As summer heats up in India, the consumption of mangoes, known as the 'King of Fruits', is on the rise. Dr. Prateek Sharma, a gastroenterologist at the University of Kansas School of Medicine, emphasizes the importance of soaking mangoes in water for at least 30 minutes before eating. This practice is crucial for several reasons. Firstly, it neutralizes phytic acid, an anti-nutrient that hinders the absorption of essential minerals like iron, zinc, and calcium. By soaking, the phytic acid is reduced, allowing for better nutrient absorption. Secondly, soaking helps manage the thermogenic properties of mangoes, which can lead to digestive discomfort and skin issues during hot weather. The cooling effect of soaking makes mangoes more digestible. Additionally, this method aids in the removal of harmful pesticides and allergens, such as urushiol found in the sap of mangoes, which can cause skin irritation. Finally, soaking rehydrates the fruit, enhancing its texture and making it more enjoyable to eat. Thus, this simple step not only preserves the health benefits of mangoes but also enhances the overall eating experience.