Mango (Mangifera indica)

We have three mango trees, each bearing a different kind of mango. I shot this blip outside, under my favorite mango tree, and tried to show the differences in this picture:

This tree bares quite large fruit, they turn slightly yellow, like the round one at the R back on plate, those on the tree are still very green. The cut ones on the R side of plate are from the same variety, middle one cut in half, with seed in, and loose seed in the middle was taken from the front half. They are virtually ?hairless? and very tasty!

The longer, curled one L back of plate is very tasty as well and turn yellow on ripening, but our tree is still very young and has only 2 mangos this year.

The little one on the left is verrrry hairy, I tried to illustrate it by cutting it in half and 'combing' the hair up from the seed and spread some fruit on the plate, note how stringy the fruit is, because of the hair! They are very tasty as well, and turn a lovely yellow when ripe, and are very small.

There are many varieties, all described in Wikipedia. In South Africa we get a lovely big yellow variety as well as a very big red one, but all their fruit are yellow, I love them

They can be enjoyed as is, as a raw fruit, or in chutney and achar, as jam or canned fruit, or as dried fruit bars and fruit juice. I even know people who prefer them unripe (very sour) with salt!

Mangos are so rich in nutrients, it is called a ?Super fruit?. It is high in pre biotic dietary fiber, essential vitamins and dietary minerals. The antioxidant vitamins A, C and E comprise 25%, 76% and 9% of the Dietary Reference Intake in a 165 g serving. Vitamin B6, vitamin K, other B vitamins and potassium, copper and 17 amino acids. The edible mango peel has considerable value as a source of dietary fiber.

Thanks to Wikipedia