Mango canned

According to the biological description of mango, it is a representative of the genus of tropical plants that belong to the Sumakhov family. However, it is not the plant itself that is of particular interest to humans, but the fruit of the mango tree. This fruit is distinguished by a yellow, red or green skin color, under which there is a somewhat fibrous flesh of yellow-orange color and a large bone. Mango fruits are unusually tasty at the stage of full ripening - they are sweet and very juicy, but in an under-ripe form they cause an astringent effect, as from eating persimmon, for example.

This exotic fruit for our country is usually consumed both fresh and processed. In particular, domestic grocery stores always have a fairly wide range of canned mango. In general, mango canned is sold both in light syrup and rich.

The first option is characterized by the use of a minimum amount of sugar, which makes the finished product more useful and healthy. Mango canned in saturated sugar syrup is more caloric and nutritious, so nutritionists do not advise to abuse this treat especially for people with diabetes mellitus and diseases of this kind.

Mango canned is great for consumption both as a standalone dessert and as part of a variety of fruit-based salads. In addition, canned mango often acts as a flavoring additive and exquisite decor when preparing confectionery products - cakes, cakes, mousses, jelly, ice cream or sorbets.

And with the use of mango canned prepare exotic non-alcoholic and alcoholic and cocktails. You can also give the dish a "zest" - add this sweet fruit to fish (for example, cod with canned mango) and to a vegetable salad ("Five minutes" of tomatoes and mango).

In addition to the high gastronomic qualities, the benefits of mango canned for human health are also known. In particular, if you regularly eat this product of high quality, you can protect yourself from diseases such as anemia, hemorrhoids, diarrhea and constipation, as well as clean the liver and not allow bile to stagnate. In addition, substances in the composition of mango preserved contribute to an increase in the elasticity of blood vessels and prevent the development of avitaminosis.

Initially, fresh mango fruits contain a considerable amount of vitamin A and iron, a certain part of which goes into a canned product. That is why it is considered useful to use it for pregnant women - these substances play an important role in the development of the fetus and placenta. Phenols with potent antitumor and antioxidant properties have also been shown to be present in these fruits.