Mango

The mango is a tropical stone fruit of the Anacardiaceae family, prized worldwide for its sweet, aromatic, juicy flesh and resinous tropical fragrance. It is among the most produced and consumed fruits globally, led by India, China, and Thailand.

CategoryFruits

Scientific nameMangifera indica

OriginSouth Asia (northeastern India, Myanmar, Bangladesh)

History & Origins

The mango is believed to have been cultivated in South Asia for over 4,000 years, with wild ancestors originating in the foothills of the eastern Himalayas. Buddhist monks are thought to have carried the fruit into Southeast Asia, while Persian traders later spread it westward into the Middle East and East Africa by the 10th century CE. Portuguese colonists introduced it to Brazil and the Caribbean in the 16th century, where it became a staple of tropical New World agriculture.

Nutrition Facts

Per 100 g, edible portion (estimated)

60 kcalCalories
0.8 gProtein
0.4 gFat
15 gCarbs
1.6 gFiber
14 gSugars
168 mgPotassium
36 mgVitamin C
54 mcgVitamin A

Culinary Uses

Eaten fresh, sliced, or cubed on its own or in fruit salads
Blended into smoothies, lassis, juices, and tropical cocktails
Used in savory dishes like Thai green mango salad and Mexican mango salsa
Processed into chutneys, pickles, dried slices, jams, and ice cream pulp

Known Benefits

Rich in vitamin C, supporting immune function and collagen synthesis
High provitamin A carotenoids (beta-carotene) for eye and skin health
Contains digestive amylases that help break down starches
Provides polyphenols like mangiferin with antioxidant activity

Hidden Benefits

Prebiotic fiber in unripe green mangoes supports beneficial gut bacteria
The peel contains significantly higher carotenoid and polyphenol levels than the pulp
Mangiferin is studied for anti-inflammatory and potential chemopreventive effects
May improve lipid profiles and support cardiovascular health in preliminary research