Dehydrated mango (Mangifera indica, L.)

Mango is a juicy stone fruit of tropical trees that belong to the family Anacardiaceae. Mango is native to South Asia, where the "common mango", Mangifera indica, is widespread throughout the world and has become one of the most commonly processed tropical fruits. Mango is grown in most tropical countries - almost half of the world's mango is grown in India, and China is the second largest exporter. Depending on the variety, the mango fruit varies in size, shape, sweetness, skin color, and flesh color that can be pale yellow, gold, or orange. Mango is the national fruit of India and Pakistan, and the national tree of Bangladesh. It is also the unofficial national fruit of the Philippines.

The mango tree can reach 35–40 meters in height, with a crown radius of 10 m. The trees are long-lived, some specimens still bear fruit after 300 years. The leaves are evergreen, alternate and simple. The flowers are small and white, with five petals, and have a mild and sweet scent. From flowering to fruit ripening takes four to five months. Depending on the variety, the fruits are differently yellow, orange, red or green. The fruits may be round, oval or kidney-shaped, while their skin may be leathery, waxy, smooth and fragrant, ranging in color from green to yellow, yellow-orange, yellow-red or blush in various shades of red, purple, pink or yellow when are fully mature.

Mango is widely used in the kitchen. In Bengali cuisine, sour, unripe mango is used in soups and side dishes or can be eaten raw with salt, chili or soy sauce. A summer drink called aam panna is made from mango. Mango porridge made in jelly or cooked with red lentils and green chili can be served with cooked rice. Mango lassi is popular throughout South Asia, which is prepared by mixing ripe mango or mango porridge with puree and sugar. Aamras is a popular thick mango juice with sugar or milk, and is consumed with chapatis or badis. Pieces of mango can be made into a puree that is used as an ice cream topping or mixed with milk and ice as a milkshake.

Mango is used to make juices, smoothies, ice cream, fruit protein bars, raspados, aguas frescoes, pies and sweet chili sauce or mixed with salty, spicy and seasoned chili paste. In Central America, mango is eaten while still green and mixed with salt, vinegar, black pepper and hot sauce, or ripe in various forms. Dehydrated mango goes well with pink pepper, but also dehydrated fruits like pineapple and banana.

Botanica dehydrated mango is a perfect and healthy snack that has great nutritional value. It contains over 20 vitamins and minerals. It is rich in calcium, potassium, magnesium, iron, amino acids, beta-carotene and fiber and is an extremely rich source of vitamins A, C and E. The amount of vitamins and nutrients increases with the degree of fruit maturity. Because it is rich in fiber, mango is a great food for all those who have problems with slow digestion. 

Botanica dehydrated mango lasts longer than fresh mango, whether used for private purposes, in the kitchen or in a bar. As with other fresh fruits used in kitchens and bars as decoration and addition to drinks, and mango, if not used, after a day or two loses its aromatic properties, and can be thrown away. Dehydrated mango is ideal for use in a bar or kitchen due to the optimal use of the whole fruit, as well as the reduced amount of fruit needed. All Botanica dehydrates are dehydrated in professional dehydrators under certain conditions to ensure the perfect final product - every time. Dehydrated fruit contains a high concentration of smell and taste, which means that the fruit is automatically used in smaller quantities.

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