The Mango originates in India and Southern Asia. It is one of the "oldest" fruits know to man. Legend has it that Buddha sat underneath a Mango tree as he journeyed to enlightenment and enrichment.

Mangoes are another fruit that is loaded with Vitamin A and one that contains a higher level of carotenoids than almost any other fruit. These carotenoids are said to reduce the risk of cancer as well as heart disease. Carotenoids are also thought to be successful in warding off the common cold. Mangoes are low in fat, low in calories but very high in fiber! You will also find lots of Vitamins C and B in Mangoes as well as iron, potassium and protein.

Mangoes are a very diverse fruit and may be eaten in many ways. You may cook and make jams or chutneys out of them, you many make ice cream or even use them in baked goods. Mangoes are also wonderful to eat straight out of the peel! Chill mango slices and have a wonderfully cool treat!

Are Mangoes Allergenic? Mangoes may be allergenic as many tropical fruits often tend to be. They are not know to commonly cause life threatening allergic reactions however. The type of allergic reaction a Mango may cause is topical or dermatological. A person who has a reaction to Mango will find a rash much like that of poison ivy or poison oak. The rash may occur when the affected person comes into contact with either the sap from the Mango tree or from the skin of the fruit itself.

The allergen itself resides in the skin/peel of the mango and not within the actual fruit itself. Eating the mango "meat" or pulp will not cause the rash to get into the throat or tummy per se but if the oleoresin from the peel/skin has touched the Mango "meat", a rash may erupt around the mouth. Some sources say that a Mango allergy may in fact cause a rash around the bottom as the mango is digested and passed through. That being said, there are many pediatricians who say that tropical fruits should be held off until 8 months old and up.

Mangos are typically introduced later (between 8-10 months old depending on your pediatrician's recommendations and your infants maturity) and if this is the case with your baby, you may use mango as a great Baby Finger Foods! Simply peel, deseed and then cut into dices or chunks that are manageable for your baby! You may wish to coat the mango pieces with "cheerio dust", wheat germ or another cereal "dust" to help baby easily pick up the bits!

MANGO: (one cup - sliced)

VITAMINS:
Vitamin A - 1262 IU
Vitamin C - 45.7 mg
Vitamin K - 6.9 mg
Vitamin E - 1.85 mg
Folate (important during pregnancy) - 23 mcg

MINERALS:
Potassium - 257 mg
Phosphorus - 18 mg
Magnesium - 22 mg
Calcium - 16 mg
Sodium - 3 mg
Also contains trace amounts of zinc, iron, manganese and copper.

MANGO RECIPES* Creamy Mango Puree**

Ingredients:
1 Ripe Mango
Plain or Vanilla Yogurt OR
Apple or Pear Juice

Preparation Directions: Peel, Deseed and Mash Mango until smooth
Add Yogurt or Juice until the proper consistency for Your Infant is achieved.
**If your infant is currently not eating yogurt and/or you do not wish to use any juice, simply peel, deseed and mash the mango the proper consistency for your Infant***

Mango Yogurt Soup
1 lb mangoes, ripe, peeled, seeded and cut into pieces
1 c milk
1/8 t nutmeg, fresh grated or ground
1 c yogurt, plain low fat
1/4 c sugar
1/8 t cinnamon

In a blender or food processor, puree the mango with the yogurt, milk, sugar, cinnamon and nutmeg until you achieve the smoothness you want. For thinner soup add more milk to taste. Chill and serve as a cold soup. For dessert, add less milk for a thicker, richer tasting pudding like consistency.

MANGO PIE

Use any prepared or homemade Pie Crust Shell(s)

Filling For Pie:
Large, fleshy mango, weighing about 1 1/2 pounds
3 tablespoons lime juice
1/2 cup sugar
1/4 cup water
1 tablespoon arrowroot

Carefully peel the mango. Feel with the tip of a small, sharp knife where the seed is, and cut off 2 slices lengthwise, down each side of the mango as close to the seed as possible. Cut each slice nto lengthwise strips about 1/4-inch thick, sprinkle with a little of the lime juice and set aside. Cut all the remaining flesh off the seed. There should be about 1 cup of pulp.
Put the pulp into a saucepan with the sugar,remaining lime juice and water and cook until soft, about 10 minutes. Rub through a sieve, return to the saucepan and stir in the arrowroot mixed with a little cold water, and cook until thickened, stirring constantly. Cool slightly.
Arrange the mango slices in the baked pastry shell in an overlapping pattern, using the shorter pieces to fill in the sides. Spoon the puree over these pieces evenly. Chill well before serving. Serve plain, or with custard, whipped cream, or ice cream to taste.

MANGO FOOL
3 cups mango puree, sieved
1 tablespoon lime juice
1/2 cup sugar
3 cups stiffly whipped cream, chilled

Season the mango puree with sugar and lime juice. Chill thoroughly. Just before serving fold in the whipped cream. Blend lightly so that the mixture is not quite uniform in appearance, but has discernable streaks of cream and mango.

MANGO CHUTNEY
6 cups brown sugar, firmly packed
2 1/2 cups white wine vinegar, distilled
Dash salt
8 cups mangoes, diced
1 cup raisins
1 large piece fresh ginger, chopped
3 cloves garlic, minced
3 red chili peppers

Combine sugar, vinegar, and salt in a saucepan. Bring to a boil and boil 20 minutes. Add mangoes, raisins, ginger, garlic, and chiles. Boil until thick, about 50 minutes. Spoon into sterilized jars. Cover and refrigerate

Mango Chutney Chicken
4 boneless chicken breast halves
2 tablespoons vegetable oil
3/4 cup prepared Hot Mango Chutney
1/2 cup dry white wine, or chicken broth
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 cup flour

COAT chicken lightly with flour.

HEAT vegetable oil in large skillet over medium-high heat. Add chicken; cook for 2 to 3 minutes on each side or until browned.

COMBINE chutney, wine, garlic, salt and curry powder in medium bowl; pour over chicken. Reduce heat to low; cover. Cook, stirring occasionally, for 20 to 25 minutes or until chicken is no longer pink in center. Remove chicken. Increase heat to medium-high. Cook sauce, stirring frequently, for 1 to 2 minutes or until slightly thickened. Pour sauce over chicken before serving.