Mango

Mango, the fruit of the genus Mangifera, most commonly Mangifera indica, is a tropical stone fruit cultivated in many parts of the world. It originated in South Asia, with evidence of cultivation in eastern India and Myanmar dating back thousands of years. From there, it spread via trade routes to Southeast Asia, Africa, the Middle East, the Mediterranean, and the Americas. Today mangoes are grown in tropical and subtropical regions worldwide and are among the most exported fruits.

The fruit is a drupe with a single hard seed enclosed in a fibrous pit. The skin is thin and varies in color from green to yellow, orange, or red as the fruit ripens. The flesh is fragrant, juicy, and sweet, ranging from firm to buttery in texture depending on cultivar. Sizes vary from small to large.

Cultivation and varieties: Mango trees require warm, frost-free climates and well-drained soil. They have long lifespans and can bear fruit for many decades. There are hundreds of cultivars, selected for flavor, texture, and shelf life. Popular commercial types include Alphonso, Ataulfo (Honey), Kent, and Tommy Atkins. Harvesting is typically done when the fruit develops full color and aroma; some varieties are picked when mature but still hard and then ripen off the tree.

Uses and nutrition: Mango is eaten fresh or used in beverages, salsas, chutneys, curries, and desserts. It is a good source of vitamin C and beta-carotene (vitamin A), with dietary fiber and potassium. The fruit contains natural sugars and various phytochemicals with antioxidant properties.

Storage and safety: Ripening can be accelerated at room temperature; refrigeration slows ripening. Once cut, mango should be refrigerated and consumed promptly. Handling the sap from unripe fruit can cause dermatitis for sensitive individuals due to urushiol-like compounds in the skin and sap.