Dr. Avnish Jolly,15 June:The fruit, whether green or ripe, is dried in the sun and recommended as an antiscorbutic. The bark and the fruit are considered very useful in cases of haemorrhage from the utems, lungs, or intestines. The smoke of the burning leaves is supposed to have, urative effect in some affections of the throat. The recinous juice from the bark is considered antisyphilitic; it is used in the Malabar Coast as a specific for diarrhoea and dysentery, and as a cure for scabies and cutaneous affections. The root, bark, stem, and leaf are prescribed in combination with other drugs for the treatment of snake-bite (Sushruta Sahita). The leaves in combination with other drugs are prescribed for scorpion- sting (Sushruta Sahita). In some parts of West Africa The young bark forming over wounds on the mango tree, is used to cure piles, and its extract in wasting diseases.
In Madagascar the bark is used as an astringent; the fruit as a depurative, diaphoretic and antipyretic; the seed as an astringent and anthelmintic. Introduced into America in the form of fluid extract, either from the fruit or the rind. Astringent with a specific tonic action on mucous membranes. Its effects are great in diphtheria and other malignant throat diseases. The fluid extract applied locally is very useful in haemorrhages. In Brazil, the flowers of the mango are used either in the form of tea or powder for catarrh of the bladder. The powder is also used in the form of fumigation against mosquitoes. All parts of the plant are equally useless in the form of treatment of snake-bite (Mhaskar and Caius). The leaves are not an antidote to scorpion-venom. (Indian Medicinal Plants, Ki11. and B.D. Basu, 1,653-54)
Latin / Botanical name of mango is Mangifera indica Linn. Different Mango Dishes are very popular in rainy season in south Asia. Mango pickle (Achar), Chutney, Amsatta (Mango leather) etc. prepared by unripe and ripe mangoes are very popular. These are the traditional methods of preserving unripe and ripe mangoes. Ripe fruits are preserved by canning or used in the manufacture of juice, squash, jams, jellies etc. Analysis of the edible flesh (per 100gms.) of the green mango gave the following average values: moisture 87.5; minerals 0.4; fibre 1.2; energy, 44k calorie; protein 0.7, fat 0.1; carbohydrates 20.1grms. calcium 10; iron 5.4; vitamin B-1, 0.04; vitamin B-2, 0.01; vitamin-C 3 mgs. and carotene (as vitamin A) 90 ugm. Ripe mango: moisture 78.6; mineral matter 0.4; fibre 0.7; energy, 90 k calorie; protein 1.0; fat 0.7; and carbohydrates 20.0 grms.; calcium 16; iron 1.3; vitamin B-1, 0.10; vitamin B-2, 0.07; vitamin C 41mgs. and carotene 8,300 ~lgm/l00grms. The fruit is a rich source of potassium. Analysis of pulp ash (ash content, 0.53%) gave the following values; 47.37; calcium 6.38; magnesium 1.62; phosphoms 6.49; sulphur 3.67; chlorine 3.88/g. Analysis of mangoes gave the following ranges of vitamin (other than vitamin A) values: thiamine, 40.82130.50 ugm; riboflavin, 89.39-198.20 ugm; niacin, 1.38-6.27mg.; and ascorbic acid, 4.38-39.96 mg/l00g.