Amrapali Mango is a type of mango that was made by crossing the Dasheri and Neelam varieties. It grows on dwarf trees that have clusters of small fruits and bear fruit every year. Inside, the meat is a deep orange-red colour.
What are Amrapali mangoes?
The "Amrapali" mango is a named variety that was brought to the market in 1971. It was created by Dr. Pijush Kanti Majumdar at the Indian Agriculture Research Institute in Delhi as a cross between Dasheri and Neelum. Since then, farmers and orchardists all over India have started growing this mango. The first Amrapali Mango trees were planted in Chakdaha, in the Nadia district of West Bengal. Dr. Pijush Kanti Majumdar gave the seed.
Plant description of Amrapali mangoes:
The tree is small and bears fruit regularly. The fruits are small and grow in clusters. Its flesh is a deep orange-red colour, and it has about 2.5–3 times as much -carotene as other commercial mango varieties. But people know that it doesn't last as long. The average yield per hectare is 16 tonnes.
Taste of Amrapali mangoes:
Amrapali mangoes are small to medium-sized, and even when they are fully ripe, their skins tend to stay green. When you cut open a ripe Amrapali and look at the colour of its pulp, you will be amazed. When you bite into it, you will taste its earthy sweetness.
Nutritional value of mangoes:
Mango has 60 calories per 100 grams. This fruit is full of vitamins and minerals. It has 1.4 grams of protein, 24.7 grams of carbs, 22.5 grams of sugar, and 2.6 grams of fibre. Mango has 67% of the daily value of vitamin C. A good amount of copper, folate, thiamine, magnesium, niacin, potassium, and riboflavin are also in it.
People say that mango is a good source of copper, folate, and vitamin C. These things help boost your immune system and are also good for you if you're pregnant because they help the baby grow.
How to cut mangoes?
- Cut long, vertical slices 1/4 inch (6 mm) from the middle of the mango, keeping the skin on. This will separate the flesh from the pit.
- Cut a grid pattern into the meat on each of these slices without cutting the skin.
- Take the cut meat out of the skin with a spoon.
Ways to incorporate Amrapali mangoes in your diet:
- It goes well in smoothies.
- Cut it up and add it to salsa.
- Put it in a salad for the summer.
- It can be cut into pieces and served with other tropical fruits.
- You can cut it up and put it in a quinoa salad.
- Mango goes well with Greek yoghurt and oatmeal.
- You can put grilled mango on top of burgers or seafood.
Health benefits of Amrapali mangoes:
- It can help fight cancer
Mangos contain antioxidants like quercetin, fisetin, isoquercitrin, astragalin, gallic acid, and methyl gallate. All of these things protect our bodies from breast cancer, colon cancer, prostate cancer, and leukaemia.
- Helps keep the cholesterol level steady
Mangoes have a lot of vitamin C, fibre, and pectin, which makes them a great fruit for lowering your cholesterol level.
- It helps keep skin clean
Mangoes are also good for you because they clean your skin from the inside out. It gets rid of pores and makes your skin shine. So, eat mangoes to have beautiful skin.
- Helps make your body more acidic
Since mangoes are high in tartaric and malic acid and have a small amount of citric acid, they help keep the alkaline reserve of our bodies stable.
- Helps shed pounds
Mango has a lot of vitamins and essential nutrients, so eating one mango makes you feel fuller. Also, because it is full of fibre, it helps the digestive system work better and burns extra calories. In turn, this helps people lose weight.
- Stimulates sexual desire
Mango is also called the "fruit of love." It has aphrodisiac properties that also make men more fertile. So, eat mangoes and your love and passion will grow.
- Good for eyes
Mangoes also have a lot of vitamin A, which makes them a great fruit to help your eyesight. It also keeps eyes from going blind at night and getting dry.
- Aids in digestion
Mangos have enzymes that help break down the protein in the body. Mangoes are full of fibre, which helps digestion and keeps many stomach diseases at bay.