Mango

The mango holds deep cultural resonance, especially in South Asia, where it is celebrated as the "king of fruits." It features prominently in art, literature, and religious symbolism, appearing in ancient Sanskrit poetry and temple carvings. Mango leaves are used in Hindu ceremonies, and the fruit itself is a motif of prosperity and love. Globally, mangoes inspire festivals, culinary traditions, and even national emblems, reflecting their enduring appeal across continents.

• Mangoes have been cultivated for over four millennia, making them one of the oldest domesticated fruits.
• There are more than 1,000 named mango cultivars worldwide, each with unique flavor, texture, and color.
• India is the largest producer of mangoes, accounting for a significant share of global output.
• Mangoes are rich in vitamins A and C, and are prized for their antioxidant properties.
• The fruit is subject to strict international trade regulations due to its susceptibility to fruit fly infestation.

Mango trees are evergreen, towering up to 40 meters with broad canopies and leathery, lance-shaped leaves. Their seasonal flowering gives rise to large, fleshy drupes weighing between 150 and 750 grams. The fruit’s skin color varies widely, and the flesh ranges from fibrous to smooth. Mango seeds can be monoembryonic or polyembryonic, influencing propagation methods. The species thrives in tropical and subtropical climates, but is sensitive to cold and frost.

Mangoes are a powerhouse of nutrition, offering high levels of vitamin A and vitamin C, as well as dietary fiber and antioxidants. These nutrients support vision, immune function, and digestive health, while the fruit’s natural sugars provide a quick energy boost. Mangoes are also low in fat and contain beneficial phytochemicals that may help protect against cellular damage.

Mangoes shine in both sweet and savory recipes. They are enjoyed fresh, blended into juices and smoothies, dried as snacks, or transformed into chutneys, pickles, jams, and ice creams. In South Asia, mangoes are used in traditional dishes like aamras and lassi, while in Latin America and Africa, they feature in salsas, salads, and desserts. Their versatility makes them a favorite ingredient in kitchens worldwide.

Mango cultivation requires warm, frost-free climates, with trees thriving in tropical and subtropical regions. Flowering is seasonal, and fruit matures over three to six months. Trees can yield 200–300 kg of fruit annually under optimal conditions. Growers manage pests like anthracnose, powdery mildew, and fruit flies, often selecting resistant cultivars. Careful post-harvest handling and storage at 13°C help maintain fruit quality and extend shelf life.

• Alphonso: Revered in India for its rich flavor and smooth texture.
• Tommy Atkins: Widely grown in the Americas, known for its durability and vibrant color.
• Kent: Popular in Florida, offering juicy, fiber-free flesh.
• Ataulfo: A Mexican favorite, small and buttery with a sweet taste.
• Keitt: Grown in the USA, valued for its late season and mild flavor.

Mangoes are a major commodity in global fruit trade, with India, China, Thailand, Indonesia, and Mexico leading production. The fruit is exported worldwide, subject to international phytosanitary regulations, especially concerning fruit fly control. Mangoes support local economies and provide livelihoods for millions of growers, traders, and processors across tropical and subtropical regions.

With over 1,000 named cultivars, mangoes display remarkable diversity across regions. In India, heritage varieties like Alphonso and Kesar are prized for their flavor and aroma. Mexico’s Ataulfo mango is celebrated for its buttery texture, while the USA favors cultivars such as Tommy Atkins and Keitt. Wild mango species are consumed locally in some areas, but are distinct from Mangifera indica. Culinary traditions, preferred varieties, and cultural meanings vary widely, reflecting the mango’s global journey.