Mango of Bangladesh

Australian Mango with its cross section

Ripe Sindhri mangoes from Sindh, Pakistan

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 the Indian subcontinent from where it spread all over the world. It is one of the most cultivated fruits of the tropical world. 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, and its fruit is distributed essentially worldwide.

In several cultures, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies.

Etymology[link]

The English word "mango" originated from the Tamil word māṅgai or mankay^[1][2][3][4](Tamil: மாங்காய்) or Malayalam māṅṅa^[5][6] (Malayalam: മാങ്ങ; from the Dravidian root word for the same), via Portuguese (also manga).^[7][6] 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.^[8]

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".^[9]

Description[link]

Mango inflorescence and immature fruit

Immature fruits of Mango in the Philippines

Close-up image of the inflorescence and immature fruits of Alphonso mango

A mango tree in full bloom in Kerala, India

The seed of mango can be hairy or fibrous

The "hedgehog" style is a common way of eating mangoes^{[citation needed]} (left). A cross section of a mango can be seen on the right, not quite fully halving the fruit, as the stone is not visible

Mango orchard in Multan, Pakistan

Unripe mangoes on a mango tree

A view of Mangifera indica in South India

An unripe mango of Ratnagiri (India)

Alphonso (हापुस Haapoos in Marathi, હાફુસ in Gujarati, ಆಪೂಸ್ Aapoos in Kannada) India is a mango cultivar that is considered by many[who?] to be one of the best in terms of sweetness, richness and flavor. It has considerable shelf life of a week after it is ripe making it exportable. It is also one of the most expensive kinds of mango and is grown mainly in Konkan region of western India. (Gujarat & Maharastatra) The southern districts of Valsad and Navsari in Gujarat state and particularly Alphonso mangoes from the Amalsad region (including villages such as Dhamadachha, Kacholi, and all villages of Gandevi) produce Alphonso mangoes as well. Southern States in India are also major mango producing areas.

Native, green mangoes from the Philippines

A basket of ripe mangoes from Bangladesh

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 mango tree is 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 fruit gives off a distinctive resinous, sweet smell. Taste of mango fruit could be described as combination of a nectarine, a pineapple and an orange. Inside the pit 1–2 mm (0.039–0.079 in) thick is a thin lining covering a single seed, 4–7 mm (0.16–0.28 in) long. The seed contains the plant embryo.

A mango bunch eaten by a squirrel.

Cultivation[link]

Mangoes have been cultivated in South Asia for thousands of years^[10] and reached East Asia between the fifth and fourth centuries BC. By the 10th century AD, cultivation had begun in East Africa.^[10] The 14th century Moroccan traveler, Ibn Battuta, reported it at Mogadishu.^[11] Cultivation came later to Brazil, the West Indies and Mexico, where an appropriate climate allows its growth.^[10]

The mango is now cultivated in most frost-free tropical and warmer subtropical climates; more than a third of the world's mangoes are cultivated in India alone, with the second being China.^[12][13][14]

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. 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.^[15] 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^[16]) to the huevos de toro.^{[citation needed]}

Other cultivators include North, South and Central America, the Caribbean, 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.^[17]

Dwarf or semidwarf varieties serve as ornamental plants and can be grown in containers.

A wide variety of diseases can afflict mangoes; see List of mango diseases.

Potential for contact dermatitis[link]

Mango peel and sap contain urushiol, the chemical in poison ivy and poison sumac that can cause urushiol-induced contact dermatitis in susceptible people.^[18] Cross-reactions between mango contact allergens and urushiol have been observed.^[19] Those with a history of poison ivy or poison oak contact dermatitis may be most at risk for such an allergic reaction.^[20] Urushiol is also present in mango leaves and stems. During mango's primary ripening season, it is the most common source of plant dermatitis in Hawaii.^[21]

Food[link]

The mango is 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 the flesh of others is firmer, like a cantaloupe or avocado, or may have a fibrous texture. For consumption of unripe, pickled or cooked fruit, the mango skin may be consumed comfortably, but has potential to cause contact dermatitis of the lips, gingiva or tongue in susceptible people (see above). Under-ripe mangoes can be ripened by placing them in brown paper bags. They will then keep in a plastic bag in the refrigerator for about four or five days.^[22] In ripe fruits which are commonly eaten fresh, the skin may be thicker and bitter tasting, so is typically not eaten.

Cuisine[link]

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 cooling summer drink called panna or panha comes from mangoes. Mango jelly made of mango pulp called mamidi thandralu (మామిడి తాండ్రలు) in Telugu and mambazha vettu (மாம்பழ வெட்டு) in Tamil is very popular. A dish called mamidikaya pappu(మామిడికాయ పప్పు) in Telugu and mangai paruppu(மாங்காய் பருப்பு) in Tamil, where mangoes are cooked with red gram dhal and green chillies, is served with cooked rice and clarified but raw mangoes are typically eaten fresh; however, they can have many other culinary uses. Mango lassi, a popular drink made throughout South Asia,^[23] is created by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a popular pulp/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.

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[link]

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^[24] and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, diverse polyphenols and provitamin A carotenoids.^[25]

In mango fruit pulp, the antioxidant vitamins A and C, Vitamin B₆ (pyridoxine), folate, other B vitamins and essential nutrients, such as potassium, copper and amino acids, are present. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants – carotenoids and polyphenols – and omega-3 and -6 polyunsaturated fatty acids.^[26]

Mango peel contains pigments that may have antioxidant properties,^[24][27] including carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene,^[28] polyphenols^[29][30] such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthonoid, mangiferin,^[31] any of which may counteract free radicals in various disease processes as revealed in preliminary research.^[32][33] Phytochemical and nutrient content appears to vary across mango species.^[34] 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.^[35] Peel and leaves also have significant polyphenol content, including xanthonoids, mangiferin and gallic acid.^[36]