Mango – Known under many names is considered to be the Fruit of the fruit. The mango fruit is very sweet and aromatic, and when it is baked the bark has an orange-red color.
Experts say mangoes contain antioxidant compounds that protect against colon, breast, prostate and leukemia cancer. These compounds include quercitin, isoquercitrin (antihypertensive effect), astragaline, fishetine, gallic acid and methyl gallate. In addition to preventing cancer, antioxidants slow down the aging process and fight against heart disease.
Studies also show that mango abounds in enzymes. Along with these antioxidants, which are necessary for a long and healthy life, mango is also a source of vitamin A (helps to maintain skin and bone health and vision) and vitamin C (supports the immune system and free radicals). It also contains proteins, carbohydrates, vitamin E and vitamin B6.
Asian cuisine often appeals to mango, especially in its dry and crushed form, resulting in a sort of spice. In the kitchen, mango is used in salad, main dishes. Can be used and preserved as nectar or dry. Most often, however, it is consumed raw. From the mango fruit pulp you can prepare: jelly, ice cream, jams, chutney.
Ingredients: 1 ripe mango, peeled and chopped, half red pepper; 1 medium red, 1 green onion, 2 teaspoons with ginger, 1 teaspoon of lime juice and 3 teaspoons of coriander.
Preparation: Wash the mango and other vegetables; cut half the red pepper and red cubes; cut green onions and chop ginger and coriander.
All the ingredients are mixed in a bowl. Keep in the refrigerator until serving. It can also be served immediately.
Mousse of avocado with mango
Ingredients: 1 avocado; 1 kiwi; 1/2 tablespoon lemon juice; 3/4 tablespoons maple syrup or honey; 1 small mango; 2 apples; cocoa; cinnamon; tofu cream; cranberries.
Preparation: Clean kiwi and shell mangoes; cut avocados in four and remove kernels; Put the food processor together with kiwi pieces, lemon juice and maple syrup, or honey; mix until everything becomes a cream; put the cream in a bowl, add the pieces of mango and mix gently, then give it at least half an hour and then serve. Optionally, to give the cream a “tropical” flavor, add a little coconut or 1 tablespoon coconut powder dissolved in a hot spoonful of water. The mousse is served in a glass, between an apple layer cut into cubes and cocoa beans with cinnamon and a tofu cream. Above is a blueberry topping.