mango

The English word mango (plural mangoes or mangos) originated in the 16th century from the Portuguese word {{lang|pt|manga}}, from the Malay {{lang|ms|mangga}}, and ultimately from the Tamil {{lang|ta-Latn|mā}} ({{lang|ta|மா}}, 'mango tree') + {{lang|ta-Latn|kāy}} ({{lang|ta|ங்காய்}}, 'unripe fruit/vegetable'){{cite web |title=Mango |url=https://www.etymonline.com/word/mango |publisher=Online Etymology Dictionary |access-date=14 April 2024 |date=2024}}{{Cite web |last=Fabricius |first=J. P. |date=1972 |title=J. P. Fabricius's Tamil and English dictionary. 4th ed., rev.and enl |url=https://dsal.uchicago.edu/cgi-bin/app/fabricius_query.py?page=230 |access-date=2023-12-15 |website=dsal.uchicago.edu}}{{Cite book |last=Prakash |first=Om |url=https://books.google.com/books?id=UAc_Pp6ahK8C&dq=mango+tamil+manga&pg=PR14 |title=A Tryst with Mango: Retrospect, Aspects, Prospects |date=2005 |publisher=APH Publishing |isbn=978-81-7648-912-6 |pages=xiv |language=en}} or the Malayalam {{lang|ml-Latn|māṅṅa}} ({{lang|ml|മാവ്}}, 'mango tree') + {{lang|ml-Latn|kāya}} ({{lang|ml|കായ}}, 'unripe fruit').{{cite web |title=mango n. (1) |url=https://www.oed.com/view/Entry/113430 |work=OED Online |url-access=subscription |publisher=Oxford University Press |date=June 2021}} The scientific name, Mangifera indica, refers to a plant bearing mangoes in India.

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.{{cite web |title=Mango |work=California Rare Fruit Growers |url=http://www.crfg.org/pubs/ff/mango.html |access-date=4 November 2015 |archive-date=19 October 2020 |archive-url=https://web.archive.org/web/20201019172713/http://www.crfg.org/pubs/ff/mango.html |url-status=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.{{cite web |url=http://toptropicals.com/html/toptropicals/articles/fruit/varieties_mango.htm |title=Mango (Mangifera indica) varieties |author= |website=toptropicals.com |access-date=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.{{cite web |title=Physiology of Recalcitrant Seeds |url=http://seedbiology.osu.edu/HCS631_files/12B%20Recalcitrant%20Seeds.pdf |last=Marcos-Filho |first=Julio |publisher=Ohio State University |access-date=3 December 2014 |url-status=dead |archive-url=https://web.archive.org/web/20140124220404/http://seedbiology.osu.edu/HCS631_files/12B%20Recalcitrant%20Seeds.pdf |archive-date=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' tree

Mango tree with fruit in Rincón, Puerto Rico.jpg|Unripe mangos in Rincón, Puerto Rico

Mangifera indica pit.jpg|The seed inside of a mango pit

'Himsagar' mango stone (seed).jpg|A mango stone

File:09251jfFilipino foods fruits Bulacan landmarksfvf 37.jpg, a typical "Southeast Asian type" polyembryonic mango cultivar]]

File:Mango LangraBenarsi Asit fs8.jpg, a typical "Indian type" monoembryonic mango cultivar]]

Mangoes 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.{{Cite journal|last=Spengler|first=Robert N.|date=April 2020|title=Anthropogenic Seed Dispersal: Rethinking the Origins of Plant Domestication|journal=Trends in Plant Science|language=en|volume=25|issue=4|pages=340–348|doi=10.1016/j.tplants.2020.01.005|pmid=32191870|doi-access=free|bibcode=2020TPS....25..340S |hdl=21.11116/0000-0005-C7E0-D|hdl-access=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.{{cite journal |last1=Kuhn |first1=David N. |last2=Bally |first2=Ian S. E. |last3=Dillon |first3=Natalie L. |last4=Innes |first4=David |last5=Groh |first5=Amy M. |last6=Rahaman |first6=Jordon |last7=Ophir |first7=Ron |last8=Cohen |first8=Yuval |last9=Sherman |first9=Amir |title=Genetic Map of Mango: A Tool for Mango Breeding |journal=Frontiers in Plant Science |date=20 April 2017 |volume=8 |pages=577 |doi=10.3389/fpls.2017.00577 |pmid=28473837 |pmc=5397511 |doi-access=free}}{{cite journal |last1=Warschefsky |first1=Emily J. |last2=Wettberg |first2=Eric J. B. |title=Population genomic analysis of mango (Mangifera indica) suggests a complex history of domestication |journal=New Phytologist |date=June 2019 |volume=222 |issue=4 |pages=2023–2037 |doi=10.1111/nph.15731 |pmid=30730057 |doi-access=free|bibcode=2019NewPh.222.2023W }}

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.

{{Main|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".

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.{{cite web |last1=Hunsberger |first1=Adrian |last2=Balerdi |first2=Carlos |title=DOORYARD DISEASE CONTROL FOR MANGOS IN FLORIDA |url=https://sfyl.ifas.ufl.edu/media/sfylifasufledu/miami-dade/documents/insect-pests-amp-diseases/Mango-Disease-Cntrl-HomeownersF.S..pdf |publisher=University of Florida/IFAS Miami-Dade County Extension |access-date=10 March 2023 |date=February 2012 |quote=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 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.{{Cite book |author=Susser, Allen |title=The Great Mango Book |publisher=Ten Speed Press |year=2001 |isbn=978-1-58008-204-4 |location=New York}} Growers and importers worldwide have embraced the cultivar for its excellent productivity and disease resistance, shelf life, transportability, size, and appealing color.{{cite web |author=Mintz C |date=24 May 2008 |title=Sweet news: Ataulfos are in season |url=https://www.thestar.com/life/2008/05/24/sweet_news_ataulfos_are_in_season.html |access-date=1 August 2015 |work=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.

File:Mango Tree in Palestine.jpg

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.{{Cite book |author=Watson, Andrew J. |title=Agricultural innovation in the early Islamic world: the diffusion of crops and farming techniques, 700–1100 |publisher=Cambridge University Press |location=Cambridge, UK |year=1983 |pages=72–3 |isbn=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.{{cite web |url=http://www.plantsciences.ucdavis.edu/gepts/pb143/crop/mango/mango.htm |title=PLB143: Crop of the Day: Mango, Mangifera indica |author=Gepts, P. (n.d.) |work=The evolution of crop plants |publisher=Dept. of Plant Sciences, Sect. of Crop & Ecosystem Sciences, University of California, Davis |access-date=8 October 2009 |archive-url=https://web.archive.org/web/20131206095819/http://www.plantsciences.ucdavis.edu/gepts/pb143/CROP/MANGO/mango.htm |archive-date=6 December 2013 |url-status=dead}}

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.{{cite book |last1=Altendorf |first1=S. |title=Major Tropical Fruits: Market Review 2018 |date=2019 |publisher=Food and Agriculture Organization of the United Nations |location=Rome |url=http://www.fao.org/3/ca5692en/ca5692en.pdf}} 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.{{Cite book |last=Litz |first=Richard E. |title=The Mango: Botany, Production and Uses |year=2009 |isbn=978-1-84593-489-7 |publisher=Cambridge University Press |location=Wallingford, UK |pages=606–627}}

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.{{cite web |url=http://www.actahort.org/members/showpdf?booknrarnr=820_2 |title=actahort.org |publisher=actahort.org |access-date=31 January 2013 |archive-date=28 February 2021 |archive-url=https://web.archive.org/web/20210228000410/http://www.actahort.org/members/showpdf?booknrarnr=820_2 |url-status=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}}

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.{{cite web |title=The Scientist, the Patent and the Mangoes – Tripling the Mango Yield in the Philippines |url=https://www.wipo.int/ipadvantage/en/details.jsp?id=2516 |website=World Intellectual Property Organization |access-date=9 May 2021}}{{cite book|first1= Mike A.|last1=Nagao|first2= Melvin S.|last2=Nishina|editor1-first=C.L.|editor1-last=Chia|editor2-first=D.O.|editor2-last=Evans|title =Proceedings, Conference on Mango in Hawaii; March 9-11, 1993|chapter =Use of Potassium Nitrate on Mango Flowering|publisher =University of Hawaii|year =1993|pages=61–66|hdl=10125/16493|url =https://scholarspace.manoa.hawaii.edu/handle/10125/16493}}

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

{{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.{{cite news |author1=Melissa Clark |title=For everything there is a season, even mangoes |url=https://www.nytimes.com/2011/04/06/dining/06appe.html |access-date=24 November 2019 |work=The New York Times |date=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.{{cite journal | last1=Sareen | first1=Richa | last2=Shah | first2=Ashok | title=Hypersensitivity manifestations to the fruit mango | journal=Asia Pacific Allergy| volume=1 | issue=1 | pages=43–9 | year=2011 | issn=2233-8276 | doi=10.5415/apallergy.2011.1.1.43 |pmid=22053296|pmc=3206236}}

Carabao mangoes (Philippines).jpg|The "hedgehog" style of preparation on Carabao mangoes

Mango inner.png|Alphonso mango chunks

MANGO SEASON (562892060).jpg|Sliced Ataulfo mangoes

Glass of Mango Juice.jpg|A glass of mango juice

File:Mango Chutney.jpg|Mango chutney

File: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 Philippines

File:Mangoes sold in India.jpg|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,{{cite web |last1=Sendari |first1=Anugerah Ayu |title=8 Resep Olahan Mangga Muda Menyegarkan, dari Manisan Sampai Sambal |url=https://www.liputan6.com/lifestyle/read/5307201/8-resep-olahan-mangga-muda-menyegarkan-dari-manisan-sampai-sambal?page=9 |website=liputan6.com |date=8 June 2023 |access-date=22 August 2024 |language=Indonesian}} or eaten with edible salt.{{cite web |title=7 Khasiat Tidak Terduga Rutin Mengonsumsi Mangga Muda Campur Garam |url=https://m.jpnn.com/news/7-khasiat-tidak-terduga-rutin-mengonsumsi-mangga-muda-campur-garam |website=jpnn.com |access-date=22 August 2024 |language=Indonesian}}

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.{{Cite book |url=https://www.worldcat.org/oclc/277203364 |title=The Complete Guide to Edible Wild Plants |publisher=Skyhorse Publishing |year=2009 |isbn=978-1-60239-692-0 |location=New York |pages=66 |language=en-US |oclc=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.{{cite news |last1=Valente |first1=Anabela |title=Oh, the Fruits in Southeast Asia! |url=https://www.diariesofmagazine.com/fruits-southeast-asia/ |access-date=9 May 2021 |work=Diaries of Travel Inspirations |date=2 April 2020}}

File:Flavor chemicals of "Alphonso" mango.jpg

In the Philippines, green mangoes are also commonly eaten with bagoong (salty fish or shrimp paste), salt, soy sauce, vinegar, or chilis.{{cite web |last1=Pedrosa |first1=Kannalyn Joy |title=Green Mangoes and Shrimp Paste (The mouth-watering food tandem) |url=https://thevascollections.co/2020/02/25/green-mangoes-and-shrimp-paste-the-most-salivating-food-tandem/ |website=The VA Collections |date=25 February 2020 |access-date=9 May 2021 |archive-date=9 May 2021 |archive-url=https://web.archive.org/web/20210509050349/https://thevascollections.co/2020/02/25/green-mangoes-and-shrimp-paste-the-most-salivating-food-tandem/ |url-status=dead}}{{cite web |title=Green Mango & Bagoong |url=http://www.marketmanila.com/archives/green-mango-bagoong |website=Market Manila |date=5 October 2008 |access-date=9 May 2021}} Mango float and mango cake, which use slices of ripe mangoes, are eaten in the Philippines.{{cite web |last1=Tan |first1=Joanne Catherine |title=Top 12 Cakes To Try In The Philippines |website=When in Manila |date=5 June 2015 |url=https://www.wheninmanila.com/top-12-cakes-to-try-in-the-philippines/6/ |access-date=15 May 2019}}{{cite web |url=https://www.thelittleepicurean.com/2015/06/mango-royale-icebox-cake.html |title=Mango Royale (Mango Icebox Cake) |author=Maryanne |date=15 June 2017 |publisher=The Little Epicurean |access-date=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.

{{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=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/1102670/nutrients Link to USDA Database entry]

}}

Numerous phytochemicals are present in mango peel and pulp, such as the triterpene lupeol.{{Cite journal |vauthors=Chaturvedi PK, Bhui K, Shukla Y |year=2008 |title=Lupeol: connotations for chemoprevention |journal=Cancer Lett |volume=263 |issue=1 |pages=1–13 |doi=10.1016/j.canlet.2008.01.047 |pmid=18359153}} Mango peel pigments under study include carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene,{{Cite journal |vauthors=Berardini N, Fezer R, Conrad J, Beifuss U, Carle R, Schieber A |year=2005 |title=Screening of mango (Mangifera indica L.) cultivars for their contents of flavonol O – and xanthone C-glycosides, anthocyanins, and pectin |journal=J Agric Food Chem |volume=53 |issue=5 |pages=1563–70 |doi=10.1021/jf0484069 |pmid=15740041|bibcode=2005JAFC...53.1563B }}{{Cite journal |vauthors=Gouado I, Schweigert FJ, Ejoh RA, Tchouanguep MF, Camp JV |year=2007 |title=Systemic levels of carotenoids from mangoes and papaya consumed in three forms (juice, fresh and dry slice) |journal=Eur J Clin Nutr |volume=61 |issue=10 |pages=1180–8 |doi=10.1038/sj.ejcn.1602841 |pmid=17637601 |doi-access=free}} and polyphenols, such as quercetin, kaempferol, gallic acid, caffeic acid, catechins and tannins.{{Cite journal |vauthors=Mahattanatawee K, Manthey JA, Luzio G, Talcott ST, Goodner K, Baldwin EA |year=2006 |title=Total antioxidant activity and fiber content of select Florida-grown tropical fruits |journal=J Agric Food Chem |volume=54 |issue=19 |pages=7355–63 |doi=10.1021/jf060566s |pmid=16968105|bibcode=2006JAFC...54.7355M }}{{Cite journal |vauthors=Singh UP, Singh DP, Singh M, etal |year=2004 |title=Characterization of phenolic compounds in some Indian mango cultivars |journal=Int J Food Sci Nutr |volume=55 |issue=2 |pages=163–9 |doi=10.1080/09637480410001666441 |pmid=14985189 |s2cid=22576447}} Mango contains a unique xanthonoid called mangiferin.{{Cite journal |vauthors=Andreu GL, Delgado R, Velho JA, Curti C, Vercesi AE |year=2005 |title=Mangiferin, a natural occurring glucosyl xanthone, increases susceptibility of rat liver mitochondria to calcium-induced permeability transition |journal=Arch Biochem Biophys |volume=439 |issue=2 |pages=184–93 |doi=10.1016/j.abb.2005.05.015 |pmid=15979560}}

Phytochemical and nutrient content appears to vary across mango cultivars.{{Cite journal |vauthors=Rocha Ribeiro SM, Queiroz JH, Lopes Ribeiro de Queiroz ME, Campos FM, Pinheiro Sant'ana HM |year=2007 |title=Antioxidant in mango (Mangifera indica L.) pulp |url=http://www.locus.ufv.br/handle/123456789/19301 |journal=Plant Foods Hum Nutr |volume=62 |issue=1 |pages=13–7 |doi=10.1007/s11130-006-0035-3 |pmid=17243011 |s2cid=27051096|url-access=subscription }} 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.{{Cite journal |vauthors=Chen JP, Tai CY, Chen BH |year=2004 |title=Improved liquid chromatographic method for determination of carotenoids in Taiwanese mango (Mangifera indica L.) |journal=J Chromatogr A |volume=1054 |issue=1–2 |pages=261–8 |doi=10.1016/S0021-9673(04)01406-2 |pmid=15553152}} Mango leaves also have significant polyphenol content, including xanthonoids, mangiferin and gallic acid.{{Cite journal |vauthors=Barreto JC, Trevisan MT, Hull WE, etal |year=2008 |title=Characterization and quantitation of polyphenolic compounds in bark, kernel, leaves, and peel of mango (Mangifera indica L.) |journal=J Agric Food Chem |volume=56 |issue=14 |pages=5599–610 |doi=10.1021/jf800738r |pmid=18558692|bibcode=2008JAFC...56.5599B }}

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.{{cite journal |title=Cultivar relationships in mango based on fruit volatile profiles |journal=Food Chemistry |volume=114 |pages=363–372 |doi=10.1016/j.foodchem.2008.09.107 |year=2009 |last1=Pandit |first1=Sagar S. |last2=Chidley |first2=Hemangi G. |last3=Kulkarni |first3=Ram S. |last4=Pujari |first4=Keshav H. |last5=Giri |first5=Ashok P. |last6=Gupta |first6=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, [http://www.sciencedirect.com/science/article/pii/S0308814608011849/ 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 [http://studiumpress.in/indetail.asp?id=195 Mango Vol. 1: Production and Processing Technology] {{webarchive|url=https://web.archive.org/web/20131203043634/http://studiumpress.in/indetail.asp?id=195 |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.{{Cite journal |doi=10.1002/jsfa.3692 |title=Changes in volatile composition during fruit development and ripening of 'Alphonso' mango |journal=Journal of the Science of Food and Agriculture |volume=89 |issue=12 |pages=2071–2081 |year=2009 |last1=Pandit |first1=Sagar S. |last2=Kulkarni |first2=Ram S. |last3=Chidley |first3=Hemangi G. |last4=Giri |first4=Ashok P. |last5=Pujari |first5=Keshav H. |last6=Köllner |first6=Tobias G. |last7=Degenhardt |first7=Jörg |last8=Gershenzon |first8=Jonathan |last9=Gupta |first9=Vidya S. |bibcode=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, 885–888{{cite journal |title=Geographic variation in the flavour volatiles of Alphonso mango |journal=Food Chemistry |volume=130 |pages=58–66 |doi=10.1016/j.foodchem.2011.06.053 |year=2012 |last1=Kulkarni |first1=Ram S. |last2=Chidley |first2=Hemangi G. |last3=Pujari |first3=Keshav H. |last4=Giri |first4=Ashok P. |last5=Gupta |first5=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.{{cite journal |title=Spatial and temporal changes in the volatile profile of Alphonso mango upon exogenous ethylene treatment |journal=Food Chemistry |volume=136 |issue=2 |pages=585–594 |doi=10.1016/j.foodchem.2012.08.029 |pmid=23122101 |year=2013 |last1=Chidley |first1=Hemangi G. |last2=Kulkarni |first2=Ram S. |last3=Pujari |first3=Keshav H. |last4=Giri |first4=Ashok P. |last5=Gupta |first5=Vidya S. |s2cid=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.{{cite journal |title=Expression profiling of various genes during the development and ripening of Alphonso mango |journal=Plant Physiology and Biochemistry |volume=48 |issue=6 |pages=426–433 |doi=10.1016/j.plaphy.2010.02.012 |pmid=20363641 |date=June 2010 |last1=Pandit |first1=S. S. |last2=Kulkarni |first2=R. S. |last3=Giri |first3=A. P. |last4=Köllner |first4=T. G. |last5=Degenhardt |first5=J. |last6=Gershenzon |first6=J. |last7=Gupta |first7=V. S. |s2cid=22915293}}{{cite journal |title=Differential expression of the mango alcohol dehydrogenase gene family during ripening |journal=Phytochemistry |volume=71 |issue=13 |pages=1485–1494 |doi=10.1016/j.phytochem.2010.05.024 |pmid=20598721 |year=2010 |last1=Singh |first1=Rajesh K. |last2=Sane |first2=Vidhu A. |last3=Misra |first3=Aparna |last4=Ali |first4=Sharique A. |last5=Nath |first5=Pravendra |bibcode=2010PChem..71.1485S}}{{cite journal |title=Characterization of three novel isoprenyl diphosphate synthases from the terpenoid rich mango fruit |journal=Plant Physiology and Biochemistry |volume=71 |pages=121–131 |doi=10.1016/j.plaphy.2013.07.006 |pmid=23911730 |year=2013 |last1=Kulkarni |first1=Ram |last2=Pandit |first2=Sagar |last3=Chidley |first3=Hemangi |last4=Nagel |first4=Raimund |last5=Schmidt |first5=Axel |last6=Gershenzon |first6=Jonathan |last7=Pujari |first7=Keshav |last8=Giri |first8=Ashok |last9=Gupta |first9=Vidya |bibcode=2013PlPB...71..121K |s2cid=46320747}}Kulkarni RS, Chidley HG, Deshpande A, Schmidt A, Pujari KH, Giri AP and Gershenzon J, Gupta VS, 2013, [http://www.springerplus.com/content/2/1/494 An oxidoreductase from 'Alphonso' mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls], SpringerPlus, 2, 494.

Contact with oils in mango leaves, stems, sap, and skin can cause dermatitis and anaphylaxis in susceptible individuals.{{Cite journal |vauthors=Miell J, Papouchado M, Marshall A |year=1988 |title=Anaphylactic reaction after eating a mango |journal=British Medical Journal |volume=297 |issue=6664 |pages=1639–40 |doi=10.1136/bmj.297.6664.1639 |pmc=1838873 |pmid=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.{{Cite journal |vauthors=Hershko K, Weinberg I, Ingber A |year=2005 |title=Exploring the mango – poison ivy connection: the riddle of discriminative plant dermatitis |journal=Contact Dermatitis |volume=52 |issue=1 |pages=3–5 |doi=10.1111/j.0105-1873.2005.00454.x |pmid=15701120 |s2cid=31162401}} Other mango compounds potentially responsible for dermatitis or allergic reactions include mangiferin. Cross-reactions may occur between mango allergens and urushiol.{{Cite journal |vauthors=Oka K, Saito F, Yasuhara T, Sugimoto A |year=2004 |title=A study of cross-reactions between mango contact allergens and urushiol |journal=Contact Dermatitis |volume=51 |issue=5–6 |pages=292–6 |doi=10.1111/j.0105-1873.2004.00451.x |pmid=15606656 |s2cid=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.{{Cite journal |vauthors=McGovern TW, LaWarre S |year=2001 |title=Botanical briefs: the mango tree—Mangifera indica L. |journal=Cutis |volume=67 |issue=5 |pages=365–6 |pmid=11381849}}

A raw mango is 84% water, 15% carbohydrates, 1% protein, and has negligible fat (table). In a reference amount of {{cvt|100|g}}, raw mango supplies 60 calories and is a rich source of vitamin C (44% of the Daily Value, DV) with moderate amounts of folate (11% DV) and copper (12% DV), while other micronutrients are low in content (table).

File:Ellora cave34 001.jpg under a mango tree in Cave 34 of the Ellora Caves]]

The mango is the national fruit of India.{{cite web | url=http://india.gov.in/knowindia/national_fruit.php | title=National Fruit | work=Know India | publisher=Government of India | access-date=17 August 2010 | archive-url=https://web.archive.org/web/20100820044013/http://india.gov.in/knowindia/national_fruit.php | archive-date=20 August 2010}}{{cite web|url=http://archive.india.gov.in/knowindia/national_symbols.php?id=13|title=National Fruit|access-date=4 November 2015|archive-date=20 April 2020|archive-url=https://web.archive.org/web/20200420013005/https://archive.india.gov.in/knowindia/national_symbols.php?id=13|url-status=dead}} It is also the national tree of Bangladesh.{{cite web | url=http://bdnews24.com/details.php?id=179003&cid=2 | title=Mango tree, national tree | publisher=BDnews24.com | access-date=16 November 2010 | archive-url=https://web.archive.org/web/20101223112811/http://www.bdnews24.com/details.php?id=179003&cid=2 | archive-date=23 December 2010}}{{cite web|url=http://bdnews24.com/bangladesh/2010/11/15/mango-tree-national-tree|title=Mango tree, national tree|work=bdnews24.com}} In India, harvest and sale of mangoes is during March–May and this is annually covered by news agencies.{{cite news |author=Jonathan Allen |date=10 May 2006 |title=Mango Mania in India |url=http://travel.nytimes.com/2006/05/10/travel/10mumbailetter.html?pagewanted=1&_r=0 |newspaper=The New York Times |access-date=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 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|date=February 2022}} Akbar (1556{{ndash}}1605) is said to have planted a mango orchard of 100,000 trees near Darbhanga, Bihar,{{cite news |author=Curtis Morgan |date=22 June 1995 |title=The Nation Is Discovering What South Floridans Have Long Known: Mango Is the Sexiest Fruit on Earth |newspaper=The Miami Herald |department=Food |page=1E |quote="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.{{Cite web|url=https://www.telegraphindia.com/7-days/peeling-the-emperor-of-fruits/cid/1315532|title=Peeling the Emperor of Fruits|last=Sen|first=Upala|date=June 2017|website=The Telegraph (India)}}

The Jain goddess Ambika is traditionally represented as sitting under a mango tree.{{Cite web|url=https://www.exoticindia.com/book/details/ambika-in-jaina-art-and-literature-IDH453/|title=Ambika In Jaina Art And Literature|via=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.{{cite book |vauthors=Subrahmanian N, Hikosaka S, Samuel GJ |title=Tamil social history |year=1997 |page=88 |url={{google books|plainurl=y|id=PXXsAAAAIAAJ}}|access-date=23 March 2010}} This triad of fruits is referred to as ma-pala-vazhai. The classical Sanskrit poet Kalidasa sang the praises of mangoes.{{cite web |url=http://in.lifestyle.yahoo.com/his-highness--mango-maharaja--an-endless-obsession.html |title=His highness, Mango maharaja: An endless obsession – Yahoo! Lifestyle India |publisher=Yahoo! |date=29 May 2012 |access-date=14 June 2013 |archive-date=16 March 2013 |archive-url=https://web.archive.org/web/20130316215241/http://in.lifestyle.yahoo.com/his-highness--mango-maharaja--an-endless-obsession.html |url-status=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.{{cite news |title=How China came to worship the mango during the Cultural Revolution |last=Moore |first=Malcolm |others=Additional reporting by Valentina Luo |work=The Daily Telegraph |date=7 March 2013 |access-date=28 September 2015 |url=https://www.telegraph.co.uk/news/worldnews/asia/china/9914895/How-China-came-to-worship-the-mango-during-the-Cultural-Revolution.html |archive-url=https://ghostarchive.org/archive/20220111/https://www.telegraph.co.uk/news/worldnews/asia/china/9914895/How-China-came-to-worship-the-mango-during-the-Cultural-Revolution.html |archive-date=11 January 2022 |url-access=subscription |url-status=live}}{{cbignore}}

{{Portal|Food}}

• 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.

{{Reflist}}

• {{Cite book |last=Ensminger |first=Audrey H. |title=The Concise Encyclopedia of Foods & Nutrition |publisher=CRC Press |year=1995 |page=[https://archive.org/details/conciseencyclope00ensm/page/651 651] |isbn=978-0-8493-4455-8 |display-authors=etal |url-access=registration |url=https://archive.org/details/conciseencyclope00ensm/page/651}}
• 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}}.

{{Commons and category}}

{{Wikispecies|Mangifera}}

• [http://www.plantnames.unimelb.edu.au/Sorting/Mangifera.html Sorting Mangifera species]
• [https://web.archive.org/web/20180305150208/http://www.tropicalfruitnursery.com/mango/ Pine Island Nursery's Mango Variety viewer]

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