Mangoes contain over 20 different vitamins and minerals making them one of the most nutrient dense fruits available.  And they taste so good!

Mangoes are very low in saturated fat, cholesterol and sodium. They are also an excellent source of dietary fiber and vitamin B6, as well as a good source of vitamin A and vitamin C.

They are rich in minerals like potassium, magnesium and copper, and they are one of the best sources of quercetin and astragalin. These powerful antioxidants may help neutralize free radicals throughout the body. Mangoes are a rich source of beta-carotene, an antioxidant that helps fight free radicals that cause heart disease.  They also contain zeaxanthin, another antioxidant which has been shown to help filter out harmful blue light rays and is thought to play a protective role in eye health and possibly ward off damage from macular degeneration.

Mangoes have enzymes that may help soothe and calm an upset stomach.  They are fiber rich, providing 2.6g of dietary fiber in a 1 cup serving.  Along with helping digestion, dietary fiber has many other benefits.  Research has shown that a diet high in fiber can lessen your chances of developing heart disease, Type 2 diabetes and diverticular disease.

Mango Tips:

Don’t judge the ripeness of a mango by its’ color. Look for a fresh mango that yields slightly to pressure when ripe.

Avoid fruits with many black freckles on the skin.

Mangoes will continue to ripen at room temperature.

When at the desired ripeness, store them in a plastic bag in the refrigerator for 2-3 days. Mangoes taste best when slightly chilled.

The National Mango Board covers all your mango basics — how to select a mango from the grocery store, cut it up and share it with your family and friends. Find mango tips and recipes at http://www.mango.org.

Try this delicious Mango Cream Recipe