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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.[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

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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

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

In deep soil, the taproot descends to a depth of 6 m (20 ft), with profuse, wide-spreading feeder roots and anchor roots penetrating deeply into the soil. The leaves are evergreen, alternate, simple, 15–35 centimetres (6–14 inches) long, and 6–16 cm (2+1⁄2–6+1⁄2 in) broad; when the leaves are young they are orange-pink, rapidly changing to a dark, glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10–40 cm (4–15+1⁄2 in) long; each flower is small and white with five petals 5–10 millimetres (3⁄16–3⁄8 in) long, with a mild, sweet fragrance. Over 500 varieties of mangoes are known,[4] many of which ripen in summer, while some give a double crop.[13] The fruit takes four to five months from flowering to ripening.[4]

The ripe fruit varies according to cultivar in size, shape, color, sweetness, and eating quality. Depending on the cultivar, fruits are variously yellow, orange, red, or green. The fruit has a single flat, oblong pit that can be fibrous or hairy on the surface and does not separate easily from the pulp. The fruits may be somewhat round, oval, or kidney-shaped, ranging from 5–25 centimetres (2–10 in) in length and from 140 grams (5 oz) to 2 kilograms (5 lb) in weight per individual fruit. The skin is leather-like, waxy, smooth, and fragrant, with colors ranging from green to yellow, yellow-orange, yellow-red, or blushed with various shades of red, purple, pink, or yellow when fully ripe.[4]

Ripe intact mangoes give off a distinctive resinous, sweet smell.[4] Inside the pit 1–2 mm (0.039–0.079 in) thick is a thin lining covering a single seed, 4–7 cm (1.6–2.8 in) long. Mangoes have recalcitrant seeds which do not survive freezing and drying.[14] Mango trees grow readily from seeds, with germination success highest when seeds are obtained from mature fruits.[4]

Taxonomy

[edit]
'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

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Main article: List of mango cultivars

There are hundreds of named mango cultivars. In mango orchards, several cultivars are often grown to improve pollination. Many desired cultivars are monoembryonic and must be propagated by grafting, or they do not breed true. A common monoembryonic cultivar is 'Alphonso', an important export product, considered "the king of mangoes".[16]

Cultivars that excel in one climate may fail elsewhere. For example, Indian cultivars such as 'Julie,' a prolific cultivar in Jamaica, require annual fungicide treatments to escape the lethal fungal disease anthracnose in Florida. Asian mangoes are resistant to anthracnose.[17]

The current western market is dominated by the cultivar 'Tommy Atkins', a seedling of 'Haden' that first fruited in 1940 in southern Florida and was initially rejected commercially by Florida researchers.[18] Growers and importers worldwide have embraced the cultivar for its excellent productivity and disease resistance, shelf life, transportability, size, and appealing color.[19] Although the Tommy Atkins cultivar is commercially successful, other cultivars may be preferred by consumers for eating pleasure, such as Alphonso.[16][19]

Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported fruit are often picked while underripe with green peels. Although producing ethylene while ripening, unripened exported mangoes do not have the same juiciness or flavor as fresh fruit.

Distribution and habitat

[edit]
Mango tree in Palestine

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

Cultivation

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The mango is now cultivated in most frost-free tropical and warmer subtropical climates. It is cultivated extensively in South Asia, Southeast Asia, East and West Africa, the tropical and subtropical Americas, and the Caribbean.[22] Mangoes are also grown in Andalusia, Spain (mainly in Málaga province), as its coastal subtropical climate is one of the few places in mainland Europe that permits the growth of tropical plants and fruit trees. The Canary Islands are another notable Spanish producer of the fruit. Other minor cultivators include North America (in South Florida and the California Coachella Valley), Hawai'i, and Australia.[23]

Many commercial cultivars grown in Europe are grafted onto the cold-hardy rootstock of the Gomera-1 mango cultivar, originally from Cuba. Its root system is well adapted to a coastal Mediterranean climate.[24] Many of the 1,000+ mango cultivars are easily cultivated using grafted saplings, ranging from the "turpentine mango" (named for its strong taste of turpentine[25]) to the Bullock's Heart. Dwarf or semidwarf varieties serve as ornamental plants and can be grown in containers. A wide variety of diseases can afflict mangoes.[citation needed]

Mango* production
2023, millions of tonnes
 India 26.2
 Indonesia 4.1
 China 3.9
 Mexico 2.7
 Pakistan 2.6
 Brazil 2.3
 Malawi 2.1
World 61.1
*includes mangosteens and guavas; Source: FAOSTAT
of the United Nations[26]

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.[27][28]

Production

[edit]

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

Uses

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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.[29]

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.[30]

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

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.[33] 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.[34]

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.[35][36] Mango float and mango cake, which use slices of ripe mangoes, are eaten in the Philippines.[37][38] 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

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Numerous phytochemicals are present in mango peel and pulp, such as the triterpene lupeol.[39] Mango peel pigments under study include carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene,[40][41] and polyphenols, such as quercetin, kaempferol, gallic acid, caffeic acid, catechins and tannins.[42][43] Mango contains a unique xanthonoid called mangiferin.[44]

Phytochemical and nutrient content appears to vary across mango cultivars.[45] 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.[46] Mango leaves also have significant polyphenol content, including xanthonoids, mangiferin and gallic acid.[47]

Flavor

[edit]

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.[48] 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.[49][50][51] 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.[52][53][54] 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.[55][56] 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.[57][58][59][60]

Mango
Nutritional value per 100 g (3.5 oz)
Energy250 kJ (60 kcal)
15 g
Sugars13.7
Dietary fiber1.6 g
0.38 g
Saturated0.092 g
Monounsaturated0.14 g
Polyunsaturated0.071 g
0.051 g
0.019 g
0.82 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
6%
54 μg
6%
640 μg
23 μg
Thiamine (B1)
2%
0.028 mg
Riboflavin (B2)
3%
0.038 mg
Niacin (B3)
4%
0.669 mg
Pantothenic acid (B5)
4%
0.197 mg
Vitamin B6
7%
0.119 mg
Folate (B9)
11%
43 μg
Choline
1%
7.6 mg
Vitamin C
40%
36.4 mg
Vitamin E
6%
0.9 mg
Vitamin K
4%
4.2 μg
MineralsQuantity
%DV†
Calcium
1%
11 mg
Copper
12%
0.111 mg
Iron
1%
0.16 mg
Magnesium
2%
10 mg
Manganese
3%
0.063 mg
Phosphorus
1%
14 mg
Potassium
6%
168 mg
Selenium
1%
0.6 μg
Sodium
0%
1 mg
Zinc
1%
0.09 mg
Other constituentsQuantity
Water83.5 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[61] except for potassium, which is estimated based on expert recommendation from the National Academies.[62]

Toxicity

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Contact with oils in mango leaves, stems, sap, and skin can cause dermatitis and anaphylaxis in susceptible individuals.[4][30][63] 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.[64] Other mango compounds potentially responsible for dermatitis or allergic reactions include mangiferin.[4] Cross-reactions may occur between mango allergens and urushiol.[65] 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. In this case, the irritant is likely to be the vaporized essential oil from flowers. During the primary ripening season of mangoes, contact with mango plant parts – primarily sap, leaves, and fruit skin[4] – is the most common cause of plant dermatitis in Hawaii.[66]

Nutrition

[edit]

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

Culture

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

The mango is the national fruit of India.[67][68] It is also the national tree of Bangladesh.[69][70] 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,[71] while Jahangir and Shah Jahan ordered the planting of mango orchards in Lahore and Delhi and the creation of mango-based desserts.[72]

The Jain goddess Ambika is traditionally represented as sitting under a mango tree.[73] 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.[74] This triad of fruits is referred to as ma-pala-vazhai. The classical Sanskrit poet Kalidasa sang the praises of mangoes.[75]

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.[76]

See also

[edit]
  • 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.

References

[edit]

Further reading

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Mango

View on Grokipedia
from Grokipedia
The mango (Mangifera indica L.) is a drupe fruit borne on an evergreen tree native to tropical Indian subcontinent and Southeast Asia, particularly the Indian subcontinent, where it has been cultivated for over 4,000 years. The tree, which can reach heights of 30 meters or more, produces oblong to round fruits characterized by thin, leathery skin enclosing sweet, aromatic, fibrous flesh around a single large, flattened seed. Ranging in size from 150 grams to over 1 kilogram depending on the cultivar, mangoes exhibit diverse colors including green, yellow, orange, and red hues upon ripening. Mango cultivation has spread globally to subtropical and tropical regions, with India remaining the dominant producer, accounting for approximately 40 percent of worldwide output. Over 1,000 cultivars exist, varying in flavor profiles from tangy to intensely sweet, with selections like Alphonso prized for their richness and others like Tommy Atkins favored for commercial shipping durability. The fruit's composition includes high levels of carbohydrates, vitamins A and C, and bioactive compounds such as polyphenols, supporting its consumption fresh, in juices, dried products, and culinary applications across cultures. Nutritionally, a 100-gram serving provides about 60 calories, 1 gram of protein, and significant antioxidant capacity from carotenoids and flavonoids.

Etymology and History

Etymology

The English word mango first appeared in the late 16th century, specifically recorded in the 1580s, and derives from the Portuguese term manga. This Portuguese borrowing traces to the Malay mangga, an Austronesian term adopted through regional trade. Ultimately, the root lies in the Dravidian Tamil word māṅkāy (or variants like man-kay or maangai), a compound of mā (referring to the mango tree or its species) and kāy (denoting unripe fruit), reflecting the fruit's common consumption in immature stages in South India. Portuguese traders, active in Indian ports from the early 16th century onward, encountered the fruit in markets along the Malabar Coast and adopted the local Tamil-Malay nomenclature, facilitating its transmission to European languages via maritime routes to Africa, the Americas, and beyond. In parallel linguistic paths, the name influenced variants in other tongues, such as the Keralan mangga, and in Chinese-speaking regions, both "芒果" (mángguǒ) and "杧果" (mángguǒ) have coexisted for a long time without any recorded official change in mainland China or Taiwan; "芒果" holds absolute dominance in daily life across both regions, serving as the everyday, commercial, and media term, as seen in products like mango juice and Hunan TV's Mango TV, while "杧果" is limited to formal botanical contexts in mainland China, such as the Flora of China. The binomial Mangifera indica, coined later by Linnaeus in 1753, incorporates mangi- from the Indian vernacular for mango and Latin fero (to bear), aligning with the etymological emphasis on the tree's fruit-bearing nature.

Domestication and Spread

The mango (Mangifera indica) originated in the tropical regions of the Indian subcontinent and Southeast Asia, with wild progenitors concentrated in northeastern India, southern Bangladesh, and northwestern Myanmar, where genetic diversity indicates early evolutionary development dating back 25 to 30 million years based on fossil pollen records. Domestication occurred primarily in India over 4,000 years ago through selective propagation of seedlings from wild variants, yielding the fibrous "Indian type" cultivars favored for their flavor and resilience, as evidenced by ancient textual references in Sanskrit literature like the Rigveda (c. 1500 BCE) describing mango groves and genetic analyses revealing reduced wild-type traits in modern Indian accessions. Population genomics further suggest a complex domestication history, potentially involving multiple independent events or admixtures, including a distinct non-fibrous "Southeast Asian type" arising from local selection in regions like Myanmar and Thailand, challenging earlier models of singular Indian origin followed by unidirectional spread. Early cultivation expanded across the Indian subcontinent and into Southeast Asia by the 5th to 4th centuries BCE via overland trade routes, with archaeological and textual evidence from Buddhist sites in Myanmar confirming grafted orchards by the 1st century CE. Persian and Arab traders disseminated mangoes westward to the Middle East and East Africa between the 10th and 15th centuries CE, introducing grafting techniques that stabilized varieties for arid climates. European colonial expansion accelerated global spread: Portuguese explorers planted mangoes in Brazil and Portuguese India outposts by the early 16th century, while Spanish settlers introduced them to the Philippines and Mexico around 1520–1550, leading to naturalized populations. By the 18th century, British and French colonists had established commercial groves in the Caribbean (e.g., Barbados in 1742) and Hawaii (introduced 1825), with subsequent dissemination to Florida (1833) and Australia (1870s) via seeds from India and Southeast Asia. Today, mango cultivation spans over 100 countries, producing approximately 50 million metric tons annually, predominantly in Asia (India alone accounts for 40%), reflecting adaptations to subtropical and tropical zones through vegetative propagation and breeding.

Botanical Description and Taxonomy

Physical Characteristics

Mangifera indica is a large evergreen tree that typically attains heights of 10 to 30 meters, though mature specimens can exceed 40 meters, with a stout trunk reaching diameters of up to 90 cm to 1.2 meters and rough, greyish-brown bark. The canopy forms a dense, rounded or umbrella-shaped structure, often spanning 10 to 15 meters in width, supported by deep-rooted systems that enable growth in tropical environments. The leaves are simple, alternate, lanceolate to oblong-lanceolate, leathery, and glossy dark green, measuring 15-30 cm in length and 3-7 cm in width on mature branches, with longer leaves up to 50 cm possible on sterile shoots; young flushes emerge in brilliant coppery-red or reddish-purple hues before maturing to green. Flowers are small, 3-5 mm in diameter, fragrant, and range from white to pinkish, arranged in large, many-branched terminal panicles 6-40 cm long that bear 500 to over 3,000 individual blooms per inflorescence, with a high proportion typically staminate. The fruit is an indehiscent drupe, varying from ovoid-oblong to kidney-shaped, 8-20 cm long and 5-10 cm wide, weighing 150 g to over 1 kg depending on cultivar, with a thick, leathery exocarp ripening from dark green to yellow, orange, or red, often with a glaucous bloom. The mesocarp consists of pale yellow to deep orange, juicy, fibrous or fiberless flesh surrounding a single, large, flattened, ovoid-reniform endocarp enclosing the seed, which measures 5-8 cm long. Mangifera indica L. is classified in the genus Mangifera, family Anacardiaceae (the sumac or cashew family), order Sapindales. The genus comprises approximately 30 species of tropical, mostly evergreen trees bearing drupaceous fruits, with the majority native to Southeast Asia and the Indo-Malayan region. Anacardiaceae encompasses other economically important genera such as Anacardium (cashew) and Rhus (sumac), characterized by resinous sap and often urticating hairs or irritant compounds in leaves or fruits. Within Mangifera, M. indica is the sole species widely cultivated for commercial fruit production, though at least 26 species yield edible fruits harvested locally or in small-scale cultivation. Notable related species include Mangifera foetida (horse mango or bacang), native to Malaysia and Indonesia, which produces large, fibrous fruits with a strong odor used in local cuisines and medicines; Mangifera caesia (binjai or wani), found in Borneo and Sumatra, valued for its sour, juicy aril eaten fresh or processed; and Mangifera odorata (kuweni or kuini), indigenous to Peninsular Malaysia, featuring aromatic, reddish fruits consumed ripe or unripe. These species share M. indica's basic floral and fruit morphology—panicles of small, fragrant flowers yielding single-seeded drupes—but differ in flavor profiles, fiber content, and pest susceptibility, limiting their global adoption. Hybrids between M. indica and congeners like M. foetida have been explored for traits such as disease resistance or dwarfing, though commercial propagation remains centered on M. indica pure lines. Taxonomic revisions within continue, with some species like M. altissima (paho) occasionally considered for breeding due to adaptable growth habits in similar tropical habitats.

Varieties and Breeding

Major Cultivars

Numerous mango cultivars exist worldwide, exceeding 1,000 varieties, with over 500 documented in India alone. Commercial production favors selections suited for yield, disease resistance, shelf life, and transport, often prioritizing these traits over superior flavor. Prominent global cultivars include Alphonso from India, Tommy Atkins, Kent, and Keitt originating from Florida selections, and Ataulfo from Mexico. The Alphonso cultivar, primarily grown in India's Gujarat, Konkan, and Goa regions, features orange-yellow skin, firm yet melting fiberless pulp, and a sweet taste. Its cultivation traces to the mid-16th century under Portuguese influence, yielding fruits prized for quality despite lower volumes compared to bulk varieties. Tommy Atkins, a seedling of the Haden variety developed in Florida during the 1920s, dominates U.S. imports due to its vibrant red blush over green-orange skin, firm flesh, tart-sweet flavor, and extended shelf life. This cultivar's disease resistance and consistent production facilitated its widespread adoption for export markets. Kent mangoes, selected in south Florida in the 1940s from a Brooks parent, exhibit green skin with red blush, oval-oblong shape, and juicy, low-fiber flesh with moderate sweetness. Now largely produced in Mexico, Ecuador, and Peru, they average 15-23 cm in length and support significant pulp processing. Keitt, another Florida-derived late-season cultivar, produces large ovoid fruits up to 15-17 cm, with firm, juicy, nearly fiberless flesh offering sweet, fruity notes and citrus aroma. Its protracted bloom enables harvests from July through October, enhancing market availability. Ataulfo mangoes from Mexico are small to medium, golden-yellow when ripe, with smooth thin skin, creamy fiberless pulp, and intense honey-like sweetness. Weighing 170-280 g, they maintain uniform shape and appeal for fresh consumption.

Hybrids, GMOs, and Genetic Improvements

Mango breeding has primarily relied on conventional hybridization to develop improved varieties with enhanced traits such as disease resistance, regular bearing, dwarf stature, and superior fruit quality including flavor, size, and shelf life. Major programs include the Australian National Mango Breeding Program, established in 1994 as a collaboration among scientific organizations, which focuses on controlled crosses using 'Kensington Pride' as the dominant parent with varieties from India, Florida, and elsewhere to produce genotypes suited to export markets. In Israel, breeding efforts since the mid-20th century have yielded 15 hybrid selections emphasizing peel color, fruit quality, and adaptability. Similar initiatives in India, Brazil, and the Philippines target export-quality traits like uniform ripening and anthracnose resistance, with Philippine research identifying promising selections from hybrid evaluations as of 2022. A key challenge in mango hybridization stems from the distinction between polyembryonic and monoembryonic seed types. Polyembryonic cultivars, common in Southeast Asian varieties, produce multiple seedlings per seed, most of which are nucellar clones genetically identical to the parent, complicating hybrid identification; monoembryonic types, prevalent in Indian and Florida cultivars, yield primarily zygotic embryos suitable for true hybrids but require emasculation and controlled pollination to avoid selfing. Breeding programs address this by using monoembryonic parents as females and employing markers or flow cytometry to distinguish zygotic hybrids from nucellar ones, enabling selection for traits like profuse flowering and reduced alternate bearing. Genetic mapping, including high-density SNP-based consensus maps developed since 2017, facilitates marker-assisted selection for quantitative traits such as fruit weight and anthracnose resistance, accelerating breeding cycles despite the crop's lengthy juvenile phase of 5–10 years. Genetic improvements have advanced through genomic tools, with whole-genome sequencing of cultivars like 'Alphonso' and resequencing of diverse accessions revealing two major varietal groups—tropical and subtropical—with admixture in commercial lines and candidate genes for flowering, fruit size, and polyphenol content. Genome-wide association studies (GWAS) as of 2024 have identified loci for population differentiation and traits like yield stability, informing conservation and breeding strategies across global germplasm collections. These tools complement conventional methods by enabling precise introgression of resistance genes, such as those for anthracnose from wild relatives, though adoption remains limited by mango's recalcitrant propagation and heterozygosity. Population genetics analyses of 284 accessions underscore low diversity in elite cultivars, urging broader use of underutilized germplasm to mitigate vulnerabilities like biennial bearing. Genetically modified (GM) mangoes remain in research phases without commercial release, due to technical hurdles like inefficient transformation and regulatory barriers. Efforts focus on Agrobacterium-mediated gene transfer via somatic embryogenesis or apical meristem inoculation, achieving transient expression of reporter genes like GFP at rates up to 65% in 2022 studies, targeting traits such as delayed ripening, fungal resistance (e.g., to Colletotrichum spp.), and enhanced flavor via ethylene regulation. In Australia and Israel, genetic engineering explores rootstock modifications for drought tolerance and dwarfing, alongside insect resistance through Bt genes, but polyembryony and long generation times hinder stable transgenic line development. Biotechnological reviews emphasize that while mutation induction and CRISPR-like editing hold potential for precise improvements, field trials are scarce, and no GM varieties have entered cultivation as of 2025, prioritizing instead non-transgenic molecular breeding to address biases in favor of established clonal propagation.

Natural Distribution and Habitat

Native Origins

The mango (Mangifera indica) is indigenous to the Indo-Burma region, encompassing northeastern India, northwestern Myanmar, and adjacent areas such as the Assam-Chittagong hills and the foothills of the eastern Himalayas bordering the Bay of Bengal. Wild populations persist in these forested lowlands and hills, where the species grows naturally in tropical evergreen and semi-evergreen habitats up to elevations of about 600 meters. Fossil evidence, including mango leaves from the Miocene epoch, supports an ancient presence in northeastern India, aligning with the region's role as a center of origin for the species. Genetic analyses reveal two primary lineages—"Indian" and "Southeast Asian" types—originating from this core area, with subsequent divergence as the species spread eastward into Malesia, though the highest diversity of wild Mangifera relatives occurs in western Malesia (encompassing parts of Indonesia, Malaysia, and the Philippines). Unlike related Mangifera species extending to the Solomon Islands, M. indica wild forms remain concentrated in its Indo-Burmese homeland, where they exhibit traits like smaller, fibrous fruits compared to modern cultivars. Archaeological and textual records indicate human interaction with wild mangos in India dating back over 4,000 years, though true domestication likely occurred later in the Indian subcontinent, transforming the astringent wild fruit into the larger, sweeter varieties known today. The natural distribution's confinement to this biogeographic hotspot underscores M. indica's evolutionary adaptation to monsoon-influenced tropical climates, with limited feral escapes elsewhere due to ecological mismatches.

Adapted Habitats and Climate Requirements

Mangifera indica thrives in tropical and subtropical climates characterized by warm temperatures and minimal frost risk, allowing adaptation to regions beyond its native South and Southeast Asian range. Optimal growth occurs at temperatures between 24°C and 30°C, with trees tolerating highs up to 48°C but suffering damage below 0°C, particularly during flowering and fruit set. Mature trees exhibit limited frost tolerance, enduring brief exposures to -3.9°C with minor injury, though young plants and reproductive stages demand protection from temperatures under 4°C. Annual rainfall requirements range from 750 to 2,500 mm, ideally distributed with a pronounced dry season to promote flowering, as excessive humidity during this phase heightens disease susceptibility. Trees prefer well-drained loamy soils with good aeration, adapting to pH levels from slightly acidic to neutral, but poor drainage leads to root rot in waterlogged conditions. High humidity above 50% supports vegetative growth, yet cultivation succeeds in semi-arid tropics with supplemental irrigation once established. Adaptation extends to altitudes from sea level to 1,200 m, though commercial viability peaks below 600 m where temperature stability minimizes chilling stress. Successful non-native habitats include subtropical Florida, where frost-free lowlands enable home and orchard production, and Mediterranean-adjacent zones with microclimate management. In higher-latitude projections under warming trends, expansion into areas like southern China or elevated subtropical plateaus shows potential, contingent on irrigation and soil amendments.

Cultivation Practices

Propagation and Agronomic Techniques

Mango trees are primarily propagated vegetatively to maintain desirable cultivar traits, as monoembryonic seeds produce genetically variable offspring, while polyembryonic seeds yield mostly true-to-type nucellar seedlings alongside one zygotic embryo. Seed propagation involves extracting the kernel from the fibrous husk, planting it concave side down 1 inch deep in well-drained potting soil, with germination occurring in 2-3 weeks and seedlings reaching graftable size (0.25-inch stem diameter) in about 6 months. Polyembryonic rootstocks, such as 'Turpentine', are preferred for their vigor, high-pH soil tolerance, and taproot development, which enhances anchorage in tropical conditions prone to wind damage. Grafting is the dominant commercial method, with veneer (side veneer), cleft, and whip-and-tongue techniques achieving high success when performed on young, vigorous rootstock seedlings using scionwood from terminal shoots with swelling buds. Chip budding serves as an alternative for smaller rootstocks, while inarching or approach grafting is traditional but labor-intensive. Propagation timing favors winter for grafting onto prior summer-grown rootstocks or warm periods for optimal cambial alignment and healing. Air layering, involving girdling branches and applying auxin like 2% NAA wrapped in moist sphagnum moss, induces roots in 10-12 weeks but yields weak fibrous root systems unsuitable for typhoon-vulnerable areas. Agronomic establishment begins with planting grafted saplings in pits prepared before the rainy season, washing roots free of soilless media, staking for the first year, and forming a water-retaining berm around the planting hole. Spacing recommendations vary by vigor: 12-15 feet (3.7-4.6 m) for dwarf or pruned home trees, extending to 25-30 feet (7.6-9.1 m) for vigorous commercial cultivars to accommodate canopy spread and prevent shading. Initial irrigation for new plantings entails watering every other day for the first week, then 1-2 times weekly for two months, transitioning to weekly during dry spells for trees under 3 years old. Pruning shapes formative structure post-planting by heading back leaders to promote lateral branching, followed by annual post-harvest removal of dead, crossing, or overcrowded limbs to manage size, enhance light penetration, and stimulate fruiting wood. Fruit thinning involves pruning small, underdeveloped (peanut-sized) fruits to redirect the tree's nutrition and resources to larger, well-developed fruits, thereby improving fruit size, quality, and commercial yield. Mature trees (>25-30 feet) require professional intervention for severe canopy reduction, which may suppress yields for 1-3 seasons due to disrupted flowering cycles. Drip irrigation optimizes water delivery for established orchards, with mature trees needing only supplemental soaking during prolonged droughts to avoid root rot in heavy soils. Top-working via veneer grafting on cut-back trunks enables variety conversion in existing orchards, typically succeeding when performed on vigorously flushing shoots.

Soil, Water, and Nutrient Management

Mango trees thrive in well-drained soils such as sandy loams, loams, or light clays, with poor performance in heavy, waterlogged conditions that promote root rot. Deep, fertile soils yield higher production and fruit quality compared to shallow or nutrient-poor profiles. Optimal soil pH ranges from 5.5 to 7.5, accommodating slightly acidic to neutral conditions while tolerating minor flooding but exhibiting low salinity tolerance. In calcareous soils, micronutrient deficiencies necessitate foliar applications of copper, zinc, and manganese during the first four to five years of establishment. Irrigation is essential for young mango trees, with newly planted specimens requiring watering at planting followed by every other day for the first week, then one to two times weekly until established. Mature trees demand supplemental water during dry periods, typically every 10 to 14 days adjusted for rainfall, to support flowering and fruit development without excessive leaching. Irrigation should commence around 50% flowering and continue through late fruit maturity, prioritizing deep, infrequent applications via drip systems to foster root depth and minimize evaporation losses. Nutrient management emphasizes balanced NPK formulations, with fertilizers containing 2% to 6% nitrogen, 6% to 10% phosphoric acid, 6% to 12% potash, and 4% to 6% magnesium applied annually for mature trees. Potassium is critical during flowering and early fruit set, while nitrogen splits into two applications, such as in March and October, alongside phosphorus and potash in autumn; farmyard manure or organic amendments enhance soil fertility. For efficiency, fertilizers are placed in 25 cm wide by 25-30 cm deep trenches 2 meters from the trunk base, with micronutrients like zinc and boron addressed via soil or foliar means to counter deficiencies in high-pH soils. Mature trees may receive up to 100 kg farmyard manure, 250 g nitrogen, 160 g phosphorus, and 600 g potassium per tree annually, scaled by age and yield goals.

Pests, Diseases, and Integrated Management

Mango trees are susceptible to various insect pests that can reduce yield through direct feeding, sap extraction, and transmission of diseases. Major pests include the mango hopper (Idioscopus clypealis), which infests inflorescences and causes flower drop, leading to up to 40-50% yield losses in severe infestations; tephritid fruit flies (Bactrocera spp.), whose larvae bore into fruits causing premature ripening and rot; mealybugs (Drosicha mangiferae), which excrete honeydew fostering sooty mold; and stem borers (Batocera rufomaculata), which tunnel into trunks weakening trees. Other notable pests encompass leafhoppers, weevils, thrips, scales, and mites, often proliferating in humid tropical conditions. Fungal diseases predominate among mango pathologies, with anthracnose (Colletotrichum gloeosporioides) being the most destructive, manifesting as dark lesions on leaves, blossoms, and fruits, potentially causing 100% losses in unmanaged plantations during wet seasons through flower blight and post-harvest rot. Powdery mildew (Oidium mangiferae) produces white powdery growth on new shoots and panicles, distorting tissues and reducing fruit set, particularly in humid environments. Additional threats include sooty mold from pest honeydew, stem end rot, malformation, and pink disease (Erythricium salmonicolor), which girdles branches in wet tropics. Bacterial and viral issues occur less frequently but contribute to overall stress. Integrated pest management (IPM) for mango combines cultural, biological, and chemical tactics to minimize disruptions while targeting thresholds, developed in response to pesticide resistance and environmental concerns since the 1960s. Cultural practices include deep summer ploughing to expose soil-dwelling stages of mealybugs and fruit fly pupae, sanitation via removal of fallen fruits and prunings, and canopy management for airflow to deter fungal spread; ecological engineering deploys border crops like marigold to attract beneficial insects. Monitoring employs pheromone traps, such as methyl eugenol lures for fruit flies at 1-2 per hectare, to gauge populations and time interventions. Biological controls leverage natural enemies, including predatory ants for mealybugs and parasitoids for hoppers, alongside biopesticides like azadirachtin sprays pre-harvest. Targeted chemical applications, such as copper-based fungicides for anthracnose during flowering or protein hydrolysate baits with malathion for fruit flies, are used sparingly to preserve pollinators and predators, with post-harvest options like hot water dips (46-52°C for 5-15 minutes) or irradiation (400 Gy cobalt-60) for export compliance. IPM adoption has shown yield stability and reduced input costs in trials, though efficacy depends on region-specific adaptations like resistant cultivars.

Production and Global Trade

India leads global mango production, accounting for approximately 26.3 million tonnes in 2022, representing nearly half of the world's total output. Other major producers include Indonesia with 4.1 million tonnes, China with 3.9 million tonnes, Mexico with 2.7 million tonnes, and Pakistan with about 2.8 million tonnes in recent years. Global production of mangoes, often reported alongside guavas and mangosteens, totaled around 62 million tonnes in 2024, with mangoes comprising roughly 75% of that figure.
CountryProduction (million tonnes)YearSource
India26.32022
Indonesia4.12022
China3.92023
Mexico2.72023
Pakistan2.82022
Production trends show steady global expansion, driven by rising demand in domestic markets and expanded cultivation in tropical regions. From 2010 to 2023, output in leading Asian producers like India and Indonesia grew through increased acreage and varietal improvements, though yields fluctuated due to weather variability and pests. The OECD-FAO Agricultural Outlook projects annual growth of 2.8% for mangoes, mangosteens, and guavas through 2034, reaching 86 million tonnes, fueled by population growth and health-conscious consumption patterns. In export-oriented countries like Mexico and Brazil, production has risen to meet international trade, with global exports nearing 2.6 million tonnes in 2024. Challenges include climate impacts, such as erratic monsoons in India reducing yields in some years, and post-harvest losses exceeding 20-30% in developing regions. Per capita consumption has increased notably in markets like the United States and Europe, doubling in the latter since 2010, supporting further production incentives.

Economic Impacts and Trade Barriers

Mango production significantly contributes to the economies of major producing nations, particularly in Asia and Latin America, by generating employment and foreign exchange earnings. In India, the world's largest producer with approximately 25 million metric tons annually, the sector supports millions of rural livelihoods through cultivation, harvesting, and processing activities, while exports bolster agricultural GDP and contribute to national revenue. Similarly, in Pakistan, mango farming drives economic growth by creating jobs in value chains from orchards to export markets, with production emphasizing high-value varieties for international trade. Globally, mango exports reached about 2.3 million tonnes in 2023, valued at roughly $2.34 billion, facilitating income for smallholder farmers in developing countries but concentrated among a few exporters like Mexico, Brazil, and India. Trade barriers, primarily non-tariff measures, impose substantial costs on mango exporters from tropical regions, limiting market access to high-value destinations like the United States and European Union. Phytosanitary regulations require treatments such as irradiation (minimum 400 Gy dose) for Indian mangoes entering the US to mitigate pests like fruit flies, increasing processing expenses and reducing competitiveness for small-scale producers. In the EU, mandatory phytosanitary certificates under Regulation (EU) ensure compliance with maximum residue levels (MRLs) for pesticides, often necessitating costly pre-export testing and adaptation of farming practices that disadvantage exporters from countries with less stringent domestic standards. Sanitary and phytosanitary (SPS) standards, alongside technical barriers to trade (TBTs), elevate export costs by 10-20% in some cases for Sri Lankan and Indian mangoes, as evidenced by empirical analyses of compliance burdens. Tariffs remain relatively low—often under 5% in developed markets—but combined with these NTBs, they perpetuate barriers that favor established exporters with infrastructure for compliance, such as Mexico's proximity and treatment facilities for North American shipments. These restrictions not only curb potential revenue gains for producing nations but also incentivize informal trade or diversion to lower-value regional markets, undermining overall economic benefits from global mango trade.

Nutritional Composition

Macronutrients, Vitamins, and Minerals

Mango fruit, particularly when raw and edible, consists mainly of water (approximately 83 g per 100 g), with carbohydrates as the predominant macronutrient at 15 g per 100 g, of which 1.6 g is dietary fiber and 13.7 g comprises sugars primarily as fructose, glucose, and sucrose. Protein levels are modest at 0.82 g per 100 g, while total fat is low at 0.38 g per 100 g, including trace saturated (0.092 g), monounsaturated (0.066 g), and polyunsaturated (0.092 g) fatty acids. These values contribute to an energy content of about 60 kcal per 100 g, reflecting mango's role as a carbohydrate-rich, low-protein, and low-fat fruit. Key vitamins in raw mango include vitamin C at 36.4 mg per 100 g (providing roughly 40-60% of the recommended daily value depending on age and sex), vitamin A equivalents from provitamin A carotenoids (such as β-carotene) at 54 µg retinol activity equivalents per 100 g, vitamin E at 0.9 mg, and folate (vitamin B9) at 43 µg. For 100 g of ripe mango, these provide approximately 40% of the adult male US RDA for vitamin C, ~40-60% for vitamin A (from high beta-carotene content), 6% for vitamin E, and 11% for folate, with 0% for vitamin B12 and vitamin D, selenium, less than 5% for choline, and most other nutrients below 5%. Other B vitamins present in smaller quantities are thiamin (B1) at 0.028 mg, riboflavin (B2) at 0.038 mg, niacin (B3) at 0.669 mg, pantothenic acid (B5) at 0.160 mg, pyridoxine (B6) at 0.119 mg, and biotin in trace amounts. Vitamin content varies by cultivar and maturity, with riper fruits often showing higher provitamin A levels due to carotenoid accumulation.
MineralAmount per 100 gNotes
Potassium168 mgPrimary mineral, supporting electrolyte balance
Magnesium10 mgInvolved in enzymatic reactions
Phosphorus14 mgContributes to bone health
Calcium11 mgTrace levels
Iron0.16 mgNon-heme form
Copper0.111 mgAids in iron absorption
Zinc0.09 mgSupports immune function
Manganese0.063 mgAntioxidant cofactor
Selenium0.6 µgTrace antioxidant mineral
Mango provides these minerals in modest amounts relative to daily needs, with potassium being the most abundant; however, bioavailability may be influenced by factors like phytates in the fruit. Data reflect averages from mature, raw pulp and can differ across varieties, growing conditions, and analytical methods.

Phytochemicals and Bioactive Compounds

Mango (Mangifera indica) fruit is rich in phytochemicals, including polyphenols, carotenoids, and terpenoids, which exhibit bioactive properties such as antioxidant and anti-inflammatory effects. Polyphenols predominate, with concentrations higher in the peel than in the pulp, contributing to the fruit's overall bioactivity. These compounds vary by cultivar, maturity stage, and environmental factors, influencing their extraction and potential applications. Mangiferin, a key xanthone glycoside, is a prominent bioactive compound in mango, particularly in the peel and kernel, where it demonstrates antioxidant, antiviral, and anti-cancer activities in vitro. In Chinese cultivars like Lvpimang, mangiferin reaches up to 7.49 mg/g dry weight (DW) in peel tissue, while pulp levels are lower, ranging from 29.66 to 49.58 µg/g fresh weight in Indian varieties such as Arunika and Dashehari. Gallotannins and gallic acid, hydrolyzable tannins, are also abundant, especially in unripe fruit, supporting antimicrobial and metabolic regulatory functions. Flavonoids including quercetin, kaempferol, and catechins further enhance the polyphenolic profile, with total phenolic content in pulp varying from 79.47 to 183.29 mg/g in leaf cultivars but analogous in fruit extracts. Carotenoids, primarily β-carotene, serve as provitamin A precursors and antioxidants, with levels influenced by harvest date and location; for instance, five varieties across four countries showed β-carotene contents fluctuating significantly over a year, often peaking at maturity. Terpenoids like lupeol, a triterpene, occur in the peel and exhibit anti-inflammatory and anti-proliferative effects, though quantitative data in fruit is less extensive than for polyphenols. Other bioactives, such as benzophenones and fatty acids in the peel, contribute to the fruit's immunomodulatory potential, underscoring mango's role as a source of diverse, empirically validated compounds.
Compound ClassKey ExamplesTypical Concentration (varies by part/variety)Bioactive Properties
PolyphenolsMangiferin, gallotannins, quercetinPeel: up to 7.49 mg/g DW; Pulp: 30-50 µg/g FWAntioxidant, anti-inflammatory
Carotenoidsβ-CaroteneVaries by harvest; peaks at maturityProvitamin A, antioxidant
TerpenoidsLupeolHigher in peel; specific pulp data limitedAnti-proliferative

Health Implications

Empirical Evidence for Benefits

A randomized controlled trial involving overweight adults consuming 400 grams of mango flesh daily for six weeks reported a significant reduction in HbA1c levels (p=0.006), indicating improved glycemic control, though fasting insulin and glucose remained unchanged. Another intervention study with prediabetic adults consuming one daily mango for 24 weeks demonstrated enhancements in insulin sensitivity, fasting glucose levels, and reductions in body fat percentage, alongside stable HbA1c. These findings suggest mango intake may support metabolic health in at-risk populations, potentially due to its fiber and polyphenol content modulating postprandial glucose responses, but larger trials are needed to confirm causality beyond short-term effects. In a 12-week randomized trial, daily consumption of mango equivalent to 100 kcal improved vascular endothelial function by lowering soluble vascular cell adhesion molecule-1 (VCAM-1) levels and elevating antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx), without altering inflammatory markers like C-reactive protein. Mango supplementation in this context also increased total antioxidant capacity and reduced oxidative stress markers in overweight individuals, aligning with its high vitamin C and carotenoid profile. However, these vascular benefits were observed in small cohorts (n<50), limiting generalizability, and no significant changes in blood pressure or lipid profiles were noted across studies.00541-X/fulltext) A short-term randomized trial in postmenopausal women with overweight or obese BMI consuming 330 g of mango daily for two weeks demonstrated reductions in total cholesterol (approximately 12.9 mg/dL) and LDL cholesterol, potentially attributable to the fruit's soluble fiber content. These findings indicate mango may aid lipid management in this population, though the short duration and sample size necessitate further long-term validation. A randomized crossover trial examining gut health found that two cups of fresh mango daily for four weeks increased stool frequency and consistency compared to a low-fiber control, with metagenomic analysis revealing shifts in microbiota toward higher abundance of beneficial genera like Bifidobacterium and Faecalibacterium, potentially linked to mango's prebiotic polysaccharides. Such microbiome modulations correlated with reduced gastrointestinal symptoms in participants, suggesting mango may aid digestive regularity, though effects on systemic inflammation or chronic disease markers were not directly measured. Observational data from national surveys further associate regular mango intake with higher overall diet quality scores and nutrient adequacy for vitamins A, C, and fiber, but these links do not establish causation and may reflect broader fruit consumption patterns. While these human studies provide preliminary empirical support for mango's role in glycemic regulation, antioxidant defense, gut microbiota modulation, and lipid profile improvements, most involve small sample sizes (n=20-100), short durations (4-24 weeks), and participants with metabolic risk factors, with some funded by mango industry groups potentially introducing bias. No large-scale, long-term randomized trials demonstrate reductions in hard outcomes like diabetes incidence or cardiovascular events attributable to mango alone, and benefits may derive from displacing less healthy snacks rather than unique bioactive effects. Ongoing trials explore immune and cognitive endpoints, but results remain pending as of 2025.

Risks, Toxicity, and Contraindications

Mango fruit and plant parts contain urushiol, an oleoresin found in the skin, sap, leaves, and stems, which can induce allergic contact dermatitis in sensitized individuals through type IV hypersensitivity reactions. This compound is chemically similar to that in poison ivy and poison oak, leading to symptoms such as itchy rashes, blisters, and swelling upon skin contact with peels or handling unripe fruit; perioral dermatitis may occur from oral exposure to peel residues. Prior sensitization increases risk, with case reports documenting severe reactions requiring avoidance of mango peels and sap. The mango seed, or pit, contains amygdalin, which can release hydrogen cyanide upon enzymatic breakdown if chewed or crushed, posing a toxicity risk primarily through accidental ingestion rather than routine consumption of fruit flesh. While the cyanide levels are typically low and insufficient for acute poisoning in adults from a single pit, large ingestions may cause gastrointestinal obstruction, choking, or cyanide-related symptoms like rapid breathing and seizures; seeds are indigestible and not recommended for eating. Excessive mango consumption, due to its high fermentable carbohydrate content, may provoke gastrointestinal distress including bloating, diarrhea, and exacerbation of irritable bowel syndrome in susceptible individuals. For those with diabetes, the fruit's natural sugars can elevate blood glucose levels if intake exceeds moderation, though its fiber and low glycemic index (around 51) may attenuate rapid spikes; portion control is advised, with studies showing no dramatic postprandial surges in controlled amounts. During pregnancy, mangoes are generally safe but should be limited in cases of gestational diabetes to prevent hyperglycemia from sugar content. Browning of the mango pulp is a common quality defect but does not generally indicate toxicity or render the fruit unsafe to consume. It can arise from enzymatic oxidation following cutting, bruising, or damage; overripening leading to tissue breakdown; chilling injury when stored below 12–13 °C, often manifesting as internal browning or black heart disorder; or other physiological disorders. The mango remains edible provided there are no signs of spoilage such as mold growth, sour or fermented odor, mushy or rotten texture, or unpleasant taste, though sensory quality (flavor and texture) may be diminished. Contraindications include avoidance by individuals with known urushiol allergies or cross-reactive sensitivities to related Anacardiaceae family members like cashews or pistachios, and caution in those on anticoagulant therapies due to potential interactions from mango's vitamin K content, though evidence remains limited to observational reports. Overconsumption risks vitamin A excess from beta-carotene, potentially leading to hypercarotenemia, but clinical toxicity is rare without extreme intake. Pesticide residues on non-organic mangoes represent an additional hazard, necessitating thorough washing or peeling.

Culinary and Industrial Uses

Fresh and Culinary Applications

Mangoes are commonly consumed fresh by slicing the fruit lengthwise along the flat seed to remove the two cheeks, scoring the flesh in a crosshatch pattern without piercing the skin, and inverting the skin to push the cubes outward for easy removal, a technique known as the hedgehog method. Alternatively, the skin is peeled after cutting the cheeks, and the flesh is sliced or scooped directly. Ripe mangoes, selected for their sweet, juicy pulp, are often eaten out of hand or sprinkled with lime juice and chili powder for enhanced flavor contrast. In culinary applications, ripe mango flesh features prominently in fruit salads, smoothies, and desserts such as mango lassi or pureed toppings for yogurt parfaits. Green, unripe mangoes provide tartness in savory dishes, including Thai green mango salad (som tam) mixed with fish sauce, lime, chili, and peanuts, or Indian raw mango chutney seasoned with spices like cumin and mustard seeds. Mango salsas, blending diced ripe fruit with tomatoes, onions, cilantro, jalapeños, and lime, accompany grilled fish, chicken, or tortilla chips in Mexican-inspired cuisine. In Southeast Asian preparations, such as Filipino green mangoes served with shrimp paste, salt, chili, and vinegar, the fruit's acidity balances salty and spicy elements. Ripe mangoes also integrate into curries, like Mangalorean ripe mango curry with coconut and spices, or as glazes for meats to add sweetness offsetting savory profiles. ![The "hedgehog" style of preparation on Carabao mangoes](./assets/Carabao_mangoes_PhilippinesPhilippines These uses leverage mango's dual profile: the ripe fruit's high sugar content (approximately 14 grams per 100 grams) for sweetness in desserts and salsas, and unripe varieties' higher acidity for tangy contrasts in salads and pickles. Varieties like Alphonso or Ataulfo, prized for creamy texture, suit fresh slicing, while firmer types like Tommy Atkins hold up in salsas.

Processing and Value-Added Products

Mangoes undergo industrial starting with sorting and to remove damaged , followed by mechanical peeling, destoning, and pulping to extract the edible flesh, which typically yields 50-60% pulp by weight depending on variety and ripeness. The pulp is then homogenized into puree, a base for many products, with extraction efficiencies reaching up to 96% in optimized machinery for small-scale operations. Puree and pulp serve as intermediates for juices and nectars, where pulp is diluted with water to achieve 12-15° Brix total soluble solids and 0.3-0.4% acidity, often pasteurized at 85-90°C for 30 seconds to ensure microbial stability without significant nutrient loss. Concentrates are produced by evaporating puree under vacuum to 28-30° Brix, extending shelf life and facilitating transport, with global demand driving the processed mango market from USD 2.19 billion in 2021 toward USD 3.24 billion by 2028. Mango puree, pulp, and concentrate constitute the primary exported processed forms, particularly from India and Mexico. Dried products include slices dehydrated at 60-70°C to 15-20% moisture, powders via spray or drum drying of puree, and leathers formed by casting thin pulp layers (2-4 mm) and drying under controlled conditions like vacuum at 65-75°C to preserve color and flavor volatiles. These extend usability in regions with seasonal supply, with mango powder used as a natural colorant and thickener in bakery and confectionery. Canning involves packing slices or nectar in syrup (15° Brix) and sterilizing at 121°C for 15-20 minutes, while freezing preserves cubes or puree at -18°C for up to 12 months with minimal quality degradation if blanched beforehand. Preserves like chutneys and pickles utilize unripe fruit, fermented or cooked with vinegar, spices, and sugar to achieve pH below 4.0 for safety, common in Indian subcontinental and Southeast Asian processing where they represent traditional value addition. The overall processed mango sector is projected to exceed USD 4.4 billion by 2031, fueled by applications in beverages, dairy, and snacks, though challenges include enzymatic browning mitigated by ascorbic acid dips and varietal differences affecting yield.

Sensory and Chemical Properties

Flavor Profile and Compounds

The flavor of mango fruit is characterized by a sweet-tart profile dominated by high levels of soluble sugars balanced against organic acids, yielding a succulent and aromatic taste often described as tropical with fruity and resinous undertones. Ripened mangoes contain substantial quantities of glucose, fructose, and sucrose, which collectively provide the primary sweetness, with sucrose often comprising the largest proportion among these reducing sugars. Organic acids such as citric and malic contribute tartness, with their ratio to sugars influencing perceived juiciness and overall flavor intensity; higher sugar-to-acid ratios enhance sweetness perception while preserving a tangy edge. Aroma arises from over 270 volatile compounds, including esters, terpenes, lactones, aldehydes, and alcohols, which impart complex notes ranging from fruity and citrusy to green and coconut-like. Esters like ethyl butanoate and ethyl acetate deliver prominent fruity aromas, while monoterpenes such as 3-carene—often the most abundant in various cultivars—confer the characteristic resinous mango scent. Lactones contribute creamy, coconut nuances, and furanones add caramel-like sweetness, with the interplay of these volatiles varying by cultivar and ripeness stage to produce diverse sensory profiles. Aldehydes such as (E,Z)-2,6-nonadienal enhance green, cucumber-like freshness, further enriching the olfactory complexity. The perception of mango flavor integrates these non-volatile taste components with volatile aromas, where sugars and acids modulate the intensity of specific notes like tropical fruitiness; empirical studies show that added acids amplify ripe and tropical aroma detection in sensory panels. Cultivar differences, such as higher terpene content in Alphonso mangoes, underscore how genetic and environmental factors dictate compound profiles, with oxygenated volatiles like esters and furanones often dominating the aroma bouquet in ripe fruit.

Post-Harvest Quality Factors

Mango fruit quality post-harvest is primarily determined by the maturity stage at harvest, with physiologically mature but unripe fruits exhibiting superior storage potential and flavor development compared to overmature ones. Harvesting at optimal maturity, typically assessed by total soluble solids content of 12-15° Brix and specific shoulder development, minimizes internal disorders and extends shelf life up to 3-4 weeks under controlled conditions. Immature fruits often fail to ripen uniformly, leading to uneven color, texture defects, and reduced sugar accumulation, while delayed harvest increases susceptibility to physical damage and fungal infections. Temperature management is critical, as mangoes are chilling-sensitive below 12-13°C, resulting in symptoms like uneven ripening, pitting, and internal browning known as black heart disorder. Optimal storage occurs at 13°C with 85-90% relative humidity, preserving firmness and minimizing weight loss to under 5% over 21 days, whereas higher temperatures accelerate ethylene-induced softening and decay. Excessive humidity promotes anthracnose and stem-end rot caused by Colletotrichum gloeosporioides, while low humidity exacerbates desiccation and shriveling, with weight loss directly correlating to surface area exposure and transpiration rates. Browning of the mango pulp can arise from several post-harvest factors. Enzymatic oxidation leads to browning when fruit tissue is damaged or cut, exposing phenolic compounds to polyphenol oxidase and air. Overripening during storage causes tissue breakdown and associated browning. Chilling injury, as previously noted, frequently results in internal browning such as black heart disorder. Other physiological disorders may also contribute to pulp discoloration. Mangoes exhibiting pulp browning from these non-pathogenic causes are generally safe to consume provided there are no signs of spoilage, such as mold growth, sour or fermented odors, mushy or rotten texture, or unpleasant tastes. In cases of browning due to simple oxidation or overripening, the fruit remains edible, although the flavor and overall quality may be compromised or less desirable. Mechanical handling influences quality through bruise susceptibility, with impacts during sorting or transport causing localized tissue breakdown and accelerated senescence; gentle clip-harvesting with short stalks reduces sap burn, a latex-induced skin discoloration affecting up to 20% of fruits if not mitigated by immediate water dipping. Post-harvest treatments, such as hot water dips at 50°C for 5-10 minutes, effectively control pathogens without compromising texture, while calcium chloride applications at 4-6% enhance cell wall integrity, delaying softening by 7-10 days. Ethylene absorbers or 1-methylcyclopropene (1-MCP) exposure at 100-500 nL/L inhibits ripening enzymes, maintaining green-life for export and reducing internal breakdown like spongy tissue, which affects 10-30% of cultivars prone to high temperatures during development. Environmental factors like light exposure post-harvest degrade chlorophyll and accelerate peel yellowing prematurely, while controlled atmosphere storage with 3-5% O₂ and 5-8% CO₂ suppresses respiration rates by 50-70%, preserving bioactive compounds and flavor volatiles. Overall, integrated management of these factors—combining varietal selection for resilience, prompt cooling to 13-15°C within 6 hours of harvest, and sanitized packaging—can retain over 90% marketable quality for 14-21 days, though cultivar-specific responses, such as 'Alphonso' sensitivity to heat stress, necessitate tailored protocols.

Cultural and Symbolic Role

Historical and Regional Significance

The mango (Mangifera indica) originated in the Indo-Burmese region, encompassing northeastern India, Bangladesh, and northwestern Myanmar, where it was domesticated over 4,000 years ago through selective breeding from wild progenitors, leading to the development of edible cultivars. Cultivation evidence traces back to approximately 2000 BCE in Indian texts such as the Vedas and Puranas, which reference the fruit's use in rituals and daily life, underscoring its early integration into agrarian societies. Genetic analyses indicate a complex domestication history, potentially involving multiple independent events in India and Southeast Asia, with population bottlenecks shaping modern varieties' diversity. Historical dissemination began with Buddhist monks introducing Indian mango varieties to Southeast Asia between the 4th and 5th centuries CE, followed by spread to China by the 7th century via trade routes and to East Africa around the 10th century through Arab and Persian intermediaries. Portuguese explorers facilitated further expansion in the 16th–17th centuries, transplanting mangoes to Brazil, the West Indies, and Mexico, where they adapted to tropical climates and hybridized with local flora. In India, Mughal emperors from the 16th century onward patronized extensive orchards, particularly in regions like Goa, elevating mango cultivation through grafting techniques and featuring the fruit prominently in miniature paintings and poetry as a symbol of luxury and fertility. These developments established two primary cultivar lineages: the fiberless "Indian type" favored for export and the polyembryonic "Southeast Asian type" resilient to diverse soils. Regionally, India dominates production with approximately 26.3 million metric tons annually as of 2022, accounting for nearly half of global output and supporting rural economies through over 2.3 million hectares under cultivation, while holding cultural status as the "king of fruits" in festivals, cuisine, and diplomacy. In Southeast Asia, countries like Indonesia and Thailand cultivate ancient varieties integral to local diets and rituals, with Indonesia ranking second globally at around 3.5 million tons in 2023. Africa's mango belts, particularly in Malawi and Nigeria, emerged from 19th–20th century introductions, now yielding over 1 million tons combined yearly and aiding food security in subsistence farming, though yields lag due to limited infrastructure. Latin American nations such as Mexico and Brazil, post-colonial adopters, produce 2–3 million tons each, emphasizing export-oriented hybrids amid growing domestic consumption. This distribution reflects mango's adaptation to tropical latitudes, with over 1,000 cultivars worldwide varying by regional preferences for flavor, size, and pest resistance.

Modern Cultural Uses

The mango holds symbolic prominence as the national fruit of India, Pakistan, and the Philippines, reflecting its enduring role in national identity and economic significance in these countries. In India, where production exceeds 20 million metric tons annually, the fruit embodies prosperity and affection, often exchanged as diplomatic gifts among leaders to signify goodwill. This tradition persists in modern contexts, such as state-sponsored variety promotions and export branding that leverage cultural prestige to boost international trade. Annual mango festivals worldwide highlight the fruit's cultural vitality, drawing crowds for tastings, competitions, and educational events. The International Mango Festival in Delhi, held each summer since the 1990s, showcases over 1,000 cultivars through exhibitions, auctions, and seminars on cultivation, attracting producers, chefs, and consumers to celebrate varietal diversity and market potential. In the Caribbean, the Nevis Mango Festival, established in 2013, features live music, culinary contests with local strains like Julie and East Indian, and artisan markets, emphasizing community heritage and sustainable farming. Guam's Mango Festival similarly integrates music, pickled mango tastings, and vendor stalls to honor the fruit's role in island traditions. These events, often tied to peak harvest seasons from May to August, generate local revenue and promote lesser-known varieties amid global demand. In contemporary literature and arts, mangoes evoke themes of nostalgia, identity, and sensuality, particularly in South Asian diaspora narratives. Salman Rushdie's Midnight's Children (1981) employs the fruit as a metaphor for partitioned India's fragmented heritage, while Arundhati Roy's The God of Small Things (1997) links it to lost innocence and familial bonds. Composers like Derek Bermel have incorporated mango imagery into works such as the Mango Suite (premiered 2017), blending orchestral elements with Latin American influences to explore cultural fusion. In visual and performative arts, mangoes symbolize wealth and exoticism for emerging affluent classes in India, appearing in advertisements and media as markers of aspirational luxury.

Environmental and Sustainability Aspects

Positive Ecological Contributions

Mango trees (Mangifera indica) sequester carbon dioxide through photosynthesis and biomass accumulation, with mature orchards demonstrating substantial potential as carbon sinks due to the species' longevity and adaptability. Studies indicate that an individual mango tree can sequester between 30.78 and 78.30 kg of carbon per year, averaging 50.55 kg, varying by factors such as tree age, soil conditions, and management practices. In Philippine mango plantations, CO₂ sequestration rates range from 47.66 to 62.33 tons per hectare, underscoring their role in mitigating climate change in tropical agroecosystems. This capacity is enhanced in agroforestry integrations, where mango trees contribute to diversified carbon storage alongside understory crops. The deep and extensive root systems of mango trees stabilize soil, reducing erosion in regions prone to heavy rainfall and sloping terrain. By binding topsoil and minimizing surface runoff, these roots prevent land degradation and siltation of waterways, as observed in conservation-oriented orchards. In degraded areas, mango plantations facilitate nutrient cycling via leaf litter decomposition, which enriches soil organic matter and supports rehabilitation without relying on external inputs. Empirical assessments confirm improved soil fertility metrics, including higher nutrient retention, in established mango systems compared to bare or monocrop alternatives. As agroforestry components, mango trees enhance biodiversity by offering habitat, nectar for pollinators, and fruit for frugivores in mixed systems. Younger mango stands (e.g., 5 years) exhibit baseline species richness, which increases in 15-year-old orchards through canopy development and understory compatibility, fostering avian and insect diversity. Evergreen canopies provide year-round microhabitats, while fallen fruits and flowers sustain wildlife, contributing to ecosystem resilience in tropical landscapes. These benefits are empirically linked to higher faunal abundance in integrated mango agroecosystems versus intensive monocultures.

Challenges from Pests, Climate, and Practices

Mango production is highly susceptible to insect pests, with over 400 species documented to impair tree health, flowering, and fruit quality worldwide. Prominent pests include mango hoppers (Idioscopus spp.), which feed on flower sap and transmit diseases, causing up to 50% reduction in fruit set during peak infestation periods; fruit flies (Bactrocera spp.), whose larvae burrow into maturing fruits, leading to premature drop and rendering produce unmarketable; and mealybugs (Drosicha spp.), which weaken trees by extracting sap and fostering sooty mold growth that blocks photosynthesis. Seed weevils (Sternochetus spp.) further damage kernels, compromising seed viability and internal fruit integrity. Fungal and bacterial diseases compound pest pressures, particularly in humid environments conducive to pathogen proliferation. Anthracnose, induced by Colletotrichum gloeosporioides (synonym Glomerella cingulata), manifests as necrotic lesions on leaves, panicles, and fruits, resulting in 20-40% yield losses in untreated orchards during rainy seasons. Powdery mildew (Oidium mangiferae) targets emerging inflorescences, potentially destroying 70-90% of flowers and halting fruit initiation in susceptible varieties without timely fungicide intervention. Bacterial black spot and malformation further erode productivity by distorting growth and inviting secondary infections. Climate variability poses existential risks to mango orchards, as the crop thrives in stable tropical conditions with temperatures between 24-30°C and minimal frost exposure. Temperatures below 0°C inflict lethal damage to foliage and buds, while extremes exceeding 40°C—intensified by climate change—induce physiological stress, converting reproductive buds to vegetative growth and slashing yields by up to 30% in affected regions like India during heatwaves recorded in 2024-2025. Erratic rainfall patterns exacerbate vulnerabilities: prolonged droughts stunt root development and fruit sizing, whereas floods and windstorms cause mechanical injury and uprooting, with studies in West Africa documenting 15-25% production declines linked to these events. Elevated atmospheric CO₂ levels, projected to rise further, may initially boost vegetative growth but disrupt reproductive synchrony, yielding smaller, lower-quality fruits. Agronomic practices introduce additional hurdles through inefficiencies and externalities. Overreliance on chemical inputs, such as indiscriminate pesticide applications, fosters resistance in pests like fruit flies and contaminates soil and waterways, diminishing long-term orchard viability as observed in Vietnamese mango systems prior to 2023 reforms. Poor irrigation management—either deficit or excess—leads to soil salinization and root rot, while monoculture planting heightens susceptibility to outbreaks by reducing biodiversity buffers. Post-harvest protocols remain rudimentary in many smallholder operations, incurring losses from fruit drop (36%), pre-harvest rotting (28%), and unchecked infestations (24%), often due to inadequate storage and transport infrastructure. Labor challenges, including seasonal shortages and exposure to agrochemicals without protective gear, further strain operations, with Ghanaian surveys indicating widespread knowledge gaps in safe handling practices.

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