Difference between revisions of "Mango" - New World Encyclopedia

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{{Taxobox_begin | color = lightgreen | name = Mango}}
 
{{Taxobox_begin | color = lightgreen | name = Mango}}
 
{{Taxobox_image | image = [[Image:Black mango unripe.jpg|250px|Immature Black Mango fruit]] | caption = Immature Black Mango fruit}}
 
{{Taxobox_image | image = [[Image:Black mango unripe.jpg|250px|Immature Black Mango fruit]] | caption = Immature Black Mango fruit}}
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{{Taxobox_phylum_entry | taxon = [[Flowering plant|Magnoliophyta]]}}
 
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{{Taxobox_classis_entry | taxon = [[Magnoliopsida]]}}
 
{{Taxobox_classis_entry | taxon = [[Magnoliopsida]]}}
{{Taxobox_ordo_entry | taxon = [[Sapindales]]}}
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{{Taxobox_ordo_entry | taxon = Sapindales}}
{{Taxobox_familia_entry | taxon = [[Anacardiaceae]]}}
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{{Taxobox_familia_entry | taxon = Anacardiaceae}}
 
{{Taxobox genus entry | taxon = '''''Mangifera'''''}}<br/>{{Taxobox authority new | authority = [[Carolus Linnaeus|L.]]}}
 
{{Taxobox genus entry | taxon = '''''Mangifera'''''}}<br/>{{Taxobox authority new | authority = [[Carolus Linnaeus|L.]]}}
 
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{{Taxobox_end}}
  
===Taxonomy===
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The '''mango''' (plural '''mangos''' or '''mangoes''') is a [[genus]], ''Mangifera'', of about 35 [[species]] of tropical fruiting [[tree]]s in the [[flowering plant]] [[family]] Anacardiaceae (cashew or poison ivy family). Mango also refers to the mango [[fruit]] of these trees, but in particular to the fruit of the species ''Mangifera indica'', which provides the most commercially important fruit crop. Up to 15 other Mangifera species besides ''M. indica'' produce edible fruit, including the water mango ''M. laurina'', and the wild, forest mango, ''M. sylvatica'', from which ''M. indica'' is thought to have descended. The family Anacardiaceae, which is characterized by resinous [[bark]] and caustic oils in [[leaf|leaves]], bark, and fruits, contains 73 genera and about 600 to 700 species, including [[cashew]], [[pistachio]], and the mombins.  
The '''mango''' (plural '''mangos''' or '''mangoes'''), ''Magnifera indica L.'', is the most commercially-important fruit crop in the [[flowering plant]] family [[Anacardiaceae]] (Cashew or poison ivy family). Other members of this family include cashew, pistachio, and the mombins. Anacardiaceae contains 73 [[genera]] and about 600-700 [[species]], characterized by their resinous bark and caustic oils in leaves, bark, and fruits. The genus  ''Magnifera'' contains about 35 species, although some authors put the number as high as 69. Up to 15 other species besides [[M. indica]] produce edible fruit, including the water mango ''M. laurina'', and the wild, forest mango from which ''M. indica'' is thought to have descended, ''M. sylvatica''.
 
  
===Origin===
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[[Image:Mangos.jpeg|thumb|left|Mangos]]
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The mango tree originated in the Indo-Burma region, where it is still found growing wild in [[forest]]s, especially in the hilly areas of the northeast. Artificial selection of wild types has occurred for 4000-6000 years, and vegetative propagation for at least 400 years in [[India]]. The ancient [[Hinduism|Hindu]] texts, the [[Vedas]] and the [[Puranas]], written as far back as 2000 B.C.E., are replete with references to the mango. One of the earliest Hindu myths claims that the tree is the very transformation of Prajapati, the progenitor and creator of all creatures.
  
The mango originated in the Indo- Burma region, where it is still found growing wild in the forests, especially in the hilly areas of the north-east. The cultivated mango is probably a natural hybrid between M. indica and M. sylvatica. Selection of wild types has occurred for 4000-6000 years, and vegetative propagation for at least 400 years in India.  
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The mango is a very popular fruit, so much so that it has been hailed as the "king of fruits"; in the [[Hindu]] Vedas, the mango is referenced as the "food of the gods." The mango also is a nutritional fruit, containing valuable [[vitamin]]s, minerals, [[enzyme]]s, and antioxidants. But the popularity of the mango goes beyond dietary considerations, and includes more internal values. The [[Buddha]] found mango groves to be an attractive place for meditation, Hindus use mango twigs on holy days, and the mango tree continues to serve as a symbol of love and life. Other internal values include the pleasure from the diverse tastes, textures, and [[color]]s of mango fruits, and both the tree and fruit have been the focus of works of [[art]]. The many varieties of mango, created by people and cultivated over the centuries, demonstrates the creativity of [[human]]s, as does the multitude of different preparation methods for the consumption of the fruit.  
  
The ancient Hindu texts the [[Vedas]] and the [[Puranas]], written as far back as 2000 B. C., are replete with references to the mango. One of the earliest HIndu myths calims that the tree is the very transformation of Prajapati, the progenitor and creator of all creatures. The mango is widely-accepted as a romantic symbol, adn as a wish-fulfilling tree it is commonly associated ideas of fertility and fecundity. The name of the fruit comes from the Tamil word ''mangaai'', and was popularized by the Portuguese after their Indian exploration, hence the word 'manga' in Portuguese. The mango is now widely cultivated as a fruit tree in [[frost]]-free tropical and subtropical climates throughout the [[Indian subcontinent]], [[North America]], [[Central America]], [[]South America]], the [[Caribbean]], south and central [[Africa]] and [[Australia]].  
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The name "mango" is derived from the [[Tamil]] word ''mangaai'', and was popularized by the Portuguese after their Indian exploration, hence the word 'manga' in Portuguese. Today, the mango is widely cultivated as a fruit tree in frost-free tropical and subtropical climates throughout [[India]], [[North America]], [[Central America]], [[South America]], the [[Caribbean]], south and central [[Africa]], and [[Australia]].
  
===Botanical Description===
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==Characteristics==
  
Mango trees are large trees, reaching 10-30 m (30 to 100 ft) in height, with a broad, rounded canopy which may, with age, attain 30-38 m (100-125 ft) in width, or a more upright, oval, slender crown. The tree is long-lived, some specimens being known to still bear fruit at 300 years of age. Leaves are lanceolate to linear, evergreen in color, and have prominent light colored veins and entire margins. Emerging leaves on new growth flushes are bronze-red before maturation and appear wilted. One or two groth flushes occur per years, with flushess appearing sporadically across the tree's canopy. Full-grown leaves may be 10-32 cm long and 2-5 cm broad, and may persist for several years.
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Mango trees are large trees, reaching ten to 30 meters (30 to 100 feet) in height, with a broad, rounded canopy that may, with age, attain 30 to 38 meters (100-125 feet) in width, or with a more upright, oval, slender crown. The mango tree is known for its longevity, with some specimens being noted to still bear fruit at 300 years of age. Leaves are lanceolate to linear, glossy evergreen in color, and have prominent light colored veins and entire margins. Emerging leaves on new growth flushes are bronze-red before maturation and appear wilted. One or two growth flushes occur per year, with flushes appearing sporadically across the tree's canopy. Fully grown leaves may be ten to 32 cm long and two to five cm broad, and may persist for several years.
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[[Image:Mango_blossoms.jpg|thumb|270px|left|Mango tree with flowers]]
  
Tiny, red-yellow flowers are borne in profuse, pyrimidal, branched clusters of hundreds to as a many as 4,000 individuals. Terminal [[panicle]]s are 6-40 cm long. The flowers give off a mild sweet odour suggestive of lily of the valley, and 25 to 95 percent of the flowers are male while the rest hermaphroditic. Panicles sprouting in the bloom season or in shaded parts of the canopy tend to have more hermaphroditic flowers. Flowering occurs 1-3 months after panicles are initiated in terminal buds and are triggered by low temperatures or seasonally dry conditions. Chemical application of ethepon, KNO3, and naphthalene acetic acid (NAA) is used to either induce flowering, or enhance the proportion of hermaphroditic flowers. After the flowers mature, the fruit takes from 3-6 months to ripen.
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Tiny, red-yellow [[flower]]s are borne in profuse, pyramidal, branched clusters of hundreds to as a many as four thousand individuals. Terminal panicles (type of flower cluster) are six to 40 cm long. The flowers give off a mild sweet odor suggestive of [[lily]] of the valley, and 25 to 95 percent of the flowers are male, while the rest are [[hermaphrodite|hermaphroditic]]. Panicles sprouting in the bloom season or in shaded parts of the canopy tend to have more hermaphroditic flowers. Flowering occurs one to three months after panicles are initiated in terminal buds and are triggered by low [[temperature]]s or seasonally dry conditions. Chemical application of ethepon, [[Potassium|K]][[Nitrogen|N]][[Oxygen|O]]<sub>3</sub>, and naphthalene acetic acid (NAA) is used to either induce flowering, or enhance the proportion of hermaphroditic flowers.  
  
The mango [[fruit]] is a [[drupe]]; when mature, it hangs from the tree on long stems. Mangos are variable in size, from 6-25 cm long, 7-12 cm wide, with a weight of up to 2.5 kg (4 to 5 lbs). The ripe fruit is variably colored yellow, orange and red, reddest on the side facing the sun and yellow where shaded; green usually indicates that the fruit is not yet ripe, but this depends on the [[cultivar]], or variety. Some mangos have a [[turpentine]] odor and flavor, while others have a rich and pleasant fragrance. The flesh ranges from pale yellow to deep orange and is extremely juicy, with a flavor range from very sweet to subacid to tart.  
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Mango trees are considered to be self-fertile and do not require pollinizers, although research does indicate that some cultivars are self-unfruitful or at least benefit from cross-pollination. Pollination is achieved mostly by wild [[insect]]s, and to a lesser extent, by [[honeybee]]s. Although there may be up to four thousand flowers on a panicle, the fruit is usually just a few percent, with an average of one mango borne per panicle. After the flowers bloom, the fruit takes from three to six months to ripen. Fruiting begins within six to ten years for seedling trees, and three to five years for grafted trees.  
  
In the center of the fruit is a single flat, oblong stone that can be [[fibrous]] or hairless on the surface, depending on the [[cultivar]]. Inside the shell, which is 1-2 mm thick, is a paper-thin lining covering a startchy seed that is either [[monoembryonic]] (usually single-sprouting) or [[polyembryonic]] (usually producing more than one seedling).
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===Fruit===
  
[[Image:Mango_blossoms.jpg|thumb|270px|left|Mango tree with flowers]]
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The mango [[fruit]] is a drupe, that is, one in which an outer fleshy part surrounds a shell (the pit or stone) of hardened endocarp with a seed inside. When mature, the mango fruit hangs from the tree on long stems. Mangos are variable in size, from six to 25 cm long, seven to 12 cm wide, and with a weight of up to 2.5 kg (four to five lbs). The ripe fruit is variably colored yellow, orange, and red&mdash;reddest on the side facing the [[sun]] and yellow in the shade. Green usually indicates that the fruit is not yet ripe, but this depends on the cultivar, or variety. Some mangos have a turpentine odor and flavor, while others have a rich and pleasant fragrance. The flesh ranges from pale yellow to deep orange and is extremely juicy, with a flavor range from very sweet to subacid to tart.
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In the center of the fruit is a single flat, oblong stone that can be fibrous or hairless on the surface, depending on the cultivar. Inside the shell, which is one to two mm thick, is a paper-thin lining covering a [[starch|starchy]] seed that is either monoembryonic (usually single-sprouting) or polyembryonic (usually producing more than one seedling).
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The prime climate for mango cultivation is seasonally wet and then seasonally dry (or vice versa) climate zones of the lowland tropics, or frost-free subtropical areas. A dry and cool season causes uniform floral initiation and, importantly, synchronizes bloom and harvest. Temperatures below 60° or above 100° F at flowering may cause flower abortion, loss of [[pollen]] viability, and occasionally seedless fruit development. Fruit growth never becomes dormant; however, it does cease at temperatures below 55-60° F.
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==Cultivars==
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There are hundreds of mango cultivars (a named grouping of cultivated plants sharing particular attributes) that exist throughout the world. In mango orchards, several cultivars are usually grown intermixed to improve cross-pollination. Many mango cultivars were derived from chance seedlings, but some of the most commercially-popular cultivars were founded at a breeding program in [[Florida]].
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[[Image:Green_mango.jpg|thumb|right|Native green mangos from the Philippines]]
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There are two classes of cultivars: Indochinese and Indian. The mangos of the Indochinese group are described as flattened, kidney-shaped, and oblong with light green or yellow skin, and little or no red color. Indochinese cultivars usually have a polyembryonic seed, and most are resistant to anthracnose, the major [[fungus|fungal]] [[disease]] affecting the mango. In contrast, the Indian class is characterized by mangos that are more plump and rounded, and that have a bright red blush on the skin. Indians mangos have a monoembryonic seed that facilitates breeding efforts, and are commonly susceptible to anthracnose.
  
==Cultivation and uses==
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Today, even though each producing country has its own group of cultivars, Indian cultivars originally bred in Florida dominate the export market. Through the late 1930s and early 1940s, "Haden," which was a chance seedling of "Mulgoba" (one of the original mango cultivars brought from India to the U.S. by the USDA in the 1800s), was the most popular cultivar. "Haden," however, was found to be anthracnose-prone, and a light and irregular bearer, and since then has been replaced by more disease-resistant and prolific cultivars. The leading present-day mango cultivars for commercial production and shipping are "Tommy Atkins," "Keitt," "Kent," "Van Dyke," and "Jubilee." The first two cultivars represent 50 percent of commercial crop.
It is easily [[agriculture|cultivated]] and there are now more than 1,000 [[cultivar]]s, ranging from the turpentine mango (from the strong taste of [[turpentine]], which according to the ''Oxford Companion to Food'' some varieties actually contain) to the ''huevos de toro'' ("[[Cattle|bull]]'s [[testicle|balls]]", from the shape and size). The mango is reputed to be the most commonly eaten fresh fruit worldwide. Mangos also readily naturalize in tropical climates. Some lowland forests in the [[Hawaiian Islands]] are dominated by introduced mangos and it is a common backyard fruit tree in [[South Florida]] where it has also escaped from cultivation.  
 
  
The mango is a popular fruit with people around the world. However, many mango farmers receive a low price for their produce. This has led to mangoes being available as a '[[fair trade]]' item in some countries.
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==Production==
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{| class="wikitable" align=left style="clear:left"
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! colspan=2|Top 12 Mango Producers - 2005<br/>(hectares)
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|-
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| [[India]] || align="right" | 1,600,000
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|-
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| [[China]] || align="right" | 433,600
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|-
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| [[Thailand]] || align="right" | 285,000
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|-
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| [[Indonesia]] || align="right" | 273,440
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|-
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| [[Mexico]] || align="right" | 173,837
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|-
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| [[Philippines]] || align="right" | 160,000
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|-
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| [[Pakistan]] || align="right" | 151,500
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|-
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| [[Nigeria]] || align="right" | 125,000
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|-
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| [[Guinea]] || align="right" | 82,000
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|-
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| [[Brazil]] || align="right" | 68,000
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|-
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| [[Vietnam]] || align="right" | 53,000
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|-
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| [[Bangladesh]] || align="right" | 51,000
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|-
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|'''World Total''' || align="right" | '''3,870,200'''
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|-
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|colspan=2|''Source: <br/>[[UN Food & Agriculture Organisation]] ''[http://faostat.fao.org/faostat/form?collection=Production.Crops.Primary&Domain=Production&servlet=1&hasbulk=0&version=ext&language=EN (FAO)]
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|}
  
The fruit flesh of a ripe mango contains about 15% [[sugar]], up to 1% [[protein]], and significant amounts of [[vitamin]]s [[vitamin A|A]], [[vitamin B|B]] and [[vitamin C|C]]. The taste of the fruit is very sweet, with some cultivars having a slight acidic tang. The texture of the flesh varies markedly between different cultivars; some have quite a soft and pulpy texture similar to an over-ripe [[plum]], while others have a firmer flesh much like that of a [[cantaloupe]] or [[avocado]], and in some cultivars the flesh can contain fibrous material. Mangoes are very juicy; the sweet taste and high water content make them refreshing to eat, though somewhat messy.
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[[India]], [[China]], and [[Thailand]] are the world's three largest producers. As of 2005, India was the largest producer, with an area of 1.6 million hectares with an annual production of 10.8 million tons, which accounted for 57.18 percent of the total world production. The state of Uttar Pradesh dominates the mango production in the North, and it is considered the most important fruit in central and eastern part of the state, from Lucknow to Varanasi, which produce some of the finest varieties. In southern India, Andhra Pradesh and Karnataka states are major producers of mangos and specialize in making a variety of mango pickles. These pickles are very spicy. It is almost an essential food in Andhra families, where mango pickle production is a household activity in summer.
  
The mango is in the same family as [[poison-ivy (plant)|poison ivy]] and contains [[urushiol]], though much less than poison ivy. Some people get [[dermatitis]] from touching mango peel or sap. Persons showing an allergic reaction after handling a mango can usually enjoy the fruit if someone else first removes the skin. The leaves are toxic to [[cattle]].
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In the United States, [[Florida]] and [[Hawaii]] are the predominant producers, with Florida responsible for more than 90 percent of production and 80 percent of acreage. The U.S. however imports about 100 times the domestic production, with most fruit coming from [[Mexico]], and small amounts from [[Brazil]], [[Guatemala]], and [[Haiti]].
  
It is reputed that mangos soothe the intestines, which makes them easy to digest. In India, where mangoes are the national fruit, they are thought to help stop bleeding, to strengthen the heart, and to benefit the brain.
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==Consumption==
  
The mango also features as a common [[motif (art)|motif]] in Indian [[textile]]s, known as the [[paisley (design)|paisley]] design.
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Mangos should always be washed to remove any sap or residue on the skin before handling. Since the mango is in the same family as [[poison ivy]], it is not surprising that sap from the mango tree contains the hazardous chemical urushiol, although much less than poison ivy. Some people get [[dermatitis]] from touching mango sap or peel.  
  
===Production and consumption===
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Some seedling mangos are so fibrous that they cannot be sliced. These mangos are first massaged by rolling on a flat surface, and then a piece of skin at the top of the mango is ripped off and the mouth placed over the hole. The mango is squeezed from bottom up into the mouth. On the other hand, non-fibrous mangos may be cut in half to the stone.
 
[[Image:Hedgehog_mangoes.JPG|thumb|right|A mango cut using the "hedgehog" method]]
 
[[Image:Hedgehog_mangoes.JPG|thumb|right|A mango cut using the "hedgehog" method]]
Generally, once ripe, mangoes are quite juicy and can be very messy to eat, if one does not know how to eat them. However, those exported to [[temperate]] regions are, like most tropical fruit, picked under-ripe. Although they are [[ethylene]] producers and ripen in transit, they do not have the same juiciness or flavour as the fresh fruit. A ripe mango will have an orange-yellow or reddish skin. To allow a mango to continue to ripen after purchase, it should be stored in a cool, dark place, but not in a refrigerator as this will slow the ripening process.
 
  
The small-fruited cultivars, usually somewhat yellow in colour, can be rolled on a flat surface in the same way a [[lemon]] is rolled before extracting the juice. It is ready for eating when the big stone can be rotated without breaking the [[skin]]. With the teeth, one can rip off a piece of skin at the top of the mango and place the mouth over the hole. The fruit can then be squeezed from the bottom up, as if squeezing [[toothpaste]] from the bottom of the tube.
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Generally, once ripe, mangos are quite juicy and can be very messy to eat. However, those exported to temperate regions are, like most tropical fruit, picked under-ripe. Although they are [[ethylene]] producers and ripen in transit, they do not have the same juiciness or flavor as the fresh fruit. A ripe mango will have an orange-yellow or reddish skin. To allow a mango to continue to ripen after purchase, it should be stored in a cool, dark place, but not in a refrigerator as this will slow the ripening process.
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Green mangos are similar to the green apples of more temperate zones; they are tart, crisp, and somewhat dry. Many people like to eat unripe mangos with salt (which are extremely sour; much more than lemon), and in regions where food is hotter, with salt and chili.
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The mango has proven itself to be a versatile food commodity all around the world. Twenty-five percent of mangos are processed into juices, chutneys, sauces, or served dried. The mango seed can be processed into a flour. During food shortages in India, the kernels are sometimes steeped in hot water to dispel the tannins, dried, and then ground into a [[flour]] that is mixed with [[wheat]] or [[rice]] flour to make [[bread]]. The [[fat]] extracted from the kernel is a white, edible tallow that has been proposed as a substitute for [[cocoa]] [[butter]] in [[chocolate]].
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Ripe mangos are extremely popular throughout Latin America. In [[Mexico]], sliced mango is eaten with chili powder and/or salt. Street vendors sometimes sell whole mangos on a stick, dipped in the chili-salt mixture. In [[Guatemala]], [[Ecuador]], [[Nicaragua]], and [[Honduras]], small, green mangos are popular; they have a sharp, brisk flavor like a Granny Smith [[apple]]. Vendors sell slices of peeled green mango on the streets of these countries, often served with salt.  
  
With any of the large-fruited cultivars of mango, the operation is less hazardous: place the fruit lengthwise on a table and feel for the rather flat stone (containing the seed), which should lie horizontally inside the skin about midway through the fruit. Slice the mango so that the knife just passes over the flat surface of the stone. Then turn it over and cut across the other flat surface.  
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Mangos are widely used in chutney (type of condiment), which in the West is often very sweet, but in the Indian subcontinent is usually sharpened with hot chilis or limes. In India, ripe mango is often cut into thin layers, desiccated, folded, and then cut and sold as bars. These bars, known as amavat in Hindi, are similar to dried Guava fruit bars available in [Colombia]].  
  
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In the [[Philippines]], unripe mango is eaten with bagoong, a fermented minute shrimp paste that comes in sweet, salty, and spicy flavors. Dried strips of sweet, ripe mangos have also gained popularity both inside and outside the country, with those produced in Cebu making it to export markets around the world.
  
[[Image:mango_maracay.JPG|thumb|right|A woman selling mangoes in Venezuela]]
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Mango is also used to make juices, both in ripe and unripe form. Pieces of fruit can be mashed and used in ice cream, pie, or put in a blender with milk, a little sugar, and crushed ice for a beverage. A more traditional Indian drink is mango lassi, which is similar, but uses a mixture of yogart and milk as the base, and is sometimes flavored with salt or cardamom. In [[Thailand]] and other South East Asian countries, sweet glutinous rice is flavored with coconut then served with sliced mango on top as a dessert.
[[Image:Green_mango.jpg|thumb|right|Native green mangoes from the Philippines]]
 
  
With each big slice that has been removed, cut hatch marks through the flesh just down to the skin. Then, hold the slice flesh-side-up, press the thumb on the skin side underneath as if turning the piece inside out. Many bite-sized pieces of flesh will pop up and can be cut out to put into a fruit salad or other preparation. This technique is sometimes called the [[hedgehog]] method because of the appearance of the prepared fruit. An alternative to the hedgehog method is to use a spoon to scoop out pieces of the fruit from the exposed "cheeks".
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[[Image:Mango_maracay.JPG|thumb|left|A woman selling mangos in [[Venezuela]]]]
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Dried unripe mango used as a spice in south and southeast [[Asia]] is known as '''amchur''' (sometimes spelled '''amchoor'''). Am is a [[Hindi]] word for Mango and amchoor is powder or extract of Mango.  
  
Specialized mango splitters that make this job much easier became available in kitchen stores in 2005.  They consist of an oblong-shaped central cutter and two outwardly extending cutters mounted in a frame with convenient handles.
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Green mangos may be used in the sour salad called ''rujak'' in Indonesia, and ''rojak'' in Malaysia and Singapore. In Hawaii, it is common to pickle green mango slices.  
  
A simple way to eat a large mango 'as is' involves using a knife. This involves removing part of the skin and then slicing out bite-sized pieces with the knife. More skin can be removed to expose more flesh. One should expect to get juicy hands when eating the last part, when there is no skin to hold with the hand.
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The Sweet Bell Pepper (capsicum) is also sometimes known as '''mango''' in parts of the midwestern [[United States]]. With the advent of fresh fruit importers exposing individuals to the tropical fruit, the colloquial use of this alternative name for the Sweet Bell Pepper is becoming archaic, although many midwestern menus will still offer '''stuffed mangos''' as an entree.
  
Another way to eat a mango is to simply use a sharp knife to peel the skin completely, then make horizontal and vertical cuts on each side through to the flat stone. Then slice the flesh off from each side of the stone. After this slice the remaining flesh left on the side of the stone. This method works best on mangoes that are ripe and which have firm flesh. Another simpler way to enjoy mangos is to buy them frozen or dried as they are becoming more common in this form in local markets.
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==Contribution to Diet==
  
[[Image:Mangos.jpeg|thumb|left|Mangoes]]
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Mangos have a high [[sugar]] content, but are low in [[fat]], and are excellent sources of beta-carotene and beta-cryptoxanthin. Both [[carotenoids]] are converted to active forms of [[vitamin A]] in the body; however, beta-cryptoxanthin is about two times less strong than beta-carotene. The total carotenoids in mangos increase with the stage of ripening. Since beta-cryptoxanthin is best absorbed by the [[human body|body]] when eaten with fat, mangos should be eaten as part of a meal rather than on their own to maximize health benefits. Eating mangos throughout the season may build a store of vitamin A in the [[liver]]. Both ripe and unripe mangos are good sources of [[vitamin C]]. Both vitamins A and C are anti-oxidants that eliminate free radicals in the body and thus reduce the risk of certain [[cancers]].  
Ripe mangoes are extremely popular throughout Latin America. In [[Mexico]], sliced mango is eaten with [[chili powder]] and/or salt.  Street vendors sometimes sell whole mangoes on a stick, dipped in the chili-salt mixture. In [[Indonesia]], green mango is sold by street vendors with sugar and salt and/or chili. Green mango may be used in the sour salad called ''rujak'' in Indonesia, and ''[[rojak]]'' in [[Malaysia]] and [[Singapore]]. In [[Guatemala]], [[Ecuador]], [[Nicaragua]] and [[Honduras]], small, green mangoes are popular; they have a sharp, brisk flavour like a [[Granny Smith]] [[apple]]. Vendors sell slices of peeled green mango on the streets of these countries, often served with salt. In [[Hawaii|Hawai'i]] it is common to pickle green mango slices.  
 
  
Mangoes are widely used in [[chutney]], which in the West is often very sweet, but in the [[Indian subcontinent]] is usually sharpened with hot [[chile pepper|chili]]s or [[Lime (Citrus aurantifolia)|limes]]. In India, ripe mango is often cut into thin layers, dessicated, folded, and then cut and sold as bars that are very tasty and chewy. These bars, known as amavat in Hindi, are similar to dried Guava fruit bars available in Colombia. Many people like to eat  unripe mangoes with salt (which are extremely sour; much more than lemon, and often so sour that it makes your eyelids quiver), and in regions where food is hotter, with salt and chili.  
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Mangos also contain an [[enzyme]] that provide aid in digestion, through breaking down proteins, and enzymes that stimulate metabolism and help with intestinal cleansing. Mangos have various phenols that are considered to have antioxidant and anticancer properties, and help prevent cardiovascular disease.  
  
As of 2005 in India, Mango was grown in an area of 1.23 million ha with an annual production of 10.99 million tonnes, which accounted for 57.18 per cent of the total world production. The state of Uttar Pradesh dominates the mango production in the North, and it is considered the most important fruit in central and eastern part of the state, from Lucknow to Varanasi, which produce some of the finest varieties. In southern India, [[Andhra Pradesh]] and [[Karnataka]] states are major producers of mangoes and specialises in making a variety of mango pickles. These pickles are very spicy. It is almost an essential food in Andhra families, where mango pickle production is a household activity in summer.
+
The high [[iron]] content in mangos are considered to help anemia and replace iron lost through [[menstruation]] and pregnancy, and [[potassium]] and [[magnesium]] that help with problems related to muscle cramps, stress, acidosis, and heart problems.  
  
In the [[Philippines]], unripe mango is eaten with [[bagoong]], a salty paste made from fermented fish or shrimp.
+
'''Nutrition Facts: Serving Size 1/2 mango (104g)'''
  
Mango is also used to make juices, both in ripe and unripe form. Pieces of fruit can be mashed and used in [[ice cream]]; they can be substituted for peaches in a [[peach]] (now mango) pie; or put in a blender with milk, a little sugar, and crushed ice for a refreshing beverage. A more traditional Indian drink is mango [[lassi]], which is similar, but uses a mixture of yoghurt and milk as the base, and is sometimes flavoured with salt or [[cardamom]].  In [[Thailand]] and other South East Asian countries, sweet glutinous rice is flavoured with coconut then served with sliced mango on top as a dessert.
+
*Calories 70
 +
*Total Fat 0.5g
 +
:1 percent Daily Value
 +
*[[Cholesterol]] 0mg
 +
:0 percent Daily Value
 +
*[[Sodium]] 0mg
 +
:0 percent Daily Value
 +
*Total [[Carbohydrate]] 17g
 +
:6 percent Daily Value
 +
*Dietary [[Fiber]] 1g
 +
*Sugars 16g
 +
*[[Protein]] 0g
 +
*Vitamin A 40 percent Daily Value
 +
*Vitamin C 15 percent Daily Value
 +
*[[Calcium]] 0 percent Daily Value
 +
*[[Iron]] 0 percent Daily Value
  
Dried unripe mango used as a spice in south and southeast [[Asia]] is known as '''amchur''' (sometimes spelled '''amchoor'''). Am is a [[Hindi]] word for Mango and amchoor is nothing but powder or extract of Mango.
+
Percent Daily Values are based on a 2,000 calorie diet. Daily values may be higher or lower depending on calorie needs.
 +
Source: PMA’s Labeling Facts.
  
Note: The Sweet Bell Pepper ([[capsicum]]) is also sometimes known as '''mango''' in parts of the midwestern [[United States]] [http://www.m-w.com/dictionary/mango Merriam-Webster Dictionary Definition]. With the advent of fresh fruit importers exposing individuals to the tropical fruit, the colloquial use of this alternative name for the Sweet Bell Pepper is becoming archaic, although many midwestern menus will still offer '''stuffed mangoes''' as an entree.
+
==The mango in culture==
 +
Beyond the nutritional value and the pleasure of taste and sight, the mango has also been revered in [[culture]]. The mango fruit itself has been called the "king of fruits," and a reference to mangos as the "food of the gods" can be found in the Hindu Vedas. In [[India]], the mango is considered as a wish-fulfilling tree and often viewed as a symbol of love and love, and is commonly associated with ideas of fertility and fecundity. At wedding ceremonies, the couple may be presented with mango leaves, to ensure many children, and to announce the birth of a child, neighbors decorate doorways with mango leaves. Archways of houses may also be decorated with mangos when a wedding occurs or new house constructed.
  
===Cultivars===
+
[[Buddha]] was said to be fond of meditation in mango groves, and on holy days, mango twigs are used by [[Hindu]]s to brush their teeth.  
{{main|List of mango cultivars}}
 
Many hundred named mango [[cultivar]]s exist. In mango [[orchard]]s, several cultivars are always grown intermixed to improve cross-pollination. In Maharashtra, the commonest cultivar is '[[Alphonso (mango)|Alphonso]]' (locally called '[[Alphonso (mango)|Aphoos]]'), known as the ''King of Mangoes'' due to the popular opinion among many that they are the best cultivar available. The best 'Alphonso' mangos are reputed to come from the town of [[Ratnagiri]] and [[Devgad]] in [[Maharashtra]]. In Uttar Pradesh, dasheri from Lucknow is famous for its aroma, and is so tasty that even the skin can be eaten. Langada from Varanasi in eastern UP is another variety which is extremely sought after for its fine flavor and aroma. Banganapalli (also called Banesha or Began Phali) of [[Andhra Pradesh]] is one of the most sought after cultivar. A fully ripe Banganapalli has the classic mango shape, a golden yellow color and a most delicate aroma that reminds one of bright sunshine. About 80% of mangos in [[United Kingdom|UK]] [[supermarket]]s are of the single cultivar '[[Tommy Atkins (mango)|Tommy Atkins]]', which dominates the world export trade. It travels well and has a good [[shelf-life]], but does not have the same flavour as some less common cultivars obtained from [[Asia]]n shops. 'Tommy Atkins' is predominant in the USA as well, although other cultivars, such as the peculiarly S-shaped '[[Madame Francis (mango)|Madame Francis]]', imported from [[Haiti]], are also widely available.
 
  
A list of additional leading cultivars can be found at the cultivar list link in the external links below.
+
The mango is also popular in the arts. The common artistic motif, the paisley design, found on Indian textiles, is a representation of the mango. It was one of the oldest patterns, if not the oldest pattern, used by the European weaving industry. French Impressionist Paul Gauguin also used the mango as the focus of some well-known paintings.
  
==External links==
+
==References==
*[http://www.plantnames.unimelb.edu.au/Sorting/Mangifera.html Sorting ''Mangifera'' species]
+
* Budhwar, K. 2002. ''Romance of the Mango: The Complete Book of the King of Fruits''. New Delhi: Penguin Books India.
*[http://www.plantcultures.org.uk/plants/mango_landing.html Plant Cultures: botany, history and uses of mango]
+
* F & S Produce Company. 2006. [http://freshcutproduce.com/nutrifax/mangos.html ''Mangos Nutrition Facts''] Retrieved August 1, 2006.
*[http://www.horticultureworld.net/mango-researches.htm Mango research pages]
+
* Ismael, M. K. 2006. ''[http://www.bawarchi.com/health/mango.html Mango: The King of Fruits]'' Bawarchi Health and Nutrition. Retrieved August 1, 2006.
*[http://www.horticultureworld.net/cultivars.htm Mango cultivar list]
+
* Morton, J. F. 1987. ''Fruits of Warm Climates''. Miami: Creative Resource Systems.
*[http://www.hort.purdue.edu/newcrop/morton/mango_ars.html Mango]
+
* Phytochemicals.info. 2006. ''[http://www.phytochemicals.info/phytochemicals/beta-cryptoxanthin.php Phytochemicals, Beta-crptozanthin]'' Retrieved August 1, 2006.
*"Mango" article in [[Alan Davidson (food writer)|Alan Davidson]]'s ''Oxford Companion to Food'' (ISBN 0192115790)
 
*{{US patent application|20050257696}} for the mango splitter
 
*[http://www.npr.org/templates/story/story.php?storyId=4790537 NPR story] about the mango splitter
 
  
{{credit|57691881}}
+
{{credit2|Mango|57691881|Drupe|64082202}}
 
[[Category:Life sciences]]
 
[[Category:Life sciences]]
 +
[[Category:Plants]]
 +
[[Category:Food]]

Latest revision as of 21:44, 5 April 2008

Mango
Immature Black Mango fruit
Immature Black Mango fruit
Scientific classification
Kingdom: Plantaeia
Phylum: Magnoliophyta
Class: Magnoliopsida
Order: Sapindales
Family: Anacardiaceae
Genus: Mangifera
L.
Species

About 35 species, including:
Mangifera altissima
Mangifera applanata
Mangifera caesia
Mangifera camptosperma
Mangifera casturi
Mangifera decandra
Mangifera foetida
Mangifera gedebe
Mangifera griffithii
Mangifera indica
Mangifera kemanga
Mangifera laurina
Mangifera longipes
Mangifera macrocarpa
Mangifera mekongensis
Mangifera odorata
Mangifera pajang
Mangifera pentandra
Mangifera persiciformis
Mangifera quadrifida
Mangifera siamensis
Mangifera similis
Mangifera swintonioides
Mangifera sylvatica
Mangifera torquenda
Mangifera zeylanica

The mango (plural mangos or mangoes) is a genus, Mangifera, of about 35 species of tropical fruiting trees in the flowering plant family Anacardiaceae (cashew or poison ivy family). Mango also refers to the mango fruit of these trees, but in particular to the fruit of the species Mangifera indica, which provides the most commercially important fruit crop. Up to 15 other Mangifera species besides M. indica produce edible fruit, including the water mango M. laurina, and the wild, forest mango, M. sylvatica, from which M. indica is thought to have descended. The family Anacardiaceae, which is characterized by resinous bark and caustic oils in leaves, bark, and fruits, contains 73 genera and about 600 to 700 species, including cashew, pistachio, and the mombins.

Mangos

The mango tree originated in the Indo-Burma region, where it is still found growing wild in forests, especially in the hilly areas of the northeast. Artificial selection of wild types has occurred for 4000-6000 years, and vegetative propagation for at least 400 years in India. The ancient Hindu texts, the Vedas and the Puranas, written as far back as 2000 B.C.E., are replete with references to the mango. One of the earliest Hindu myths claims that the tree is the very transformation of Prajapati, the progenitor and creator of all creatures.

The mango is a very popular fruit, so much so that it has been hailed as the "king of fruits"; in the Hindu Vedas, the mango is referenced as the "food of the gods." The mango also is a nutritional fruit, containing valuable vitamins, minerals, enzymes, and antioxidants. But the popularity of the mango goes beyond dietary considerations, and includes more internal values. The Buddha found mango groves to be an attractive place for meditation, Hindus use mango twigs on holy days, and the mango tree continues to serve as a symbol of love and life. Other internal values include the pleasure from the diverse tastes, textures, and colors of mango fruits, and both the tree and fruit have been the focus of works of art. The many varieties of mango, created by people and cultivated over the centuries, demonstrates the creativity of humans, as does the multitude of different preparation methods for the consumption of the fruit.

The name "mango" is derived from the Tamil word mangaai, and was popularized by the Portuguese after their Indian exploration, hence the word 'manga' in Portuguese. Today, the mango is widely cultivated as a fruit tree in frost-free tropical and subtropical climates throughout India, North America, Central America, South America, the Caribbean, south and central Africa, and Australia.

Characteristics

Mango trees are large trees, reaching ten to 30 meters (30 to 100 feet) in height, with a broad, rounded canopy that may, with age, attain 30 to 38 meters (100-125 feet) in width, or with a more upright, oval, slender crown. The mango tree is known for its longevity, with some specimens being noted to still bear fruit at 300 years of age. Leaves are lanceolate to linear, glossy evergreen in color, and have prominent light colored veins and entire margins. Emerging leaves on new growth flushes are bronze-red before maturation and appear wilted. One or two growth flushes occur per year, with flushes appearing sporadically across the tree's canopy. Fully grown leaves may be ten to 32 cm long and two to five cm broad, and may persist for several years.

Mango tree with flowers

Tiny, red-yellow flowers are borne in profuse, pyramidal, branched clusters of hundreds to as a many as four thousand individuals. Terminal panicles (type of flower cluster) are six to 40 cm long. The flowers give off a mild sweet odor suggestive of lily of the valley, and 25 to 95 percent of the flowers are male, while the rest are hermaphroditic. Panicles sprouting in the bloom season or in shaded parts of the canopy tend to have more hermaphroditic flowers. Flowering occurs one to three months after panicles are initiated in terminal buds and are triggered by low temperatures or seasonally dry conditions. Chemical application of ethepon, KNO3, and naphthalene acetic acid (NAA) is used to either induce flowering, or enhance the proportion of hermaphroditic flowers.

Mango trees are considered to be self-fertile and do not require pollinizers, although research does indicate that some cultivars are self-unfruitful or at least benefit from cross-pollination. Pollination is achieved mostly by wild insects, and to a lesser extent, by honeybees. Although there may be up to four thousand flowers on a panicle, the fruit is usually just a few percent, with an average of one mango borne per panicle. After the flowers bloom, the fruit takes from three to six months to ripen. Fruiting begins within six to ten years for seedling trees, and three to five years for grafted trees.

Fruit

The mango fruit is a drupe, that is, one in which an outer fleshy part surrounds a shell (the pit or stone) of hardened endocarp with a seed inside. When mature, the mango fruit hangs from the tree on long stems. Mangos are variable in size, from six to 25 cm long, seven to 12 cm wide, and with a weight of up to 2.5 kg (four to five lbs). The ripe fruit is variably colored yellow, orange, and red—reddest on the side facing the sun and yellow in the shade. Green usually indicates that the fruit is not yet ripe, but this depends on the cultivar, or variety. Some mangos have a turpentine odor and flavor, while others have a rich and pleasant fragrance. The flesh ranges from pale yellow to deep orange and is extremely juicy, with a flavor range from very sweet to subacid to tart.

In the center of the fruit is a single flat, oblong stone that can be fibrous or hairless on the surface, depending on the cultivar. Inside the shell, which is one to two mm thick, is a paper-thin lining covering a starchy seed that is either monoembryonic (usually single-sprouting) or polyembryonic (usually producing more than one seedling).

The prime climate for mango cultivation is seasonally wet and then seasonally dry (or vice versa) climate zones of the lowland tropics, or frost-free subtropical areas. A dry and cool season causes uniform floral initiation and, importantly, synchronizes bloom and harvest. Temperatures below 60° or above 100° F at flowering may cause flower abortion, loss of pollen viability, and occasionally seedless fruit development. Fruit growth never becomes dormant; however, it does cease at temperatures below 55-60° F.

Cultivars

There are hundreds of mango cultivars (a named grouping of cultivated plants sharing particular attributes) that exist throughout the world. In mango orchards, several cultivars are usually grown intermixed to improve cross-pollination. Many mango cultivars were derived from chance seedlings, but some of the most commercially-popular cultivars were founded at a breeding program in Florida.

Native green mangos from the Philippines

There are two classes of cultivars: Indochinese and Indian. The mangos of the Indochinese group are described as flattened, kidney-shaped, and oblong with light green or yellow skin, and little or no red color. Indochinese cultivars usually have a polyembryonic seed, and most are resistant to anthracnose, the major fungal disease affecting the mango. In contrast, the Indian class is characterized by mangos that are more plump and rounded, and that have a bright red blush on the skin. Indians mangos have a monoembryonic seed that facilitates breeding efforts, and are commonly susceptible to anthracnose.

Today, even though each producing country has its own group of cultivars, Indian cultivars originally bred in Florida dominate the export market. Through the late 1930s and early 1940s, "Haden," which was a chance seedling of "Mulgoba" (one of the original mango cultivars brought from India to the U.S. by the USDA in the 1800s), was the most popular cultivar. "Haden," however, was found to be anthracnose-prone, and a light and irregular bearer, and since then has been replaced by more disease-resistant and prolific cultivars. The leading present-day mango cultivars for commercial production and shipping are "Tommy Atkins," "Keitt," "Kent," "Van Dyke," and "Jubilee." The first two cultivars represent 50 percent of commercial crop.

Production

Top 12 Mango Producers - 2005
(hectares)
India 1,600,000
China 433,600
Thailand 285,000
Indonesia 273,440
Mexico 173,837
Philippines 160,000
Pakistan 151,500
Nigeria 125,000
Guinea 82,000
Brazil 68,000
Vietnam 53,000
Bangladesh 51,000
World Total 3,870,200
Source:
UN Food & Agriculture Organisation
(FAO)

India, China, and Thailand are the world's three largest producers. As of 2005, India was the largest producer, with an area of 1.6 million hectares with an annual production of 10.8 million tons, which accounted for 57.18 percent of the total world production. The state of Uttar Pradesh dominates the mango production in the North, and it is considered the most important fruit in central and eastern part of the state, from Lucknow to Varanasi, which produce some of the finest varieties. In southern India, Andhra Pradesh and Karnataka states are major producers of mangos and specialize in making a variety of mango pickles. These pickles are very spicy. It is almost an essential food in Andhra families, where mango pickle production is a household activity in summer.

In the United States, Florida and Hawaii are the predominant producers, with Florida responsible for more than 90 percent of production and 80 percent of acreage. The U.S. however imports about 100 times the domestic production, with most fruit coming from Mexico, and small amounts from Brazil, Guatemala, and Haiti.

Consumption

Mangos should always be washed to remove any sap or residue on the skin before handling. Since the mango is in the same family as poison ivy, it is not surprising that sap from the mango tree contains the hazardous chemical urushiol, although much less than poison ivy. Some people get dermatitis from touching mango sap or peel.

Some seedling mangos are so fibrous that they cannot be sliced. These mangos are first massaged by rolling on a flat surface, and then a piece of skin at the top of the mango is ripped off and the mouth placed over the hole. The mango is squeezed from bottom up into the mouth. On the other hand, non-fibrous mangos may be cut in half to the stone.

A mango cut using the "hedgehog" method

Generally, once ripe, mangos are quite juicy and can be very messy to eat. However, those exported to temperate regions are, like most tropical fruit, picked under-ripe. Although they are ethylene producers and ripen in transit, they do not have the same juiciness or flavor as the fresh fruit. A ripe mango will have an orange-yellow or reddish skin. To allow a mango to continue to ripen after purchase, it should be stored in a cool, dark place, but not in a refrigerator as this will slow the ripening process.

Green mangos are similar to the green apples of more temperate zones; they are tart, crisp, and somewhat dry. Many people like to eat unripe mangos with salt (which are extremely sour; much more than lemon), and in regions where food is hotter, with salt and chili.

The mango has proven itself to be a versatile food commodity all around the world. Twenty-five percent of mangos are processed into juices, chutneys, sauces, or served dried. The mango seed can be processed into a flour. During food shortages in India, the kernels are sometimes steeped in hot water to dispel the tannins, dried, and then ground into a flour that is mixed with wheat or rice flour to make bread. The fat extracted from the kernel is a white, edible tallow that has been proposed as a substitute for cocoa butter in chocolate.

Ripe mangos are extremely popular throughout Latin America. In Mexico, sliced mango is eaten with chili powder and/or salt. Street vendors sometimes sell whole mangos on a stick, dipped in the chili-salt mixture. In Guatemala, Ecuador, Nicaragua, and Honduras, small, green mangos are popular; they have a sharp, brisk flavor like a Granny Smith apple. Vendors sell slices of peeled green mango on the streets of these countries, often served with salt.

Mangos are widely used in chutney (type of condiment), which in the West is often very sweet, but in the Indian subcontinent is usually sharpened with hot chilis or limes. In India, ripe mango is often cut into thin layers, desiccated, folded, and then cut and sold as bars. These bars, known as amavat in Hindi, are similar to dried Guava fruit bars available in [Colombia]].

In the Philippines, unripe mango is eaten with bagoong, a fermented minute shrimp paste that comes in sweet, salty, and spicy flavors. Dried strips of sweet, ripe mangos have also gained popularity both inside and outside the country, with those produced in Cebu making it to export markets around the world.

Mango is also used to make juices, both in ripe and unripe form. Pieces of fruit can be mashed and used in ice cream, pie, or put in a blender with milk, a little sugar, and crushed ice for a beverage. A more traditional Indian drink is mango lassi, which is similar, but uses a mixture of yogart and milk as the base, and is sometimes flavored with salt or cardamom. In Thailand and other South East Asian countries, sweet glutinous rice is flavored with coconut then served with sliced mango on top as a dessert.

A woman selling mangos in Venezuela

Dried unripe mango used as a spice in south and southeast Asia is known as amchur (sometimes spelled amchoor). Am is a Hindi word for Mango and amchoor is powder or extract of Mango.

Green mangos may be used in the sour salad called rujak in Indonesia, and rojak in Malaysia and Singapore. In Hawaii, it is common to pickle green mango slices.

The Sweet Bell Pepper (capsicum) is also sometimes known as mango in parts of the midwestern United States. With the advent of fresh fruit importers exposing individuals to the tropical fruit, the colloquial use of this alternative name for the Sweet Bell Pepper is becoming archaic, although many midwestern menus will still offer stuffed mangos as an entree.

Contribution to Diet

Mangos have a high sugar content, but are low in fat, and are excellent sources of beta-carotene and beta-cryptoxanthin. Both carotenoids are converted to active forms of vitamin A in the body; however, beta-cryptoxanthin is about two times less strong than beta-carotene. The total carotenoids in mangos increase with the stage of ripening. Since beta-cryptoxanthin is best absorbed by the body when eaten with fat, mangos should be eaten as part of a meal rather than on their own to maximize health benefits. Eating mangos throughout the season may build a store of vitamin A in the liver. Both ripe and unripe mangos are good sources of vitamin C. Both vitamins A and C are anti-oxidants that eliminate free radicals in the body and thus reduce the risk of certain cancers.

Mangos also contain an enzyme that provide aid in digestion, through breaking down proteins, and enzymes that stimulate metabolism and help with intestinal cleansing. Mangos have various phenols that are considered to have antioxidant and anticancer properties, and help prevent cardiovascular disease.

The high iron content in mangos are considered to help anemia and replace iron lost through menstruation and pregnancy, and potassium and magnesium that help with problems related to muscle cramps, stress, acidosis, and heart problems.

Nutrition Facts: Serving Size 1/2 mango (104g)

  • Calories 70
  • Total Fat 0.5g
1 percent Daily Value
0 percent Daily Value
0 percent Daily Value
6 percent Daily Value
  • Dietary Fiber 1g
  • Sugars 16g
  • Protein 0g
  • Vitamin A 40 percent Daily Value
  • Vitamin C 15 percent Daily Value
  • Calcium 0 percent Daily Value
  • Iron 0 percent Daily Value

Percent Daily Values are based on a 2,000 calorie diet. Daily values may be higher or lower depending on calorie needs. Source: PMA’s Labeling Facts.

The mango in culture

Beyond the nutritional value and the pleasure of taste and sight, the mango has also been revered in culture. The mango fruit itself has been called the "king of fruits," and a reference to mangos as the "food of the gods" can be found in the Hindu Vedas. In India, the mango is considered as a wish-fulfilling tree and often viewed as a symbol of love and love, and is commonly associated with ideas of fertility and fecundity. At wedding ceremonies, the couple may be presented with mango leaves, to ensure many children, and to announce the birth of a child, neighbors decorate doorways with mango leaves. Archways of houses may also be decorated with mangos when a wedding occurs or new house constructed.

Buddha was said to be fond of meditation in mango groves, and on holy days, mango twigs are used by Hindus to brush their teeth.

The mango is also popular in the arts. The common artistic motif, the paisley design, found on Indian textiles, is a representation of the mango. It was one of the oldest patterns, if not the oldest pattern, used by the European weaving industry. French Impressionist Paul Gauguin also used the mango as the focus of some well-known paintings.

References
ISBN links support NWE through referral fees

  • Budhwar, K. 2002. Romance of the Mango: The Complete Book of the King of Fruits. New Delhi: Penguin Books India.
  • F & S Produce Company. 2006. Mangos Nutrition Facts Retrieved August 1, 2006.
  • Ismael, M. K. 2006. Mango: The King of Fruits Bawarchi Health and Nutrition. Retrieved August 1, 2006.
  • Morton, J. F. 1987. Fruits of Warm Climates. Miami: Creative Resource Systems.
  • Phytochemicals.info. 2006. Phytochemicals, Beta-crptozanthin Retrieved August 1, 2006.

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