Mango is a mango plant of the genus Mangifera.

Evergreen trees, 10 to 20m high; Bark grayish brown, branchlets brown, glabrous. Leaves are thin and tough, usually clustered on branches. The shape and size of leaves vary greatly. They are usually rectangular or oblong-lanceolate, with a length of 12 to 30 cm and a width of 3.5 to 6.5 cm. Taper at the top, long tapering or sharp, wedge-shaped or nearly round at the base, wavy and hairless at the edge, slightly shiny leaves, 20 to 25 pairs of lateral veins, obliquely ascending, on both sides.

Panicle is 20 to 35 cm long, with dense flowers, grayish yellow puberulent, spreading branches, and the most basal branch is 6 to 15 cm long; Bracts lanceolate, ca. 1.5mm, puberulent; Flowers are small, mixed, yellow or light yellow; Pedicel length 1.5 to 3 mm, articulate; Sepals ovate-lanceolate, 2.5 to 3 mm long and 65438 0.5 mm wide, tapering, puberulent outside, with fine eyelashes at the edge; Petals are oblong or oblong-lanceolate, 3.5-4 mm long and 65438 0.5 mm wide, hairless, with 3-5 brown veins inside, which roll out when flowering; Disk swollen, fleshy, 5-lobed; Stamens are only 1, about 2.5 mm long, anthers are ovoid, sterile stamens are 3 to 4, filaments are extremely short, and there are warty anther primordium or deletion; Ovary oblique oval, about 65438 0.5 mm in diameter, hairless, style nearly terminal, about 2.5 mm long.

The drupe is large, kidney-shaped (the shape and size of cultivated varieties vary greatly), squashed, 5- 10 cm long and 3-4.5 cm wide, yellow at maturity, fleshy mesocarp, plump, bright yellow, sweet and hard.

Mango fruit is oval and smooth, with lemon yellow skin, tender meat, sweet smell and rich in sugar and vitamins. 0.65% to 1.3 1% in protein. Every100g of pulp contains 228/kloc-0 to 6304 micrograms of carotene, and the soluble solids 14%.

The calorie of mango is about 57 calories (100g/ 1 mango), and the content of vitamin A is as high as 3.8%, which is 1 times that of apricot. The content of vitamin C also exceeds that of oranges and strawberries. Every100g of pulp contains vitamin C56 to137mg, and some of them can be as high as189mg; The sugar content is14 ~16%; The seed contains protein 5.6%; Fat16.1%; Carbohydrate 69%.

How to eat emerald mango:

Mango fruit can be processed into fruit juice, jam, preserves, pickled products and other foods besides fresh food.

Mango beverage

Ingredients: 50 grams of mango and 20 grams of rock sugar.

Methods: Take fresh mango, peel off the pedicel, slice with skin, add rock sugar, add water and decoct for 20 minutes, and filter juice instead of drinking tea.

mango juice

Ingredients: 500 grams of mango and appropriate amount of honey.

Method: Wash mango and take meat. Stir the juice with a blender, put it in a bottle, add honey or sugar, and drink it with boiling water.

Mango cassava pudding

Ingredients: 50g of West Gu Mi, 300g of mango.

Method:

(1) One mango is diced and one mango is juiced;

(2) Boil a pot of boiling water and add sago;

(3) When there is a small white spot in the middle, turn off the fire, stuffy for 3 minutes, and take out the ice water;

(4) completely cooling, and taking out sago and freshly squeezed mango juice and pulp.