Dried Mango
Product of:
Spain
Size:
2.5 oz.
(70g)
Item Number:
28785
Price:
$7.00

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Description
Organic Mango, air dried to preserve quality and taste. Our drying process does not use salt, preservatives, colorants or chemicals. We also do not use liquid paraffin or sulfur dioxide. It takes 20 kilos of fresh mangos to make one kilo of dried product. Certified organic by Andalusian Committee of Organic Farming, the EU and USDA.
Taste and Pairing
May be eaten directly, or added to roasts or stews. Works well in fried pies, can be pureed and combined with milk for a healthy milk shake. Excellent snack for hiking and relaxing. Shelf life: twelve months from production date. Storage: place in cool and dry place, do not refrigerate.
Science
Mango, fruit of the genus Magnifera, originated in the tropics of South Asia before spreading to throughout the tropical and sub-tropical regions of the world. Mango trees are long lived can grow up to 130 feet tall and can produce fruits for several centuries. Fully grown and ripe mango is deliciously sweet and has a great variety of uses.

Mangos are packed full of vitamins and minerals such as potassium and copper. They are also a great source of cell-damage preventing carotenoids and polyphenols, helping your body combat free radicals. Recent studies link Mangos to aiding in cancer and HIV prevention, lowering cholesterol, and in treatment of diabetes.

Guha S, Ghosal S, Chattopadhyay U Antitumor, immunomodulatory and anti-HIV effect of mangiferin, a naturally occurring glucosylxanthone. Chemotherapy 42,1996

Muruganandan S, Scrinivasan K, Gupta S, Gupta PK, Lal J. Effect of mangiferin on hyperglycemia and atherogenicity in streptozotocin diabetic rats. Journal of Ethnopharmacology 97, 2005

Nathalie Wauthoz, Aliou Balde, Elhadj Saïdou Balde, Marc Van Damme. Ethnopharmacology of Mangifera indica L. Bark and Pharmacological Studies of its Main C-Glucosylxanthone, Mangiferin. International Journal of Biomedical and Pharmaceutical Sciences, Volume 1, Issue 2, 2007

Dr. Stephen Talcott and Dr. Susanne Talcott. Phytochemical Attributes Contribute to the Health-Promoting Benefits of Mangos. Final Research Report to the National Mango Board. Texas A&M University, Department of Nutrition and Food Science, April 6, 2009
Nutrition Facts