Tag Archives: Mango

Mango

From Wikipedia, the free encyclopedia

Mangoes_pic

Mangoes are juicy stone fruit (drupe) from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit.

The majority of these species are found in nature as wild mangoes. The genus belongs to the cashew family Anacardiaceae. Mangoes are native to South Asia, from where the “common mango” or “Indian mango”, Mangifera indica, has been distributed worldwide to become one of the most widely cultivated fruits in the tropics. Other Mangifera species (e.g. horse mango, Mangifera foetida) are grown on a more localized basis.

It is the national fruit of India, Pakistan, and the Philippines, and the national tree of Bangladesh.

Home_mango

Nature

Contents
1 Description
2 Etymology
3 Cultivation
3.1 Cultivars
4 Production
5 Food
5.1 Cuisine
5.2 Food constituents
5.3 Flavor
6 Potential for contact dermatitis
7 Cultural significance
8 Gallery
9 See also
10 References
11 Further reading
12 External links

Description


392px-Mango_tree_Kerala_in_full_bloom

A mango tree in full bloom in Kerala

Mango trees grow to 35–40 m (115–131 ft) tall, with a crown radius of 10 m (33 ft). The trees are long-lived, as some specimens still fruit after 300 years. In deep soil, the taproot descends to a depth of 6 m (20 ft), with profuse, wide-spreading feeder roots; the tree also sends down many anchor roots, which penetrate several feet of soil. The leaves are evergreen, alternate, simple, 15–35 cm (5.9–13.8 in) long, and 6–16 cm (2.4–6.3 in) broad; when the leaves are young they are orange-pink, rapidly changing to a dark, glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10–40 cm (3.9–15.7 in) long; each flower is small and white with five petals 5–10 mm (0.20–0.39 in) long, with a mild, sweet odor suggestive of lily of the valley. Over 400 varieties of mangoes are known, many of which ripen in summer, while some give double crop. The fruit takes three to six months to ripen.

The ripe fruit varies in size and color. Cultivars are variously yellow, orange, red, or green, and carry a single flat, oblong pit that can be fibrous or hairy on the surface, and which does not separate easily from the pulp. Ripe, unpeeled mangoes give off a distinctive resinous, sweet smell. Inside the pit 1–2 mm (0.039–0.079 in) thick is a thin lining covering a single seed, 4–7 cm (1.6–2.8 in) long. The seed contains the plant embryo. Mangoes have recalcitrant seeds; they do not survive freezing and drying.

Etymology


Flora_Sinensis_-_Mango

The mango illustrated by Michael Boym in the 1656 book Flora Sinensis.

The English word “mango” (plural “mangoes” or “mangos”) originated from the Malayalam word māṅṅa via Portuguese (also manga) during spice trade with Kerala in 1498. The word’s first recorded attestation in a European language was a text by Ludovico di Varthema in Italian in 1510, as manga; the first recorded occurrences in languages such as French and postclassical Latin appear to be translations from this Italian text. The origin of the “-o” ending in English is unclear. Mango is also mentioned by Hendrik van Rheede, the Dutch commander of Malabar (Northern Kerala) in his book Hortus Malabaricus, a compendium of the plants of economic and medical value in the Malabar, published in 1678. When mangoes were first imported to the American colonies in the 17th century, they had to be pickled because of lack of refrigeration. Other fruits were also pickled and came to be called “mangoes”, especially bell peppers, and by the 18th century, the word “mango” became a verb meaning “to pickle”. In Mandarin Chinese, mango is “芒果”, or “mángguǒ” in Pinyin. This is most likely a loanword from English.

Cultivation


1024px-Sindhri_Mango

Mirpur Khas Sindh is famous for Sindhri Mango

576px-MangoImmatureFruits

Close-up of a twig of the Alphonso mango tree carrying flowers and immature fruit, Deogad (or Devgad), Maharashtra, Valsad-Gujarat, India

Close-up of the inflorescence and immature fruits of an ‘Alphonso’ mango tree

Mangoes have been cultivated in South Asia for thousands of years and reached Southeast Asia between the fifth and fourth centuries BCE. By the 10th century CE, cultivation had begun in East Africa. The 14th-century Moroccan traveler Ibn Battuta reported it at Mogadishu. Cultivation came later to Brazil, Bermuda, the West Indies, and Mexico, where an appropriate climate allows its growth.

The mango is now cultivated in most frost-free tropical and warmer subtropical climates; almost half of the world’s mangoes are cultivated in India alone, with the second-largest source being China. Mangoes are also grown in Andalusia, Spain (mainly in Málaga province), as its coastal subtropical climate is one of the few places in mainland Europe that permits the growth of tropical plants and fruit trees. The Canary Islands are another notable Spanish producer of the fruit. Other cultivators include North America (in South Florida and California’s Coachella Valley), South and Central America, the Caribbean, Hawai’i, south, west, and central Africa, Australia, China, South Korea, Pakistan, Bangladesh, and Southeast Asia. Though India is the largest producer of mangoes, it accounts for less than 1% of the international mango trade; India consumes most of its own production.

Many commercial cultivars are grafted on to the cold-hardy rootstock of Gomera-1 mango cultivar, originally from Cuba. Its root system is well adapted to a coastal Mediterranean climate. Many of the 1,000+ mango cultivars are easily cultivated using grafted saplings, ranging from the “turpentine mango” (named for its strong taste of turpentine) to the huevos de toro. Dwarf or semidwarf varieties serve as ornamental plants and can be grown in containers. A wide variety of diseases can afflict mangoes.

Cultivars

Alphonso_mango

‘Alphonso’ mangoes named after Afonso de Albuquerque, who introduced the fruit to Goa

There are many hundreds of named mango cultivars. In mango orchards, several cultivars are often grown in order to improve pollination. Many desired cultivars are monoembryonic and must be propagated by grafting or they do not breed true. A common monoembryonic cultivar is ‘Alphonso’, an important export product, considered as “the king of mangoes”.

Cultivars that excel in one climate may fail elsewhere. For example, Indian cultivars such as ‘Julie’, a prolific cultivar in Jamaica, require annual fungicide treatments to escape the lethal fungal disease anthracnose in Florida. Asian mangoes are resistant to anthracnose.

The current world market is dominated by the cultivar ‘Tommy Atkins’, a seedling of ‘Haden’ that first fruited in 1940 in southern Florida and was initially rejected commercially by Florida researchers. Growers and importers worldwide have embraced the cultivar for its excellent productivity and disease resistance, shelf life, transportability, size, and appealing color. Although the Tommy Atkins cultivar is commercially successful, other cultivars may be preferred by consumers for eating pleasure, such as Alphonso.

Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported fruit are often picked while underripe with green peels. Although producing ethylene while ripening, unripened exported mangoes do not have the same juiciness or flavor as fresh fruit.

Like other drupaceous fruits, mangoes occur in both freestone and clingstone varieties.

Production

In 2013, world production of mangoes (data including mangosteens and guavas) was nearly 43 million tonnes, with India accounting for 42% (18 million tonnes) of the total (table). China and Thailand were the next largest producers (table).

1008px-Sliced-cubed_Mango_01

The “hedgehog” style is a form of mango preparation

Opera Snapshot_2017-11-26_184217_en.wikipedia.org

Food


Mangoes are generally sweet, although the taste and texture of the flesh varies across cultivars; some have a soft, pulpy texture similar to an overripe plum, while others are firmer, like a cantaloupe or avocado, and some may have a fibrous texture. The skin of unripe, pickled, or cooked mango can be consumed, but has the potential to cause contact dermatitis of the lips, gingiva, or tongue in susceptible people.

Cuisine

Glass_of_Mango_Juice

A glass of mango juice

Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice. Mango lassi is popular throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada. Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil. Mango is also used in Andhra to make dahl preparations. Gujaratis use mango to make chunda (a spicy, grated mango delicacy).

Mangoes are used to make murabba (fruit preserves), muramba (a sweet, grated mango delicacy), amchur (dried and powdered unripe mango), and pickles, including a spicy mustard-oil pickle and alcohol. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products such as muesli and oat granola. Mangoes are often prepared charred in Hawaii.

Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce, vinegar, soy sauce, or with dash of salt (plain or spicy). Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.

Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies, and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms. Toasted and ground pumpkin seed (pepita) with lime and salt are eaten with green mangoes.

Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.

Food Constituents

Opera Snapshot_2017-11-26_184551_en.wikipedia.org
Nutrients

The energy value per 100 g (3.5 oz) serving of the common mango is 250 kJ (60 kcal), and that of the apple mango is slightly higher (330 kJ (79 kcal) per 100 g). Fresh mango contains a variety of nutrients (right table), but only vitamin C and folate are in significant amounts of the Daily Value as 44% and 11%, respectively.

Phytochemicals

Numerous phytochemicals are present in mango peel and pulp, such as the triterpene, lupeol which is under basic research for its potential biological effects. An extract of mango branch bark called Vimang, containing numerous polyphenols, has been studied in elderly humans.

Mango peel pigments under study include carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene, and polyphenols, such as quercetin, kaempferol, gallic acid, caffeic acid, catechins and tannins. Mango contains a unique xanthonoid called mangiferin.

Phytochemical and nutrient content appears to vary across mango cultivars. Up to 25 different carotenoids have been isolated from mango pulp, the densest of which was beta-carotene, which accounts for the yellow-orange pigmentation of most mango cultivars. Mango leaves also have significant polyphenol content, including xanthonoids, mangiferin and gallic acid.

The pigment euxanthin, known as Indian yellow, is often thought to be produced from the urine of cattle fed mango leaves; the practice is described as having been outlawed in 1908 because of malnutrition of the cattle and possible urushiol poisoning. This supposed origin of euxanthin appears to rely on a single, anecdotal source, and Indian legal records do not outlaw such a practice.

Flavor
Opera Snapshot_2017-11-26_184824_en.wikipedia.org

The flavor of mango fruits is constituted by several volatile organic chemicals mainly belonging to terpene, furanone, lactone, and ester classes. Different varieties or cultivars of mangoes can have flavor made up of different volatile chemicals or same volatile chemicals in different quantities. In general, New World mango cultivars are characterized by the dominance of δ-3-carene, a monoterpene flavorant; whereas, high concentration of other monoterpenes such as (Z)-ocimene and myrcene, as well as the presence of lactones and furanones, is the unique feature of Old World cultivars. In India, ‘Alphonso’ is one of the most popular cultivars. In ‘Alphonso’ mango, the lactones and furanones are synthesized during ripening; whereas terpenes and the other flavorants are present in both the developing (immature) and ripening fruits. Ethylene, a ripening-related hormone well known to be involved in ripening of mango fruits, causes changes in the flavor composition of mango fruits upon exogenous application, as well. In contrast to the huge amount of information available on the chemical composition of mango flavor, the biosynthesis of these chemicals has not been studied in depth; only a handful of genes encoding the enzymes of flavor biosynthetic pathways have been characterized to date

Potential for Contact Dermatitis


Contact with oils in mango leaves, stems, sap, and skin can cause dermatitis and anaphylaxis in susceptible individuals. Those with a history of contact dermatitis induced by urushiol (an allergen found in poison ivy, poison oak, or poison sumac) may be most at risk for mango contact dermatitis. Cross-reactions may occur between mango allergens and urushiol. During the primary ripening season of mangoes, contact with mango plant parts is the most common cause of plant dermatitis in Hawaii. However, sensitized individuals are still able to safely eat peeled mangos or drink mango juice.

Cultural Significance


400px-Ellora_cave34_001

An image of Ambika under a mango tree in Cave 34 of the Ellora Caves

The mango is the national fruit of India, Pakistan, and the Philippines. It is also the national tree of Bangladesh. In India, harvest and sale of mangoes is during March–May and this is annually covered by news agencies.

The Mughal emperor Akbar (1556–1605 ) is said to have planted a mango orchard having 100,000 trees in Darbhanga, eastern India. The Jain goddess Ambika is traditionally represented as sitting under a mango tree. In Hinduism, the perfectly ripe mango is often held by Lord Ganesha as a symbol of attainment, regarding the devotees’ potential perfection. Mango blossoms are also used in the worship of the goddess Saraswati. No Telugu/Kannada New Year’s Day called Ugadi passes without eating ugadi pachadi made with mango pieces as one of the ingredients.

Dried mango skin and its seeds are also used in Ayurvedic medicines. Mango leaves are used to decorate archways and doors in Indian houses and during weddings and celebrations such as Ganesh Chaturthi. Mango motifs and paisleys are widely used in different Indian embroidery styles, and are found in Kashmiri shawls, Kanchipuram silk sarees, etc. Paisleys are also common to Iranian art, because of its pre-Islamic Zoroastrian past.

In Andhra Pradesh, mango leaves are considered auspicious and are used to decorate front doors during festivals.

In Tamil Nadu, the mango is referred to as one of the three royal fruits, along with banana and jackfruit, for their sweetness and flavor. This triad of fruits is referred to as ma-pala-vazhai.

Fruit drinks that include mango are popular in India, with brands such as Frooti, Maaza, and Slice. These leading brands include sugar and artificial flavors, so they do not qualify as “juice” under Food Safety and Standards Authority of India regulations.

In the West Indies, the expression “to go mango walk” means to steal another person’s mango fruits. This is celebrated in the famous song, “The Mango Walk”.

In Australia, the first tray of mangoes of the season is traditionally sold at an auction for charity.

The classical Sanskrit poet Kālidāsa sang the praises of mangoes.

Mangoes, although they were almost unheard of in China before, were popularized during the Cultural Revolution as symbols of Chairman Mao Zedong’s love for the people.

Gallery


802px-Mango_Maya

A nearly ripened purple mango, Israel

1024px-Mango_round_about

Mango roundabout, Rajshahi

1024px-Guntur_Mango

Banganpalli mangoes being sold in Guntur

Shan-e-khuda

Shan-e-Khuda, a mango grown in Pakistan

Mangoes_in_Paris_farmer's_market

Mangos in a Paris farmers’ market

Mango

Wikipedia – Everything you want to know about Mango

The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to South Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. While other Mangifera species (e.g. horse mango, M. foetida) are also grown on a more localized basis, Mangifera indica – the ‘common mango’ or ‘Indian mango’ – is the only mango tree commonly cultivated in many tropical and subtropical regions. It is the national fruit of India, Pakistan and the Philippines, and the national tree of Bangladesh.

Mango (mangifera)
800px-Apple_mango_and_cross_section_edit1
Scientific classification
Kingdom:Plantae
Division:Angiospermae
(unranked):Rosids
Order:Sapindales
Family:Anacardiaceae
Genus:Mangifera
Species:M. indica
Binomial name
Mangifera indica

Etymology

Green Mangoes
Green Mangoes

The English word “mango” (plural “mangoes” or “mangos”) originated from the Tamil word māṅgai or mankay or Malayalam māṅṅa from the Dravidian root word for the same via Portuguese (also manga). The word’s first recorded attestation in a European language was a text by Ludovico di Varthema in Italian in 1510, as manga; the first recorded occurrences in languages such as French and post-classical Latin appear to be translations from this Italian text. The origin of the “-o” ending in English is unclear.

When mangoes were first imported to the American colonies in the 17th century, they had to be pickled due to lack of refrigeration. Other fruits were also pickled and came to be called “mangoes”, especially bell peppers, and by the 18th century, the word “mango” became a verb meaning “to pickle”

Description

A mango tree in full bloom in Kerala, India
A mango tree in full bloom in Kerala, India

Mango trees (Mangifera indica L.) grow up to 35–40 m (115–130 ft) tall, with a crown radius of 10 m (33 ft). The trees are long-lived, as some specimens still fruit after 300 years. In deep soil, the taproot descends to a depth of 6 m (20 ft), with profuse, wide-spreading feeder roots; the tree also sends down many anchor roots, which penetrate several feet of soil. The leaves are evergreen, alternate, simple, 15–35 cm (5.9–14 in) long and 6–16 cm (2.4–6.3 in) broad; when the leaves are young they are orange-pink, rapidly changing to a dark, glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10–40 cm (3.9–16 in) long; each flower is small and white with five petals 5–10 mm (0.20–0.39 in) long, with a mild, sweet odor suggestive of lily of the valley. The fruit takes three to six months to ripen.

The ripe fruit varies in size and color. Cultivars are variously yellow, orange, red or green, and carry a single flat, oblong pit that can be fibrous or hairy on the surface, and which does not separate easily from the pulp. Ripe, unpeeled mangoes give off a distinctive resinous, sweet smell. Inside the pit 1–2 mm (0.039–0.079 in) thick is a thin lining covering a single seed, 4–7 cm (1.6–2.8 in) long. The seed contains the plant embryo.

Cultivation

Mango orchard in Multan, Pakistan
Mango orchard in Multan, Pakistan

Mangoes have been cultivated in South Asia for thousands of years and reached East Asia between the fifth and fourth centuries BC. By the 10th century AD, cultivation had begun in East Africa. The 14th century Moroccan traveler, Ibn Battuta, reported it at Mogadishu. Cultivation came later to Brazil, the West Indies and Mexico, where an appropriate climate allows its growth.

The mango is now cultivated in most frost-free tropical and warmer subtropical climates; almost half of world’s mangoes are cultivated in India alone, with the second-largest source being China. Mangoes are also grown in Andalusia, Spain (mainly in Málaga province), as its coastal subtropical climate is one of the few places in mainland Europe that allows the growth of tropical plants and fruit trees. The Canary Islands are another notable Spanish producer of the fruit. Other cultivators include North America (in South Florida and California’s Central Valley), South and Central America, the Caribbean, Hawai’i, south, west and central Africa, Australia, China, Pakistan, Bangladesh, and Southeast Asia. Though India is the largest producer of mangoes, it accounts for less than one percent of the international mango trade; India consumes most of its own production.

Many commercial cultivars are grafted on to the cold-hardy rootstock of Gomera-1 mango cultivar, originally from Cuba. Its root system is well adapted to coastal Mediterranean climate. Many of the 1,000+ mango cultivars are easily cultivated using grafted saplings, ranging from the “turpentine mango” (named for its strong taste of turpentine) to the huevos de toro.[citation needed] Dwarf or semi-dwarf varieties serve as ornamental plants and can be grown in containers. A wide variety of diseases can afflict mangoes; see List of mango diseases.

Food

Mangoes are generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an overripe plum, while others firmer, like a cantaloupe or avocado and some may have a fibrous texture. For consumption of unripe, pickled or cooked fruit, its skin can be consumed but has potential to cause contact dermatitis of the lips, gingiva or tongue in susceptible people. Under-ripe mangoes can be ripened by refrigeration for 4–5 days.

Cuisine

The "hedgehog" style is a form of mango preparation.
The “hedgehog” style is a form of mango preparation.

Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, or side dishes, or may be eaten raw with salt, chili, or soy sauce. A summer drink called panna or panha comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice. Mango lassi, is popular throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with bread, rice or pooris. The pulp from ripe mangoes is also used to make jam called mangada. Andhra Aavakaaya is a pickle made from raw, unripe, pulpy and sour mango, mixed with chilli powder, fenugreek seeds, mustard powder, salt and groundnut oil. Mango is also used in Andhra to make Dal preparations. Gujaratis use mango to make chunda (a grated mango delicacy)

Mangoes are used in preserves such as moramba, amchur (dried and powdered unripe mango) and pickles, including a spicy mustard-oil pickle and alcohol. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products such as muesli and oat granola.

Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce or with dash of salt. Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.

Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper and hot sauce, or ripe in various forms. Toasted and ground pumpkin seed (called pepita) with lime and salt are the norm when eating green mangoes. Some people also add soy sauce or chili sauce.

Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.

Nutrients and phytochemicals

 A mango shown whole
and in cross section

Nutritional value per 100 g (3.5 oz)
Energy250 kJ (60 kcal)
Carbohydrates15 g
– Sugars13.7
– Dietary fiber1.6 g
Fat0.38 g
Protein0.82 g
Vitamin A equiv.54 μg (7%)
beta-carotene640 μg (6%)
– lutein and zeaxanthin23 μg
Thiamine (vit. B1)0.028 mg (2%)
Riboflavin (vit. B2)0.038 mg (3%)
Niacin (vit. B3)0.669 mg (4%)
Pantothenic acid (B5)0.197 mg (4%)
Vitamin B60.119 mg (9%)
Folate (vit. B9)43 μg (11%)
Choline7.6 mg (2%)
Vitamin C36.4 mg (44%)
Vitamin E0.9 mg (6%)
Vitamin K4.2 μg (4%)
Calcium11 mg (1%)
Iron0.16 mg (1%)
Magnesium10 mg (3%)
Manganese0.063 mg (3%)
Phosphorus14 mg (2%)
Potassium168 mg (4%)
Sodium1 mg (0%)
Zinc0.09 mg (1%)
Link to USDA Database entry
Percentages are roughly approximated
from US recommendations for adults.
Source: USDA Nutrient Database
Saigon mangoes on display at the 15th Annual International Mango Festival at the Fairchild Tropical Botanic Garden, Florida, United States
Saigon mangoes on display at the 15th Annual International Mango Festival at the Fairchild Tropical Botanic Garden, Florida, United States

The energy value per 100 g (3.5 oz) is 250 kJ (60 kcal), and that of the apple mango is slightly higher (79 kcal per 100g). Mango contains a variety of phytochemicals and nutrients.

Mango peel and pulp contain other compounds, such as pigment carotenoids and polyphenols, and omega-3 and -6 polyunsaturated fatty acids.

Although not confirmed scientifically, mango peel pigments may have biological effects, including carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene, polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthonoid, mangiferin, which are under preliminary research for their potential to counteract various disease processes. Phytochemical and nutrient content appears to vary across mango species. Up to 25 different carotenoids have been isolated from mango pulp, the densest of which was beta-carotene, which accounts for the yellow-orange pigmentation of most mango species. Peel and leaves also have significant polyphenol content, including xanthonoids, mangiferin and gallic acid.

The mango triterpene, lupeol, is an effective inhibitor in laboratory models of prostate and skin cancers. An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro and on blood parameters of elderly humans.

The pigment euxanthin, known as Indian yellow, is often thought to be produced from the urine of cattle fed mango leaves; the practice is described as having been outlawed in 1908 due to malnutrition of the cows and possible urushiol poisoning. This supposed origin of euxanthin appears to rely on a single, anecdotal source, and Indian legal records do not outlaw such a practice.

Potential for contact dermatitis

Mango is highly toxic. Contact with oils in mango leaves, stems, sap, and skin can cause dermatitis and anaphylaxis in susceptible individuals. It contains mangiferen, resinous acid, mangiferic acid, and the resinol called mangiferol. Those with a history of poison ivy or poison oak contact dermatitis may be most at risk for mango contact dermatitis. Cross-reactions between mango allergens and urushiol, a chemical in poison ivy and poison sumac that can cause dermatitis, have been observed. Urushiol is also present in mango leaves and stems. During its primary ripening season, it is the most common cause of plant dermatitis in Hawaii. After contacting it, reactions may not happen straight away. Eyelids, face, or other parts of the body may even swell because of this. It irritates the skin and may even blister the skin. Also, burning of the mango wood, leaves, etc. should be avoided because fumes burning could be dangerous.

Cultural significance

The mango is the national fruit of India, Pakistan and the Philippines. It is also the national tree of Bangladesh.

The Jain goddess Ambika is traditionally represented as sitting under a mango tree. In Hinduism, the perfectly ripe mango is often held by Lord Ganesha as a symbol of attainment, regarding the devotees potential perfection. Mango blossoms are also used in the worship of the goddess Saraswati. No Telugu/Kannada New Year’s Day called Ugadi passes without eating ugadi pacchadi made with mango pieces as one of the ingredients. In Tamil Brahmin homes mango is an ingredient in making vadai paruppu on Sri Rama Navami day (Lord Ram’s Birth Day) and also in preparation of pachchadi on Tamil New Year’s Day.

Mango leaves are used to decorate archways and doors in Indian houses and during weddings and celebrations like Ganesh Chaturthi. Mango motifs and paisleys are widely used in different Indian embroidery styles, and are found in Kashmiri shawls, Kanchipuram silk sarees, etc. Paisleys are also common to Iranian art, because of its pre-Islamic Zoroastrian past.

In Tamil Nadu, the mango is considered, along with banana and jackfruit, as one of the three royal fruits (Mukkani-முக்கனி) occupying first place in terms of sweetness and flavor. Ma-pala-vazhai (மா-பலா-வாழை).

Famous Urdu poet Mirza Asadullah Khan Ghalib was very fond of mangoes. There are many anecdotes concerning his love for mangoes. Rabindranath Tagore was fond of mangoes and has written poems about its flowers- aamer monjori. Poet Sa’d Bin Ard has written some poems about mangoes.

In the West Indies, the expression “to go mango walk” means to steal another person’s mango fruits. This is celebrated in the famous song, The Mango Walk.

In Australia, the first tray of mangoes of the season is traditionally sold at an auction for charity.

The Classical Sanskrit poet Kālidāsa sang the praises of mangoes. Historical records mention Mughal emperor Akbar ordering the planting of 100,000 mango trees.

Many tales of mangoes are found in the historically significant books of India, suggesting that the existence of this fruit in Indian sub-continent before anywhere else can be traced on globe.

Production and consumption

The Food and Agriculture Organization of the United Nations estimates worldwide production at nearly 35,000,000 tonnes (39,000,000 short tons) in 2009 (table below). The aggregate production of the top 10 countries is responsible for roughly 80% of worldwide production. India is the biggest producer of mangoes.

Ripe mangoes being sold in a market in the Philippines
Ripe mangoes being sold in a market in the Philippines
Banganpalli mangoes being sold in Vijayawada, India
Banganpalli mangoes being sold
in Vijayawada, India
Ripe Sindhri mangoes from Sindh, Pakistan
Ripe Sindhri mangoes
from Sindh, Pakistan
A basket of ripe mangoes from Bangladesh
A basket of ripe mangoes
from Bangladesh

Cultivars

Alphonso mangoes in a box surrounded by straw.
Alphonso mangoes in a box surrounded by straw.

Many hundreds of named mango cultivars exist. In mango orchards, several cultivars are often crossed to improve pollination. Many desired cultivars are monoembryonic and must be propagated by grafting or they do not breed true. A common mono-embryonic cultivar is Alphonso, an important export product.

Cultivars that excel in one climate may fail elsewhere. For example, Indian cultivars such as Julie, a prolific cultivar in Jamaica, require annual fungicide treatment to escape a lethal fungal disease known as anthracnose in Florida. Asian mangoes are resistant to anthracnose.

Close-up of the inflorescence and immature fruits of an Alphonso mango tree
Close-up of the inflorescence and immature fruits of an Alphonso mango tree

The current world market is dominated by the cultivar Tommy Atkins, a seedling of Haden that first fruited in 1940 in southern Florida, U.S. It was initially rejected commercially by Florida researchers. For example, 80% of mangoes in UK supermarkets are Tommy Atkins. Despite its fibrous flesh and only fair taste, growers worldwide have embraced the cultivar for its exceptional productivity and disease resistance, shelf life, transportability, size and appealing color.

Alphonso, Benishaan and Kesar mango varieties are popular varieties in India’s southern states, while the Chaunsa variety, among others, is popular in the northern states and Pakistan.

Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported fruit are often picked while underripe with green peels. Although producing ethylene while ripening, unripened exported mangoes do not have the same juiciness or flavor as fresh fruit.

Like other drupaceous fruits, mangoes come in both freestone and clingstone varieties.

Gallery

Unripe mangoes on a mango tree
Unripe mangoes on a mango tree
Mango tree with flowers
Mango tree with flowers
Mature Mangifera indica after annual flowering, note the budding fruits and residual flowers.
Mature Mangifera indica after annual flowering, note the budding fruits and residual flowers.
Immature fruit of Mangifera, approximately six weeks after annual flowering
Immature fruit of Mangifera, approximately six weeks after annual flowering
A view of Mangifera indicain Southern India
A view of Mangifera indicain Southern India
Freshly harvested mangoes and bananas at a fruit stand on the island of Maui, Hawaii
Freshly harvested mangoes and bananas at a fruit stand on the island of Maui, Hawaii
A mango stand in Merritt Island, Florida
A mango stand in Merritt Island, Florida
A nearly ripened purple mango, Israel
A nearly ripened purple mango, Israel
Mangoes being sold in the Philippines
Mangoes being sold in the Philippines
Green mangoes of the Philippines
Green mangoes of the Philippines
Green Mango of Bangladesh
Green Mango of Bangladesh
A mango grown in Bangladesh
A mango grown in Bangladesh
Mango roundabout, Rajshahi, Bangladesh
Mango roundabout, Rajshahi, Bangladesh

End