Explained: The hazards of eating Mango

Mango, a fruit envied by non-tropical areas of the world, the national fruit of India is justifiably the King of fruits. This delectable and succulent fruit serves more than just it being a fruit itself. Grown in India since time immemorial, mangoes are eaten raw, pickled, and as a fruit delicacy in desserts and beverages. But could the intake of this delicious mango harm the body? Yes, say experts. While the fruit is needed for good health, too much of it can be harmful for the body. So how much mango should one have in a day? 

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Mangoes are known as a rich source of dietary fibre, Vitamin A, folate and other health benefits. A new study by experts, however, has challenged this accepted notion of mango being an all health-beneficial fruit.

Experts explain the hazards of eating mango

The experts say that while this gorgeous orange-yellow fruit is packed with several health benefits, its moderate consumption is the key to stay healthy and fit. Feasting on it on this high-calorie fruit may lead to several health problems, they say.

Since the fruit contains excessive sugar and calorie content that generally overpower its nutritional value, its health benefits remain debated, Preeti Seth, a nutritionist and cosmetologist, was quoted as saying in PTI.

"Diabetics are mostly advised to eat mangoes in moderation. Excessive consumption of mangoes is not good for anyone," she says.

According to well-known Chef Akhil Multani in Mumbai, mango is known to be a very 'heaty' fruit, which may cause skin rashes and some other effects.

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Another popular Chef Amit Bajaj also says that mango is known to increase acne as it has a high glycemic index. Excessive consumption of mangoes quickly increases blood sugar and therefore blood insulin levels.

"Since mangoes are loaded with vitamins A, B, and C, as well as fibre, copper, potassium, and magnesium, it is better to keep a moderate number of mangoes in your diet and cut down on other sweets like chocolates and candies," Bajaj was quoted as saying in PTI.

Mangoes sold in the market are also laden with chemicals and pesticides. Hence, most food experts and chefs advise eating organic produce that has fewer or no pesticides.

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The various use of mangoes in Indian cusines

Alphonso mangoes are used to make 'aamras' in Maharashtra.
Badami mangoes are used in making variety of dishes like 'maavina hannina gojju', 'mango rasa' curry in Karnataka.
Kesar mangoes are famous in Gujarat and are mostly used in making pickles, chutneys and chunda.
In places such as Punjab and Delhi, mangoes are paired with yogurt.
In Kerala, mangoes are used in seafood dishes throughout the summer.