Can you eat green mango?
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Cinu Varghese has experience in food science research, the food industry, and teaching with expertise in Food Engineering, Public health and nutrition, Product development, Sensory and consumer research, Ingredient research, Packaging, and 3D food printing.
Dr Cinu Varghese’s Highlights;
PhD in food engineering focusing on product development for adolescent health and nutrition from the Indian Institute of Technology Kharagpur, India.
Master’s degree in Agriculture processing and food engineering from Orissa University of Agriculture and Technology, India. Bachelors in Agriculture Engineering from Kerala Agriculture University, India.
Visiting Doctoral scholar at the University of Alberta, Canada through the Shastri Indo-Canadian Institute Fellowship (2018-2019).
“Integration of food science, health, and nutrition knowledge is crucial for promoting individual well-being and sustainability in the food industry, leading to healthier food choices that nourish both people and the environment” – Dr Cinu Varghese
Professional Experience
Dr Cinu Varghese worked as a food scientist and designed and executed experiments to improve product quality, nutrition, flavour, texture, shelf-life, and nutritional value, taking into consideration consumer preferences, regulatory requirements, and cost-effectiveness.
As a Guest faculty lecturer at Kerala University of Fisheries and Ocean Studies, Dr Cinu designed and delivered lectures in food science and nutrition, which include topics such as fundamentals of food processing, food nutrition, and food safety to graduate students.
Dr Cinu collaborated with the University of Alberta, Edmonton, Canada, as a Shastri Indo-Canadian Institute awardee and evaluate and characterize the 3D-printed cookies developed for undernourished adolescents.
Dr Cinu has presented her research work at several international conferences focusing on food science and nutrition like IFT, EFFoST, and IUFOST.
Research articles and book chapters by Dr Cinu have appeared in high-impact, specialized journals in her field, and she is expanding her knowledge domain through new collaborations with scientists.
Education
2022- PhD in Food Engineering, Indian Institute of Technology Kharagpur, India
2017- M.tech in Processing and Food Engineering, Orissa University of Agriculture and Technology, India
2015- B.tech in Agricultural Engineering, Kerala Agricultural University, India
The main publications of Dr Cinu Varghese are:
Research articles
Varghese C., Srivastav P.P., Roopesh M.S (2022). High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life. Future Foods; 6(100154); https://doi.org/10.1016/j.fufo.2022.100154
Varghese C., Srivastav P.P. (2022) Formulation and sensory characterization of high energy nutritious cookies for undernourished adolescents. Innovative food science and emerging technologies, 75, 102904, https://doi.org/10.1016/j.ifset.2021.102904
Anjali Sudhakar, Subir Kumar Chakraborty, Naveen Kumar Mahanti & Cinu Varghese (2021) Advanced techniques in edible oil authentication: A systematic review and critical analysis, Critical Reviews in Food Science and Nutrition,https://doi.org/10.1080/10408398.2021.1956424
Varghese C., Wolodko J., Chen L., Doschak M., Srivastav P.P., Roopesh M.S. (2020). Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies. Foods.;9(7): https://doi.org/10.3390/foods9070907
Joy Augustine K, Sudheer K. P, Athira A.S., Cinu V, Haritha M., Rana Salva N. Development and performance evaluation of a motorised rotary banana slicer, 27th Kerala Science congress Alappuzha, 27-29 January 2015: https://ws.kscste.kerala.gov.in/site/publications/Final%20Proceedings%2027th%20KSC.pdf
Book chapters
Varghese C., Srivastav P.P., Roopesh M.S., Sudhakar A.(2022). 3-D Food Printing: Concepts, applications, and Prospects. Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group,USA.
Varghese C., Harsha V., Claudia K.L., Steaphen A. N.(2022). High-Pressure Processing of Foods; An Overview, Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Sudhakar A., Varghese C., Choudhary K., Chakraborty S. K.(2021). Extrusion technology: types, working and different food products. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Conferences/Presentations
Varghese C., Khan M.K., Srivastav P.P. Mathematical modelling of thin layer drying kinetics of moringa leaves.19th IUFoST World Congress of Food Science and Technology held at Mumbai, 23rd – 27th October 2018, Poster Presentation
Varghese C., Srivastav P.P. Development of high-density nutrient-dense food bar for undernourished adolescent girls. IFT conference Meeting held at New Orleans, Louisiana, USA, 2nd– 6th June 2019, Poster presentation
Varghese C., Srivastav P.P., Roopesh M.S. Development and storage of developed high energy, nutrient-dense cookies for undernourished adolescents. 34th EFFoST International Conference held as an online event, 20th-22nd November 2020, Poster presentation
International Conference on Organic Farming for Sustainable Agriculture as an Oral Presenter held at Orissa University of Agriculture and Technology, Bhubaneswar 2020
You can view some of Dr Cinu’s work here:
Linkedin: https://www.linkedin.com/in/cinu-varghese/
ResearchGate: https://www.researchgate.net/profile/Cinu-Varghese
ORCID: https://orcid.org/0000-0002-0119-3735
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this short article, we will answer the question, “Can you eat green mango?” with an in-depth analysis of green mangoes, the health benefits and risks of eating green mangoes, and ways to eat green mangoes.
Can you eat green mango?
Yes, you can eat green mango. Green mango is the raw form of the real yellow mango. It is safe to consume and a pretty popular seasonal speciality in its native regions. While you need to remove the skin of ripened mango, the green mango can be eaten with it (1). However, make sure to properly wash it.
. On or off the trees, some mangoes mature to ripeness, while others are harvested unripe. This depends on their variety and where they are grown. Green mangoes are different from yellow ones, in flavour and texture(1).
The best time to enjoy green mangoes is somewhere during spring and summer. This is based on the type of mango you are having and from where you are taking it.
What are the different ways to enjoy green mango?
There are a variety of ways to add green mango to a diet. However, you cannot store green mango for a long time as it will mature into a yellow mango, which is not the same (8,9).
- Salad: Mangoes can be used in a salad to enhance its taste.
- Pickles: There are many recipes to add green mango to pickles. This allows you to preserve them until you find more fresh mangoes.
- Jam: Green mangoes are used to make a jam which can be stored for a long time.
- Chutney: The use of green mango in chutneys is abundant in the Indian subcontinent.
- Mango Delight: Green mangoes can also be used to make delicious mango delights.
What are the health benefits of green mango?
Green mangoes have several potential health benefits when consumed in moderation as part of a balanced diet. Here are some potential health benefits of eating green mangoes (3-6):
Rich in Nutrients
- Mangoes provide a good amount of vitamins A and E and also improve hormonal balance.
- It is also loaded with vitamin C, calcium, and magnesium which is useful for releasing toxins from the body (3).
- The high vitamin C content of green mango helps to enhance blood vessel elasticity and boosts the formation of new blood cells. It also supports the intake of iron and reduces bleeding.
Gut Health
- Green mango, consumed with salt and honey helps to treat a variety of gastrointestinal problems, such as diarrhoea, bloating, dysentery, piles, morning sickness(4), indigestion and constipation as well as hives and jaundice.
- The acids in green mango promote the secretion of bile and act as an intestinal cleanser.
Heart Health
- Green mangoes are also rich in niacin, which helps promote heart health.
- Mangiferin, a unique antioxidant found in raw mangoes, helps balance triglycerides, cholesterol, and fatty acids (4).
Improves immunity
- Green Mango increases the body’s resistance against tuberculosis, cholera, dysentery, anaemia etc (5).
- It also helps cleanse the blood and acts as a liver detoxifier.
Prevent Dehydration
Green mango provides sodium chloride, thus helping to prevent dehydration(6).
What are the risks of eating green mango?
Green mango consumption may cause some side effects, depending on the amount consumed and the individual’s sensitivity. It is always recommended to eat washed green mangoes in moderate amounts. The following are some side effects of eating green mango (7):
May lead to diarrhoea
Overconsumption of green mangoes may result in diarrhoea, as it is high in fibre. Excessive consumption of fibrous fruits may induce stomach problems. So, it is always prescribed to have a balanced intake of mangoes (7).
May cause allergic reactions
Mangoes may cause allergic reactions in some people resulting in watery eyes, runny nose, breathing problems, abdominal pain, and sneezing. Also, they may often lead to anaphylactic shock in some people that causes symptoms of nausea, vomiting, and shock, among others. If not treated in time, this may lead to unconsciousness (7).
May cause dermatitis
Mangoes are composed of a substance called urushiol. People susceptible to this chemical may experience dermatitis leading to inflamed skin that becomes flaky, itchy, and blistery over time (7).
May cause hives
Overconsumption of mangoes may also result in urticaria, a skin condition characterized by skin rash, itchiness, and redness of the skin.
Additionally, mango increases the heat of our body, which may lead to acne. It should not be consumed with milk. Also, people with arthritis should consume mangoes in very modest amounts (7).
How to keep mangoes green longer?
Following are a few ways to keep mangoes green longer (10,11):
- Refrigerate mangoes to slow the ripening process. This will help them stay green for longer.
- Keep them away from fruits that produce ethylene. Some fruits produce ethylene gas, which causes mangoes to ripen faster.
- Wrapping mangoes in a newspaper or brown paper bag can help absorb excess moisture and slow the ripening process.
- Mangoes can also be stored in a cool, dry place, such as a pantry or cellar, to help them last longer.
Conclusion
In this short article, we have answered the question, “Can you eat green mango?” with an in-depth analysis of green mangoes, the health benefits and risks of eating green mangoes, and ways to eat green mangoes.
References
- Maciel LF, da Oliveira CS, da Bispo ES, da Miranda MPS. Antioxidant activity, total phenolic compounds, and flavonoids of mangoes come from biodynamic, organic, and conventional cultivations in three maturation stages. British Food Journal. 2011;113(9)
- Ayala-Aponte AA, Molina-Cortés A, Serna-Cock L. Osmotic dehydration of green mango samples (Mangifera indica l., Filipino var.) in ternary solutions. Vitae. 2018;25(1).
- Hussain HT. Estimation of antimicrobial activity of green mango (Mangifera indica L. ) Extract on the Growth of Bacteria. Al-Mustansiriyah Journal of Science. 2018;29(1).
- Naeem A, Abbas T, Ali TM, Hasnain A. Effect of guar gum coatings containing essential oils on shelf life and nutritional quality of green-unripe mangoes during low-temperature storage. Int J Biol Macromol. 2018;113.
- Wongkaew M, Tangjaidee P, Leksawasdi N, Jantanasakulwong K, Rachtanapun P, Seesuriyachan P, et al. Mango Pectic Oligosaccharides: A Novel Prebiotic for Functional Food. Vol. 9, Frontiers in Nutrition. 2022.
- Lenucci MS, Tornese R, Mita G, Durante M. Bioactive Compounds and Antioxidant Activities in Different Fractions of Mango Fruits (Mangifera indica L., Cultivar Tommy Atkins, and Keitt). Antioxidants. 2022;11(3).
- Rodríguez-Fragoso L, Martínez-Arismendi JL, Orozco-Bustos D, Reyes-Esparza J, Torres E, Burchiel SW. Potential Risks Resulting from Fruit/Vegetable-Drug Interactions: Effects on Drug-Metabolizing Enzymes and Drug Transporters. J Food Sci. 2011;76(4).
- Jahurul MHA, Zaidul ISM, Ghafoor K, Al-Juhaimi FY, Nyam KL, Norulaini NAN, et al. Mango (Mangifera indica L.) by-products and their valuable components: A review. Vol. 183, Food Chemistry. 2015.
- Maldonado-Celis ME, Yahia EM, Bedoya R, Landázuri P, Loango N, Aguillón J, et al. Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds. Vol. 10, Frontiers in Plant Science. 2019.
- Author C, A ND. Evaluation of Postharvest Handling and Marketing of Mango (Mangifera Indica) in Ghana; A Case Study of Northern Region. Vol. 4, Quest Journals Journal of Research in Agriculture and Animal Science. 2016.
- Herath MM, Dissanayake CAK, Wasala WMB, Somakanthan N, Gunawardane CR. The effect of improved postharvest practices on the postharvest losses and quality of mango fruit in Sri Lanka’s supply chain. Journal of Horticulture and Postharvest Research. 2021;4(4).
