Description: Mango’s come in a range of colors – many shades of green, yellow and red – Food - mangoand lots show more than one color. The colors will vary by variety, growing region and even that fruits position on the tree. That’s because in some varieties, the red blush on the skin is an indicator of how much sun that mango received.

Availability: Spring

Facts: Mango’s originated in Southeast Asia and India, where references to the fruit are documented in Hindu writings dating back to 4000 B.C. Buddhist monks cultivated the fruit and in fact, the fruit is considered to be a sacred fruit in the region because it is said that Buddha himself meditated under a mango tree. The mango belongs to the same family as the cashew and the pistachio nut.

Serving Size = 1/2 CUP

Selection: Choose slightly firm fruit with sweet aroma. Avoid sap on skin.

Food - nutrition label mangoStorage: Store at room temperature 1-2 days. Refrigerate peeled, cut fruit.

Nutrition Benefits: Low fat; saturated fat free; sodium free; cholesterol free; high in vitamin A; good source of vitamin C.

Pigments: beta-carotene, beta-cryptoxanthin, anthocyanins

Phytochemicals: gallic acid, gallotannins, mangiferine, quercetin, kaempferol, syringic acid, phytoene, phytofluene

ORAC Score: 302

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