Usage

• Mangoes are a popular ingredient in South Asian cuisines, such as Indian, Pakistani and Thai. Green mangoes are used for chutneys and salads, while ripe mangoes are added to curries, yogurt drinks and desserts. Mangosteens are native to Indonesia and Malaysia, and are served fresh, or used in jams and preserves.

Availability

• Fresh mango is much more common and familiar to Western markets than mangosteen, but fresh mangosteen is slowly growing in availability. Both mangoes and mangosteens can also be found canned and frozen.

Taxonomy

• The Latin name for mangosteen is Garcinia mangostana, and it belongs to the family Guttiferae. The mango, or Mangifera indica, is a member of the Anacardiaceae family, which includes nuts such as cashews and pistachios, but also dangerous plants such as sumac and poison ivy.

Benefits

• According to MayoClinic.com, although recent evidence suggests that mangosteen juice might reduce inflammation, no studies have been performed to see if it will be a successful treatment for conditions such as arthritis. However, both mango and mangosteen juices are rich in antioxidants, which help your body fight disease.

Fun Fact

• Mangoes figure highly in Buddhist and Hindu legends. In India the mango is considered a symbol of love, and many hang fresh mango leaves on their doors during the Hindu New Year.