It is the season when mangoes are in full bloom again, and you can eat as much sweet and sour mangoes as you like! But the mouth-watering mango is considered "poisonous" and dare not eat too much. In fact, mangoes are rich in nutrients, and if eaten in a suitable manner, they will definitely be helpful for health promotion.

Nutritional Manager Huang Shuhui of the Post Hospital said that mangoes contain rich fructose, glucose, etc., a single sugar that can be quickly absorbed and utilized by the body. It is an excellent food to restore physical strength in summer when you are sluggish. Dietary fibers (fruit gel, water-soluble dietary fibers) can help peristalsis in the kidney, promote defecation, improve bowel movement, shorten the time of stools in the kidney, and prevent the occurrence of kidney cancer.

Healthy vitamin A (ß-Hussil) can help mucosal moisturizing, secretion of the liquid, maintain dark vision, etc., maintain normal visual function; vitamin B groups (B1, B2, B6) can calm nerves, eliminate fatigue, and restore energy; in addition, its vitamin C content is not low, 1.5 times that of papaya and twice that of bananas and pears. It can strengthen cells, improve immunity, and antioxidant and eliminate free radical damage.

In addition, mangoes contain triacetic acid and polyphenol compounds such as mango keto acid and anisotropic acid. They have anti-cancer pharmacological effects and can inhibit tumors; there is also gallic acid that can clear heat and detoxify, which not only can fight cancer, but also prevent chronic diseases such as cardiovascular, cirrhosis and pulmonary vitiligo.

Huang Shuhui suggested that when choosing mangoes, you should first look at the shape. The long-shaped fruit core has more flesh than the small flesh, and the short-fat-shaped fruit core has less flesh than the large flesh. The skin should be smooth, without any wounds or black spots. The pedicle of the earthen mango should be green, the skin of the Aiwen mango is better for the peel of the fruit, and the peel of the Jinhuang mango is yellow.

When touching, the pedals are lightly pressed, and it feels hard and elastic; the flesh is tight and has no soft feeling. If it is too soft, it means it is overripe, and too hard and underripe. When cut, the darker the color of the flesh is, the higher the sweeter it is. Otherwise, it will taste lighter and not sweeter, and may even be sour. You can also use it to test it by putting it in water. If it can sink after it is placed in water, it means it is mature and better; if it is floating or half floating and half sinking, it means it is not mature.

She reminded that mangoes are ripe fruits. If they are not fully ripe when purchased, they can be kept at a constant temperature for several days and then refrigerated after they are ripe. Before putting them in the refrigerator, you can put a paper bag to prevent moisture, which can also prevent the mango skin from drying, bleaching or getting dark, but it is best to eat as quickly as possible.

In addition, although mangoes have high nutritional ingredients, you should not eat too much. It is rich in debris. Although it is beneficial to reduce blood pressure, patients with poor kidney function and heart disease should eat it as appropriate. Eating too much GI fruit in mango can easily lead to obesity, and patients with diabetes should take it appropriately to avoid excessive blood sugar.

Mangoes are "prone" for medical treatment. For three major groups including asthma, diabetes, and allergic quality, it is recommended to eat less; those with skin injuries, rashes, angina inflammation, and intraoral abdomen should also eat less. Huang Shuhui calls for food and balanced diet. No matter what kind of fruit, it is not good to be too late. It is better to use it appropriately, which is the best way to nourish the body.

Ingredients: 1 can of coconut milk, 170ml of fresh milk, 1600g of mango, 200g of sago, 80g of sugar, 1000ml of water

Steps:

1. Pour in clean water into the pot and cook; add sago and put the sack on the pot, leaving some space; cook on medium heat for 15 minutes; turn off the heat; put the sack on the pot for 5 minutes. Dew the sago over cold water twice and put it on for use.

2. Place the fresh milk in a small pot, add sugar and coconut milk until the sugar dissolves, and put it in a low temperature for use.

3. Wash the mango and dry it, cut it straight from both sides of the core, cut it on the cut flesh, and then turn it on and scrape the pulp of the pulp out of the bowl with a spoon.

4. Pour coconut milk, fresh milk and sugar into sago dough and mix.

5. When putting in the filling, first add the mango flesh cut into small pieces, then add the coconut milk sago to finish.

Ingredients: Mango sauce (600g mango diced mango, 350g sugar, lemon ½ cube), ice appropriate amount, 200g mango diced mango, and milk appropriate amount

Steps:

1. Make mango sauce first. Put the diced mangoes into the juice machine, add a trace of water to make a paste; put the puree and sugar into the pot, heat over low heat and cook for 30 minutes, and keep stirring during the period to avoid burning; after starting the pot, add lemon juice and mix.

2. Put the ice block into a juice machine with smoothie function and make it into fine ice.

3. Take the appropriate amount of ice and sprinkle with mango sauce, then add diced mangoes, and finally drizzle with milk and enjoy.

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