Beta-carotene is an antioxidant, just one of many found in mangos. Mangos are rich in beta-carotene, a pigment responsible for the yellow-orange color of the fruit.
In addition, mangos can provide other health benefits like: Mangos are also rich in vitamin C, which is important for forming blood vessels and healthy collagen, as well as helping you heal. It also plays an important role in helping strengthen your bones. For example, vitamin K helps your blood clot effectively and helps prevent anemia. The vitamins, minerals, and antioxidants in mangos can provide important health benefits. While mangos were historically only available at the end of the dry season, today they can be found in grocery stores all year long. Regardless of the type of mango you buy, these fruits offer some impressive health benefits. Mangos can weigh anywhere from a few ounces to more than five pounds each, depending on the variety. Today, these colorful, sweet fruits are a mainstay of Indian cuisine and are popular throughout the world. If you can’t find a good mango, or they’re not generally available in your area or at a certain time of year, then frozen mango is a great and practical alternative.Mangos have been an important crop in India for millennia. A round shape is generally better than a longer shape, too. When selecting a mango, make sure it is just a little soft to the touch. One last thing – make sure you grab a good mango! They’re becoming more and more readily available and work in the dish in much the same way. However you can also use a thick creme, basic sour cream or, indeed vegan versions of these creams. The main sauce liquid is coconut milk – we add creme fraiche to thicken things up. It’s super-quick and makes sure the tropical mango taste permeates through the entire curry.Ī final note on this mango curry recipe – it’s very easy to make vegan. The mango is the real highlight here, and we blend it (or mash it up real good) to make a kind of puree which we add directly to the sauce. We tend to use curry pastes as they help to make things quicker, though curry powder is also a good alternative. One other thing that we love about curry – they can be made sooooooo easily! We want taste, we want nutrition and we want speeeeed! And we got it. We’ve made vegetable-based curries (like this aubergine/eggplant curry and this Pakistani roasted cauliflower curry) – but now it’s time to let the fruits shine through. Over the years we’ve made and tested hundreds of curries, constantly researching and refining them. I was vaguely aware of the existence of vegetables, and indeed sometimes they were probably in the curries – not that I noticed them.Īfter making the happy decision to stop eating meat, I thought that would be the end of my love for curries (as this vegan chickpea curry goes into) – how could a curry possibly be anything better than ‘passable’ without meat?įast forward a few years and you’ll see me with a satisfied grin on my face after finding out that, after all, meat was the least important ingredient in a good curry.
Occasionally I’d have a Thai green curry to really push the boat out. Just about as many lamb Vindaloos, chicken Tikka Masalas or beef Rogan Josh as I could get my hands on. Growing up in sunny England, I ate a lot of curry.