from each other. And remove the bone again with a spoon.
• The meaning of the second method is to remove the core and end up with almost a whole fruit. Here it will be possible to cut it into rings. So, you need a sharp knife. They make an incision along the fruit, small, in terms of the size of the kernel. Then the knife must be inserted into the slot and scrolled not to the end, but as if pushing the halves apart. Then take out the bone with a spoon. This case is suitable if only the fruit is ripe enough. Otherwise, you will have to work very hard.
• And the third way. You can make a cut through the entire fruit so that it runs along the flat side of the stone. To do this, you need a sharp knife and skill. In this case, the core is also removed from the half of the fruit with a spoon.

In all three cases, you can remove the core of the fruit by peeling it first. It's just that after that the fruit will become slippery and it will not be very convenient to continue manipulations with it.

How to peel a mango

There are different cleaning methods. Knowing the following points will help to do this correctly.

• Clean with a kitchen knife. Like potatoes, only make the skin thinner. Or make two cuts on the side of the mango opposite the tail. And then stretch the skin with your fingers to the other end, as they clean it.
• Use a vegetable peeler as a knife. It will take more time, but there is a chance that the skin will be cut thinly and neatly.
• Without using a knife. This can be done if the fruit is ripe and cut into two halves. Here you need a glass. You need to take half the fruit in one hand. Glass - in another. Place the mango, skin side up, on the glass and press lightly with your hand. The diameter of the glass is slightly smaller than the diameter of the mango, this will allow the pulp to be inside the glass when pressed, and the peel in the hand.

How to eat mango

Mango can be eaten fresh and after heat treatment - it all depends on the preferences of the person. This exotic fruit is easy to prepare at home.

Raw

Consider options for how to eat mango raw:

1. It can be eaten simply with a spoon, eating out the juicy pulp from the halves.
2. Add to smoothies. Or make a cocktail, for example, grind pieces of its pulp in a blender, then pour milk or yogurt into it, and add ice cubes. Mango tastes like a combination of strawberry and pineapple, so it is very suitable for liqueurs and rum.
3. You can cook a kind of side dish from it. To do this, chopped fruit should be sprinkled with spices, salt.
4. Fruit can be added to a salad, for example, to make a salad of mango and shrimp. Cook shrimp according to the classic method, then add arugula and mozzarella to them. This salad is dressed with olive oil, honey and mustard.
5. Sorbet. Frozen sorbet can be served with mint sauce.

In cooked meals

Now let's look at how to eat mango after heat treatment.

1. The fruit is added to yogurt, mousse cakes, jelly, and just to pastries.
2. It is eaten with seafood. For example, to add this fruit to fish sauce, you first need to season it.
3. Oven-cooked chicken or duck will become more unusual and refined in taste if the mango is baked with it.
4. Pieces of pulp can be preserved for the winter, you get a wonderful dessert.
5. You can put it in soup, for example, from shrimp.

Can you eat mango skins?

There is another important nuance: how to eat mango correctly: peeling or with it?

If the fruit is ripe, then the color and general appearance of the skin is not particularly suspicious, and it may seem to many that it can be consumed with the skin. In no case should this be done, because it contains a toxic resin called urushiol.
It can cause:

• intoxication or poisoning;
• allergy.

How to store mango

Mango comes to us in Russia from different countries, but fruits from Thailand are considered more appetizing. How to store the fruit and what is the shelf life, consider below.
If the fruit was chosen correctly, its peel is not damaged, it has a smooth and shiny surface, the shelf life of a mango at home is only one week.

You can store the fruit:

• in a refrigerator;
• at room temperature, on the table;
• in a cellar or in a dark and cool place, wrapped in paper;
• in the freezer;
• after heat treatment.

It is advisable to store the fruit on a plate in the refrigerator on the middle shelf. The main thing is that if its surface began to turn black, then it is no longer worth using such a fruit. He messed up.
Mango storage temperature should be no higher than + 5C, relative humidity 90-95%.

How to store an unripe mango

Often in stores you can buy only unripe fruit. You can’t eat this, because there is a risk of indigestion, flatulence and vomiting. You can contribute to the ripening of the fruit at home.

An easy option is to store it on a windowsill. It will ripen in 3-5 days.

How to let the fruit ripen faster?

If you put a mango and a ripe one in one bag, then put it on the windowsill, where the sun's rays come in, then it will take 1-2 days for the fruit to ripen. This is due to the ethylene contained in the apple.

If an unripe fruit is stored in the refrigerator in the hope that it will ripen, then there is the possibility of its ripening. However, during such storage, sugar is not formed in the mango fruits, as a result of which the mango will be tasteless, as if insipid.

The fruit brought to the desired maturity is stored in the refrigerator.

Storing Mangoes in the Refrigerator

Of course, storing fruits in the refrigerator is the best option. But you need to do it right. For example, if a fruit lies in the refrigerator for a long time, then its taste will not get better from this, but rather, on the contrary. The flesh will also become tougher.

In order for the taste of mango to remain juicy and sweet for a long time, you need to follow some rules:

• place the ripe fruit in a cool, but not cold place;
• store unripe fruit on a windowsill.

You can store mangoes in the refrigerator.

The best option is in the “freshness zone” of the refrigerator. There is a constant ventilation of the air, which allows you to always keep the same temperature + 3C. The fruit is wrapped in paper, but not very tightly.

If the model of the refrigerator does not imply a "freshness zone", then the mango fruit is wrapped in a paper bag and stored on the middle shelf of the refrigerator. The temperature is from +3 to +5C.

How many days is the fruit stored in these cases?

• In the "freshness zone" you can store fruit for up to 10 days;
• On the middle shelf of the refrigerator 7 days.

If you need to preserve an exotic fruit for a long time, then, of course, you can freeze it in the freezer. But for this it needs to be peeled and cut into cubes. You need to freeze by first putting the pieces on a plate and wrapping it in cling film.

Frozen mango is simply transferred to a bag and sealed tightly, leaving it in the freezer, where the temperature should be from -24 to -18C, and it should be stored for no longer than three months.

How to store a cut mango

If the fruit was cut into pieces and it is necessary to save it, then they will have to be poured over with juice to avoid blackening. Then place on a plate and wrap in cling film. You need to store no more than 1 day on the middle shelf of the refrigerator. These are the storage conditions for this wonderful fruit.

Continuing the review of exotic fruits, one cannot help but talk about such a wonderful representative of this category as mango.

India is considered the birthplace of mango or mangifera, it is from there that fragrant fruits fall on domestic shelves today.

Mangifers are no longer a rarity, they can be bought all year round, they are always in large supermarkets and markets, although the price of fruits is above average, expensive delivery and other overhead costs affect.

However, despite the high cost, mangoes are worth buying at least once in a while. This is not only very tasty, but also a healthy tropical fruit, which neither adults nor children will refuse to enjoy.

For those who have never eaten a mango

If you have never tried mangoes, then at the first opportunity try to correct this omission, because mangoes are an amazing fruit.

It is about the size of a large orange, only it has an oval shape and a smooth, shiny peel, the color of which can vary from green to yellow and from yellow to red, and within the same fruit.

Depending on the country of growth, mangoes differ in appearance and taste. Today, in addition to Indian mangifers, you can find Spanish, Mexican, Pakistani, Egyptian, Thai, and Israeli ones.

The flesh of all ripe mangoes is pleasantly fibrous, very juicy, sweet, but not cloying, fragrant. Inside the fruit there is a small flat bone.

• spanish mangoes, as a rule, orange or red, they are smaller than others and with a noticeable sourness in taste.
• thai mango- whitish, very large and very juicy.
• Pakistani mangoes- green in color, with a thick dense peel.

As it is already clear, it is impossible to determine the degree of maturity of mangoes by the color of the peel - they are all multi-colored. To buy a good ripe fruit, you need to pay attention to the stalk.

If it separates easily, then the mango is ripe. If there is no stalk, then the indicator will be the aroma, which is most intensely felt just in the place where the stalk was attached.

A strong, pleasant smell, elastic, shiny skin - these are the signs that indicate the maturity of a mango. But if you come across a greenish fruit, do not be discouraged, put it in a dark kitchen cabinet for about a week - it can “reach”.

In the refrigerator, the mango will never ripen, because at low temperatures, the ripening processes in it completely stop.

The scope of mango is very wide and it is not only cooking. Mango is a medicinal fruit, it is also actively used in cosmetology and dietology.

The chemical composition of mango

Mango flesh is bright yellow, like a pumpkin, which indicates the presence of a large amount of carotenoids in it (about 5 times more than in any other orange fruit).

Mango is tasty and low calorie - only 65 kilocalories- a godsend for those who are on a diet.

Mangifera contains a huge amount of various sugars (xylose, maltose, sucrose, fructose, sedoheptulose, mannoheptulose, etc.), vitamins (especially vitamin C and B), mineral components (iron, sodium, calcium, magnesium, potassium, phosphorus, etc. ).

It also contains many of the essential amino acids required by the human body.

In terms of the richness of the chemical composition, mango is comparable to such "deserved" fruits as pomegranate and apples.

The healing properties of mangoes were first discovered by ancient Indian healers, and in Pakistan, the fruits are still used primarily to heal many ailments, and only then, as a delicacy.

What are the benefits of mango for the body?

1. The fruit improves vision, prevents its deterioration. Helps with "night blindness", astigmatism, myopia.

2. Mango helps to cope with nervous disorders, increased emotionality, depression, irritability and their consequences, such as headaches, sleep disturbances and others.

3. It is used to normalize the reproductive functions of the male and female body.

4. Aligns the hormonal background, enhances sexual desire.

5. Strengthens the immune system, reduces the risk of infection with viruses, infections.

6. Actively fights cancer cells during their inception and active growth, so everyone should eat mango to prevent oncology.

7. Mango promotes rejuvenation of the body, reduces general intoxication, prevents cellular oxidation.

8. The presence of a large amount of fiber in mangoes stimulates intestinal motility. The fruit relieves constipation and slagging.

9. Has hemostatic properties.

10. Reduces the manifestations of dermatitis, prevents and treats acne.

11. Mango is great for heartburn.

12. Has diuretic properties. Used as a decongestant.

13. Mango increases hemoglobin.

14. Calms the heartbeat and relieves pain in the region of the heart.

15. Considered one of the best fruits to use in weight loss diets.

To get the most out of the mango, experts advise slowly chewing the pieces of fruit and leaving the pulp in the mouth for as long as possible. Eating mango in this way, a person strengthens the heart and blood vessels.

Mango - harm

Mango should not be eaten in large quantities at once. Like any bioactive product, it can provoke a backlash and instead of the expected benefit, bring only harm:
allergy;
stomach colic;
irritation of mucous membranes;
diarrhea or constipation;
indigestion.
Be healthy.

A ripe mango fruit is covered with an elastic thick peel that protects the pulp and seed from external influences. Depending on the mango variety and growing conditions, the skin can be of different colors: from pale green to red. However, the color does not indicate the degree of maturity of a particular fruit, and therefore you should not be guided by the color of the surface of the fruit.

The mango peel is a good protection for the fruit, and thanks to it, tropical fruits can be delivered intact to anywhere in the world. The presence of damage on the surface suggests that the mango pulp is most likely completely spoiled, either from external influences or as a result of rotting of an overripe fruit.

Mango is a distant relative of poison ivy, which may explain the presence of a toxic resin in its peel called urushiol. This substance is poisonous and dangerous to health in significant quantities. Mango peel contains small amounts of toxic resin, but this can be enough to cause intestinal upset. Therefore, it is not recommended to eat mango peel, especially since it does not have a pleasant taste.

In addition, some people may develop an allergic reaction to urushiol, not only when it enters the body, but also with external contact. In such cases, the effect of urticaria may occur on the surface of the skin, up to the formation of blisters. Such people can eat mango, but you need to touch its surface only with gloves.

You can peel a mango with a regular knife, or using a special mango cutter. But you can use the mango peel to good use: its strength allows you to make a beautiful and tasty decoration for the dish from the mango by cutting the flesh with a pattern right on the peel and turning it out. The pulp can then be simply scraped off with a spoon.

Which, however, has ceased to be exotic for many Russians. Today, in every major supermarket, you can buy fragrant bright yellow fruits almost all year round. In our article, we will tell you how to eat mango - with or without a peel, describe several ways to serve and serve it, and also provide other useful and interesting information.

How useful is mango?

First, let's see what this fruit is useful for. So, ripe mango fruits contain vitamins of group B, as well as C, A and D, minerals - calcium, iron, zinc, phosphorus and some others, a lot of organic acids. Eating mango in food improves immunity, helps fight colds. At the same time, the calorie content of the fruit is relatively small - 67 kcal per 100 grams. It contains a very small amount of proteins and fats, but there are a lot of carbohydrates - about 12 g per 100 g of product. Therefore, it is better not to eat mangoes for those who follow any low-carbohydrate diet. At the same time, pay attention to the fact that the fruit contains a large amount of fiber. It is noted that mangoes in large quantities can cause indigestion.

How to choose a ripe mango?

The fact is that in the world there are about 1000 varieties of this juicy fruit. So, you can see both large fruits weighing 500-700 grams, and very small mini-mangoes. Their peel can be yellow, and orange, and red, and even green. That is, it is very difficult to determine by color whether the fruit is ripe or not.

What to do? Focus on scent. There is a general rule: the more fragrant the fruit, the riper it is. Therefore, in a store or in the market, smell the mango - if you feel a characteristic sweet smell, then be sure that the fruit is ripe. Also, ripe fruits are soft, but quite elastic. Please note that the mango should not have dents, characteristic dark spots - both small and large, as well as black dots on its peel. If any are present, this is a clear sign that the fruit is spoiled.

What is the right way to eat mango?

To start a meal, the fruit must be peeled. To begin with, wash the fruits thoroughly - remember that they have come a long and long way to your table, so a lot of dirt and bacteria have accumulated on their peel. After the fruit wipe with a towel. It is very convenient to peel a medium-sized oblong mango (these are most often sold in Russia), placing it vertically on a plate. That's right, because the fruit itself is very juicy, and if you start peeling it without a stand, there is a high risk of staining the surface of the table with sticky juice. Next, cut off the peel with a knife from all sides, holding the fruit by the top - you're done. Now the mango pieces can be cut into cubes (see photo above) or slices, and serve. But still, as they eat Actually, the fruit is good in itself - without any additives. Ripe and sweet, it will be a great dessert for adults and children. Ideally, the pieces are served on a dessert plate and eaten with a fork. If the mango is cut into slices, then it must also be served with a knife. True, not many houses observe these subtleties of etiquette, yet we are more accustomed to eating fruits with the help of cutlery in a restaurant or at a party. Also be careful as the mango has a very sweet and sticky yellow juice. If you eat it carelessly, there is a risk of staining clothes, hands and face. Another way to use mango: the fruit as it is - peeled, but without any additives - can be crushed in a blender and make a natural puree for ice cream or biscuit. But in Asia, mangoes are eaten not only for sweets - below are examples of what else this fruit can be served with.

What do you eat mangoes with?

In Asia and Latin America, where the fruit is very common, various sauces are made from it, for example, mango is one of the variants of the famous salsa. Also, the pulp of a ripe fruit can be original or fish, to rice porridge. Pieces of pulp are added to salads, and not only to fruit ones, the fruit also goes well with seafood, especially shrimp. It is also added to alcoholic cocktails, freshly prepared puree is mixed with natural drinking yogurt, eaten with cream cheese. Of course, mango can become the basis for a delicious and very fragrant jam, be a filling for a pie or pies - the chef's imagination is limitless.

We answer the question: "How to eat mango - with or without peel?"

The peel of this fruit, although attractive in appearance and especially beautiful on large yellow-red fruits, is quite dense and, of course, unappetizing. Those who have tried it say that it has a bitter taste. So the answer to the question is a resounding "no". Before eating, the fruit must be cleaned. Moreover, if you like it, as they say, whole, then keep in mind that its peel is very fibrous, it is difficult to digest and "clogs" the intestines. In large quantities, it can be very detrimental to the health of your digestive tract. The fruit is not difficult to peel, it can be done even with a potato peeler, so do not be lazy - enjoy only the pulp of the fruit. Actually, here you have learned about how to eat mango - with or without a peel.

Who can't eat mango?

Please note that some of these fruits are contraindicated. It would seem that these are ordinary fruits - eat to your health! But no - they can cause a number of undesirable effects. So, it is not recommended to use more than two medium-sized fruits at a time, but violation of this rule is fraught with colic in the abdomen, irritation of the throat and gastrointestinal tract. If you are constantly consuming large amounts of mangoes, it can lead to constipation as well as rashes. With caution, it should be given to children prone to allergies. In our article, we talked about how useful this fruit is, answered the question of how to eat mango - with or without a peel. We hope that after reading it, you will love this fruit even more and include it in your diet, as well as diversify desserts, and maybe side dishes, with pieces of fruit or fragrant mango puree.

Don't rely on skin color alone. Depending on the variety, a ripe mango can be green, yellow, bright red, and more.

Better pay attention to the condition of the peel: it should be smooth, shiny, without dents or scratches. If there are dark brown specks on the mango, then it is a fruit.

The fruit should be heavy, soft, but at the same time resilient.

Near the stalk, a ripe mango smells of something sweet. The flesh of the fruit is bright, juicy, soft, fragrant and sweet.

To ripen the unripe fruit, wrap it in paper and store for a couple of days at room temperature. Or just leave the mango on the table, but most likely you will have to wait a little longer.

How to peel and cut a mango

1. Knife

Cut the flesh from both sides as close to the bone as possible.

Make a pattern in the form of a lattice on the halves. Do not cut through the skin.

Turn the flesh inside out and separate the mango cubes with a knife or your hands.

Cut off the pulp that remains around the stone. Remove the skin from it and cut into cubes.

2. Peeler and knife

Peel off a thin layer of peel with a vegetable peeler.

Remove all the flesh from the mango with a knife.

You can cut it as you like: stripes, large or small cubes, or in some other way.

3. Knife and glass

Cut the pulp from four sides along the bone. Then bring each part to the edge of the glass and press down, separating the pulp from the peel.

Cut the peeled pulp into any pieces.

What to cook with mango

Mango is wonderful on its own. But in combination with some ingredients, the taste and aroma of the fruit are revealed in a new way.

Ingredients

• 2-3 mangoes;
• 200 g of sugar;
• 60 ml of water;
• 1 teaspoon grated lemon zest;
• 1½ tablespoons lemon juice.

Cooking

Puree the mango pulp with a blender. Pour sugar into a saucepan, pour in water and put on a slow fire. Cook, stirring, until sugar dissolves.

Combine syrup with mango puree. Pour the zest, mix and cook for 2-3 minutes. The jam should bubble up a bit. Pour in the lemon juice and cook, stirring, for about 15 minutes, until the mixture thickens.

Drop a little on the plate and tilt it. If the jam doesn't drip, it's ready. Store the dessert in a covered container in the refrigerator for up to two weeks.

Ingredients

• 2 mangoes;
• 2 tablespoons lemon juice.

Cooking

Cut the mango pulp into small pieces, put it in a bag and send it to the freezer overnight.

Grind frozen fruits with a blender. Add lemon juice and beat the mass again until smooth.

Eat the sorbet right away or transfer it to a container that can be stored in the freezer. Suitable, for example, a glass container. Before serving, keep the sorbet in the refrigerator for 20 minutes to thaw slightly.

Ingredients

• 1 mango;
• 1 banana;
• 500 ml of orange juice;
• several ice cubes.

Cooking

Place mango pulp, banana, juice and ice in a blender. Beat until smooth.

Ingredients

• 450 g large peeled shrimp;
• 1 avocado;
• 1 mango;
• a few green onion feathers (along with white onions);
• 2 limes;
• salt - to taste;
• ground black pepper - to taste;
• 1-2 tablespoons of olive oil;
• a few lettuce leaves;
• a few sprigs of parsley.

Cooking

Dip in boiling water for a couple of minutes. Then put them in ice water to stop the cooking process.

Cut the avocado and mango pulp into large cubes and chop the onion. Add shrimp, juice of two limes, salt, pepper and oil to the ingredients and mix. Arrange lettuce on lettuce leaves and sprinkle with chopped parsley.

Ingredients

• 1 mango;
• ¼ red onion;
• ½ hot pepper;
• several sprigs of parsley;
• 3 tablespoons lime juice.

Cooking

Cut the mango pulp and onion into small cubes. Finely chop the pepper, removing the seeds from it. You can use less or more pepper to taste. Add chopped parsley and lime juice and stir to combine. Serve with fish or meat.