Mangosteen in Syrup
Mangosteen in Syrup is a popular Southeast Asian dessert or snack made from the sweet, white flesh of the mangosteen fruit preserved in a sugar syrup. The dish typically features fresh mangosteen segments cooked or soaked in a simple syrup, sometimes enhanced with pandan leaf or a touch of salt. It is a beloved treat in countries like Thailand, Malaysia, Indonesia, and the Philippines.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from the fruit's natural sugars and the added syrup, with very little protein or fat. It provides a good amount of vitamin C and some manganese, with a typical serving containing roughly 150-200 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 0.5 g |
| Carbs | 44 g |
| Fat | 0.2 g |
| Fiber | 2 g |
| Sugar | 40 g |
| Sodium | 15 mg |
| Vitamin C | 15 mg |
| Manganese | 0.3 mg |
| Potassium | 200 mg |
| Folate (B9) | 15 µg |
| Thiamine (B1) | 0.05 mg |
| Magnesium | 18 mg |
| Copper | 0.1 mg |
| Vitamin B6 | 0.04 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Mangosteen is often called the 'Queen of Fruits' in Southeast Asia, prized for its delicate, juicy texture and unique sweet-tart flavor. Nutritionally, the fruit is renowned for its high concentration of xanthones, powerful antioxidants studied for their potential anti-inflammatory properties.
