Eat Dried Mango Crisps to Add Fibre

1. Mango — Luscious and Nutritious Fruit Mangoes are a sweet favourite across the length and breadth of our country. Each region has its own favourite and some like the Alphonso are loved by everyone. Mangoes are consumed raw, ripe. and mango crisps state. When raw, the mango is invariably green in color and really sour. No summer is complete without the ritual of pickling raw mangoes. Whether as pieces or as shreds the variety of pickles that can be made are amazing. Sweet or savoury, spicy or not the mango pickles and murrabas are irresistible. The combinations it makes with chickpeas, carrots, lemons, and other such ingredients are marvellous. Pickles made in the northern parts of India taste very different from the ones made in the southern parts. The basic difference being that in the north usually mustard oil is used for pickles whereas down south the pickles are made in gingerly oil. Raw mangoes are also the source of an important Indian spice amchur. It is deseeded and cut into thick pieces which are dried in the sun and then powdered. It is added to various dishes to give a tangy flavour. Raw mangoes are also the source of an important Indian spice amchur. It is deseeded and cut into thick pieces which are dried

2. in the sun and then powdered. It is added to various dishes to give a tangy flavour. The skin of certain varieties is edible and is a high source of dietary fibre. Even the seed is used for its medicinal properties. Eatdried mango crisps to add fibre. Ripe mangoes come in different hues of yellow, orange, and red depending upon the regional flavour. The fruit is often red on

3. the side facing the sun and yellow where shaded. When ripe, the unpeeled fruit gives off a distinctive resinous sweet smell. In its centre is a single flat oblong seed that can be fibrous or hairy on the surface. When ripe, mangoes are easily the most delicious fruit around. Its heady aroma is enough to tempt the hardiest of them. Ripe mangoes are largely consumed as they are. Peel them and dig your teeth into the heavenly flesh of this fruit. Peel them, cut in chunks and then devour them. Just slice them without peeling and eat the fruit right off the peel. Feeling too lazy to cut or peel them, no problem. Squeeze the fruit lightly with your hands softening it. Remove the part where the stalk joins the fruit and then suck that heavenly fruit pulp straight from the fruit. A favourite North Indian way of consuming this fruit is the aamras. The fruit is peeled and cut into chunks. The mango chunks are then blended with a little milk, water, and sugar. Many people add rose water, saffron strands, and powdered cardamom to both these dishes to enhance the flavours. In many parts of India, mango is also consumed as fruit bars or aam papad. Ripe mangoes are cut into thin layers and put together and then desiccated. It comes in two varieties: one is a pretty dry form and the other is a little fleshier and juicier.

4. These are the traditional forms of consumption that are still the favourites. Today the mango is consumed as smoothies, ice- creams, and puddings, in custards, fruit salads, and whatnot. The mango is not only a delicious fruit but also a good source of various vitamins and minerals. Eat drymango crisps to add excellent overall nutrients, mango is rich in a variety of phytochemicals and nutrients that qualify it as a model super fruit. It is a rich source of not just antioxidant vitamins like A, C & E but also that of B Vitamins and essential nutrients like potassium, copper, and 17 amino acids.