Harvest: July to December
Pulp, clarified and concentrated
Minimum 12º Brix
Conservation: -18º C
Drum 180 kg - Net weight
Mango is the fruit of the mango tree (Mangifera indica L.), a fruit tree in the Anacardiaceae family, native to southern and southeast Asia from eastern India to the Philippines, and successfully introduced in Brazil, Angola, Mozambique and other tropical countries. The name of the fruit comes from the Malay word for mango and was popularized in Europe by the Portuguese, who got to know the fruit in Kerala (who got it through the seasoning changes).
Mango is a fruit of varying color: yellow, orange and red, being more pink on the side that suffers direct sunlight and more yellow or greenish on the side that receives indirect sunlight. Usually, when the fruit is not yet ripe, its color is green, but it depends on the variety to be cultivated. The pulp is juicy and very tasty, in some cases fibrous, sweet, enclosing a single large seed in the center. Mangoes are used in food in a variety of ways, but are more commonly consumed.
Mango contains significant amounts of vitamins, minerals and antioxidants, and may contain vitamin A, B and C.
Thanks to the high amount of iron it contains, mango is indicated for anemia treatments and is beneficial for pregnant women and during periods of menstruation. People suffering from cramps, stress and heart problems, can benefit from the high concentrations of potassium and magnesium that also help those suffering from acidosis. Sleeves also soften the intestine, making digestion easier. In India, where mango is the national fruit, mangoes are believed to stop bleeding, strengthen the heart and bring benefits to the brain. It is also used in pulmonary disorders (asthmatic bronchitis, catarrhal bronchitis and cough), inflamed gums (gingivitis, sores in the mouth and the corner of the lips). Decubitus ulcer (bedsores), varicose ulcers.