A glass of milk, a teaspoon of honey and fruit, mix everything and you get a cool and very tasty mango milkshake!
History of mango
The mango is native to the forests of India, where the mango tree still grows in the wild. This evergreen tree and the generous fruit is revered by Hindus.
Cultivated for over 4000 years, mango spread rapidly around the world since the sixteenth century. The Arabs introduced it in Africa. The Portuguese implanted mango in Central America and South America.
Today, mango is cultivated in all tropical countries of the world. We know several hundreds of different species, some of which are only marketed.
Mango: for his outstanding healthy vitamins
Because of its exceptionally rich in provitamin A and vitamin C, mango provides a “safe intake” for these two vitamins. The activity of vitamin C is more improved by the presence of substances “vitamin P”, which increases the impact of its action. Just half a mango (about 180 g) is needed to receive all of the recommended daily intake of provitamin A, and 2/3 of the total recommended daily intake for vitamin C. Vitamin C requirements and provitamin A are significantly increased in smokers, pregnant women, young people during growth spurts: mango is a fruit with a favorable effect in diet.
Mango has all the characteristics of fresh vegetables recommended in the diet for their action and prevention against premature cellular aging, certain cancers, and atherosclerosis. It indeed contains high amounts of vitamins with beneficial anti-oxidant properties (vitamin C and vitamin E, provitamin A and other carotenoids), and abundant fibers. Just as the cantaloupe, carrots or green vegetables, mango is advisable to prevent the occurrence of certain disease.
For gluttony and balance
Mango finally allows combining pleasure and balanced food intake. Tasty, juicy and fragrant, it is a delicious dessert or delicious snack. Thoughtlessly without increasing total energy: half a mango provides no more than 75 kcal. And it provides, besides the already mentioned vitamins, many minerals and trace elements, which are also important elements in food balance.