Mango is rightly called ‘king of all fruits’. It has many varieties viz. dussehari of U.P., langrha of Banaras, Malda of Malda, Alphanso of Bombay, Safeda of Andhra, Chausa of U.P., Sindoori/Totapari etc. In addition, it has many other names and varieties which are found in many parts of our country. Its delicious, juicy, sweetish, pulpy and easy to eat and digest ‘qualities’ have made it popular in western countries also. It is available in summer and rainy seasons, though some hybrid qualities are sold all the year round.
In Sanskrit it is called ‘Amrit Phal because of its rich nutrient values. It is liked by all groups, because no efforts are required to eat it. It is slightly sour, much sweetish and has, in it, enormous amount of water content, having plenty of juicy pulp. Its variation in taste is due to the different soils, on which it is grown. It is not only used in raw and ripe forms, but is also an important and oft-used major ingredient of sauces, pickles, juices, jams. It is cut into small pieces, allowed to dry and then ‘Amchoor (powder of dried mango slices) is prepared, for use in various preparations. ‘Amchoor’ is sour, carminative and stringent in taste.
Mango builds up muscles, strengthens the tissues, is an excellent brain and heart tonic, removes constipation is digestive and carminative. It maintains equilibrium in phlegm (cough), acidic element (vata) and bile (pitta) and also removes imbalances in the three essentials (Tridoshas) in the body. Being tasty and nutritious, it not only subsides physical disorders, it has inherent and well-established qualities of expelling worms (vermifuge), aphordiasiac (exciting the sex urge), blood rejuvenator and purifier of qualities of blood, divests the body of toxic elements. Mixture of mango juice and milk is an excellent full-meal.
It fortifies the auto-immuno mechanism of the body and, thus, makes it so strong as to fight with outside invasive forces which cause multiple health problems and hazards. If mango juice is mixed with diluted milk (one part of milk and 4 parts of water + 2 parts of mango juice), it will protect the body from heat-stroke and provide a protective guard against ravages of heat and sun-stroke. It is anti-emetic, anti-nauseant, is antidoted by jaumblom (Jamun, Kala Jam).
If ever one has taken mango, in excess, take a few jambul fruits to prevent and offset ill effects of overeating of mangoes. There is hardly any other fruit which is used in various food preparations. Mango tree’s fruits, bark, juice, leaves, roots, red blossoms have all curative, medicinal and food values. In addition, its wood is used to process furniture, leaves for decorating doors on auspicious occasions, its dried leaves are used as fuel, its leaves (rotten) are used as manure in the fields, its wood is considered to be pure in sacrifice.
Its twing is besmeared in water on auspicious occasions. There is hardly any part of mango which is not useful for human use. If is of an unquestioned utility, for the healthy and the. ailing alike.
Guidelines for using mangoes
(1) Use mangoes in moderate quantity only because its excessive intake will invite gas problems, itching and redness in the eyes, lead to indigestion, gastritis, heat in blood and also impurities thereof, sour and acidic enictations and risings, increase in bile (pitta), loose motions and even pain in anus and rectum. If taken in large quantity it is harmful but, if taken in moderate quantity and in divided doses, it will prove to be a boon for restoration and maintenance of health, growth, vigour, vitality and in building up resistance.
(2) Always avoid taking water, after taking mangoes.
(3) Never take mangoes on empty stomach.
(4) Jambul fruit will offset and remove problems arising out of excessive intake of mangoes.
(5) After taking mangoes, take diluted milk to ward off ill effects of excessive mango consumption.
(6) Some roasted cumin seeds (jera, jeera) mixed with some rock-salt, if taken after eating mangoes, will not allow adverse symptoms to appear.
(7) Pound the dried ginger (sonth) and reduce it to powdered form, add to it some rock salt (if necessary) and take it with fresh water to seek relief from flatulence, sour and bitter eructations and other digestive disorders.
(8) Diabetics are warned not take mangoes, except in moderate quantity.
Nutritive Properties of Mango: Mango is rich in vitamins A and ‘C and a bit of vitamin ‘B’. Its pulp (100 gms) has 4500 I.U. of vitamin ‘A’. Ripe mango has 86.1% water, 80% carbohydrates, phosphorus 0.2%, calcium 0.1%, Iron 5 mg in 100 gms. 50 calories are provided by a mango of normal size. It has Tartaric, Folic and Citric acids also.
Curative and medicinal uses of mango in general
(1) General Tonic: Mix mango pulp with a glass of milk or else drinking milk after eating mangoes will provide vigour, vitality and general toning of the body system. To gain weight, take mango juice/pulp in the evening, (preferably in the evening). To improve memory and to tone up nervous system, regularly take juice of mango. It will, in addition, also remove instant debility. Mango juice and milk will increase red blood cells and, thus anaemic conditions will also show a declining trend.
(2) For digestive disturbances: Juice of mango, adding some sugar candy and rock-salt to it, will remove anorexia and also improve appetite. If mango juice (75 ml) is mixed to a pinch of dried ginger powder, it will also improve appetite. Suck mango juice will ward off impaction of bowels, indigestion and habitual/chronic constipation.
(3) Heat Stroke: Bake green unripe mangoes on slow fire. When the rind gets half-baked, remove from fire. Let it cool, remove half-baked rind from the mangoes, strain out juice, add some salt, black pepper, cummin seeds, after sifting the mixture, again heaten it. It is an excellent recipe for treating and preventing heat. If necessary, some sugar or sugar candy may also be added to it, to make it more palatable. If also helps to restore salt-sugar balance in the body.
Anaemia: If mango juice is mixed with milk and taken daily, will remove even pernicious anaemia/anaemia anaemia during pregnancy. Nausea And Vomiting: Mix honey, rock salt, some unrefined sugar to fresh juice of ripe mangoes and sip the preparation. Even when one sucks juice of sweat mango, it will subdue nauseating and vomiting (emetive) tendency. Alternatively, prepare decoction of mango-seed (fruit of kernal) adding some honey, rock salt and jaggery or unclarified sugar (shakkar or khand) and sip the liquid.
Diarrhoea and Dysentery: To get rid of diarrhoea, boil 20-25 gms powder of bark of mango in 20 times quantity of water. When 250 gms. is left, let it cool down. Now add some salt to it. Take it 3-4 times. Further, Take 5 ml of ginger juice, 25-30 ml of curd mixed with a cup of sweet mango juice and repeat it, if needed, 2-3 times, 25 gms fresh juice of green mango leaves, mixed with goat’s milk and honey will prove effective in dysentery or powder of mango stone (5-10 gms) with whey will relieve dysentery.
Liver Tonic: Use tea of mango-leaves (instead of tea leaves) to cure liver complications, or drop milk from unripe mango, into sugar candy or a lump of sugar for the same purpose (when a mango is severed from its branch, some milk is oozed out of the plucked mango.
Diabetes: Mix up equal quantity of mango and jambolin juices to- get control over hyperglycemia
Insomnia (Sleeplessness): Take mango-shake before retiring to bed or take mango juice, to be followed with a glassful of lukewarm water.
Use of mango, in various forms, is also useful in expelling worms, curing night-discharge, leucorrhoeal discharge, aphonia and aphasia, eczema, dry cough, tuberculosis, bad effects and reactions of sun-burn, excessive thirst, sun-stroke, heat-stroke, piles, gout, urinary stones, as an aid in beauty applications, to remove blemishes and acne on face, eye and tooth problems, improving complexion and many other diseases.
Most of the uses of mango, for eradicating above mentioned and many other diseases is a common knowledge of grand old parents, housewife and mother. In fact, use of fruits, in juice and other forms, to cure many disease, at no extra cost, is a household remedy and no home is bereft of their uses and ensuing benefits. There is no better guide and motivator than one’s own experience. Traditional use of fruits and vegetables, in various forms, is not alien to our houseladies and elders.