Mangoes are among the quintessential fruits that people like eating during the summer season. They are perfect for desserts and are also a favorite snack with their delicious and juicy taste. The fruit is even considered a healthy superfood as it is rich in several vitamins such as A and C as well as minerals like potassium, magnesium, and copper.
Aside from the fruit, there is another part of the tree that is useful to our health: the leaves. Mango leaves have medicinal properties and there are a few ways on how you can enjoy them. Here are three recipes featuring mango leaves that you can try:
Mango Leaf Tea
This tea is perhaps the most popular way to use mango leaves. If you’re not new to making tea, you will find this recipe very easy. You will only need a handful of tender leaves of the mango tree and a cup of boiling water. Here are the steps:
- Get the leaves of the mango tree.
- Soak them in a cup of water.
- Leave the leaves there for the whole night.
- The next morning, strain the leaves until there are no more solids left.
- Place in a cup and drink before you have your breakfast.
It helps if you drink the mango leaf tea every day. The tea is used as a treatment for diabetes as well as hyperglycemia.
Alternative Mango Leaf Tea Recipe
Instead of tender leaves, use bright green leaves. You will also need honey for this recipe. To make the tea, crush the leaves first before boiling them in a pot. Add the honey unless you’re diabetic. Filter the drink and consume it. You can also add milk and sugar to make the tea tasty.
Mango Leaves Rasam
Rasam is a type of soup popular in Southern India. It is normally prepared with tamarind juice, tomato, pepper, and cumin among the main ingredients. For the mango leaves rasam, here are the ingredients you need:
- A handful of young mango leaves
- Two teaspoons of turmeric powder
- ¼ cup of chili (green)
- Four mango fruits
- ¼ teaspoon of mustard seeds
- Five toor dal
- 4 teaspoon of asafetida powder
- One teaspoon of ghee]
With the ingredients above ready, here’s what you need to do:
- Cook toor dal in a pressure cooker, along with turmeric and asafetida powder.
- Add two cups of water and stir well.
- Add the salt and mango to medium heat and turn it off when it boils.
- Cook ghee in a pan, and then fry the chili and mustard seeds for about 30 seconds.
- Combine all the ingredients into the rasam or the soup and stir.
While mangoes aren’t available all year round, the leaves are, so you can reap their benefits whenever you need them.