Mango

A mango is an edible stone fruit that grows on the tropical tree called Mangifera indica. This fruit first grew in the northeastern part of the Indian subcontinent, in areas that are now Bangladesh, northeastern India, and Myanmar. People have been growing mangoes in South and Southeast Asia for thousands of years, and today there are two main types of mango: the "Indian" type and the "Southeast Asian" type. Other plants in the same family also produce fruits called mangoes, mostly found in the Malesian region.

There are hundreds of different kinds, or cultivars, of mangoes grown around the world. Depending on the kind, mangoes can be big or small, round or oval, sweet or a bit sour, and their skin and flesh can be many colors like pale yellow, gold, green, or orange. Because mangoes are so loved, they are the national fruit of India, Pakistan, and the Philippines. The mango tree is even the national tree of Bangladesh.

Etymology

The word mango in English started being used in the 1500s. It came from the Portuguese word manga, which itself came from the Malayalam word manga. The original source of the word is from Tamil, where mā means "mango tree" and kāy means "unripe fruit or vegetable". The scientific name for the mango tree, Mangifera indica, means "a plant bearing mangoes in India".

Description

Mango trees can grow very tall, reaching up to 30–40 metres (about 98–131 feet). Some mango trees live for over 300 years and still produce fruit.

The leaves of mango trees are shiny and green when they grow up, but they start as orange-pink and turn dark red before becoming green. Mango flowers are small, white, and sweet-smelling. There are over 500 different kinds of mangoes, and they ripen mostly in the summer.

Ripe mangoes come in many colors like yellow, orange, red, or green. They can be round, oval, or kidney-shaped and range in size from small to quite large. The fruit has a single flat pit that is attached to the flesh and does not come off easily. When fully ripe, mangoes have a sweet, pleasant smell.

Taxonomy

Mangoes come from a region between northwestern Myanmar, Bangladesh, and northeastern India. Long ago, large animals helped spread mango seeds, but those animals are no longer alive today.

Mangoes later split into two groups: one from India and one from Southeast Asia. The Indian group’s fruits grow in a special way, while the Southeast Asian group’s fruits grow differently. Recent studies show that mangoes might have been first grown in Southeast Asia before arriving in India, making their history more complex than we once thought. Other plants in the same family also produce fruits called “mangoes,” mostly found in Southeast Asia.

Cultivars

Main article: List of mango cultivars

There are many different kinds of mangoes, and growers often plant several types together to help the trees produce fruit. Some special mangoes, like ‘Alphonso,’ can only be grown from cuttings of existing trees.

Different mango types do well in different places. For example, some Indian mangoes need special care to stay healthy in certain areas. Today, many markets prefer the ‘Tommy Atkins’ mango because it stays fresh longer and travels well, even though some people enjoy eating other kinds more.

• 'Carabao', a typical "Southeast Asian type" polyembryonic cultivar

• 'Langra', a typical "Indian type" monoembryonic cultivar

• Many varieties from India

Distribution and habitat

Mangoes started in tropical Asia and were brought to East Africa by Arab and Persian traders between the 9th and 10th centuries. A traveler named Ibn Battuta saw mangoes in Mogadishu in the 14th century. During the Colonial Era, mangoes spread around the world. The Portuguese Empire took mangoes from Goa to Africa. From Africa, they reached Brazil between the 16th and 17th centuries, and then moved to the Caribbean and eastern Mexico by the late 18th century. The Spanish Empire also brought mangoes from the Philippines to western Mexico. Mangoes finally arrived in Florida in 1833.

Cultivation

Mangoes grow in warm places where it doesn’t get too cold, like in South Asia, Southeast Asia, East and West Africa, and the tropical parts of the Americas and the Caribbean. They are also grown in places like Andalusia, Spain, and the Canary Islands, where the climate is just right for them. Smaller areas that grow mangoes include parts of North America such as South Florida and the Coachella Valley in California, as well as Hawai'i and Australia.

Scientists have found ways to help mango trees flower more often by using special treatments. This discovery lets farmers have mangoes ready more of the year instead of just a few times.

Mango trees can get sick with things like rot, spots, and mildew. They can also have problems with tiny bugs that harm the fruit.

Production

In 2023, the world grew 61 million tonnes of mangoes, mangosteens, and guavas. India grew the most, making up 43% of all the fruit. Indonesia and China also grew a lot of these fruits.

Culinary uses

Mangoes are sweet and taste different depending on the type. Some mangoes, like Alphonso, are soft and juicy, while others, like Tommy Atkins, are firmer.

People use mangoes in many dishes around the world. In Indian cuisine, sour, unripe mangoes are used to make mango chutney and pickles. A cool summer drink called aam panna is made with mangoes. Mango lassi is a popular drink in South Asia, made by mixing ripe mangoes with buttermilk and sugar.

In Indonesian cuisine, unripe mango is used in dishes like asinan, rujak, and sambal pencit/mangga muda, or eaten with edible salt. Raw green mangoes can be sliced and eaten like a salad. In Southeast Asia, they are often eaten with fish sauce, vinegar, soy sauce, or salt. In the Philippines, green mangoes are eaten with savory flavors like bagoong (salty fish or shrimp paste), soy sauce, vinegar, or chilis. Sweet treats like mango float and mango cake, made with ripe mango slices, are also popular in the Philippines.

Phytochemistry

Mangoes contain many useful plant chemicals in their peel and pulp. These include substances like lupeol, carotenoids such as beta-carotene, lutein, and alpha-carotene, and polyphenols like quercetin and kaempferol. A special compound found only in mangoes is called mangiferin.

The flavor of mangoes comes from several different chemicals, mainly terpenes, furanones, lactones, and esters. Different kinds of mangoes can have different flavors because of the mix of these chemicals. Some mango types from the New World have a lot of a chemical called δ-3-carene, while others from the Old World have more of other chemicals like (Z)-ocimene and myrcene.

People who are sensitive to certain plant oils, like those in poison ivy, might have skin reactions when they touch mango leaves, stems, or skin. They may also have trouble breathing or itching around their eyes when mango trees are flowering, because of the oils in the flowers.

Nutrition

A raw mango is mostly water, with some carbohydrates and a little protein. It has very little fat. Eating 100 grams (about 3.5 ounces) of a raw mango gives you 60 calories and a lot of vitamin C. It also has smaller amounts of folate and copper. Other nutrients are found in smaller amounts.

Culture

The mango is the national fruit of India, Pakistan, and the Philippines. It is also the national tree of Bangladesh. In India, people enjoy mangoes from March to May, and this time is often covered by news agencies. In Tamil Nadu, mangoes are one of the three special fruits, along with banana and jackfruit, known for their sweetness and flavor.

Mangoes have a rich history in the culture of South Asia. Long ago, the emperor Ashoka talked about planting trees, including mango trees, to give shade to people and animals on roads. Famous poets and leaders, like Amir Khusrau and the Mughal emperor Akbar, praised mangoes. Today, mango flowers and leaves are used in special celebrations and festivals, such as for the Hindu goddess Saraswati and the god Ganesha. The beautiful paisley patterns you might see on clothes are named after the mango in many languages across the Indian subcontinent.