Mango Specialities : Good For Nutritions, Good For Health

‘The King of Fruits’ Mango (Scientific name: Mangifera indica) is one of the most popular, nutritionally rich fruit with unique flavours, fragrance, taste, and health promoting qualities making it a common ingredient in new functional foods often labeled “super fruits".

Mango is one of the delicious seasonal fruits grown in the tropics. The tree is believed to have originated in the sub-Himalayan plains of Indian subcontinent. Botanically, this exotic fruit belongs to the family of Anacardiaceae.

Mango is a tropical tree cultivated in many regions of India which can grow from a shrub to a large tree. Usually, fruits grow at the end of a long, string like stem, with sometimes more than one fruit to a stem. Each fruit measures 5 to 15 cms in length and about 4 to 10 cms in width, and has typical “mango” shape, or sometimes oval or round. Its weight ranges from 150 gm to around 750 gm. Outer skin is smooth and is green in un-ripe mangoes but turns into golden yellow, bright yellow or orange-red when ripe. Fresh mango season lasts from April to August.

Mango comes in different shapes and sizes depending upon cultivar types. Internally, the flesh is juicy, orange-yellow in colour with numerous soft fibrils radiating from its centrally placed flat, oval-shaped stone (enveloping a single large kidney-shaped seed). Its flavour is pleasant and rich, and tastes sweet with mild tartness. A high-quality mango fruit should feature no or very less fiber content and minimal sour taste.