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Summer is only season for mangoes. Lot of things can
be made with fresh raw mango. Mangoes can be eaten both raw and ripe.
Raw mangoes have a sharp sour taste, while the ripe mangoes are juicy
and sweet to eat.
The King of Asiatic Fruits
The mango enjoys a unique status among the fruits. It is the most
popular fruit of the tropics and is called 'The King of Asiatic fruits'.
Mango’s Botanical Name is ‘Mangilera indica’; Besides India, the fruit
is now widely grown in China, Pakistan, Bangladesh, Philippines, Haiti,
Mexico and Brazil. Numerous varieties are cultivated, in India alone,
there are over 500 varieties, but only about 35 varieties are
extensively cultivated.
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Mangos are used in ripe and unripe conditions and both are well-known
for its medicinal properties. Unripe mangoes can be kept at room
temperature for few days, and to ripen, keep them in paper covers. Ripen
ones should be stored in the refrigerator. Bring back to normal
temperature when the fruit is to be eaten to get the natural taste and
flavour.
Green Raw Mangoes
The raw mango is generally green in colour, though the ripe variety is
available in a number of colours including yellow, orange, red or
purple. The centre of the fruit has a single seed, which is oblong and
flat. The raw mango is highly appreciated for its nutritional value they
are excellent source of Vitamin C, which is comparatively more than ripe
mangoes; raw mango is a rich source of pectin which gradually diminishes
after the formation of the stone. Unripe mango is sour in taste because
of the presence of oxalic, citric, malice and succinic acids.
Raw mangoes are also good source of B vitamins that are beneficial to
maintain good health it can be used in preparing numerous dishes. Due to
the presence of vitamin C, they are highly beneficial in strengthening
immune system. It helps in throwing away from all waste products from
the body.
Fresh Raw Mango Juice
In India and Pakistan people prepare a very refreshing drink from fresh
raw mangoes; it’s sweet and sour in taste. Grated and cooked with
jaggery and water, the pulp of raw mango should be mixed with cumin
seeds, black pepper, and aniseed. Add some rock salt to your drink.
Strain and serve this chill drink in sizzling summer to overcome
dehydration. The summer has almost reached its peak and we need such
summer coolers to cool our self’s.
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Raw mangoes are also used to make mango pickles, which are an excellent
accompaniment with any Asian food item this fruit is also used in many
forms such as juices, Jams, sauces, chutneys and dried powder.
Following are some useful and natural benefits of Unripe Mango:
Tenderizing Agent
Mango, both in its green & ripe form is a very good tenderizing agent
due to these same enzymes, therefore ideal to include in any marinade.
Gastro-Intestinal Disorders
Unripe green mangoes are beneficial in the treatment of
gastro-intestinal disorders. Mix one chopped raw mango with honey and
salt. Consuming this mixture is very much effective in curing for summer
diarrhoea, dysentery, piles, morning sickness, chronic dyspepsia,
indigestion and constipation.
Heat Stroke
Raw mango guards you from negative affects of excessive hot temperature.
The harmful sunrays and sizzling winds are dangerous to the health of
your skin. To prevent from excessive loss of water from the body, you
may consume raw mango sprinkled with salt. This simple snack quenches
your thirst. Heat stroke leads to extreme exhaustion & weakness, which
can be treated with raw mango drink. You need to cook raw mango in hot
ashes and mix the pulp with sugar. This recipe provides amazing energy.
Drinking raw mango juice helps in preventing from extreme loss of sodium
chloride.
Scurvy
This remedy is highly popular in the scriptures of Indian traditional
medicines. Dried powder of raw mango that is prepared after drying in
sun is highly useful in the treatment of scurvy (Scurvy is a disease
resulting from a deficiency of vitamin C).
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Herbal Remedy for Bilious Disorders
Unripe mangoes are an excellent fruit remedy for bilious disorders or
liver disorders. The acids contained in the unripe, green mango trigger
the secretion of bile and act as an intestinal antiseptic. Consumption
of green mango with honey and pepper alleviates biliousness, and thereby
diseases like urticaria and jaundice.
Blood Disorders
The fresh green raw mango is highly valued for its ability to cure blood
disorders. It increases the elasticity of the blood vessels and helps
the formation of new blood cells. It aids the absorption of food, iron
and prevents bleeding tendencies. It increases body resistance against
tuberculosis, anaemia, cholera and dysentery.
Precaution
We know excess of anything is bad, so avoid eating raw mangoes
in-excess. Their excessive intake may cause throat irritation,
indigestion, dysentery and abdominal colic. One should, therefore, not
consume more than one or two green mangoes daily. Drink water
immediately after eating raw mangoes as, it clots sap and makes more
irritated. Do not eat raw mango without draining its sap. The intake of
sap may cause gastro- intestinal, throat, and mouth infection. |