Rainbow Mango

Rainbow mangoes are elongated and oblong with a slight curve at one end of the fruit. The skin is smooth, thin and multicoloured with green, yellow and red spots that turn red when ripe. The flesh is buttery soft and golden yellow with a central, long, thin, flat core. Rainbow mangoes are juicy, very sweet and have a tropical fragrance.

STORAGE

Unripe rainbow mangoes should not be refrigerated since the cold stops the ripening process. When they are fully ripe, store it in the refrigerator for up to three days. 

FUN FACTS & TIPS

Rainbow mangoes can be eaten raw or cooked. They are most commonly eaten raw as a snack, but they can also be sliced and used in fruit salads, as a topping for ice cream or in the popular Thai dessert mango sticky rice with coconut milk, rice and sugar. Rainbow mangoes can also be dried or cooked and pressed into a fruit roll. Besides raw preparations, Rainbow mangoes are also used in curry, chicken and vegetable dishes. Rainbow mangoes go well with curry paste, coconut milk, soy sauce, paprika, garlic, onions, basil, mint, turmeric and lime. 

NUTRITION & HEALTH BENEFITS

• Helps in fighting cancer
• Prevents colon, prostate, & leukaemia cancers
• Helps in maintaining cholesterol level
• Helps in cleansing skin
• Helps in regulating diabetes
• Helps in alkalizing your body
• Enhances vision & eliminates night blindness
• Aids good digestion
• Prevents heat stroke

Rich in vitamins A, B, C, dietary fibre, enzymes, vitamins B6, potassium, magnesium, iron and folate


Common Names: Mangifera Indica, Mahachanok, Maha Chinook, Thai Nang Klang Wan, Sunset Mango Cultivars, Bhumipol's Book, Mahajanaka, Anacardiaceae Family