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From Wikipedia, the free encyclopedia

This article is about the fruit. For other uses, see Mango (disambiguation).

Mango fruits – single and halved

A mango is an edible stone fruit produced by the tropical tree Mangifera indica. It originated in the
northeastern part of the Indian subcontinent, in what is now Bangladesh, northeastern India and
Myanmar.[1][2] M. indica has been cultivated in South and Southeast Asia since ancient times, resulting
in two modern mango cultivar lineages: the "Indian" and the "Southeast Asian" types.[1][2] Other
species in the genus Mangifera also produce edible fruits called "mangoes," most of which are found in
the Malesian ecoregion.[3]

There are several hundred cultivars of mango worldwide. Depending on the cultivar, mango fruit varies
in size, shape, sweetness, skin color, and flesh color, which may be pale yellow, gold, green, or orange.
[4] Mango is the national fruit of India, Pakistan, and the Philippines,[5][6] while the mango tree is the
national tree of Bangladesh.[7]

Etymology

The English word mango (plural mangoes or mangos) originated in the 16th century from the
Portuguese word manga, from the Malay mangga, and ultimately from the Tamil mā (மா, 'mango tree')
+ kāy (ங்காய், 'unripe fruit/vegetable').[8][9][10][11] The scientific name, Mangifera indica, refers to a
plant bearing mangoes in India.[10]

Description

Mango trees grow to 30–40 metres (98–131 feet) tall, with a crown radius of 10–15 m (33–49 ft). The
trees are long-lived, as some specimens still fruit after 300 years.[12]

In deep soil, the taproot descends to a depth of 6 m (20 ft), with profuse, wide-spreading feeder roots
and anchor roots penetrating deeply into the soil. The leaves are evergreen, alternate, simple, 15–35
centimetres (6–14 inches) long, and 6–16 cm (2+1⁄2–6+1⁄2 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 (4–15+1⁄2 in) long; each flower is small and white with five
petals 5–10 millimetres (3⁄16–3⁄8 in) long, with a mild, sweet fragrance. Over 500 varieties of mangoes are
known,[4] many of which ripen in summer, while some give a double crop.[13] The fruit takes four to
five months from flowering to ripening.[4]
The ripe fruit varies according to cultivar in size, shape, color, sweetness, and eating quality. Depending
on the cultivar, fruits are variously yellow, orange, red, or green. The fruit has a single flat, oblong pit
that can be fibrous or hairy on the surface and does not separate easily from the pulp. The fruits may be
somewhat round, oval, or kidney-shaped, ranging from 5–25 centimetres (2–10 in) in length and from
140 grams (5 oz) to 2 kilograms (5 lb) in weight per individual fruit. The skin is leather-like, waxy,
smooth, and fragrant, with colors ranging from green to yellow, yellow-orange, yellow-red, or blushed
with various shades of red, purple, pink, or yellow when fully ripe.[4]

Ripe intact mangoes give off a distinctive resinous, sweet smell.[4] 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. Mangoes have recalcitrant seeds
which do not survive freezing and drying.[14] Mango trees grow readily from seeds, with germination
success highest when seeds are obtained from mature fruits.[4]

Flowers and immature fruits on an 'Alphonso' tree

Flowers and immature fruits on an 'Alphonso' tree

Unripe mangoes in Rincón, Puerto Rico

Unripe mangoes in Rincón, Puerto Rico

The seed inside of a mango pit

The seed inside of a mango pit

A mango stone

A mango stone

Taxonomy

'Carabao', a typical "Southeast Asian type" polyembryonic mango cultivar

'Langra', a typical "Indian type" monoembryonic mango cultivar

Mangoes originated from the region between northwestern Myanmar, Bangladesh, and northeastern
India.[1][2] The mango is considered an evolutionary anachronism, whereby seed dispersal was once
accomplished by a now-extinct evolutionary forager, such as a megafauna mammal.[15]
From their center of origin, mangoes diverged into two genetically distinct populations: the subtropical
Indian group and the tropical Southeast Asian group. The Indian group is characterized by having
monoembryonic fruits, while the Southeast Asian group is characterized by polyembryonic fruits.[1][2]

It was previously believed that mangoes originated from a single domestication event in South Asia
before being spread to Southeast Asia, but a 2019 study found no evidence of a center of diversity in
India. Instead, it identified a higher unique genetic diversity in Southeast Asian cultivars than in Indian
cultivars, indicating that mangoes may have originally been domesticated first in Southeast Asia before
being introduced to South Asia. However, the authors also cautioned that the diversity in Southeast
Asian mangoes might be the result of other reasons (like interspecific hybridization with other
Mangifera species native to the Malesian ecoregion). Nevertheless, the existence of two distinct genetic
populations also identified by the study indicates that the domestication of the mango is more complex
than previously assumed and would at least indicate multiple domestication events in Southeast Asia
and South Asia.[1][2]

Cultivars

Main article: List of mango cultivars

There are hundreds of named mango cultivars. In mango orchards, several cultivars are often grown 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 "the king of mangoes".[16]

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.[17]

The current western 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.[18]
Growers and importers worldwide have embraced the cultivar for its excellent productivity and disease
resistance, shelf life, transportability, size, and appealing color.[19] Although the Tommy Atkins cultivar
is commercially successful, other cultivars may be preferred by consumers for eating pleasure, such as
Alphonso.[16][19]

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.
Distribution and habitat

Mango tree

From tropical Asia, mangoes were introduced to East Africa by Arab and Persian traders in the ninth to
tenth centuries. The 14th-century Moroccan traveler Ibn Battuta reported it at Mogadishu.[20] It was
spread further into other areas around the world during the Colonial Era. The Portuguese Empire spread
the mango from their colony in Goa to East and West Africa. From West Africa, they introduced it to
Brazil from the 16th to the 17th centuries. From Brazil, it spread northwards to the Caribbean and
eastern Mexico by the mid to late 18th century. The Spanish Empire also introduced mangoes directly
from the Philippines to western Mexico via the Manila galleons from at least the 16th century. Mangoes
were only introduced to Florida by 1833.[2][21]

Cultivation

The mango is now cultivated in most frost-free tropical and warmer subtropical climates. It is cultivated
extensively in South Asia, Southeast Asia, East and West Africa, the tropical and subtropical Americas,
and the Caribbean.[22] 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 minor cultivators include North America (in South Florida and the California Coachella Valley),
Hawai'i, and Australia.[23]

Many commercial cultivars grown in Europe are grafted onto the cold-hardy rootstock of the Gomera-1
mango cultivar, originally from Cuba. Its root system is well adapted to a coastal Mediterranean climate.
[24] 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[25]) to the Bullock's Heart. Dwarf or
semidwarf varieties serve as ornamental plants and can be grown in containers. A wide variety of
diseases can afflict mangoes.[citation needed] Spongy tissue, a ripening disorder correlated with calcium
deficiency and characterized by spongy, brown-black flesh beginning near the seeds,[26] was estimated
in 1989 to affect approximately 30% of Alphonso mangoes.[27]

Mango* production

2023, millions of tonnes

India 26.2

Indonesia 4.1

China 3.9
Mexico2.7

Pakistan 2.6

Brazil 2.3

Malawi2.1

World 61.1

*includes mangosteens and guavas; Source: FAOSTAT

of the United Nations[28]

A breakthrough in mango cultivation was the use of potassium nitrate and ethrel to induce flowering in
mangoes. The discovery was made by Filipino horticulturist Ramon Barba in 1974 and was developed
from the unique traditional method of inducing mango flowering using smoke in the Philippines. It
allowed mango plantations to induce regular flowering and fruiting year-round. Previously, mangoes
were seasonal because they only flowered every 16 to 18 months. The method is now used in most
mango-producing countries.[29][30]

Production

In 2023, world production of mangoes (report includes mangosteens and guavas) was 61 million tonnes,
led by India with 43% of the total, and Indonesia and China as secondary producers (table).

Uses

Culinary

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Mangoes are generally sweet, although the taste and texture of the flesh vary across cultivars; some,
such as Alphonso, have a soft, pulpy, juicy texture similar to an overripe plum, while others, such as
Tommy Atkins, are firmer with a fibrous texture.[31]

The skin of unripe, pickled, or cooked mango can be eaten, but it has the potential to cause contact
dermatitis of the lips, gingiva, or tongue in susceptible people.[32]

The "hedgehog" style of preparation on Carabao mangoes

The "hedgehog" style of preparation on Carabao mangoes

Alphonso mango chunks

Alphonso mango chunks

Sliced Ataulfo mangoes

Sliced Ataulfo mangoes

A glass of mango juice

A glass of mango juice

Mango chutney

Mango chutney

Sour unripe mangoes eaten with shrimp paste, salt, chili, vinegar or soy sauce in the Philippines

Sour unripe mangoes eaten with shrimp paste, salt, chili, vinegar or soy sauce in the Philippines

Many varieties of mango from India

Many varieties of mango from India

Mangoes are used in many cuisines. Sour, unripe mangoes are used in chutneys (i.e., mango chutney),
pickles, daals and other side dishes in Indian cuisine. A summer drink called aam panna is made with
mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chilies may be served
with cooked rice. Mango lassi is consumed 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 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 to make dahl and chunda (a sweet and spicy, grated mango delicacy). In
Indonesian cuisine, unripe mango is processed into asinan, rujak and sambal pencit/mangga muda,[33]
or eaten with edible salt.[34]

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 cut into thin layers, desiccated, folded, and then cut. The fruit is also added to
cereal products such as muesli and oat granola.

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. In Central America, mango is either
eaten green, mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms.

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 mango
sticky rice. 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.

Raw green mangoes can be sliced and eaten like a salad.[35] In most parts of Southeast Asia, they are
commonly eaten with fish sauce, vinegar, soy sauce, or with a dash of salt (plain or spicy) – a
combination usually known as "mango salad" in English.[36]

Major flavor chemicals of 'Alphonso' mango from India

In the Philippines, green mangoes are also commonly eaten with bagoong (salty fish or shrimp paste),
salt, soy sauce, vinegar, or chilis.[37][38] Mango float and mango cake, which use slices of ripe mangoes,
are eaten in the Philippines.[39][40] Dried strips of sweet, ripe mango (sometimes combined with
seedless tamarind to form mangorind) are also consumed. Mangoes may be used to make juices, mango
nectar, and as a flavoring and major ingredient in mango ice cream and sorbetes.

Phytochemistry

Numerous phytochemicals are present in mango peel and pulp, such as the triterpene lupeol.[41]
Mango peel pigments under study include carotenoids, such as the provitamin A compound, beta-
carotene, lutein and alpha-carotene,[42][43] and polyphenols, such as quercetin, kaempferol, gallic acid,
caffeic acid, catechins and tannins.[44][45] Mango contains a unique xanthonoid called mangiferin.[46]

Phytochemical and nutrient content appears to vary across mango cultivars.[47] 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.[48] Mango leaves also have
significant polyphenol content, including xanthonoids, mangiferin and gallic acid.[49]
Flavor

The flavor of mango fruits is conferred by several volatile organic chemicals mainly belonging to terpene,
furanone, lactone, and ester classes. Different varieties or cultivars of mangoes can have flavors made
up of different volatile chemicals or the same volatile chemicals in different quantities.[50] 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.[51][52][53]
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.[54][55][56] 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.[57][58] 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.[59][60][61][62]

Mango

Nutritional value per 100 g (3.5 oz)

Energy 250 kJ (60 kcal)

Carbohydrates

15 g

Sugars 13.7

Dietary fiber 1.6 g

Fat

0.38 g

Saturated 0.092 g

Monounsaturated 0.14 g

Polyunsaturated

omega−3

omega−6

0.071 g

0.051 g
0.019 g

Protein

0.82 g

Vitamins and minerals

Other constituents Quantity

Water 83.5 g

Link to USDA Database entry

†Percentages estimated using US recommendations for adults,[63] except for potassium, which is
estimated based on expert recommendation from the National Academies.[64]

Toxicity

Contact with oils in mango leaves, stems, sap, and skin can cause dermatitis and anaphylaxis in
susceptible individuals.[4][32][65] 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.[66] Other mango compounds potentially responsible for dermatitis or allergic reactions
include mangiferin.[4] Cross-reactions may occur between mango allergens and urushiol.[67] Sensitized
individuals may not be able to eat peeled mangoes or drink mango juice safely.[4]

When mango trees are flowering in spring, local people with allergies may experience breathing
difficulty, itching of the eyes, or facial swelling, even before flower pollen becomes airborne. In this case,
the irritant is likely to be the vaporized essential oil from flowers. During the primary ripening season of
mangoes, contact with mango plant parts – primarily sap, leaves, and fruit skin[4] – is the most common
cause of plant dermatitis in Hawaii.[68]

Nutrition

A raw mango is 84% water, 15% carbohydrates, 1% protein, and has negligible fat (table). In a reference
amount of 100 g (3.5 oz), raw mango supplies 60 calories and is a rich source of vitamin C (40% of the
Daily Value, DV) with moderate amounts of folate (11% DV) and copper (12% DV), while other
micronutrients are low in content (table).

Culture

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

The mango is the national fruit of India.[69][70] It is also the national tree of Bangladesh.[71][72] In
India, harvest and sale of mangoes is during March–May and this is annually covered by news agencies.
[16]

The mango has a traditional context in the culture of South Asia. In his edicts, the Mauryan emperor
Ashoka references the planting of fruit- and shade-bearing trees along imperial roads:

"On the roads banyan-trees were caused to be planted by me, (in order that) they might afford shade to
cattle and men, (and) mango-groves were caused to be planted."

In medieval India, the Indo-Persian poet Amir Khusrau termed the mango "Naghza Tarin Mewa
Hindustan" – "the fairest fruit of Hindustan". Mangoes were enjoyed at the court of the Delhi Sultan
Alauddin Khijli. The Mughal Empire was especially fond of the fruits: Babur praises the mango in his
Babarnameh. At the same time, Sher Shah Suri inaugurated the creation of the Chaunsa variety after his
victory over the Mughal emperor Humayun. Mughal patronage of horticulture led to the grafting of
thousands of mangoes varieties, including the famous Totapuri, which was the first variety to be
exported to Iran and Central Asia.[citation needed] Akbar (1556–1605) is said to have planted a mango
orchard of 100,000 trees near Darbhanga, Bihar,[73] while Jahangir and Shah Jahan ordered the planting
of mango orchards in Lahore and Delhi and the creation of mango-based desserts.[74]

The Jain goddess Ambika is traditionally represented as sitting under a mango tree.[75] Mango blossoms
are also used in the worship of the goddess Saraswati. Mango leaves decorate archways and doors in
Indian houses 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
and silk sarees. 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.[76] This triad of fruits is referred to as ma-pala-
vazhai. The classical Sanskrit poet Kalidasa sang the praises of mangoes.[77]

Mangoes were the subject of the mango cult in China during the Cultural Revolution as symbols of
chairman Mao Zedong's love for the people.[78]

See also

icon Food portal

Achaar, South Asian pickles, commonly containing mango and lime

Amchoor, mango powder

Mangifera caesia, a related species also widely cultivated for its fruit in Southeast Asia

Mango mealybug

Mango pickle – Mangai-oorkai (manga-achar), South Indian hot mango pickle

Aam papad - an Indian fruit leather made out of mango pulp mixed with concentrated sugar solution
and sun dried.

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