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Tropical · Drupe · Drupe (stone fruit) · NE India / Myanmar / Bangladesh
Mango
Mangifera indica
The undisputed King of Fruits — intensely sweet, floral, and velvety. Cultivated for over 5,000 years across South Asia, it is the most widely consumed tropical fruit on Earth.
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60kcal
Per 100g
15.0g
Carbohydrates
40% DV
Vitamin C DV
~51
Glycaemic Index
500+
Varieties
Nutrition
What’s Inside Every 100g
Carbs15.0g
Protein0.8g
Fat0.4g
Fibre1.6g
Health
Evidence-Based Benefits
1
Immunity Boost
Rich in Vitamin C and polyphenols that support immune defence and skin collagen synthesis.
2
Anti-inflammatory
Mangiferin — a unique polyphenol — exhibits anti-inflammatory and potential anti-cancer properties in studies.
3
Digestive Aid
The enzyme amylase breaks down complex carbohydrates; fibre supports a healthy gut microbiome.
4
Eye Health
Beta-carotene protects against macular degeneration; lutein and zeaxanthin filter harmful blue light.
5
Pregnancy Support
High folate (43 µg/100g) supports fetal neural tube development during early pregnancy.
6
Antioxidant Rich
Quercetin, catechins, and beta-carotene combat free radicals and reduce oxidative cellular stress.
Unique compound: Mangiferin: anti-inflammatory + anti-cancer research
Origin
History & Heritage
Mangoes originated in the region spanning present-day Myanmar, Bangladesh, and northeastern India over 5,000 years ago. Ancient Sanskrit texts reference the fruit, and Mughal emperor Akbar maintained an orchard of 100,000 mango trees in Darbhanga. Buddhist monks introduced it to Malaysia and East Asia in the 4th–5th century BCE; Portuguese traders carried it to Africa and Brazil in 1498. India still produces roughly 40% of global output. In Hindu tradition the mango leaf is auspicious and adorns doorways at weddings and festivals.
~3000 BCE
First cultivated in the Indian subcontinent; referenced in ancient Sanskrit texts.
4th–5th c. BCE
Buddhist monks carry saplings to Malaysia and East Asia along trade routes.
1498
Portuguese explorers encounter mango in India; begin cultivation in Africa and Brazil.
16th–17th c.
Spread across the Caribbean, Central America, and Florida by traders.
Today
Over 500 varieties cultivated worldwide; India produces ~40% of global supply.
Languages
A Fruit by Any Other Name
Hindi
Aam (आम)
Spanish
Mango
French
Mangue
Arabic
Manga (مانجا)
Chinese
Mángguǒ (芒果)
Korean
Manggo (망고)
Culinary
Around the World in 6 Dishes
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Mango Lassi
India · South Asia
Ripe mango purée blended with yoghurt, milk, and a pinch of cardamom.
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Aam Panna
India
Raw green mango boiled & blended with cumin and mint into a cooling summer drink.
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Mango Salsa
Mexico
Diced fresh mango with jalapeño, red onion, lime juice, and coriander.
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Mango Sticky Rice
Thailand
Sliced ripe mango over glutinous rice soaked in sweetened coconut cream.
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Aamras
Maharashtra, India
Pure Alphonso mango purée — thick and luscious — served alongside crispy puri.
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Mango Chutney
British Indian
Cooked with vinegar, jaggery, ginger, and spices into a tangy-sweet condiment.
Raw: Yes — ripe flesh, slices, cubes
Cooked: Chutney, curry, jam, dried (amchur)
Preserved: Amchur powder (green mango), dried slices
Handling
Buy, Store & Prepare
How to Choose
Squeeze (slight yield) + stem aroma. Colour reliable: No — many ripe varieties stay green
How to Store
Room temp: Unripe: 3–7 days. Fridge: Ripe: 3–5 days. Freezer: Diced: up to 6 months
How to Prepare
Slice sides off stone; score & fan. Peel: Yes — skin inedible
Pairings
What Goes With Mango
Pairs well with
CardamomchillicumincorianderCoconut milkcreamyoghurtPrawnschickenwhite fishLime (high)
Best substitutes
1Papaya
2Peach / Nectarine
3Apricot (cooked/dried)
Full Reference
Complete Parameter Sheet
QUICK OVERVIEW
| Scientific Name | Mangifera indica |
| Plant Family | Anacardiaceae |
| Fruit Type | Drupe (stone fruit) |
| Commonly Used Part | Flesh |
| Taste Profile | Sweet · Floral · Tangy |
| Best Season | Summer (Apr–Jul, India) |
| Varieties / Cultivars | 500+ |
ORIGIN & HISTORY
| Place of Origin | NE India / Myanmar / Bangladesh |
| First Cultivated | ~3000 BCE |
| Introduced to Europe | 1498 (Portuguese) |
| Top Producing Country | India (~40% global) |
| Cultural Significance | Auspicious in Hinduism; King of Fruits |
CULINARY USES
| Raw Use | Yes — ripe flesh, slices, cubes |
| Cooked Use | Chutney, curry, jam, dried (amchur) |
| Dried / Preserved | Amchur powder (green mango), dried slices |
| Used Unripe? | Yes — raw salads, pickles (achar), amchur |
| Fermented Use | Mango wine (limited) |
| Meat Tenderiser | Limited (acidity only) |
| Signature Dishes | Lassi, Aamras, Mango Pickle, Salsa |
BUYING & STORING
| Ripeness Test | Squeeze (slight yield) + stem aroma |
| Colour Reliable? | No — many ripe varieties stay green |
| Room Temp Storage | Unripe: 3–7 days |
| Fridge Storage | Ripe: 3–5 days |
| Freezer Storage | Diced: up to 6 months |
| Key Storage Note | Refrigerate after ripening |
PREPARATION
| Wash Required? | Yes |
| Peel Required? | Yes — skin inedible |
| Core / Stone Removal | Yes — large flat stone |
| Browning After Cutting? | Minimal (rapid consumption advised) |
| Preparation Method | Slice sides off stone; score & fan |
FAQs
Common Questions
Is mango a fruit or vegetable?
Botanically, mango is a drupe (stone fruit) — it develops from the plant’s flower and contains a single large seed. It is a fruit in both botanical and culinary terms.
What is amchur powder?
Amchur (amchoor) is a sour spice powder made from dried unripe green mangoes. Widely used in Indian cooking as a souring agent and natural meat tenderiser.
Which mango variety is best?
Alphonso (Hapus) from Maharashtra, India is widely regarded as the finest for eating fresh — fibre-free flesh, intense floral aroma, and exceptional richness.
Can diabetics eat mango?
In moderation. Mango has a moderate glycaemic index (~51) but is high in natural sugars. A small portion (80–100g) with a meal is generally acceptable.
Is mango good for skin?
Yes — Vitamin C drives collagen synthesis, and beta-carotene offers UV protection from within. Both support a clearer, more resilient complexion.
Can you eat unripe mango?
Yes — unripe green mango is widely used in Indian cuisine for pickles (achar), chutneys, and as dried amchur powder. It has a sour, tannic flavour.
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Mango: Nutrition, Uses, Benefits, Origin & Recipes
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mango nutrition
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