mangos

Mangos are the fruit of Mangifera indica, a tropical tree in the Anacardiaceae family. Native to South Asia, the species is among the most widely cultivated fruit crops in the world, with hundreds of cultivars adapted to a range of climates.

The fruit is oval to oblong, 10–25 cm long, with a single large seed. Flesh ranges from pale to deep orange and is usually sweet, aromatic, and can be fibrous or smooth depending on cultivar. Popular cultivars include Alphonso, Ataulfo, Haden, Tommy Atkins, Kent, and Keitt.

Cultivation: Mango trees require warm climates, well-drained soil, and pronounced dry seasons to set fruit. They are typically grown in tropical and subtropical regions, including South Asia, Southeast Asia, the Caribbean, and parts of Africa and the Americas. Fruit may ripen on the tree or continue to ripen after harvest; ripe fruit is fragrant and yields to gentle pressure.

Nutrition and storage: Mango flesh is rich in vitamins A and C, provides dietary fiber, potassium, and various polyphenols. A typical fresh mango is about 150–200 calories per fruit depending on size. For best quality, store at room temperature until ripe, then refrigerate to slow further ripening; wash before eating. Handle gently to avoid bruising.

Uses: Eaten fresh or used in smoothies, salsas, chutneys, curries, desserts, and drinks. Dried mango and mango paste are common ingredients in some cuisines.

Pests and safety: Mango production can be affected by pests and diseases such as fruit fly, anthracnose, and powdery mildew; flowering and fruit set can be sensitive to weather. Some individuals may be allergic to mango skin or sap due to urushiol-like compounds.