Mango Fruit Powder
Mango Fruit Powder
Snapshot
Mango Fruit Powder is a dehydrated form of mango rich in vitamins, antioxidants, and dietary fiber, supporting immune health, digestion, and skin vitality.
What is Mango Fruit Powder?
Mango Fruit Powder is produced by drying (spray or freeze) fresh mango pulp and grinding into a fine powder, preserving natural nutrients and flavor.
Where It Comes From
Derived from ripe Mangifera indica fruits, mango pulp is processed into powder, often blended with maltodextrin or other carriers to improve solubility and stability.
Key Nutrients & Compounds
High in vitamins A and C, polyphenols (mangiferin, quercetin), carotenoids (beta-carotene), and dietary fiber, providing antioxidant, anti-inflammatory, and digestive support.
Health Benefits
Mango Fruit Powder boosts immune function via vitamin C; supports skin health through antioxidant protection; aids digestion with soluble fiber; and provides anti-inflammatory compounds.
Recommended Dosage
1–2 teaspoons (approx. 3–6 g) daily mixed into smoothies, yogurt, or water; adjust based on taste preference and nutritional needs.
How to Use It
Stir into beverages, oatmeal, or baked goods; use as a natural flavor and nutrient enhancer; store in a cool, dry place away from direct sunlight.
Who Should Use It?
Ideal for individuals seeking a convenient source of fruit nutrients, antioxidant support, or added fiber in meals and snacks.
Possible Interactions or Cautions
Low risk; excessive intake can increase sugar load; individuals with fructose intolerance should use with caution.
Final Thoughts
Mango Fruit Powder offers a versatile, shelf-stable way to incorporate mango’s nutritional and antioxidant benefits into daily routines.
Scientific Studies
Szablewski L. Mangiferin: a natural antioxidant with multiple sources and bioactivities. Mini Rev Med Chem. 2019;19(17):1292–1300. https://doi.org/10.2174/1389557519666190618145533
Li H, et al. Effects of mango (Mangifera indica) consumption on human health: a systematic review. Nutrients. 2020;12(11):3505. https://doi.org/10.3390/nu12113505
Rodríguez-Ramiro I, et al. Mango consumption reduces inflammatory markers in healthy and overweight adults: a randomized study. Food Funct. 2019;10(10):6401–6413. https://doi.org/10.1039/C9FO01307D