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{{short description|Species of fruit}}{{About|the fruit}}{{pp-move-indef}}{{pp-protected|small=yes}}{{Use dmy dates|date=July 2022}}(File:Mangos - single and halved.jpg|thumb|Mango fruits – single and halved)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. 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". 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.JOURNAL, Sherman, Amir, Rubinstein, Mor, Eshed, Ravit, Benita, Miri, Ish-Shalom, Mazal, Sharabi-Schwager, Michal, Rozen, Ada, Saada, David, Cohen, Yuval, Ophir, Ron, Mango (Mangifera indica L.) germplasm diversity based on single nucleotide polymorphisms derived from the transcriptome, BMC Plant Biology, December 2015, 15, 1, 277, 10.1186/s12870-015-0663-6, 26573148, 4647706, free, 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.BOOK, Morton, Julia Frances, 1987, Mango. In: Fruits of Warm Climates, NewCROP, New Crop Resource Online Program, Center for New Crops & Plant Products, Purdue University, 221–239,weblink 978-0-9610184-1-2, Mango is the national fruit of India, Pakistan and the Philippines,WEB, Pakistani mango: The king of fruits, 13 August 2019,weblink ArabNews, WEB, Mangoes In The Philippines,weblink CropLife, while the mango tree is the national tree of Bangladesh.WEB,weblink Mango tree, national tree, 15 November 2010, 16 November 2013, {{toclimit|3}}

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 man ("mango tree") + kay ("unripe fruit/vegetable").WEB, Mango,weblink Online Etymology Dictionary, 14 April 2024, 2024, WEB, Fabricius, J. P., 1972, J. P. Fabricius's Tamil and English dictionary. 4th ed., rev.and enl,weblink 2023-12-15, dsal.uchicago.edu, BOOK, Prakash, Om,weblink A Tryst with Mango: Retrospect, Aspects, Prospects, 2005, APH Publishing, 978-81-7648-912-6, xiv, en, The scientific name, Mangifera indica, refers to a plant bearing mangoes in India.

Description

Mango trees grow to {{convert|30|–|40|m|ft|abbr=off}} tall, with a crown radius of {{convert|10-15|m|ft|abbr=on}}. The trees are long-lived, as some specimens still fruit after 300 years.WEB, Mango, California Rare Fruit Growers,weblink 4 November 2015, 19 October 2020,weblink" title="web.archive.org/web/20201019172713weblink">weblink dead, In deep soil, the taproot descends to a depth of {{convert|6|m|ft|abbr=on}}, with profuse, wide-spreading feeder roots and anchor roots penetrating deeply into the soil. The leaves are evergreen, alternate, simple, {{convert|15|–|35|cm|in|abbr=off|frac=2}} long, and {{convert|6|–|16|cm|in|abbr=on|frac=2}} 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 {{convert|10|–|40|cm|in|abbr=on|frac=2}} long; each flower is small and white with five petals {{convert|5|–|10|mm|in|frac=16}} long, with a mild, sweet fragrance. Over 500 varieties of mangoes are known, many of which ripen in summer, while some give a double crop.WEB,weblink Mango (Mangifera indica) varieties, toptropicals.com, 2 January 2014, The fruit takes four to five months from flowering to ripening.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 {{convert|2|–|10|in|cm|0|order=flip}} in length and from {{convert|5|oz|g|order=flip}} to {{convert|5|lbs|kg|0|order=flip}} 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.Ripe intact mangoes give off a distinctive resinous, sweet smell. Inside the pit {{convert|1|–|2|mm|in|abbr=on}} thick is a thin lining covering a single seed, {{convert|4|–|7|cm|in|abbr=on}} long. Mangoes have recalcitrant seeds which do not survive freezing and drying.WEB, Physiology of Recalcitrant Seeds,weblink Marcos-Filho, Julio, Ohio State University, 3 December 2014, dead,weblink" title="web.archive.org/web/20140124220404weblink">weblink 24 January 2014, Mango trees grow readily from seeds, with germination success highest when seeds are obtained from mature fruits.MangoImmatureFruits.JPG|Flowers and immature fruits on an 'Alphonso' treeMango tree with fruit in Rincón, Puerto Rico.jpg|Unripe mangos in Rincón, Puerto RicoMangifera indica pit.jpg|The seed inside of a mango pit'Himsagar' mango stone (seed).jpg|A mango stone

Taxonomy

File:09251jfFilipino foods fruits Bulacan landmarksfvf 37.jpg|thumb|'Carabao', a typical "Southeast Asian type" polyembryonicpolyembryonicFile:Mango LangraBenarsi Asit fs8.jpg|thumb|'Langra', a typical "Indian type" monoembryonicmonoembryonicMangoes originated from the region between northwestern Myanmar, Bangladesh, and northeastern India. The mango is considered an evolutionary anachronism, whereby seed dispersal was once accomplished by a now-extinct evolutionary forager, such as a megafauna mammal.JOURNAL, Spengler, Robert N., April 2020, Anthropogenic Seed Dispersal: Rethinking the Origins of Plant Domestication, Trends in Plant Science, en, 25, 4, 340–348, 10.1016/j.tplants.2020.01.005, 32191870, free, 21.11116/0000-0005-C7E0-D, free, 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.JOURNAL, Kuhn, David N., Bally, Ian S. E., Dillon, Natalie L., Innes, David, Groh, Amy M., Rahaman, Jordon, Ophir, Ron, Cohen, Yuval, Sherman, Amir, Genetic Map of Mango: A Tool for Mango Breeding, Frontiers in Plant Science, 20 April 2017, 8, 577, 10.3389/fpls.2017.00577, 28473837, 5397511, free, JOURNAL, Warschefsky, Emily J., Wettberg, Eric J. B., Population genomic analysis of mango (Mangifera indica) suggests a complex history of domestication, New Phytologist, June 2019, 222, 4, 2023–2037, 10.1111/nph.15731, 30730057, free, 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.

Cultivars

There are many 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."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.WEB, Hunsberger, Adrian, Balerdi, Carlos, DOORYARD DISEASE CONTROL FOR MANGOS IN FLORIDA,weblink University of Florida/IFAS Miami-Dade County Extension, 10 March 2023, February 2012, Mango varieties that are susceptible to anthracnose are: ‘Cogshall’, ‘Graham’, ’Haden’, ‘Irwin’, ‘Julie’, ’Kent’, ‘Mallika’, ‘Valencia Pride’, ‘Zill’, and others. Those that are susceptible to powdery mildew are: ‘Alphonso’, ‘Carrie’, ‘Glenn’, ‘Haden’, ‘Keitt’, ‘Kent’, ‘Nam Doc Mai’, ‘Zill’ and a few others. These will most likely need to be sprayed with fungicides each year., 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.BOOK, Susser, Allen, The Great Mango Book, Ten Speed Press, 2001, 978-1-58008-204-4, New York, Growers and importers worldwide have embraced the cultivar for its excellent productivity and disease resistance, shelf life, transportability, size, and appealing color.WEB, Mintz C, 24 May 2008, Sweet news: Ataulfos are in season,weblink 1 August 2015, Toronto Star, 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.

Distribution and habitat

(File:Mango Tree in Palestine.jpg|thumb|Mango tree in Palestine)From tropical Asia, mangoes were introduced to East Africa by Arab and Persian traders in the ninth to tenth centuries.{{sfn|Ensminger|1995|p=1373}} The 14th-century Moroccan traveler Ibn Battuta reported it at Mogadishu.BOOK, Watson, Andrew J., Agricultural innovation in the early Islamic world: the diffusion of crops and farming techniques, 700–1100, Cambridge University Press, Cambridge, UK, 1983, 72–3, 978-0-521-24711-5, 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.WEB,weblink PLB143: Crop of the Day: Mango, Mangifera indica, Gepts, P. (n.d.), The evolution of crop plants, Dept. of Plant Sciences, Sect. of Crop & Ecosystem Sciences, University of California, Davis, 8 October 2009,weblink" title="web.archive.org/web/20131206095819weblink">weblink 6 December 2013, dead,

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.BOOK, Altendorf, S., Major Tropical Fruits: Market Review 2018, 2019, Food and Agriculture Organization of the United Nations, Rome,weblink 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.BOOK, Litz, Richard E., The Mango: Botany, Production and Uses, 2009, 978-1-84593-489-7, Cambridge University Press, Wallingford, UK, 606–627, 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.WEB,weblink actahort.org, actahort.org, 31 January 2013, 28 February 2021,weblink" title="web.archive.org/web/20210228000410weblink">weblink dead, Many of the 1,000+ mango cultivars are easily cultivated using grafted saplings, ranging from the "turpentine mango" (named for its strong taste of turpentineAccording to the Oxford Companion to Food) 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|date=June 2021}}{| class="wikitable" style="float:right; clear:left; width:14em; text-align:center;"! colspan=2|Mango* production – 2022! style="background:#ddf; width:75%;"| Country! style="background:#ddf; width:25%;"| (Millions of tonnes)

|26.3

|4.1

|3.8

|2.8

|2.5

|2.1

World >| 59.2

* includes mangosteens and guavas reported to FAOSTATSource: FAOSTAT of the United NationsFAOSTAT >URL=HTTPS://WWW.FAO.ORG/FAOSTAT/EN/#DATA/QCL/VISUALIZE		ACCESS-DATE=24 MARCH 2024,

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.WEB, The Scientist, the Patent and the Mangoes – Tripling the Mango Yield in the Philippines,weblink World Intellectual Property Organization, 9 May 2021, BOOK, Mike A., Nagao, Melvin S., Nishina, C.L., Chia, D.O., Evans, Proceedings, Conference on Mango in Hawaii; March 9-11, 1993, Use of Potassium Nitrate on Mango Flowering, University of Hawaii, 1993, 61–66, 10125/16493,weblink

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

{{More citations needed|section|date=January 2021}}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.NEWS, Melissa Clark, For everything there is a season, even mangoes,weblink 24 November 2019, The New York Times, 1 April 2011, 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.JOURNAL, Sareen, Richa, Shah, Ashok, Hypersensitivity manifestations to the fruit mango, Asia Pacific Allergy, 1, 1, 43–9, 2011, 2233-8276, 10.5415/apallergy.2011.1.1.43, 22053296, 3206236, Carabao mangoes (Philippines).jpg|The "hedgehog" style of preparation on Carabao mangoesMango inner.png|Alphonso mango chunksMANGO SEASON (562892060).jpg|Sliced Ataulfo mangoesGlass of Mango Juice.jpg|A glass of mango juiceFile:Mango Chutney.jpg|Mango chutneyFile:Green mangoes with vinegar, chili, salt, and soy sauce (Philippines) 01.jpg|Sour unripe mangoes eaten with shrimp paste, salt, chili, vinegar or soy sauce in the PhilippinesMangoes 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).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.BOOK,weblink The Complete Guide to Edible Wild Plants, Skyhorse Publishing, 2009, 978-1-60239-692-0, New York, 66, en-US, 277203364, 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){{Snd}}a combination usually known as "mango salad" in English.NEWS, Valente, Anabela, Oh, the Fruits in Southeast Asia!,weblink 9 May 2021, Diaries of Travel Inspirations, 2 April 2020, (File:Flavor chemicals of "Alphonso" mango.jpg|thumb|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.WEB, Pedrosa, Kannalyn Joy, Green Mangoes and Shrimp Paste (The mouth-watering food tandem),weblink The VA Collections, 25 February 2020, 9 May 2021, 9 May 2021,weblink dead, WEB, Green Mango & Bagoong,weblink Market Manila, 5 October 2008, 9 May 2021, Mango float and mango cake, which use slices of ripe mangoes, are eaten in the Philippines.WEB, Tan, Joanne Catherine, Top 12 Cakes To Try In The Philippines, When in Manila, 5 June 2015,weblink 15 May 2019, WEB,weblink Mango Royale (Mango Icebox Cake), Maryanne, 15 June 2017, The Little Epicurean, 2 December 2018, 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

{{nutritional value | name=Mango| kJ=250| water=83.5 g| protein=0.82 g| fat=0.38 g| satfat= 0.092 g| monofat= 0.14 g| polyfat=0.071 g| omega3fat=0.051 g | omega6fat=0.019 g| carbs=15 g| fiber=1.6 g| sugars=13.7| calcium_mg=11| iron_mg=0.16| magnesium_mg=10| phosphorus_mg=14| potassium_mg=168| sodium_mg=1| copper_mg=0.111| selenium_ug=0.6| zinc_mg=0.09| manganese_mg=0.063| vitC_mg=36.4| thiamin_mg=0.028| riboflavin_mg=0.038| niacin_mg=0.669| pantothenic_mg=0.197| vitB6_mg=0.119| folate_ug=43| choline_mg=7.6| vitA_ug=54| betacarotene_ug=640| lutein_ug=23| vitE_mg=0.9| vitK_ug=4.2| source_usda = 1| note=Link to USDA Database entry}}Numerous phytochemicals are present in mango peel and pulp, such as the triterpene lupeol.JOURNAL, Chaturvedi PK, Bhui K, Shukla Y, 2008, Lupeol: connotations for chemoprevention, Cancer Lett, 263, 1, 1–13, 10.1016/j.canlet.2008.01.047, 18359153, Mango peel pigments under study include carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene,JOURNAL, Berardini N, Fezer R, Conrad J, Beifuss U, Carle R, Schieber A, 2005, Screening of mango (Mangifera indica L.) cultivars for their contents of flavonol O – and xanthone C-glycosides, anthocyanins, and pectin, J Agric Food Chem, 53, 5, 1563–70, 10.1021/jf0484069, 15740041, JOURNAL, Gouado I, Schweigert FJ, Ejoh RA, Tchouanguep MF, Camp JV, 2007, Systemic levels of carotenoids from mangoes and papaya consumed in three forms (juice, fresh and dry slice), Eur J Clin Nutr, 61, 10, 1180–8, 10.1038/sj.ejcn.1602841, 17637601, free, and polyphenols, such as quercetin, kaempferol, gallic acid, caffeic acid, catechins and tannins.JOURNAL, Mahattanatawee K, Manthey JA, Luzio G, Talcott ST, Goodner K, Baldwin EA, 2006, Total antioxidant activity and fiber content of select Florida-grown tropical fruits, J Agric Food Chem, 54, 19, 7355–63, 10.1021/jf060566s, 16968105, JOURNAL, Singh UP, Singh DP, Singh M, etal, 2004, Characterization of phenolic compounds in some Indian mango cultivars, Int J Food Sci Nutr, 55, 2, 163–9, 10.1080/09637480410001666441, 14985189, 22576447, Mango contains a unique xanthonoid called mangiferin.JOURNAL, Andreu GL, Delgado R, Velho JA, Curti C, Vercesi AE, 2005, Mangiferin, a natural occurring glucosyl xanthone, increases susceptibility of rat liver mitochondria to calcium-induced permeability transition, Arch Biochem Biophys, 439, 2, 184–93, 10.1016/j.abb.2005.05.015, 15979560, Phytochemical and nutrient content appears to vary across mango cultivars.JOURNAL, Rocha Ribeiro SM, Queiroz JH, Lopes Ribeiro de Queiroz ME, Campos FM, Pinheiro Sant'ana HM, 2007, Antioxidant in mango (Mangifera indica L.) pulp,weblink Plant Foods Hum Nutr, 62, 1, 13–7, 10.1007/s11130-006-0035-3, 17243011, 27051096, 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.JOURNAL, Chen JP, Tai CY, Chen BH, 2004, Improved liquid chromatographic method for determination of carotenoids in Taiwanese mango (Mangifera indica L.), J Chromatogr A, 1054, 1–2, 261–8, 10.1016/S0021-9673(04)01406-2, 15553152, Mango leaves also have significant polyphenol content, including xanthonoids, mangiferin and gallic acid.JOURNAL, Barreto JC, Trevisan MT, Hull WE, etal, 2008, Characterization and quantitation of polyphenolic compounds in bark, kernel, leaves, and peel of mango (Mangifera indica L.), J Agric Food Chem, 56, 14, 5599–610, 10.1021/jf800738r, 18558692,

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.JOURNAL, Cultivar relationships in mango based on fruit volatile profiles, Food Chemistry, 114, 363–372, 10.1016/j.foodchem.2008.09.107, 2009, Pandit, Sagar S., Chidley, Hemangi G., Kulkarni, Ram S., Pujari, Keshav H., Giri, Ashok P., Gupta, Vidya S., 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.Pandit SS, Chidley HG, Kulkarni RS, Pujari KH, Giri AP, Gupta VS, 2009, Cultivar relationships in mango based on fruit volatile profiles, Food Chemistry, 144, 363–372.Narain N, Bora PS, Narain R and Shaw PE (1998). Mango, In: Tropical and Subtropical Fruits, Edt. by Shaw PE, Chan HT and Nagy S. Agscience, Auburndale, FL, USA, pp. 1–77.Kulkarni RS, Chidley HG, Pujari KH, Giri AP and Gupta VS, 2012, Flavor of mango: A pleasant but complex blend of compounds, In Mango Vol. 1: Production and Processing Technology {{webarchive|url=https://web.archive.org/web/20131203043634weblink |date=3 December 2013 }} (Eds. Sudha G Valavi, K Rajmohan, JN Govil, KV Peter and George Thottappilly) Studium Press LLC. 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.JOURNAL, 10.1002/jsfa.3692, Changes in volatile composition during fruit development and ripening of 'Alphonso' mango, Journal of the Science of Food and Agriculture, 89, 12, 2071–2081, 2009, Pandit, Sagar S., Kulkarni, Ram S., Chidley, Hemangi G., Giri, Ashok P., Pujari, Keshav H., Köllner, Tobias G., Degenhardt, Jörg, Gershenzon, Jonathan, Gupta, Vidya S., 2009JSFA...89.2071P, Gholap, A. S., Bandyopadhyay, C., 1977. Characterization of green aroma of raw mango (Mangifera indica L.). Journal of the Science of Food and Agriculture 28, 885–888JOURNAL, Geographic variation in the flavour volatiles of Alphonso mango, Food Chemistry, 130, 58–66, 10.1016/j.foodchem.2011.06.053, 2012, Kulkarni, Ram S., Chidley, Hemangi G., Pujari, Keshav H., Giri, Ashok P., Gupta, Vidya S., 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.Lalel HJD, Singh Z, Tan S, 2003, The role of ethylene in mango fruit aroma volatiles biosynthesis, Journal of Horticultural Science and Biotechnology, 78, 485–496.JOURNAL, Spatial and temporal changes in the volatile profile of Alphonso mango upon exogenous ethylene treatment, Food Chemistry, 136, 2, 585–594, 10.1016/j.foodchem.2012.08.029, 23122101, 2013, Chidley, Hemangi G., Kulkarni, Ram S., Pujari, Keshav H., Giri, Ashok P., Gupta, Vidya S., 42523345, 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.JOURNAL, Expression profiling of various genes during the development and ripening of Alphonso mango, Plant Physiology and Biochemistry, 48, 6, 426–433, 10.1016/j.plaphy.2010.02.012, 20363641, June 2010, Pandit, S. S., Kulkarni, R. S., Giri, A. P., Köllner, T. G., Degenhardt, J., Gershenzon, J., Gupta, V. S., 22915293, JOURNAL, Differential expression of the mango alcohol dehydrogenase gene family during ripening, Phytochemistry, 71, 13, 1485–1494, 10.1016/j.phytochem.2010.05.024, 20598721, 2010, Singh, Rajesh K., Sane, Vidhu A., Misra, Aparna, Ali, Sharique A., Nath, Pravendra, 2010PChem..71.1485S, JOURNAL, Characterization of three novel isoprenyl diphosphate synthases from the terpenoid rich mango fruit, Plant Physiology and Biochemistry, 71, 121–131, 10.1016/j.plaphy.2013.07.006, 23911730, 2013, Kulkarni, Ram, Pandit, Sagar, Chidley, Hemangi, Nagel, Raimund, Schmidt, Axel, Gershenzon, Jonathan, Pujari, Keshav, Giri, Ashok, Gupta, Vidya, 46320747, Kulkarni RS, Chidley HG, Deshpande A, Schmidt A, Pujari KH, Giri AP and Gershenzon J, Gupta VS, 2013, An oxidoreductase from ‘Alphonso’ mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls, SpringerPlus, 2, 494.

Toxicity

Contact with oils in mango leaves, stems, sap, and skin can cause dermatitis and anaphylaxis in susceptible individuals.JOURNAL, Miell J, Papouchado M, Marshall A, 1988, Anaphylactic reaction after eating a mango, British Medical Journal, 297, 6664, 1639–40, 10.1136/bmj.297.6664.1639, 1838873, 3147776, 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.JOURNAL, Hershko K, Weinberg I, Ingber A, 2005, Exploring the mango – poison ivy connection: the riddle of discriminative plant dermatitis, Contact Dermatitis, 52, 1, 3–5, 10.1111/j.0105-1873.2005.00454.x, 15701120, 31162401, Other mango compounds potentially responsible for dermatitis or allergic reactions include mangiferin. Cross-reactions may occur between mango allergens and urushiol.JOURNAL, Oka K, Saito F, Yasuhara T, Sugimoto A, 2004, A study of cross-reactions between mango contact allergens and urushiol, Contact Dermatitis, 51, 5–6, 292–6, 10.1111/j.0105-1873.2004.00451.x, 15606656, 6115016, Sensitized individuals may not be able to eat peeled mangos or drink mango juice safely.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 – is the most common cause of plant dermatitis in Hawaii.JOURNAL, McGovern TW, LaWarre S, 2001, Botanical briefs: the mango tree—Mangifera indica L., Cutis, 67, 5, 365–6, 11381849,

Nutrition

A raw mango is 84% water, 15% carbohydrates, 1% protein, and has negligible fat (table). The energy value per 100g (3.5oz) 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

File:Ellora cave34 001.jpg|thumb|left|An image of Ambika under a mango tree in Cave 34 of the Ellora CavesEllora CavesThe mango is the national fruit of India.WEB,weblink National Fruit, Know India, Government of India, 17 August 2010,weblink" title="web.archive.org/web/20100820044013weblink">weblink 20 August 2010, WEB,weblink National Fruit, 4 November 2015, 20 April 2020,weblink dead, It is also the national tree of Bangladesh.WEB,weblink Mango tree, national tree, BDnews24.com, 16 November 2010,weblink" title="web.archive.org/web/20101223112811weblink">weblink 23 December 2010, WEB,weblink Mango tree, national tree, bdnews24.com, In India, harvest and sale of mangoes is during March–May and this is annually covered by news agencies.NEWS, Jonathan Allen, 10 May 2006, Mango Mania in India,weblink The New York Times, 4 September 2013, 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 Khusrow 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|date=February 2022}} Akbar (1556{{ndash}}1605) is said to have planted a mango orchard of 100,000 trees near Darbhanga, Bihar,NEWS, Curtis Morgan, 22 June 1995, The Nation Is Discovering What South Floridans Have Long Known: Mango Is the Sexiest Fruit on Earth, The Miami Herald, Food, 1E, "Mango culture owes much to Akbar, emperor of India's Mogul conquerors from 1556 to 1605, who planted an orchard of 100,000 trees near Darbhanga in Eastern India.", while Jahangir and Shah Jahan ordered the planting of mango orchards in Lahore and Delhi and the creation of mango-based desserts.WEB,weblink Peeling the Emperor of Fruits, Sen, Upala, June 2017, The Telegraph (India), The Jain goddess Ambika is traditionally represented as sitting under a mango tree.WEB,weblink Ambika In Jaina Art And Literature, exoticindiaart.com, 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.BOOK, Subrahmanian N, Hikosaka S, Samuel GJ, Tamil social history, 1997, 88, {{google books, y, PXXsAAAAIAAJ, |access-date=23 March 2010}} This triad of fruits is referred to as ma-pala-vazhai. The classical Sanskrit poet Kālidāsa sang the praises of mangoes.WEB,weblink His highness, Mango maharaja: An endless obsession – Yahoo! Lifestyle India, Yahoo!, 29 May 2012, 14 June 2013, 16 March 2013,weblink" title="web.archive.org/web/20130316215241weblink">weblink dead, 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.NEWS, How China came to worship the mango during the Cultural Revolution, Moore, Malcolm, Additional reporting by Valentina Luo, The Daily Telegraph, 7 March 2013, 28 September 2015,weblinkweblink 11 January 2022, subscription, live, {{cbignore}}

See also

• 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

References

{{Reflist}}

Further reading

• BOOK, Ensminger, Audrey H., The Concise Encyclopedia of Foods & Nutrition, CRC Press, 1995, 651, 978-0-8493-4455-8, etal, registration,weblink
• Litz, Richard E. (editor, 2009). The Mango: Botany, Production and Uses. 2nd edition. CABI. {{ISBN|978-1-84593-489-7}}.
• Susser, Allen (2001). The Great Mango Book: A Guide with Recipes. Ten Speed Press. {{ISBN|978-1-58008-204-4}}.

External links

{{Commons and category}}{{Wikispecies|Mangifera}}

• Sorting Mangifera species
• weblink" title="web.archive.org/web/20180305150208weblink">Pine Island Nursery's Mango Variety viewer

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