Mangoes

Mangoes are fruits of Mangifera indica, a tropical tree in the cashew family, Anacardiaceae. Native to the Indian subcontinent and Southeast Asia, they are now cultivated in many tropical and subtropical regions. The tree is evergreen and can reach considerable height; the fruit is a fleshy drupe with a single large seed and a sweet-tasting, aromatic flesh.

Fruit varies in size, shape, color and texture by cultivar. Common types include Alphonso, Ataulfo, Haden, Kent and Tommy Atkins. Alphonso from western India is highly regarded for sweetness and aroma; Ataulfo is yellow and creamy; Haden and Tommy Atkins are widely grown for commercial markets. Ripeness ranges from firm and tangy to soft and fragrant.

Nutritionally, mangoes are a good source of vitamin C and vitamin A (as beta-carotene), fiber and potassium, with moderate calories and natural sugars. They contain polyphenols and carotenoids with antioxidant properties. They are used fresh in slices, smoothies, salsas, or desserts; unripe fruit is pickled or used in savory dishes in various cuisines.

Commercial production occurs in India, Thailand, Mexico, the Philippines, Pakistan and more. Mango trees are propagated by grafting or budding onto rootstocks. Flowering is influenced by climate; harvest is typically by hand. Postharvest handling includes careful handling to avoid bruising, followed by cooling to extend shelf life.

Ripening is accelerated by warmth or exposure to ethylene; refrigerated storage slows ripening. Whole fruit can last several days to weeks depending on maturity. Mango rind contains urushiol; the fruit skin and sap can irritate sensitive individuals, and some people experience dermatitis from handling the fruit.