MANGÓ Y MANGOTÍN

MANGÓ NATIVO DE LA INDIA ,UNO DE NUESTROS ÁRBOLES URBANOS MÁS ABUNDANTES.DA BUEN FOLLAJE,SU SOMBRA BAJA LA TEMPERATURA Y SU FRUTA ES EXQUISITA.LA VARIEDAD MANGOTÍN ES MUY DESEABLE,PUES ES RESISTENTE A LARVAS DE MARIPOSAS Y MOSCAS.CUANDO ERA JÓVE NO LA HABÍA EN NUESTRO PUEBLO,MAYAGÜEZ ERA LA CAPITAL DEL MANGOTÍN.EN QUEBRADILLAS HABÍA EL MANGÓ PAZOTE ,Y EL AVISPILLA.EL PAZOTE TIENE CÁSCARA VERDE Y UN SABOR EXCLUSIVO ENTRE TODOS LOS MANGOES.

Sliced Ataulfo mangoes

Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles,^[25] side dishes, or may be eaten raw with salt, chili, or soy sauce. A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice. Mango lassi is popular throughout South Asia,^[26] prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada. Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil. Mango is also used in Andhra Pradesh to make dahl preparations. Gujaratis use mango to make chunda (a spicy, grated mango delicacy).
Mangoes are used to make murabba (fruit preserves), muramba (a sweet, grated mango delicacy), amchur (dried and powdered unripe mango), and pickles, including a spicy mustard-oil pickle and alcohol. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products such as muesli and oat granola. Mangoes are often prepared charred in Hawaii.
Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce, vinegar, soy sauce, or with dash of salt (plain or spicy). Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.
Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies, and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms. Toasted and ground pumpkin seed (pepita) with lime and salt are eaten with green mangoes.^{[citation needed]}
Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.

Food constituents

Mango

Nutritional value per 100 g (3.5 oz)
Energy	250 kJ (60 kcal)
Carbohydrates	15 g
Sugars	13.7
Dietary fiber	1.6 g
Fat	0.38 g
Protein	0.82 g
Vitamins	(%DV)† Qty
Vitamin A equiv. beta-Carotene lutein zeaxanthin	(7%) 54 μg (6%) 640 μg 23 μg
Thiamine (B1)	(2%) 0.028 mg
Riboflavin (B2)	(3%) 0.038 mg
Niacin (B3)	(4%) 0.669 mg
Pantothenic acid (B5)	(4%) 0.197 mg
Vitamin B6	(9%) 0.119 mg
Folate (B9)	(11%) 43 μg
Choline	(2%) 7.6 mg
Vitamin C	(44%) 36.4 mg
Vitamin E	(6%) 0.9 mg
Vitamin K	(4%) 4.2 μg
Minerals
Calcium	(1%) 11 mg
Iron	(1%) 0.16 mg
Magnesium	(3%) 10 mg
Manganese	(3%) 0.063 mg
Phosphorus	(2%) 14 mg
Potassium	(4%) 168 mg
Sodium	(0%) 1 mg
Zinc	(1%) 0.09 mg
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

Nutrients

The energy value per 100 g (3.5 oz) serving of the common mango is 250 kJ (60 kcal), and that of the apple mango is slightly higher (330 kJ (79 kcal) per 100 g). Fresh mango contains a variety of nutrients (right table), but only vitamin C and folate are in significant amounts of the Daily Value as 44% and 11%, respectively.^[27][28]

Phytochemicals

Numerous phytochemicals are present in mango peel and pulp, such as the triterpene, lupeol which is under basic research for its potential biological effects.^[29] An extract of mango branch bark called Vimang, containing numerous polyphenols,^[30] has been studied in elderly humans.^[31]
Mango peel pigments under study include carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene,^[32][33] and polyphenols, such as quercetin, kaempferol, gallic acid, caffeic acid, catechins and tannins.^[34][35] Mango contains a unique xanthonoid called mangiferin.^[36]
Phytochemical and nutrient content appears to vary across mango cultivars.^[37] Up to 25 different carotenoids have been isolated

 VARIEDADES QUE APUNTA ISLA BONITA.COM
.

ES UN EJEMPLO DE VARIEDADES DE MANGÓ.ES UNA PLANTA MUY PLÁSTICA PARA ORIGINAR DISTINTAS VVARIEDADES.EN PUERTO RICO HAY MUCHAS VARIEDADES DE MANGÓ







The results of this study indicate that the aqueous extract of the leaves of Mangifera indica possess hypoglycaemic activity. This action may be due to an intestinal reduction of the absorption of glucose. However, other different mechanisms of action cannot be excluded. Copyright © 1999 John Wiley & Sons, Ltd.

INFORMACIÓN DE WILKIPEDIA

• En Cuba se utiliza mucho para elaborar refrescos y preservarlos. Es el lugar con más variedades de mangos, como las filipinas, 'toledo', 'papelina', 'señora', 'bizcochuelo', 'hilacha', 'mango mamey', 'mango huevo de toro', 'mango macho', entre otros cultivares. Una de las zonas del mundo más conocidas por sus mangos es El Caney en la zona oriental de la isla (Santiago de Cuba).²​

• En Colombia la comunidad indígena Siona del Putumayo prepara una infusión de las hojas y la corteza como desinfectante de heridas. Mientras que la comunidad Tikuna del Amazonas toma la decocción de las hojas como anticonceptivo durante los días sucesivos a la menstruación, también como abortivo tomando la decocción durante 3 días seguidos.

En varias regiones de Colombia se presentan usos tan diversos como: la decocción de las raíces se toma como diurético y para el tratamiento de enfermedades gastrointestinales. Esta decocción también la usan para preparar tinturas para tratar el carate (vitíligo). El masticar las hojas fortalece los dientes y actúa contra ampollas bucales; para esto también se usa la aplicación directa de la resina del árbol. La infusión de la corteza se utiliza en el tratamiento del paludismo y los enjuagues en el cabello con esta decocción ayudan a oscurecer el cabello y evitar su caída. El uso del fruto como alimento es ampliamente distribuido. Por parte de la fauna silvestre se registran especies como el chácharo o Pecarí de collar, la lapa y el picure o Dasyprocta entre los que más la consumen. El mango es conocido además por ser una especie melífera.

• En Perú, en la ciudad de Chulucanas, utilizan sus hojas para darle un color negativo y la brillantez a su famosa cerámica (queman las hojas cuando cuecen los cerámicos).

• En El Salvador, es una tradición que en la época de la Semana Santa se use en la gastronomía preparándolo con dulce de panela o con azúcares. Se le conoce como "Mango en Miel".

También es muy popular comerlo cuando todavía está verde; se corta en mitades y se cubre con una mezcla de chile, sal y polvo de semilla de ayote (Alguashte).