Mango - Mangifera indica

Common Names: Mango, Common mango, Indian mango, Mangifera indica, Mangifera, māṅṅa, Mangguo, Mangueira, Mangue Catuña, Mangopu, Mangosu, Mangifera indica L., Mango tree, Mangiva, Manga, Mango-slægten, Mango indyjskie

Latin Name: Mangifera indica (Mangifera austro-yunnanensis)

Origin: Africa, Asia, Australia, Europe, South America, North America

Short Introduction

Mango trees have been cultivated in South Asia for thousands of years and reached Southeast Asia sometime between the 5th and 4th centuries BCE. By the 10th century, mango trees were introduced to the eastern coast of Africa. Their presence was recorded by Moroccan traveler Ibn Battuta. Later, the plant spread to Brazil, the West Indies, Mexico, and Bermuda, where the climate is favorable for its cultivation.

Today, mango trees are grown in warm subtropical climates without cold winters. Half of the world's production is concentrated in India (even though this accounts for only about 1% of global exports due to high local consumption), while China and Thailand are the second largest producers and China is the largest exporter. Mangoes are also cultivated in Andalusia, Spain (specifically the Málaga province), as one of the few coastal regions in southern Europe where tropical mango trees can be grown. Other Spanish regions include the Canary Islands.

Other growers can be found in North America (southern Florida and California), the Caribbean, Central and South America, Africa, Australia, Korea, Pakistan, and Bangladesh. As of 2013, worldwide mango production reached 43 million tons.

There are several species of mango trees—some varieties can fruit twice year. For example, the Californian variety ripens and is available on the market once a year, from July to August. Fruit typically takes 3–6 months to ripen. Mature, pitted mangoes release a characteristic resinous and sweet aroma. To ripen properly, the fruit should be stored in a bag at room temperature until it becomes soft.

Detailed Description

A delicious tropical fruit with healing potential.

Botanical Information

The mango tree reaches a height of 35–40 meters and a canopy diameter up to 10 meters. It can live to a considerable age—there are trees that are 300 years old and still bearing fruit. In deep, accessible soils, the broad, branched root system can reach depths of up to 6 meters.

Mango leaves are simple, evergreen, and alternate, measuring 15–35 cm long and 5–15 cm wide. When young, leaves are orange-tinted, turning to deep red as they mature. The flowers are arranged in terminal panicles 10–40 cm long, each small flower bearing 5 petals (5–10 mm long) with a delicate sweet fragrance reminiscent of lilies.

The fruit varies in size and color depending on the origin and cultivar—usually yellow, orange, red, or green. Mango is a tropical drupe, the fruit of the mango tree. Inside, there is a single flat, oval pit, which may be fibrous or hairy and is difficult to separate from the pulp. Within the hard pit lies a thin layer covering a 4–7 cm seed, sometimes called a recalcitrant seed, meaning it cannot tolerate significant changes in its environment (cold, drought, etc.).

Origin and Distribution

The exact origin of the mango tree is not fully known, but it is believed to be native to South and Southeast Asia. Fossil evidence dating back 25–30 million years has been found in India, Bangladesh, Myanmar, Pakistan, and Sri Lanka. Today, mango is one of the most widely cultivated trees in tropical and subtropical regions.

The English word "mango" comes from the Malay word "māṅṅa"—via the Portuguese "manga," used during the spice trade with the Kingdom of Kerala in 1498. The first English written reference to mango appeared in a translation of Ludovico di Varthema's book in 1510.

Usage / Dosage

Mango is widely used in world cuisine. Unripe, sour mangoes are used for chutneys, pickles, sweet and sour sauces, or eaten raw with salt, chili, or soy sauce. Mango is the key ingredient in the popular Indian summer drink "aam panna." Cooked mango pulp is often served with rice and dhal in southern and southeastern Asia.

Mango lassi—a blend of mango, buttermilk, and sugar—is a popular beverage. Ripe mangoes are a staple for curries and preserves like mangada. Mango juice, known as "aamras", is commonly enjoyed with chapati and is made with mango, sugar, and milk.

Andhra avakaya is a pickle made from raw mango, chili, fenugreek, mustard seeds, salt, and oil. Mango may also be added to breakfast cereals like muesli or granola. In Hawaii, grilled mango is a popular treat.

Mango is used in many alcoholic beverages, juices, ice creams, fruit bars, cakes, raspados, sweet chili sauces, pastes, and blended with chamoy. In Southeast Asia, mango is pickled in fish sauce or rice vinegar.

Mango is the national fruit of India, the Philippines, and Pakistan, and the national tree of Bangladesh. In Jainism, the goddess Ambika is often depicted sitting under a mango tree. In Hinduism, ripe mango symbolizes achievement and the potential for perfection.

A study by the Department of Public Health on a Japanese population indicated that a diet rich in beta-carotene may play a significant role in fighting prostate cancer. Mango’s antioxidants include quercetin, isoquercetin, fisetin, methyl gallate, astragalin, and gallic acid. These are being studied for their preventative effects in vitro on leukemia as well as prostate and breast cancer cells. The polyphenols in mango have also exhibited positive in vitro effects on colon, breast, lung, and leukemia cancer cells.

Some medical professionals recommend consumption of three or more mangoes a day for their zeaxanthin content and other antioxidants proven in the prevention of age-related macular degeneration. The high concentration of certain compounds in mangoes improves eyesight and helps prevent night blindness and dry eyes.

The fruit also contains glutamic acid, studied for its benefit to mental concentration and memory, which may help learning ability. Other compounds in mango assist in the prevention of asthma, respiratory inflammation, and reduction of asthmatic symptoms.

Future studies aim to further explore the effects of mango extracts on inflammation in otherwise healthy animals. The vitamin K and calcium content in mangoes may prevent fractures and enhance the health of bone tissue through better absorption of these nutrients.

Due to its high water and fiber content, mango is used to prevent digestive issues, promote regular digestion, and avoid constipation. Fiber, pectin, and vitamin C are beneficial in lowering blood levels of LDL cholesterol. Mango also contains many enzymes that aid in breaking down undigested proteins.

Mango has a very low glycemic index, meaning it does not significantly affect blood sugar levels or hormone regulation. An adequate supply of vitamin C and A corresponding to one cup of mango per day supports the production and maintenance of collagen, necessary for tissue growth, including hair and skin.

Traditional and Folk Medicine

Folk medicine recommends mango for improving skin and hair quality, reducing obesity, minimizing the risk of diabetes (thanks to its fiber content), heart disease, and overall mortality. Local practitioners sometimes prescribe mango to reduce the risk of macular degeneration and colorectal cancer.

Mango is used to support vision in cases of night blindness or visual fatigue, and it can be eaten or applied topically to support melanin production in hair and skin. Folk medicine also uses mango to prevent infectious diseases and to support immunity during colds. In India, mango is commonly used to soothe the nerves, reduce stress, and provide both physical and mental energy.

Mango leaves are used as a digestive tonic in traditional Ayurveda. Ayurveda recommends mango to increase female fertility, regulate sex hormones, stimulate sexual activity, and values it as an aphrodisiac.

In Traditional Chinese Medicine, mango is regarded as a sweet and sour food with cooling energy, used to reduce the risk of kidney stones.

People with latex allergies should be aware of the possibility of allergic reactions to mango.

Active Compounds

100 grams of mango contains approximately 250 kJ. The most important nutrients are vitamin C (44% of daily value) and folate (11% of daily value), with high amounts of vitamin A as well.

Mango contains triterpenoids, lupeol (the most studied), carotenoids (including beta-carotene), lutein, alpha-carotene, flavonoids, fisetin, the xanthonoid mangiferin, euxanthin, and various polyphenols (quercetin, isoquercetin, tannins, catechins, kaempferol, gallic and caffeic acid).

The flavor of mango is influenced by a combination of volatile terpenes, furanones, lactones, and esters. American mangoes are typically characterized by a predominance of delta-carene, while older varieties contain higher concentrations of (Z)-ocimene, myrcene, lactones, and furanones.

Mango also provides calcium, magnesium, sodium, phosphorus, potassium, manganese, zinc, and copper, as well as proteins, carbohydrates, fats (both monounsaturated and polyunsaturated fatty acids), dietary fiber, sodium, vitamin E, and B6.

Traditional Dosage

No specific dosage of mango has been established.