Mango, sometimes called ‘King of Fruits is the world’s most popular fruit, cultivated in more than one hundred countries.
Asia still accounts for more than three quarters of the world’s mangoes, with India remaining the main producer.
The mango tree is believed to have evolved as a canopy layer or emergent species of the tropical rainforest of South and South-east Asia. Mature trees can attain a height of 40 meter or more and can survive for several hundred years.
In plantations they are usually grafted onto the roots of smaller trees so that they can't grow as tall. From their branches, long stems hold clusters for fruits that can range from a few ounces to a few pounds.
Mango flesh color changes from a greenish-yellow in green fruit, to yellow and orange in more ripe fruit. Generally fruit designated to local markets or shipments by air are harvested after the color break or medium ripe.
During the ripening process, the fruit are initially acids, astringent and rich in ascorbic acid (vitamin C).
Ripe mangoes contain moderate levels of vitamin C, but are fairly rich in pro-vitamin A and vitamin B1, and B2.
Mango’s taste is sweet and a little sour, and very nourishing too. Ripe mango is an extremely tasty and nutritive fruit. A normal sized mango is more nourishing for the human body than butter or almonds.
Mango fruit contains on average 82% water, 17% carbohydrates, 0.5% proteins and 1.8% fiber.
Fruit of Mango
