Mango Juice

Mango Juice
Mangoes aid poor circulation. Mango juice combined with papaya juice helps ease inflammation, digestive problems, fever and pains. In parts of Asia, mango juice is used to relive dehydration. Mangoes are one of the top fruit sources of beta carotene, in addition to having high vitamin C content. The tender flesh, which is the part eaten, also contains insoluble fiber.

Key nutrients in mangoes include vitamin C, vitamin E, potassium, fructose, glucose, sucrose, iron, fiber, calcium, magnesium, phosphorus, sodium, zinc, copper, manganese, vitamin B (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), pantothenic acid, vitamin B6, folate and small amounts of lipids and amino acids. Important phyto chemicals include beta carotene, pectin, gallic acid, limonene, myristic acid, tannin, lutein, zeaxanthin, and beta cryptoxanthin.

Select mangoes that yield slightly when gently pressed, and have a flower fragrance. The skin should be a deep or grass green, and have a ‘blush’ of either red or orange yellow. Avoid mangoes with a profusion of large black spots, or loose or shriveled skin. Their form resembles a very large California avocado.

Mangoes should be juice when ripe. Ripe mangoes should be stored in the refrigerator, where they will keep for up to one week.
Mango Juice