Mango jam is low in calories yet high in nutrients, particularly vitamin C, which aids immunity, iron absorption and growth and repair. Mango jam consists of over a dozen different types of polyphenols, including mangiferin, which is especially powerfully . The most common part being the fruit, which is used most appropriately as a dessert fruit. However, said fruit can also be used as a powder, they can be pickled and can also be made into a jam or jelly. In India, surplus mango crops are sometimes turned into a vinegar product.