Dried mangoThe mango fruit comes from a tropical deep-rooted evergreen tree from the Anacardiaceae family. It is native to Asia and was brought to the Canary Islands around 1790. It began to be cultivated commercially at the beginning of 1970. The colour and fantastic sweet taste of the mango make it a perfect addition to salads, yoghurts and desserts. It is also perfect for cooking.
- The mango provides digestive enzymes that support the body and its ability to break down food.
- It is a great source of antioxidants such as isoquercitrin, quercetin, fisetin, astragalin, methyl gallate and gallic acid.
- It contains malic acid, tartaric acid and traces of citric acid, therefore helping to maintain the body’s alkaline reserve and prevent acidity.
- Food: o The colour and fantastic sweet taste of the mango make it the perfect addition to salads, yoghurts and desserts. It is also perfect for cooking.