If you’re seeking a tropical sweetness, mango tea is the perfect choice. Its vibrant colors and flavors will energize you while offering a range of benefits. Join us as we explore how this tea can enhance your product portfolio!
Mango Tea: Its Properties
The mango, a tropical tree native to Asia and cultivated for over 4,000 years, is valued for both its fruit and its leaves. It has been used in traditional medicine in India for infusions and as a tonic against fatigue. Additionally. It holds a symbolic role in religious ceremonies (Thera Science, n.d.).
Mango leaves are rich in:
- Magnesium
- Potassium
- Vitamins B and C
They also contain polyphenols, such as mangiferin—a xanthone with antioxidant properties that protect cells, including neurons and promote memory, learning and cognition. But what benefits does mango tea offer?
According to Zanin (2024) the properties are diverse:
- Rich in antioxidants: It combats free radicals and protects the body’s cells.
- Boosts the immune system: Thanks to its vitamin C content, it helps prevent colds and flu.
- Anti-inflammatory properties: Mangiferin from mango helps reduce inflammation, especially in the intestine.
- Supports digestion: Its digestive enzymes promote healthy digestion and help prevent issues like heartburn or constipation.
- Cancer protection: Antioxidants and bioactive compounds in mangoes may offer protective effects against cancer, according to some studies.
- Vision benefits: Its essential nutrients help maintain healthy vision.
In short, mango tea is a valuable resource, offering multiple benefits from both the fruit and leaves. Its nutritional properties and versatility make it highly prized. Below, we explore how these qualities can be leveraged in the food industry to create innovative and attractive products.
How the Industry Can Benefit
The lack of product diversity in the food sector highlights importance of researching and developing new options. Usually, only mango pulp or mango puree are used in commercial products. Thus, other components of the fruit that also contain valuable chemical compounds are neglected (Tariq et al., 2023).
The tea can be added to juice and functional beverage lines, meeting the growing consumer demand for tasty and healthy products. The tea’s versatility makes it key ingredient in healthy, hydrating and energizing beverages (Mwaurah et al., 2020).
Ways to Maximize the Benefits of This Tropical Infusion
As mentioned, this teais highly versatile and can be used in a variety of applications, such as a mango beverage or a mango boba. Here are a few options for you to consider in your industry:
- Ready-to-drink beverages: These can be marketed in convenient, portable packaging, ideal for on-the-go consumers. The formulation can include extracts rich in health-promoting bioactive compounds, such as antioxidants and mangiferin (Garcia-Mahecha et al., 2023).
- Powdered blends: Dehydrated mango tea in sachets is perfect for the instant beverage market, offering a convenient and sustainable way to consume the product.
- Premium products: Mango tea can serve as the basis for creating functional beverages, such as:
1. Non-alcoholic cocktails
2. Gourmet iced teas
3. Natural energy drinks
- Functional beverages: Combinig the tea with superfoods like ginger, turmeric or chia, creates innovative, healthy options (Mwaurah et al., 2020).
Highlighting the Unique Qualities of Mango Tea
Adding this tea to your product portfolio diversifies products and positions your company sustainably and functionally. Here are some tips to highlight its unique qualities:
- Emphasize its naturalness: The tea is made from 100% natural mango pulp and bioactive compounds like mangiferin and polyphenols. This highlights its authenticity and health benefits (Jain, 2024).
- Highlight its antioxidant, moisturizing and nutritional properties to appeal to health-conscious consumers looking to improve their well-being (García-Mahecha et al., 2023).
- Offer the product in sustainable packaging or convenient formats, such as individual sticks, which emphasize its practicality (Tyagi et al., 2021).
- Use images and descriptions that evoke the tropical, refreshing taste of tea to connect emotionally with the audience (Girona-Ruíz et al., 2021).
At Dream Foods, we specialize in turning ideas into high quality products. We align ourselves with the most demanding consumer trends and standards. Contact us to discover how we can take this new product to the next level in the market.
Referencias
- García-Mahecha, M., Soto-Valdez, H., Carvajal-Millan, E., Madera-Santana, T., Lomelí-Ramírez, M., & Colín-Chávez, C. (2023). Bioactive Compounds in Extracts from the Agro-Industrial Waste of Mango. Molecules.
- Girona-Ruíz, D., Cano-Lamadrid, M., Carbonell-Barrachina, A., López-Lluch, D., & Esther, S. (2021). Aromacología relacionada con los alimentos, líneas científicas de evidencia: una revisión. Applied Sciences.
- Jain , N. (s.f.). Mango Peel: An Eminent Food Source. . Nutrition and Food Processing.
- Mwaurah, P., Kumar, S., Kumar, N., Attkan, A., Singh, V., & Garg, M. (2020). Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review. Comprehensive reviews in food science and food safety.
- Tariq, A., Sahar, A., Usman, M., Sameen , A., Azhar , M., Tahir, R., . . . Khan, M. (2023). Extraction of dietary fiber and polyphenols from mango peel and its therapeutic potential to improve gut health. Food Bioscience, 53.
- Thera Science. (s.f.). Mango (leaves).
- Tyagi, P., Salem, K., Hubbe, M., & Pal, L. (2021). Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review. Trends in Food Science and Technology.
- Zanin, T. (01 de 03 de 2024). 11 Beneficios del mango, propiedades y cómo consumirlo (¡comprobados!).
