100% Organic mango pulp, sugar, gluten and lactose free.
Manga fruit can be enjoyed all alone without any seasonings/additions. Suited for nutritious and delicious drinks. Mango fruit is also used to prepare jam, jelly, ice cream and in sweet-candy industries.
Manga fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and heath promoting qualities, making it numero-uno among new functional foods, often labeled as “super fruits."
Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds.
Manga is rich in Vitamin A, it also contains C, E and B6 vitamins within others, minerals such as calcium, cooper, magnesium, iron, and zinc.
Get full of health and taste Mango pulp!
Integral mango pulp.
Natural product free of preservatives or chemical dyes. Gluten-free.
Suitable for vegetarian and vegan diets.
|Vitamin A||Mango fruit is an excellent source of Vitamin-A, antioxidant properties and essential for vision. Vitamin-A also required for maintaining healthy mucosa and skin. Consumption of natural fruits rich in carotenes is known to protect from lung and oral cavity cancers.|
|Vitamin B6, C and E||It is also an excellent source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E. Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents as well as scavenge harmful oxygen-free radicals. Vitamin B-6 or pyridoxine required for GABA hormone production within the brain.|
|Magnesium and potassium||Mango offers magnesium and potassium, which help maintain a healthy pulse and your blood vessels relax, promoting lower blood pressure levels.|
|Dietary fiber||Mango contains plenty of water and dietary fiber, it may help solve digestive problems like constipation and diarrhea.|
|Cooper||Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as co-factors for this enzyme are manganese and zinc). Copper also required for the production of red blood cells.|
Scientific name: Mangifera indica
Origin: South Asia
When mangoes were first imported to the American colonies in the 17th century, they had to be pickled because of lack of refrigeration. Other fruits were also pickled and came to be called "mangoes", especially bell peppers, and in the 18th century, the word "mango" became a verb meaning "to pickle".
Mango trees grow to 35–40 m (115–131 ft) tall, with a crown radius of 10 m (33 ft). The trees are long-lived, as some specimens still fruit after 300 years.
The ripe fruit varies in size, shape, color, sweetness, and eating quality. Cultivars are variously yellow, orange, red, or green, and carry a single flat, oblong pit that can be fibrous or hairy on the surface, and which does not separate easily from the pulp. The fruits may be somewhat round, oval, or kidney-shaped, ranging from 5–25 centimetres (2–10 in) in length and from 140 grams (5 oz) to 2 kilograms (5 lb) in weight per individual fruit. The skin is leather-like, waxy, smooth, and fragrant, with color ranging from green to yellow, yellow-orange, yellow-red, or blushed with various shades of red, purple, pink or yellow when fully ripe.
Ripe intact mangoes give off a distinctive resinous, sweet smell.