A mango is an edible stone fruit produced by the tropical tree Mangifera indica.

It
originated from the region between northwestern Myanmar, Bangladesh, and
northeastern India.[1][2] M. indica has been cultivated in South and Southeast Asia
since ancient times resulting in two types of modern mango cultivars: the "Indian
type" and the "Southeast Asian type".[1][2] Other species in the genus Mangifera
also produce edible fruits that are also called "mangoes", the majority of which
are found in the Malesian ecoregion.[3]

Worldwide, there are several hundred cultivars of mango. 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] or
the Malayalam māṅṅa (മാവ്, 'mango tree') + kāya (കായ, 'unripe fruit').[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.[4] 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.[4] 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.[4] 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.[4] Depending on the cultivar, fruits are variously yellow, orange,
red, or green.[4] 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.[4] 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.[4] 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 mangos in Rincón, Puerto Rico

Unripe mangos 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
polyembryonic fruits characterize the Southeast Asian group.[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 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.[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 in Palestine

From tropical Asia, mangoes were introduced to East Africa by Arab and Persian
traders in the ninth to tenth centuries.[20] The 14th-century Moroccan traveler Ibn
Battuta reported it at Mogadishu.[21] 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][22]

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.[23] 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.[24]

Many commercial cultivars 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.[25] 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[26]) 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]

Mango* production
2022, millions of tonnes
India 26.3
Indonesia 4.1
China 3.8
Pakistan 2.8
Mexico 2.5
Brazil 2.1
World 59.2
*includes mangosteens and guavas.
Source: FAOSTAT of the United Nations[27]
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.[28][29]

Production
In 2022, world production of mangoes (report includes mangosteens and guavas) was
59 million tonnes, led by India with 44% of the total (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.[30]

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.
[31]

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,[32] or eaten with edible salt.[33]

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.[34] 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.[35]

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.[36][37] Mango float and mango
cake, which use slices of ripe mangoes, are eaten in the Philippines.[38][39] 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
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,[40] except for
potassium, which is estimated based on expert recommendation from the National
Academies.[41]
Numerous phytochemicals are present in mango peel and pulp, such as the triterpene
lupeol.[42] Mango peel pigments under study include carotenoids, such as the
provitamin A compound, beta-carotene, lutein and alpha-carotene,[43][44] and
polyphenols, such as quercetin, kaempferol, gallic acid, caffeic acid, catechins
and tannins.[45][46] Mango contains a unique xanthonoid called mangiferin.[47]

Phytochemical and nutrient content appears to vary across mango cultivars.[48] 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.[49] Mango leaves also have significant polyphenol content,
including xanthonoids, mangiferin and gallic acid.[50]

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.[51] 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.[52][53][54] 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.[55][56][57] 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.[58][59] 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.[60][61]
[62][63]

Toxicity
Contact with oils in mango leaves, stems, sap, and skin can cause dermatitis and
anaphylaxis in susceptible individuals.[4][31][64] 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.[65] Other mango
compounds potentially responsible for dermatitis or allergic reactions include
mangiferin.[4] Cross-reactions may occur between mango allergens and urushiol.[66]
Sensitized individuals may not be able to eat peeled mangos 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.[4] In this case, the irritant is likely to
be the vaporized essential oil from flowers.[4] 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.[67]

Nutrition
A raw mango is 84% water, 15% carbohydrates, 1% protein, and has negligible fat
(table). The energy value per 100 g (3.5 oz) serving of raw mango is 250 kJ (60
calories). Fresh mango contains only vitamin C and folate in significant amounts of
the Daily Value as 44% and 11%, respectively (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.[68][69] It is also the national tree of
Bangladesh.[70][71] 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,[72] while Jahangir and Shah Jahan ordered the planting of mango
orchards in Lahore and Delhi and the creation of mango-based desserts.[73]

The Jain goddess Ambika is traditionally represented as sitting under a mango tree.
[74] 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.[75] This
triad of fruits is referred to as ma-pala-vazhai. The classical Sanskrit poet
Kalidasa sang the praises of mangoes.[76]

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.[77]

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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