Mango Ice Cream

(image from: http://recipesnus.com/wp-content/uploads/2012/04/Mango-Ice-Cream.jpg)

Custard Base Mango Ice Cream:

Ingredients:

• 1 liter milk (can be full cream, soy, skim)
• 10 pcs. egg yolk
• 16 tbs. sugar
•  fresh meat from 3 large ripe mangoes  (no skin and seed)
• optional: mango extract (3-5 drops to enhance the aroma, extracts aren't really used for flavor but more for aroma)

Procedure:

• Heat milk on a pan or pot. (just on low heat, temp. should be able to dip your finger in milk for 20 secs. w/o burning it)
• Whisk egg yolks with sugar, and mango extract until smooth and creamy / or until all the sugar is dissolved.
• When the milk is ready pour the egg mixture slowly to the warm milk while continuously whisking the milk. (DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE)
• When you can see a film form over the back of your spoon it's time to remove the pan / pot from the heat. Leave it to cool.
• Purée, blend, mash, or cut into cubes the mango meat it really is your choice.
• When the milk mixture is cool, pour in the mango you prepared and stir.
• Pour the cooled mixture in an ice cream maker or if you don't have an ice cream maker you can try Mr. Lebovitz method (http://www.davidlebovitz.com/2007/07/making-ice-crea-1/)

(image from: http://pinaycook.com/wp-content/uploads/2011/07/Mango_ice_cream_PinayCook.jpg)

Cream Base Mango Ice Cream:

(Can be Vegetarian Ice Cream using soy based cream and milk)

Ingredients:

• 1 liter milk (can be full cream, soy, skim)
• 3 All purpose cream
• 16 tbs. sugar
•  fresh meat from 3 large ripe mangoes  (no skin and seed)
• optional: mango extract (3-5 drops to enhance the aroma, extracts aren't really used for flavor but more for aroma)

Procedure:

• Combine cream, milk, mango extract, and sugar. (until sugar is dissolved)
• Heat it over the pan or pot (low flame or heat setting, don't burn the mixture).
• Milk is ready when it comes to a slow boil. Leave it to cool
• Purée, blend, mash, or cut into cubes the mango meat it really is your choice.
• When the milk mixture is cool, pour in the mango you prepared and stir.
• Pour the cooled mixture in an ice cream maker or if you don't have an ice cream maker you can try Mr. Lebovitz method (http://www.davidlebovitz.com/2007/07/making-ice-crea-1/)

Mango Available Worldwide

Would you like an exotic, tropical vacation to a sun-drenched paradise but don’t have the time or money? Take a mini-vacation in your own kitchen with the tropical taste of mango.

Mangos are as common in Asia as apples are here and their unique taste is enjoyed worldwide. There’s nothing like a mango’s distinctive flavor. The flesh of a ripe mango is juicy and tastes like a peach with just a hint of vanilla. Try this fruit yourself and discover a tropical taste vacation.

Besides delectable flavor, mangos also offer nutrition benefits. One cup of cubed mango provides an excellent source of vitamin C and a good source of vitamin A, two vitamins often lacking in American diets.

Mangos are available year-round so you can bring home a sunny taste of the tropics anytime. They’re perfect for every meal and easy to prepare. Try them cubed for breakfast or as a simple snack. At lunch or dinner, mango can enhance pork, chicken or fish entrees, and many elegant, flavorful desserts feature mango.

(image from: http://afroginmysoup.com/wp-content/uploads/2012/07/turkeymangopixabay.jpg)

MANGO AND SMOKED TURKEY SALAD

Ingredients:

2 ripe mangos

2 tablespoons vegetable oil

2 tablespoons lime juice

2 tablespoons chopped cilantro

1/4 teaspoon ground black pepper

4 cups mixed salad greens

1 pound smoked turkey, cut in 1-inch pieces

1 cup cucumber cubes

1 cup halved grape tomatoes

Instructions:

With narrow side facing up, slice mango on each side of pit to remove “cheeks.” With a knife, crisscross cheeks to make small cubes but do not cut through skin; press skin so cut side pops outward; cut or scrape off cubes. Peel center section; cut off mango pieces. Repeat this process with second mango. Set aside 3 cups mango cubes; place 1 cup of trimmings and smaller pieces in a food processor or blender and puree. In a small bowl, whisk together mango puree, vegetable oil, lime juice, cilantro and pepper. In a large bowl, toss mixed greens, mango cubes, turkey, cucumber and tomatoes with mango dressing.



Nutrition Information per Serving: calories: 180, total fat: 5.7g, saturated fat: 0.57g, % of calories from fat: 28, % of calories from saturated fat: 3, protein: 19g, carbohydrate: 15g, cholesterol: 34mg, dietary fiber: 3g, sodium: 472mg.


article from: http://plrplr.com/7813/mangos-popular-worldwide-available-around-the-corner/

Weight Loss Recipe Curried Chicken Mango Salad

(image from: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6nT13hsN5VuLyb3PBUnpFFTdDG1tkOdoZ94dxJkJmlB8cwTDg81sa6eVnySi2PZR5Qy_VlRhyOYhuhhr7o2ktajak9KxHXjKml7QPqXYJv0Hq6ZAb3GuJ-1P4USDFG4AR2ED8l4C2q8/s1600/mango-curry-chicken-salad.jpg)

Losing weight doesn’t have to be boring when you focus on bright, colourful meals. What does this mean? Simply by making sure your plate reflects a range of colours, you’ll naturally create more balanced and healthful menus. Not everyone has the time or the patience to count calories, but assessing the colours on your plate is something anyone can do – and it only takes an instant!

Why is colour important? Many fatty and caloric foods, such as dairy products and startchy carbs, are beige or brown. When there are too many of these drab colours on your plate, weight gain is almost certain.

That’s because these beige foods often are high in calories and can leave you feeling hungry later. A cup of beige or brown beans can be over 200 calories….but a cup of red or green vegetables is under a hundred! Add fresh greens, deep purple-reds and bright yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus, you’ll get more enjoyment from eating when there’s a variety of colours and flavors on your plate.

Ingredients:

3/4 cup plain yogurt

1 tablespoon lime juice

1 tablespoon honey

1 teaspoon curry powder

1/8 teaspoon salt

1/8 teaspoon pepper

2 cups cooked chicken, cut into small pieces

1 cup peeled and cubed mango

Directions:

Combine first 6 ingredients in a large bowl and stir well. Add chicken and mango and toss gently to coat. Arrange dark green lettuce leaves around a serving bowl and spoon mixture into bowl.

For extra crunch, serve with a side dish of red and green bell pepper, romaine lettuce, chopped celery and cucumber.

Makes 4 Servings

Nutritional Analysis Per Serving of Curried Chicken:

Calories: 218

Total fat: 3 grams

Saturated fat: 1 gram

Cholesterol: 73 mg

Sodium: 170 mg

Carbohydrate: 17 grams



Dietary fiber: 1 gram


article from: http://plrplr.com/7842/weight-loss-recipe-curried-chicken-mango-salad/

Benefit of Mango for Health

I definitely love mangoes. Yellow, green, ripe, unripe, sour, or sweet. lately I been wondering what do I get out of eating it. my curiosity led to me to this helpful site (which I'm going to share with you) so here

(image from http://www.thenaturesmarket.com/images/Guimaras_Mangoes1a.jpg)

Benefit of Mango for Health

By Martin - 2007-02-21

Mangoes are full packed with vitamins, minerals and anti-oxidants and contain like all fruits very few proteins, fats and calories. They are perfect to replenish salts, vitamins and energy after physical exercise.

Mangoes are full packed with vitamins, minerals and anti-oxidants and contain like all fruits very few proteins, fats and calories.

 Mangoes are perfect to replenish salts, vitamins and energy after physical exercise.
The famous Unani physician Hakeen Hashmi teaches that mangoes strengthens and invigorates the nerve tissues in muscles, heart and brain and other parts of the body.

The enzymes of the Mango, such as magneferin, katechol oxidase and lactase, clean the bowel of the "filth" within and are an ideal antidote for all toxic effects inside the body. They provide also sufficient resistance to fight any germs and afflictions.

Hartwell claims in his book "Plants Against Cancer," that the phenols in mangoes, such as quercetin, isoquercitrin, astragalin, fisetin, gallic acid and methylgallat, as well as the abundant enzymes, have healing and cancer-preventing capacities. In gall bladder cancer a protective effect of mango consume has been proven (Pandey).

Mangos contain also a lot of tryptophan, the precursor of the "happiness-hormone" serotonin.

A pap made of Finger millet (Eleusine coracana), kidney beans (Phaseolus vulgaris), peanuts (Arachis hypogoea), and mango (Mangifera indica) has been proven to be a good complementary food for children of weaning age. It meets the vitamin and energy requirements of children of 6-24 months of age at three servings a day and at the FAO average breast-feeding frequency (Mbithi-Mwikya)

Mangiferin from the leaves has been reported to possess antiinflammatory, diuretic, chloretic and cardiotonic activities and displays a high antibacterial activity against gram positive bacteria. It has been recommended as a drug in preventing dental plaques.

Mangiferin shows antiviral effect against type I herpes simplex virus which could be useful in anti-herpes ointments (Unani Herbalist).

The bark of the mango tree contains 16 - 20% tannin and also mangiferine. It acts ad stringent and is believed to possess a tonic action on the mucous membrane. It is anathematic, useful in hemoptysis, hemorrhage, nasal catarrh, diarrhea, ulcers, diphtheria, rheumatism and for lumbrici. It is also used in diphtheria and rheumatism (Unani Herbalist).

The average content of one Mango (250 g) is (compared with other fruits):

1,5 g protein

1 g fat

30 g carbohydrates

3 g carotenes (only muskmelons have more). One Mango supplies more than the daily need of this precursor of Vitamin A

110 g vitamin B1

125 g vitamin B2 (only passion-fruit has more)

2 mg vitamin B3 (only passion-fruit and guava have more)

90 ?g folic acid (only oranges and grapes have more)

90 mg vitamin C (only orange and papaya have more)

30 mg calcium (only mandarine and orange have more)

45 mg magnesium (only papaya and banana have more)

1 mg iron (granadilla, grapes, banana, guava and apricots have more)

295g zinc (muskmelon, watermelon, papaya, guava, granadilla and bananas have more)

0,5 g potassium (muskmelon, granadilla and banana have more)

Vitamin A deficiency

The FAO estimates, that about 250 Million people - mainly small children and pregnant women - are threatened by vitamin A deficiency. Lack of vitamin A is associated with malnutrition and leads to break down of body defense and partial or full blindness (Xerophthalmia). Dysenteria or measles complications and mortality decreases significantly when vitamin A is given. The WHO advices the supply of vitamin A in every case of measles.
Vitamin A plays an important role in the development of the placenta and the fetus. It influences the growth, the metabolism of skin, mucus membranes, teeth and retina.

Mango is an excellent natural source for pro-vitamin A; the content rises even after being picked before ripening (Aina). Improving the consumption of mangoes would cover the needs of the population in third world countries (Favaro). The content of carotenes is very high also in the dried fruit, and retains high levels over at least six months after harvest (Pott).

The FAO and the WHO use three strategies to fight lack of Vitamin A:

Food fortification - e.g. margarine containing vitamin A in the Philippines

Supplementation: Administration of high-dose vitamin A-capsules twice a year

Food based projects - e.g. in Bangladesh (vines, beans, pumpkins, bottle-gourds), in Thailand (ivy gourd) an in many African countries (dried mango slices).

Carotenes are a strong antioxidants and scavenges radicals which otherwise could lead to cancer.

Anemia from lack of iron

The vitamin C in the mango enhances the absorption of iron from vegetable food like e.g. rice, and so prevents anemia in vegetarians (Ballot)

The following mango remedies are partially adopted from the Unani medicine system:

Beauty Aids

Taking Mango regularly makes the complexion fair and the skin soft and shining

Bleeding

Because of it's content in Vitamin C and Calcium the Mango tightens the capillary vessels and prevents oder cures bleedings of inner parts.

Burns

Burnt ashes of Mango leaves applied on the burnt parts give quick relief

Children's eating soil

Feeding the powder of dried kernel of Mango seeds with fresh water cures the habit of eating soil in kinds

Diarrhea

Sun dried Mango leaves powdered, 2-3 x a day half a teaspoon with water

Dry cough

Roast a ripe Mango on hot sand in a pan. Draw out the the juice of this Mango eliminates all the bronchial congestion and gives relief in cough. According to Hakeem Hashmi sucking the juice and not eating cut mangos is better for health and some note of caution about Mango eating

Fever

Paste of Mango roots applied on palms & soles cures fever

Gall & Kidney Stones

Dried and powdered Mango leaves, 10g a day in water (kept overnight in a tumbler) helps throwing stones out

Gastritis

In India a decoction of the mango peel is given to people with inflammation of the stomach mucus membranes.

Mental Weakness over come with mango juice

Mango contains a lot of glutamine acid - an important protein for concentration and memory. Taking _ cup sweet Mango juice with 25 grams curd and tsp. Ginger juice 2 or 3 times a day controls loose motions. Boil 20 grams powder of Mango bark in a liter of water and reduce it to 250 gram. Taking this decoction with 1 gram of black salt cures diarrhea.

Pregnancy

A pregnant woman should eat at least one mango a day - the calcium and magnesium of the mango relaxes the muscles, relieves stress and prevents abortion.

Teeth Problems

Dried Mango seeds is a good toothpaste, strengthens the gums and helps in curing dental problems foul smell pyorrhoea

Some say that the fruit which Eva picked from the tree of recognition was a mango. Couldn't it be like that?

References:

Aina, JO: Physico-chemical changes in African mango (Irvingia gabonensis) during normal storage ripening. Food Chem 1990, 36:205-212

Ballot D, Baynes RD, Bothwell TH et al: The effects of fruit juices and fruits on the absorption of iron from a rice meal. Br J Nutr 1987, 57:331-43

Bloem MW, Huq N, Gorstein J, Burger S, Kahn T, Islam N, Baker S, Davidson F: Production of fruits and vegetables at the homestead is an important source of vitamin A among women in rural Bangladesh. European Journal of Clinical Nutrition 1996, 50(3):62

FAO and International Life Sciences Institute (ILSI): Preventing Micronutrient Malnutrition: A Guide to Food-based Approaches. A manual for policy makers and porgramme planners. Washington DC 1997, ILSI Press

Favaro RM et al: Enrichment of the diet with synthetic and natural sources of provitamin A. Arch Latinoam Nutr 1999, 49:34-37

Hartwell J: Plants used against cancer. Lloydia, Massachusetts, 1960

Hashmi Herbs and Spices. http://www.hashmi.com/mango.html

Mbithi-Mwikya S, Van Camp J, Mamiro PR, Ooghe W, Kolsteren P, Huyghebaert A: : Evaluation of the nutritional characteristics of a finger millet based complementary food. J Agric Food Chem 2002 May 8;50(10):3030-6

Pandey M, Shukla VK: Diet and gallbladder cancer: a case-control study. Eur J Cancer Prev 2002 Aug;11(4):365-8

Pott I, Neidhart S, Muhlbauer W, Carle R: Preservation of essential micronutrients in mango (mangifera indica l.) and lychee fruits (litchi chinensis sonn.) by drying. International Symposium Sustaining Food Security and Managing Natural Resources in Southeast Asia - Challenges for the 21 st Century - January 8-11, 2002 at Chiang Mai, Thailand.

Simonsohn Barbara: The Mango - a divine fruit. The Sunfood diet and cuisine, 2000.

article from http://www.disabled-world.com/artman/publish/mangoes.shtml

Green Mango Salad / Ensaladang Mangga

This is one of the popular Filipino appetizers, easy to make and is very much mouthwatering :D

(image from http://www.marketmanila.com/wp-content/uploads/2008/04/174.jpg)

Ingredients:


1 green mango, peeled and cut either cubed or strips
1 large onion, diced or slice into thin strips
1 large tomato, diced or cut into thin wedges
 shrimp paste (bagoong)
(optional: for added heat use crushed fresh or dried chili)

Procedure:

1. Into a bowl, mix/toss all the ingredients. Quantity of the shrimp paste / bagoong and optional chili  depends to your taste. Its best to serve it immediately to enjoy the crunchiness of the mango.

Easy Mango Graham No Bake / Refrigerator Cake

(Image from https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHhVFq0sJoWTOl0j8UphwcATpy8sScmMlkKk9zDnS_wgrcasam8EuXHazTRvhPpEI7CgfwvuUMUcPBoBnowKqHDWyd9g03h4p-zHzcVI5Kzjuu6Z0Q980WW9VmAil7aHa4bJFH-RNlJCp/s1600/graham-mango-float-sp.jpg)

A simple, easy, and yummy dessert not only to the Filipinos but to anyone who tried it :)

Ingredients:

1 pack of Graham Honey crackers

2 packs of 250 ml all purpose cream or heavy cream (approximately 2 cups)

1 small can of condensed milk (about 3/4 cup)

3-4 mangoes (ripe)

Procedure:

1. Combine the all purpose cream or heavy cream and condense milk, and chill it for a while in the fridge for at least 30 mins, or you can leave it over night in the fridge over night. (Its chilled so when you layer it later with the graham, the crackers wont float :P )
2. Slice mangoes into thin wedges and set it aside.
3. Use whatever container/bowl you prefer either plastic, glass, or aluminum as long as it has a flat bottom. :D
4.  Lay a layer of graham crackers at the bottom.
5. Pour a layer of the chilled cream you prepared earlier.
6. Lay a layer of the mangoes.
7. Repeat steps 4-6 ending with the cream on the top.
8. Top with mango slices or design the top layer to how ever you want.
9. Store in refrigerator and chill it overnight. Some preferred the mango float to be freezed so it will be your choice. Serve it cold or serve it with a scoop of vanilla ice cream on top.