Qindou Mango [Guangdong Leizhou Specialty]

What is Qindou Mango? Authentic Guangdong Leizhou specialty: Qindou mango

Content summary:Do you want to know what Qindou mango is? This article is a detailed introduction to the special product ofGuangdong Leizhou - Qindou Mango. It was reorganized and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Qindou Mango. The full text takes about 8 minutes to read, mainly including the basic introduction of Qindou Mango and its nutritional value? What are the product characteristics of Qindou Mango? How did the history of Qindou Mango come about? The production method and tasting method of Qindou mango.

Basic Introduction to Qindou Mango

Qindou Mango is a specialty of Guangdong Province. Named after Qindou Town, which is mainly produced in Leizhou City, Guangdong Province. For products certified by China's National Geographic Indication. Qindou mango has a strong aroma, abundant juice, large fruit size, beautiful appearance, good quality, and storage resistance. It is well-known for its sweet and delicious taste and is highly favored by people. What is the nutritional value of Qindou mango? Mango is a famous tropical fruit, some of which are egg shaped, while others are round, kidney shaped, and heart shaped. The skin comes in various colors, light green, yellow, and deep red. Mango ripens in summer, and when fully ripe, it turns yellow with a tough and slightly hard outer skin. The flesh is golden yellow, juicy, sweet and fragrant, with a large nucleus inside and a large amount of fiber on the surface of the nucleus. Mango has a high water content, and immature mangoes contain starch, which is converted into sugar when ripe. Mango contains sugar, mango extract, and vitamins such as Al, B1, and C. It has the effects of regulating qi, relieving cough, strengthening spleen, benefiting stomach, stopping nausea, and preventing dizziness. In ancient times, all those who drifted across the sea carried some mangoes with them to relieve seasickness. Mango also contains carotenoids, which are beneficial for improving vision. Mango can moisturize the skin and is a beauty fruit for women. Because mango is the essence of tropical fruits, people call it "the king of tropical fruits". What are the product characteristics of Qindou Mango?

1. Sensory characteristics: Fresh skin color, green with a translucent yellow inside, well colored and glossy appearance, bright appearance, uniform fruit size, oval or ivory shaped fruit, oval shaped single fruit weighs 100 to 200 grams, ivory shaped single fruit weighs 250 to 400 grams; Meat color, tender and smooth egg yolk, small nucleus, thick meat, low fiber, high consumption rate; Rich aroma, unique flavor, high sugar content, and good taste; Durable for storage and transportation, with a long shelf life.

2. Physical and chemical indicators: The edible rate of the fruit is 67 to 73%, the soluble solids content of the juice is 15.5 to 20.5%, the sugar content is 14.5 to 16.2%, the acid content is 0.08 to 0.65%, and the vitamin C content per 100 grams of juice is 80-132 milligrams.

How did the history of Qindou Mango come about?

? In Buddhist and Hindu temples in India, patterns of mango tree leaves, flowers, and fruits can be seen. Hindus believe that the five petals of the mango flower represent the five arrows of the goddess Kamadeva, and mangoes are used to worship the goddess Saraswati. During the period of 1556-1605, Mughal Emperor Akbar had an orchard of 100000 mango trees near Delhi. Such a large-scale mango orchard was rare in the world at that time. People unanimously believe that the first person to introduce mangoes outside of India was the Chinese Tang Dynasty monk Xuanzang. In the "Records of the Western Regions of the Great Tang Dynasty," there is a record of "An Boluo fruit, precious to the world. Later, it spread to Southeast Asian countries such as Thailand, Malaysia, the Philippines, and Indonesia, and then to countries along the Mediterranean coast. It was not until the 18th century that it gradually spread to Brazil, the West Indies, and Florida in the United States, all of which have large mango forests.

The method of making Qindou mango

Mango sago

Ingredients

Main ingredients: mango, coconut juice, milk, small sago

Auxiliary ingredients: honey

Method

1. Add water to the pot and bring to a boil. Pour the sago into the pot, turn down the heat, cover the lid and cook. Add enough water and stir occasionally during cooking to avoid sticking the bottom.

2. During the process of cooking the sago, we will handle the mango. Cut the mango along the core, use a knife to make a cross on the flesh, then flip the skin and gently cut the flesh along the skin with a knife. 3. After about 25 minutes, let the sago cook until transparent, leaving only a small white spot in the middle. Turn off the heat, cover it, and let it simmer for 5 minutes.

4. When the sago is completely transparent, use a mesh sieve to scoop it up and rinse it with cold water. Does it feel crystal clear on QQ.

5. Pour in the milk and coconut juice and stir well. 6. After soaking the sago in milk for 15 minutes, add mango and a little honey. If you put it in the refrigerator and refrigerate it for a while, the effect will be better.

Tasting and Eating Methods of Qindou Mango

Zhanjiang people have a special fondness for mangoes and unique eating methods;

; Wash the ripe mango, slice it horizontally with a fruit knife along the direction parallel to the core, and use the knife to criss cross the mango slices into small diamond shaped blocks. Flip the already cut mango upwards and place it in a fruit plate to make beautiful mango slices, which can satisfy people's appetite. To prevent allergies, cut mangoes into small pieces and soak them in diluted salt water for half an hour before eating. This not only prevents allergies but also gives them a unique flavor. There is another way to eat mango: remove the skin, cut the flesh into small pieces, and put it in cold water to make fresh mango juice. It tastes refreshing and delicious, with a full aroma and a lingering aftertaste.