The mango enjoys a unique status among the fruits. It is the most popular fruit of the tropics and is called 'The King of Asiatic fruits'. Mango’s Botanical Name is ‘Mangilera indica’; Besides India, the fruit is now widely grown in China, Pakistan, Bangladesh, Philippines, Haiti, Mexico and Brazil. Numerous varieties are cultivated, in India alone, there are over 500 varieties, but only about 35 varieties are extensively cultivated.
Mangos are used in ripe and unripe conditions and both are well-known for its medicinal properties. Unripe mangoes can be kept at room temperature for few days, and to ripen, keep them in paper covers. Ripen ones should be stored in the refrigerator. Bring back to normal temperature when the fruit is to be eaten to get the natural taste and flavour.
The King of Asiatic Fruits (image 1)
The raw mango is generally green in colour, though the ripe variety is available in a number of colours including yellow, orange, red or purple. The centre of the fruit has a single seed, which is oblong and flat. The raw mango is highly appreciated for its nutritional value they are excellent source of Vitamin C, which is comparatively more than ripe mangoes; raw mango is a rich source of pectin which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric, malice and succinic acids.
Raw mangoes are also good source of B vitamins that are beneficial to maintain good health it can be used in preparing numerous dishes. Due to the presence of vitamin C, they are highly beneficial in strengthening immune system. It helps in throwing away from all waste products from the body.
Green Raw Mangoes (image 2)
In India and Pakistan people prepare a very refreshing drink from fresh raw mangoes; it’s sweet and sour in taste. Grated and cooked with jaggery and water, the pulp of raw mango should be mixed with cumin seeds, black pepper, and aniseed. Add some rock salt to your drink. Strain and serve this chill drink in sizzling summer to overcome dehydration. The summer has almost reached its peak and we need such summer coolers to cool our self’s.
Raw mangoes are also used to make pickles, which are an excellent accompaniment with any Asian food item this fruit is also used in many forms such as juices, Jams, sauces, chutneys and dried powder.
Fresh Raw Mango Juice (image 3)
Following are some useful and natural benefits of Unripe Mango:
Mango, both in its green & ripe form is a very good tenderizing agent due to these same enzymes, therefore ideal to include in any marinade.
Unripe green mangoes are beneficial in the treatment of gastro-intestinal disorders. Mix one chopped raw mango with honey and salt. Consuming this mixture is very much effective in curing for summer diarrhoea, dysentery, piles, morning sickness, chronic dyspepsia, indigestion and constipation.
Raw mango guards you from negative affects of excessive hot temperature. The harmful sunrays and sizzling winds are dangerous to the health of your skin. To prevent from excessive loss of water from the body, you may consume raw mango sprinkled with salt. This simple snack quenches your thirst. Heat stroke leads to extreme exhaustion & weakness, which can be treated with raw mango drink. You need to cook raw mango in hot ashes and mix the pulp with sugar. This recipe provides amazing energy. Drinking raw mango juice helps in preventing from extreme loss of sodium chloride.
This remedy is highly popular in the scriptures of Indian traditional medicines. Dried powder of raw mango that is prepared after drying in sun is highly useful in the treatment of scurvy (Scurvy is a disease resulting from a deficiency of vitamin C).
Herbal Remedy for Bilious Disorders
Unripe mangoes are an excellent fruit remedy for bilious disorders or liver disorders. The acids contained in the unripe, green mango trigger the secretion of bile and act as an intestinal antiseptic. Consumption of green mango with honey and pepper alleviates biliousness, and thereby diseases like urticaria and jaundice.
The fresh green raw mango is highly valued for its ability to cure blood disorders. It increases the elasticity of the blood vessels and helps the formation of new blood cells. It aids the absorption of food, iron and prevents bleeding tendencies. It increases body resistance against tuberculosis, anaemia, cholera and dysentery.
We know excess of anything is bad, so avoid eating raw mangoes in-excess. Their excessive intake may cause throat irritation, indigestion, dysentery and abdominal colic. One should, therefore, not consume more than one or two green mangoes daily. Drink water immediately after eating raw mangoes as, it clots sap and makes more irritated. Do not eat raw mango without draining its sap. The intake of sap may cause gastro- intestinal, throat, and mouth infection.