mangga

Mangga, or mango, refers to the fruit of tropical trees in the genus Mangifera, principally Mangifera indica. It is one of the world's most cultivated fruits, native to the Indian subcontinent and southern Asia, now grown in tropical regions of Asia, Africa, the Americas, and Oceania.

The fruit is a fleshy drupe with a single large stone. It varies in size and shape, and skin color ranges from green to yellow, orange, or red when ripe. The flesh is typically sweet and aromatic, used fresh or in juices, desserts, and chutneys.

There are thousands of cultivars. Notable varieties include Alphonso, Kesar, and Banganapalli from the Indian subcontinent; Ataulfo and Tommy Atkins from the Americas; and regional types in Southeast Asia.

Cultivation requires warm, frost-free climate and well-drained soil. Trees flower seasonally and fruit development follows. Major producers include India, China, Thailand, Indonesia, Mexico, the Philippines, and several African and South American countries.

Nutritionally, mangos are a source of vitamin C and vitamin A, fiber, and antioxidants. They are consumed fresh, in smoothies, salads, curries, jams, and desserts.

Storage: ripe mangos soften at room temperature and can be refrigerated to extend shelf life. They may be peeled, cut, and frozen for longer storage.

Pests and diseases include fungal issues such as anthracnose and powdery mildew, and insects like fruit flies and scales. Proper orchard management and post-harvest handling reduce losses.