what also makes the meal a lot better is adding cubes of mango to the meat just before it's done (and frying them a bit - you need to put salt on them
Mangoes are rich in vitamin C, vitamin A (as beta-carotene), and dietary fiber, while also containing polyphenolic antioxidants and the enzyme bromelain, which aids in protein digestion. A medium mango provides approximately 100 calories and contains beneficial micronutrients including folate and potassium.
About
The mango (Mangifera indica) is a stone fruit native to South Asia, particularly the Indian subcontinent, and is considered one of the most widely cultivated tropical and subtropical fruits globally. The fruit is characterized by a large, flattened pit surrounded by fragrant, fiber-free flesh that ranges in color from golden yellow to deep orange or reddish hues, depending on variety. Mangoes possess a complex flavor profile that combines sweetness with subtle acidity and floral notes, with subtle variations among the numerous cultivars. Common varieties include Alphonso, Ataulfo, Kent, and Keitt, each with distinct textural and flavor characteristics.
Culinary Uses
Mango is used extensively across Asian, African, and Latin American cuisines in both sweet and savory applications. In savory cooking, underripe or firm mangoes are incorporated into chutneys, curries, and meat dishes, where their acidity and slight tartness complement rich proteins. When added to meat preparations, mango cubes contribute a sweet-tart contrast that balances umami flavors and aids in tenderizing through enzymatic action. The fruit is also used in salsas, marinades, and as an accompaniment to grilled proteins, where gentle cooking caramelizes its sugars and concentrates its flavor.