Serves:3, Preparation Time: 30 min.
The green Mango is a valuable source of Vitamin C. It contains more
vitamin C than half-ripe or fully ripe mangoes. It is also a good source of
vitamin B1 and B2 and contains sufficient quantity of niacin.
Health Benefits of Green Mango/ Unripe Mango:
1.The green mango/unripe mango protects men from the adverse effects of
hot, scroching winds. A drink, prepared from the unripe mango by cooking
it in hot ashes and mixing the pith with sugar and water is an effictive remedy
for heat exhaustion and heat stroke. Eating raw mango with salt quenches
thirst and prevents the excessive loss of sodium chloride and iron during
summer due to excessive sweating.
2.The green mango is valuable in blood disorders because of its high vitamin
C content. It increases the elasticity of the blood vessels and help the forma-
tion of new blood cells. It aids the absorption of food-iron and prevtns bleed-
ing tendencies. It increases body resistence against tuberculosis, anemia,
cholera and dysentery.
3. Unripe mangoes are an excellent fruit remedy for bilious disorder. The
acids contained in the green mango increase the secretion of bile and
act as intestinal antiseptic. Therefore, eating green mango daily with honey
and pepper cures biliousness, food putrefaction i.e when proteins are
decomposed by bacteria; urticaria and jaundice. It tones up the liver and
keeps it healthy.
4.The amchur, a popular article of diet in indian houses, consists of green
mangoes skinned, stoned, cut into pieces and dried in the sun. 15 gm. of
it is believed to be equivalent to 30 gm. of good lime on account of its citric
content. It is valuable in the treatment of scurvy.
Natural Benefits of Green Mango:
1. Green mangoes are highly beneficial in the treatment of night blindness
in which one cannot see properly in dim light. This disease is caused by
vitamin A deficiency. Eating mangoes liberally will also prevent develop-
ment of refractive errors, dryness of the eyes, softening of the cornea,
itching and burning in the eyes.
2. The mango-milk cure is an ideal treatment for loss of weight. For this
mode of treatment, ripe and sweet mangoes should always be selected.
They should be taken thrice a day-morning, noon and evening. The man-
goes should be taken first and then followed by milk. Mango thus combine
very well with milk and exclusive mangomilk diet taken for at least one month,
will lead to improvement in health, vigour and gain in weight. The quantity
of milk and of the mangoes to be consumed in this mode of treatment should
be carefully regulated according to the condition of the patient. For rapid gain
in weight, about 4 to 5 litres of milk should be consumed with 3 to 4 kg. of
3. The tender leaves of the mango tree are considered useful in diabetes.
An infusion is prepared from fresh leaves by soaking them overnight in
water and squeezing them well in water before filtering it in the morning.
This infused water should be taken every morning to control early diabetes.
As an alternative to infusion. Leaves can be dried in the shade, powdered
and preserved. Halt a teaspoonful of this powder should be taken twice a
day, in the morning and evening.
4. The mango seeds are valuable in diarrhea. The seeds should be collected
and dried in the shade and powdered and stored for use as medicine. It
should be given in doses of about one and a half gram to two grams with
or without honey. Juice of fresh flowers when taken with one or two tea-
spoonful of curds, is also valuable in diarrhea.
5. The mango bark is very efficacious in the treatment of throat diseases.
Its fluid is locally applied and also used as a gargle. The gargle is prepared
by mixing 10ml. of the fluid extract with 125ml. of water.
Water should not be drunk immediately after eating the green mango
because it coagulated the sap and makes it more irritant.
1 Cup cooked white rice
1 cup peeled and grated raw green mango
1 tbs channa dal
1 tbs urad dal
1 tbs mustards
8-10 curry leaves
3 Red chillies
3-4 Green chillies
Salt to taste
1/4 tbs hing
3 tbs Peanuts
3 – 4 tbs Oil
1. Heat oil in a pan. Add channa dal, urad dal and let them turn into light