Dried mangoes: uses and nutritional benefits

The mango tree is a tree native to India. It belongs to the Anacardiaceae family. It is cultivated mainly for its melting and colored fruit: the Mango. With a world production of about 40 million tons, the fresh Mango is one of the most appreciated tropical fruits, just behind the banana, the coconut, the plantain and the pineapple. The fresh Mango is a carrier of many nutrients that give it a multitude of benefits. Highly perishable, Mangoes do not appreciate export. In dried form, the problem is solved: the dried Mango keeps its flavor and lets us enjoy its nutrients. Dried Mangoes in strips have a bright yellow color, reflecting the presence of carotenoids (provitamins A). Thus, they are useful in the prevention of eye diseases. Moreover, carbohydrates are well represented in dried mango. They can also be an asset for sportsmen: to find energy healthily and quickly. Latin name: Mangifera indica L. Botanical family: Anacardiaceae. Part used: Fruit.

Recommended consumption

The dried Mango is a dry fruit. It therefore contains more sugar than a fresh Mango, the recommendations for daily consumption are defined. In classic cure or for pleasure, a portion of dried Mango is estimated between 20 and 30 g per day, which represents 6 to 8 strips per day.

In what form?

To make the most of their benefits, you can use them :

  • Whole
  • In pieces
At what time of day?

We advise you to use them during the following meal(s) to take full advantage of their benefits:

  • Breakfast
  • Lunch
  • Snacks
  • Dinner
What modes of use?

You can incorporate them into the following preparations to make them easier to take:

  • Dessert
  • Yoghurt, dairy
  • Dish
  • Only
  • Mixed with other dried fruits

Health Nutrition Benefits

Dried Mangoes can supplement your healthy and varied diet.


Hypoglycemia, or low blood glucose, is characterized by excessive fatigue, increased drowsiness, a general feeling of weakness, etc. Dietary intake of sugar is necessary to restore blood sugar levels to normal. Dried Mangoes are rich in simple sugar. As a result, they contribute to the increase of blood sugar levels, which invigorates the body. In addition, beta-carotene gives dried Mangoes the ability to fight against oxidative stress.

Ocular system

A diet sufficiently rich in beta-carotene would prevent age-related macular degeneration (AMD) and associated symptoms. A scientific study shows that dried Mangoes are a source of vitamin A, via the intake of carotenoids.

Nutritional properties

  • Contributes to energy metabolism (carbohydrates): dried Mangoes have a high energy density. This energy is mostly carbohydrate. Carbohydrates are the preferred source of energy for the body, and the first to replenish energy stores.
  • Photoprotector (carotenoid): a study analyzes the carotenoid contents in dried Mangoes. It concludes on the more than interesting presence of beta-carotene in dried Mangoes. Carotenoids, provitamin A, contribute to the maintenance of vision: they participate in the synthesis of rhodopsin (light-sensitive pigment present in the retina), synthesis of photopsins (proteins of the conical cells of the retina) and regeneration of the ocular and retinal epithelium.
  • Antioxidant (beta-carotene): beta-carotene is thought to account for over 50% of the carotenoids in Dried Mango. Beta-carotene neutralizes free radicals, giving dried Mangoes a slight antioxidant power.

Nutritional values

*Recommended Daily Allowance

To know more about the plant : The Mango Tree

The mango tree is a tree belonging to the Anacardiaceae family. This tropical perennial and woody plant can reach 20 m in height. The mango tree grows on sandy, well aerated and well drained soils. After three years, the mango tree leaves terminal inflorescences, fragrant with five petals. The inflorescences are composed of thousands of small orange flowers. It is from this inflorescence that the Mango, a tropical fruit in the form of a drupe, is born.

The mango tree is native to northern India. It was introduced in tropical regions for the cultivation of its fruit. The bark, leaves and roots are used in many traditional medicines: fight against tetanus, diuretic properties, febrifuge, hypocholesterolemic, etc.

Mangoes are appreciated for their soft and sweet flavors. Nevertheless, this climacteric fruit is very fragile. It is estimated that 30 to 50% of the harvested fruit will be lost. They are therefore the subject of multiple agri-food research whose objective is to develop the best way to export Mangoes without altering them. The dehydration and drying of Mangoes are, for the time being, the most efficient methods to take advantage of their virtues and flavors throughout the world.

Mango leaves against hypercholesterolemia and hypertriglyceridemia?

In phytotherapy, mango leaves are traditionally used in the treatment of lipid disorders: an infusion of mango leaves would help regulate lipid metabolism.

Indeed, a scientific study has examined the veracity of this practice. It concludes positively by issuing an interest of mango leaves in the treatment of lipid disorders (hypercholesterolemia or hypertriglyceridemia). This property would come from mangiferin, a polyphenol. Mangiferin improves dyslipidemia. However, the exact mechanisms of action remain unclear.

Organic mangoes (sliced, sliced,...

40 notes

See the product