Should Mangoes Be Soaked or Not Before Eating?

At the heart of the matter lies the belief that soaking mangoes helps remove or decrease their inherent “heat,” rendering them more palatable, especially in the sweltering summer. 

27th April 2024

By Ishika Kumar

In the vibrant tapestry of seasonal fruits, mangoes sit on the throne of summertime indulgence. Their juicy sweetness, vibrant colours and exotic flavours have captivated palates for centuries, earning them a place of honour in cuisines around the world. But amidst the appeal of this tropical treasure lies a longstanding debate: should mangoes be soaked in water before consumption?

In the deep-rooted culinary tradition, the practice of soaking mangoes before eating has persisted across generations. From grandmother’s kitchen wisdom to age-old rituals, the notion of submerging these golden orbs in water has become as much a part of mango folklore as tales of their exotic origins. Yet, beneath the surface of this timeless tradition lies a quest for truth – a quest to uncover the scientific reason behind this age-old custom.

At the heart of the matter lies the belief that soaking mangoes helps remove or decrease their inherent “heat,” rendering them more palatable, especially in the sweltering summer. This notion, deeply rooted in cultural folklore, suggests that soaking cools the fruit, making it gentler on the digestive system. But does science lend credibility to this age-old practice?

To unravel this mystery, insights must be taken from experts such as modern nutritionists and clinical dietitians, who offer a nuanced perspective on the matter. According to nutritionist Amita Gadre, the reason behind soaking mangoes extends beyond mere temperature regulation. Contrary to popular belief, soaking does not alter the fruit’s inherent heat or eliminate phytic acid, an anti-nutrient found in mangoes and other fruits. Phyto acid is a natural component of many fruits, and soaking does little to diminish its presence. Furthermore, for individuals with mango allergies or digestion concerns, soaking provides no significant benefit.

However, while the scientific evidence may not support the practice of soaking for altering the fruit’s temperature or nutritional content, it serves a practical purpose. Soaking mangoes in water helps remove surface dirt, pesticides and any contaminants that may have accumulated during storage or transportation. In this regard, it aligns with modern hygiene standards, ensuring safer consumption and mitigating potential health risks.

But the debate doesn’t end there. Clinical dietitians like Sushma PS and Lakshita Jain offer compelling arguments in favour of soaking mangoes. They suggest that soaking for just an hour can significantly reduce the levels of phytic acid, the anti-nutrient that inhibits mineral absorption. By removing excess phytic acid, soaking promotes better nutrient absorption, potentially averting deficiencies in vital minerals like iron, zinc and calcium.

Moreover, experts of Ayurveda advocate for soaking mangoes to enhance their cooling properties and aid digestion. From a modern nutrition perspective, soaking can also boost the fruit’s water content, making it more hydrating and improving texture and flavour.

In essence, whether to soak mangoes before consumption boils down to personal preference, cultural practices and perceived benefits. While scientific evidence may not overwhelmingly support the practice of altering the fruit’s inherent properties, it undeniably serves as a precautionary measure against contaminants. Proper washing with water is key to ensuring fruit safety, whether you choose to soak your mangoes or not.

So, next time you find yourself faced with a plump, ripe mango, consider your options. Whether you opt for a quick rinse or a leisurely soak, rest assured that your summertime indulgence is supported by centuries of tradition and a sprinkle of scientific insight. After all, in the world of mangoes, there’s no wrong way to enjoy nature’s sweet bounty.