They are an excellent source of vitamin C, vitamin A and folate/folic acid (vitamin B9). Mangoes are not only high in prebiotic dietary fibre and low in calories, they are also a superb source of essential vitamins and minerals, as well as antioxidants. Nutritional Values and Health Benefits of Mango ![]() They can also be added to muesli as dried fruits, used to make mango lassi, added to salads, blended with sweet chilli sauce or paste and commonly served freshly cut as a complement to desserts. Today, mangoes are deemed to be one of the most popular tropical fruits consumed worldwide, loved by many for their distinctive, tasty and juicy flavour of and the fact that they are frequently described as the “king of fruits” due to their taste and high nutritional values.Įxtensively used in many different types of cuisines, mangoes are made into ice cream, sorbets, smoothies, milkshakes, juices, jelly, pudding, chutneys, pickles, fruit preserves, dried fruits and even pies. In Australia, summer is our mango season, with so many sweet tasting and succulent mangoes available currently. Mangoes are currently grown in many tropical and warmer subtropical climates in the world, with India being the largest producer and China, the second largest. Individuals travelled with mango seeds from Asia and introduced them to the East Africa, the Middle East and South America during the period of 300 to 400 A.D. Legend showed that the Buddhist monks planted the mango tree so that Buddha could meditate under a mango tree for shade, making mango a holy fruit in the area. They originated from South Asia and East India and grown since four thousand years ago. Mangoes ( Mangifera Indica L.) are tropical stone fruits that belongs to the family of the Anacardiaceae, the same family as the cashew and pistachio nuts. However, it is claimed that machines processing of mochi is not as tasty as using the pounding method. ![]() Modern mochi is frequently made by electric machines rather than the pounding method. Mochi is made into popular confectionery like traditional candy called wagashi and mochigashi and daifuku and ichigo daifuku, mochi stuffed with sweet filling like whole strawberry or kiwifruit sakuramochi, flavoured and dyed with cherry blossoms, normally filled with red bean paste and covered with a pickled cherry leaf mochi ice cream dango (mochi dumpling), served in bean based soup called oshiruko or ozenzai, and noodle soup called chikara udon made into gel-like sweets called warabimochi and mochi waffles, often topped with ice cream. They can be consumed fresh with numerous types of sauces, stuffed with sweet fillings or with seaweed. As soon as the dough becomes soft and smooth, it will be made into various shapes and sizes. ![]() This process needs both the pounder and the rotator to be in sync in order to prevent injuries. The pounder will pound the mochi with a wooden mallet in a stone or wooden mortar (called an “usu”) and the rotator will turn the mochi to ensure it retains moisture. The pounding process involves a pounder and a rotator. Then steamed and cooked fully the next morning. ![]() Glutinous rise is rinsed and soaked overnight in water the night before pounding. Customarily, mochi is prepared all over Japan in a ceremony called mochitsuki. The exact history of mochi is undetermined but it is belief to be originated from China. These glutinous rice cakes emerge during Japan’s Heian period (794-1185) and an assortment of mochi were imperial offerings during religious ceremonies as far back as the 10 th century.
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