Organic Dried Mango
Buy online organic dried mango with no added sugar - containing only natural sugar.
Our organic dried mango comes from certified organic farming and is grown with respect for people and the environment.
You can buy organic dried mango in packs of 500 g and 1 kg, ideal for true dried fruit lovers.
Discover the beneficial effects of dried organic mango! Our analyses have shown that 100 g of organic mango contain:
- 0.40 mg of Copper, equivalent to 40% of NRV (Nutrient Reference Value);
- 28 mg of Vitamin C, equivalent to 35% of NRV;
- 6.0 g of Fibre.
Ingredients: 100% mango from organic farming. May contain traces of PEANUTS and other NUTS.
Origin: Ghana, Mozambique, Burkina Faso
|Ingredients||100% mango from organic farming. May contain traces of PEANUTS and other NUTS.|
|Weight||1 kg, 500 g|
|Storage requirements||Store in a cool, dry place|
|Organic||IT-BIO-009; Non-EU Agriculture;|
|Nutrition declaration||average nutritional values per 100 g:|
|Energy||kJ 1380 / 326 kcal|
|of which saturates||0.4 g|
|of which sugars||62 g|
|Copper||0.40 mg (40% NRV*)|
|Vitamin C||28 mg (35% NRV*)|
|Source||Euro Company analysis|
|Recommendations||The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.|
|Origin||Burkina Faso, Ghana, Mozambico|
|Nutrients||Copper, Fibre, Vitamin C|
|*NRV: Nutrient Reference Value||*Nutrient Reference Value|
|Label and packaging||The images are for illustrative purposes only, the product may be subject to changes depending on stock availability and selected weight.|
The mango (Mangifera indica) is a tree belonging to the Anacardiacee family. It is native to India and it grows in all tropical areas, reaching up to 35–40 m and with a canopy of 10 meters in diameter.
The mango is now grown in many tropical areas and in temperate subtropical zones. Almost half of the world production of mango is grown in India alone.
When young, the leaves are of variable colour, orange/pink, which quickly becomes grape-coloured and finally changes to green when ripe. The colour of the flower is a pinky white, with a smell reminiscent of the Lily of the Valley. Very few of the flowers develop the fruit, which has a high fruit drop.
The fruit is ovoid, with yellow/orange flesh, compact, very fragrant and tasty. Its skin can have different shades: green, yellow, red, or a mixture of these colours. Mangoes can weigh up to 1 kg, but usually those sold commercially are 300–500 grammes. The kernel occupies a good part of the fruit, has an ovoid shape and a length of 7–8 centimetres. The ripe fruits and the peel have a resinous and very distinctive smell.
Ripe mango is generally sweet, although taste and texture vary according to the cultivar. Indeed, some have a soft and fleshy consistency, similar to that of a very ripe plum; others instead have a more solid consistency such as that of a melon or an avocado.
Mangoes are widely used in the kitchen: For example, with unripe mango and other ingredients you can make chutney, a very common condiment in India used to accompany meat, but which can also be eaten raw, with salt or soy sauce. A refreshing summer drink called panna or panhaviene is also made with mangoes. Although ripe fruits are mainly eaten fresh, they are also used in some recipes: Amamras is a popular drink made with mango and sugar or milk, and it is drunk accompanied by bread; The ripe fruit is also added to products like muesli. Mangoes can be used to make juices, nectars, and to give flavour or be the main ingredient in sorbets and ice cream. Unripe mangoes can be eaten with bagoong (especially in the Philippines), fish sauce, or a pinch of salt.
Mangoes represent about half of the total global production of tropical fruit. The 10 nations with the highest production rate cover 80% of the total world production.
Mango is considered one of the most famous fruits in the world, winning the name of ‘King of fruits’, and it is featured in many traditions from all over the world. As it is very sweet, it can be eaten raw or prepared in various ways: sliced and canned or processed to make fruit juices, jams and preserves. Sometimes, instead, it is simply seasoned with salt, chili pepper, or soy sauce. Unripe, it is used as a pickle to make different side dishes. The pulp can also be turned into jelly, or cooked with red lentils and green peppers and served with cooked rice. Mango is particularly present in Indian cuisine, where a popular way to eat it is to smash it and thicken it with milk or cream to create a sauce to accompany fried discs of puffed bread. Another specialty featuring this fruit is Lassi, a popular drink that is prepared by mixing ripe mangoes (or mango pulp) with buttermilk and sugar. Yet another specialty is amchoor, a traditional Indian powder used in cooking and made taking unripe mangoes and cutting, drying, and grinding them into powder: thanks to its particular flavour, it adds a certain acidity and freshness to the dishes. Moreover, there is also another type of flour derived from mango seeds. The seeds are also eaten during periods of food shortage, unfortunately common in certain areas. In Sydney, Australia, every year in December the “Australian Mangoes Mess-tival” takes place, a mango festival where aficionados and producers gather to celebrate this fruit through games, tastings, comparisons and challenges based on who can eat the most mangoes in front of an audience. In Thailand, one of the most famous local desserts is Mango Sticky Rice made with rice, sliced mango and sweet coconut milk. Mango is commonly sold by street vendors on traditional carts.
The mango tree originates at the foot of the Himalayas, on the Indian side. The plant belongs to the genus Mangifera, which comprises about 30 species of tropical fruit trees of the Anacardiaceae family. India and China are currently the world's largest producers. In Italy, there is a certain amount of mango growing in the south, particularly in Sicily. It is a very old fruit and is supposed to have been grown as far back as 6,000 years ago. Its existence is documented in Hindu writings dating back to 4000 BCE, in particular by Buddhist monks who were dedicated to its cultivation.
Mangoes are considered by those populations of Southeast Asia as a sacred fruit because it was said that the Buddha himself meditated under a mango tree. Its seeds began to be traded from around 300 or 400 CE. The Portuguese landed in Calcutta in 1498 and were the first to establish the mango trade there, while Spanish explorers brought the fruit to South America and Mexico in the 1600s. Today, mangoes are a basic ingredient in the cuisines of all tropical and subtropical countries.
The word ‘mango’ comes from the Tamil word 'maangai' from which, through Malayalam to Portuguese, the word 'manga' is derived. The first attestation of the word in a European language is Italian, found in 1510 in a text by Ludovico de Varthema. Mangoes appear in many Indian legends and are still considered sacred to Hindus and used as ornament for their temples.
The tree was introduced in the fourth century BCE in East Asia, and from the tenth century CE it began to spread throughout East Africa. The fourteenth-century Moroccan traveller Ibn Batta tells of its presence in Mogadishu. In the seventeenth century, the Portuguese exported it to South America.
When mangoes were imported into the American colonies in the seventeenth century, they had to be transported in brine because there was no such thing as refrigeration. Other fruits, also preserved in brine, began to be called ‘mangoes’, especially bell peppers, and, by the eighteenth century, the word ‘mango’ became a verb meaning ‘to pickle’.
The mango is the national fruit of India, Pakistan and the Philippines. In Hinduism, a perfectly ripe mango fruit is held in the hand by Ganesha as a symbol of perfection. Mango blossoms are also used in the rituals of the Goddess Saraswati.
Emperor Moghul Akbar (1556–1605 CE) is said to have planted a mango orchard with 100,000 trees in Darbhanga, eastern India.
The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.
According to our analysis, 100 g of organic dried mango contain:
- Vitamin A (134 µg - 17% of NRV)
- Manganese (0.35 mg - 18% of NRV)
- Vitamin C (28 mg - 35% of NRV)
- Copper (0.40 mg – 40% of NRV)
- Fibre (6.0 g)
Each pack of 500 g of organic dried mango contains about 16 portions of 30 g.
The beneficial effect of Copper is achieved through a daily intake of about 38 g of mango, while the beneficial effect of Vitamin K is achieved through a daily intake of about 43 g of product.
Individual needs will vary according to age, gender, weight and physical activity. A varied and balanced diet and a healthy lifestyle are the basis of your well-being.
Affordable price means to us offering our clients organic dried mango with no added sugar - containing only natural sugar - that everybody can enjoy.
We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing.
We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.
Not only that: by choosing large packs of organic dried mango you are also contributing to a reduction in the use of plastic.
You can store organic dried mango in cool, dry places away from heat and moisture. Here are 4 useful tips:
- The best way to store organic dried mango is in a refrigerated environment. Nuturally organic dried mango can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay.
- The ideal container for the storage of organic dried mango is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.
- The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria.
- The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.