This familiar fruit is the "king of fruits", delicious and prevents cancer.

Mango is known as the "king of fruits" not only because of its delicious taste but also because it contains a very rich amount of vitamins.

The nutritional content of this fruit is also extremely high with up to 6 types of vitamins A, B1, B2, B6, C, E and minerals such as: biotin, carotene, pantothenic acid, niacin, folacin; biotin, iron, phosphorus, potassium, sodium, copper, magnesium, zinc, selenium.

Typically, the source of protein, lipid, glucid and especially provitamin A (carotene) is more abundant than other common fruits. Mango is the highest source of vitamin C and A among fruits.

With such high nutritional content, the calories and blood sugar in mangoes are quite low. If used properly, they can also be very good for your health.

Cancer Prevention

Mangoes contain polyphenols, plant compounds that function as antioxidants and may have anti-cancer properties. There are many different types of them, including mangiferin, anthocyanins, quercetin, benzoic acid, catechins, kaempferol, rhamnetin, and many others.

Polyphenols in mangoes may help protect against oxidative stress, which is linked to many types of cancer.

Test-tube and animal studies show that the polyphenols in mangoes reduce oxidative stress and prevent the growth or kill various cancer cells, including leukemia and cancers of the colon, lung, prostate, and breast.

Test-tube and animal studies have found that the polyphenol mangiferin can fight free radical damage linked to cancer, diabetes, and other diseases. It reduces inflammation, protects cells against oxidative stress, and stops the growth of cancer cells or kills them.

Control blood sugar levels

Some people with diabetes think they should avoid eating mangoes because they may be high in sugar.

However, moderate amounts of mangoes can provide many health benefits, as they contain important nutrients, including fiber and a variety of other essential vitamins and minerals.

Mangoes are packed with essential vitamins and minerals, making them a nutritious addition to almost any diet, including those focused on improving blood sugar control.

In fact, the reasonable use of this fruit also brings some benefits to people with diabetes, including controlling blood sugar levels. This effect comes from the abundant source of fiber and antioxidants in mango.

Specifically, fiber slows down the absorption of carbohydrates, thereby reducing the release of glucose into the blood, while antioxidants play a role in protecting the body from damage caused by high blood sugar.

However, if you have diabetes or diabetes-related diseases, you should still limit your use of mangoes.

Mangoes have a glycemic index of 51, which technically puts them in the low GI category. However, people's physiological responses to foods vary.

So, while mangoes can be considered a healthy carb choice, it's important to assess how your body reacts to determine how much to include in your diet.

Good for the digestive system

The enzymes in mangoes promote the digestive process in the most natural and effective way. The biological compounds in mangoes such as esters and terpenes also help increase your appetite and improve the function of the digestive system.

Furthermore, mangoes are rich in water and fiber, which can help relieve conditions such as constipation and diarrhea.

Although mango is a very good fruit, you should limit eating too much. Eating too much mango at one time will cause some digestive problems, such as: bloating, nausea, diarrhea... because the amount of carbohydrates in mango is high, can ferment, causing harm to digestion.

For people with diabetes, although mango is a fruit rich in fiber, causing blood sugar to rise slowly, if eaten too much, it can still cause this index to increase.

Not to mention, when peeling, the amount of fiber in mango will decrease. Therefore, diabetics should eat an appropriate amount according to recommendations.

Delicious and easy to make dishes made from ripe mangoes

Mango jelly milk cake

The gentle coolness combined with the light, crispy taste makes everyone fascinated with this cake.

Ingredient:

Ripe mango: 100g
Cornstarch: 20g
Filtered water: 30ml
Formula or fresh milk: 100ml
Cheese: 1 small piece (you can skip the cheese, the mango jelly milk cake will still be delicious)

Mango jelly milk cake

Making:

Use 100g mango, pour 30ml into blender. Filter to remove pulp and residue.

Add the filtered mixture, 100ml milk, 20g cornstarch into the pot. Boil until the mixture thickens.

Add cheese, stir until melted and turn off heat.

Pour the solution into the mold. Leave in the refrigerator for 2 hours then take it out and enjoy.

Mango jelly milk cake is a delicious dish made from ripe mango but is extremely easy to make.

Mango Flan

Ingredient:

Ripe mango: 1 small piece is fine.
Formula milk: 60ml (if the child is older, you can use fresh milk)
Egg yolk: 1 egg

Mango Flan

Making:

Peel the mango, put it in a blender, then filter out the pulp.

Beat egg yolks until smooth. Add 60ml milk and beat gently to avoid foaming.
Slowly pour in the mango puree and pulp. Stir the solution gently.
Pour the mixed mango mixture into the mold. Pour slowly to avoid bubbles. Skim off the bubbles. (to avoid holes in the finished cake)
Steam the cake until cooked. Let it cool, decorate and your kids will have a delicious dessert made from ripe mango.

From ripe golden mango is a great ingredient for delicious ice cream. Mango ice cream is relatively easy to make and very effective in cooling down.

Ingredient:

Ripe mango: 2 large

Unsweetened milk: 120ml
Condensed milk: 1 spoon
Whipping cream

Mango ice cream

Making:

Peel the mango. Cut into pieces for easy blending.

Add mango, unsweetened milk, condensed milk, a little Whipping Cream and blend until it becomes a liquid mixture.

Pour the blended mixture into ice cream molds or containers. Once done, put everything in the freezer. When the ice cream is frozen, you can take the mango ice cream out and enjoy.

Ingredients: (2 cups)

Mango 100 gr (about 1 mango cheek)
Yogurt 50 ml
Sugar 20 gr
Condensed milk 50 ml

Mango smoothie

Raw material preparation:

Peel the mango, then use a knife to cut into cubes, then put about 80gr of mango into the blender, use the remaining 20gr for decoration.

Blending:

Add the following ingredients to the blender: 50ml condensed milk, 50ml yogurt, 20gr sugar, and a little ice cubes. Then add about 100ml condensed milk. Finally, close the lid and turn on the blender at high speed to puree the mixture. Pour the smoothie into a glass and add the remaining mango on top.

Finished product:

Mango smoothie with sweet and sour taste and the characteristic aroma of mango mixed with the rich milk flavor and the light, sour taste of yogurt.

Ingredient

2-3 ripe mangoes

9g gelatin powder
1 teaspoon lemon juice
50-60g sugar
140ml water
80ml fresh cream.

Mango pudding

Making

Pour gelatin powder into a bowl then add about 40 ml of water and stir well to expand the powder.

Cut the mango into small cubes, take half and puree. Squeeze half a lemon into the pureed mango mixture, and the remaining half with the chopped mango.

Then add about 100 ml of water and enough sugar to the pot, boil until the sugar boils, then pour the gelatin mixture into the pot, stir well. Next, pour all the mango into the above mixture.

Then pour in the fresh cream and mix well, soak in a bowl of ice water and stir until the mixture thickens. Finally, put the mixture in the refrigerator for about 2 hours before using.

Ingredient:

450ml coconut milk

200g granulated sugar
2g sea salt
2 pandan leaves
5 cups water
2.5 cups sticky rice
3 ripe mangoes
1 tablespoon roasted sesame seeds

Mango Sticky Rice

Step 1: Make the coconut milk mixture: Put 300ml of coconut milk, 5 tablespoons of sugar, 2g of salt and 1 pandan leaf in a pot and simmer. When the mixture thickens slightly, turn off the heat, remove the pandan leaves and let cool.

Step 2: Add 5 cups of water to the pot and bring to a boil. When the water boils, add the sticky rice and stir well to ensure the sticky rice does not stick to the bottom of the pot. Reduce heat and cook until the sticky rice is cooked (about 30 minutes).

Step 3: Meanwhile, put 150ml coconut milk, 100g sugar, 1 pandan leaf in a small pot, boil for about 5 minutes until the sugar dissolves, then reduce heat and cook for another 10 minutes, turn off the heat, and remove the pandan leaves.

Step 4: When the sticky rice is soft, pour in the coconut milk mixture from step 3, mix well, then cover the pot and cook for about 10 more minutes.

Step 5: Put the sticky rice on a plate with sliced ​​ripe mango, drizzle coconut milk on top, sprinkle sesame seeds evenly and enjoy together.

The sticky aroma of sticky rice, the richness of coconut water and the sweetness of mango will delight you! The finished product of delicious mango sticky rice is not crushed, sweet and rich.

Source: https://www.baogiaothong.vn/loai-qua-quen-thuoc-la-ong-hoang-trai-cay-vi-ngon-ngot-lai-ngua-ung-thu-19223122512014747.htm