A wonderful fruit grows in the coastal region of Peru: the mango. With a sweet and intense flavor and a smooth and generous texture for the palate, it is grown and harvested mainly in the towns of Piura, La Libertad, Lambayeque, Ica and Áncash.

The Mangifera indica, as it is scientifically known, has a stationary availability that goes from December to March. It can be consumed in its natural state, but it is also possible to find different –and attractive- versions of eating it, for example, in ice cream, yogurt or juices. It is also widely used in baking

Peru is the fourth largest exporter of mangoes worldwide, especially of the following types: Haden, Tommy Atkins, Kent (fresh) and Edward (frozen). This fruit has brought good news for the agro-export sector. According to a report by the Association of Exporters (Adex), during the 2019-2020 campaign, shipments of Peruvian mango (in all its presentations) managed to raise more than USD 295 million.

The dimensions of this fruit –which makes up the list of Peruvian superfoods– is not the only good thing it has. In each of its fibers, it harbors impressive nutritional qualities for humans.

Like the vast majority of orange fruits and vegetables, it is very rich in vitamin C, an antioxidant par excellence that reduces cell damage caused by free radicals, for example, the appearance of dark spots and premature aging.

It is also an excellent booster for the immune system. The presence of this substance prevents colds and protects the body against viruses.

Vitamin A is present in mango; Besides being an excellent ally to improve visual health, it supports the proper development of the lungs, heart and kidneys.

According to the National Institute of Health of the United States, some research reveals that people who consume beta-carotene – present in this vitamin – have a lower risk of developing prostate and lung cancer.

A fact: scientific notes suggest that 200 grams of mango provide the suggested amounts of vitamin C and 60% of vitamin A.