Mangoes are an excellent source of Vitamins A and C, as well as a good source of Potassium and contain beta carotene.
Mangoes are high in fiber, but low in calories (approx. 110 per average sized mango), fat (only 1 gram) and sodium.
Mangoes are bursting with protective nutrients! The vitamin content depends upon the variety and maturity of the fruit, when the mango is green the amount of Vitamin C is higher, as it ripens the amount of beta-carotene (Vitamin A) increases. 
Mangoes have antioxidant properties, which help reduce the risk for certain diseases, including cancer, and help fight and prevent infection; growth and repair of cells, tissues and skin; relieving allergy symptoms.
Mangoes have your skin and hair covered too. By eating mangoes you will be less likely to suffer from dry coarse hair and itchy scalp, brittle nails, pimples and other skin problems, all thanks to the amazing amounts of Vitamin A and beta carotene found within just one mango.
Here are some Mangoes' Recipes
Mango Lassi
Ingredients
1 1/4 cups plain low-fat yogurt
1/2 teaspoon lemon juice
1/2 cup fresh mango pulp*
1/3 cup cold water
1 to 2 tablespoons honey or sugar (depending on how sweet you want it)
9 to 10 standard-size ice cubes
* Canned or frozen mango may be substituted
Method
If using a fresh mango, peel and remove the flesh from the pit; cut mango into small pieces.
In a blender, add yogurt, lemon juice, mango pulp, water, and honey or sugar. Blend approximately 2 to 3 minutes or until you see a little forming in the mixture. Add the ice and blend until frothy! NOTE: Some people like to pour the mango mixture over ice cubes instead of blending the ice cubes in the drink.
Makes 2 servings.
Ingredients
1 large green unripe mango
1 medium-sized Bombay onion
4 bird's eyes chilies
1/2 large red chilli
1 clove garlic, chopped finely
3 polygonum leaves (optional)
3 sprigs of coriander leaves
juice from 1 small lime
2 to 3 T fish sauce
1 T palm sugar
roasted almond or cashews or peanuts nibs
mint for garnish
Method
3 polygonum leaves (optional)
3 sprigs of coriander leaves
juice from 1 small lime
2 to 3 T fish sauce
1 T palm sugar
roasted almond or cashews or peanuts nibs
mint for garnish
Method
1. Peel and slice the mangoes or if you are very well-coordinated, hack it like this:
2. Slice the onion thinly, cut the chilies finely, mince the polygonum leaves and cut the other leaves into 1 cm lengths.
3. Mix the mango, chilies, polygonum and coriander leaves with the palm sugar, lime juice and fish sauce to taste. Sprinkle the toasted nuts over.
Mango Salsa
Fresh, sweet mango salsa is a delicious topping for grilled chicken or fish or crackers. Also great for dipping chips.
Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 jalapeno chilli, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Also good with diced red bell pepper and jicama.
Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
