"Amba" Mango Tre
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King of the fruits,” mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and heath promoting qualities, making it numero-uno among new functional foods, often labeled as “super fruits.” Mango is one of the delicious seasonal fruits grown in the tropics. A mango is a stone fruit produced from numerous species of tropical tree. The energy value per 100 g (3.5 oz.) serving of the common mango is 250 kJ (60 kcal), and that of the apple mango is slightly higher (330 kJ (79 kcal) per 100 g). Fresh mango contains a variety of nutrients, but only vitamin C and folate are in significant amounts of the Daily Value as 44% and 11%, respectively. Mango trees require full sunlight to fruit well. It will grow in lesser light but not fruit well or may not fruit at all.
Mango, Mangifera indica, is an evergreen tree in the family Anacardiaceae grown for its edible fruit. The mango tree is erect and branching with a thick trunk and broad, rounded canopy. The leaves of the tree are are shiny and dark green. They are either elliptical or lanceolate with long petioles and a leathery texture. The tree produces dense clusters of flowers with cream-pink petals on branched panicles. The mango fruit is roughly oval in shape, with uneven sides. The fruit is a drupe, with an outer flesh surrounding a stone. The flesh is soft and bright yellow-orange in color. The skin of the fruit is yellow-green to red. Mango trees can grow to a height of 45 m (148 ft) and can live for in excess of 100 years.
Riped fruit is eaten as a fruit, to make jam, juices and ice cream
Unripe mango is used in making a food called “Achcharu”: In making the “Achcharu” the raw mango is cut in to pieces and chopped, and mixed with chili powder, sugar, salt and lime.
The roots and bark are uses for astringent, acrid, refrigerant, styptic, antisyphi.litic, vulnerary, antiemetic, anti-inflammatoxy and constipating medicine.
For Wood
For religious festivals the mango leaves are used
The ash of the burnt leaves are useful in burns and scalds
Source
There are over 20 varieties of mangoes in Sri Lanka
Karutha Colombun : This mango reigns high among our mangoes owing to the sweet, juicy, ripened taste it holds as well as its considerable size. It is the most popular mango cultivar in Jaffna and is also known as the Jaffna mango. Moreover we know its presence in the form of ice cream in our country and it is favored by many Lankan palettes.
Willard
Gira Amba
Mee Amba
Pol Amba (Bigger than tha usual amba)
Beti Amba (Smaller than the usual amba)
Alponsu Amba (Grafter Mangoes)
