Mangifera indica, commonly known as Mango plant produce fleshy fruits with an inedible skin that ranges in colour from yellow to green through to red-green, depending on the variety, whilst inside is a soft, edible yellow flesh and a hard inedible stone .
Mango contains bioactive phytochemical constituents: carotenoids, vitamins (B, C and E), minerals (iron, calcium, magnesium, potassium, phosphorous, zinc), dietary fibers, polyphenols, such as mangiferin, quercetin, rhamnentin, anthocyanins, ellagic acid and kaempferol, with potent free-radical scavenging and anti-inflammatory capacities .
Mango is a tropical fruit widely accepted by consumers throughout the world for its succulence, sweet taste and exotic flavor . Mango flesh is consumed in varied forms in both ripe and unripe stages. It is mostly eaten fresh, because it’s refreshing and juicy, but a vast range of processed foods can be prepared, such as pickles, beverages, vinegars, chutneys and desserts .
Il profumo resinoso del mango e la sua dolcezza dai sentori fruttati di pesca, ananas e arancia, crea con the natural sweetness of banana that is a mix between honey and vanilla taste with a subtle sourish flavor , un perfetto connubio di sapore, gusto e aroma.
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