A mango is an edible stone fruit produced by the tropical tree Mangifera indica. It is native to the region between northwestern Myanmar, Bangladesh, and northeastern India.[1][2][3] Ripe and unripe mangoes are used in multiple cuisines fresh, mashed, juiced, pulped, pickled, and dried.
Mango is the national fruit of India, Pakistan and the Philippines,[4][5] and the tree is the national tree of Bangladesh.[6]
Description
editWorldwide, there are several hundred cultivars of mango. Depending on the cultivar, mango fruit varies in size, shape, sweetness, skin color, and flesh color, which may be pale yellow, gold, green, or orange.[7]
Mangoes are generally sweet, although the taste and texture of the flesh vary across cultivars; some, such as Alphonso, have a soft, pulpy, juicy texture similar to an overripe plum, while others, such as Tommy Atkins, are firmer with a fibrous texture.[8]
As well as the fruit, the skin can be eaten, but it has the potential to cause contact dermatitis of the lips, gingiva, or tongue in susceptible people.[9]
-
The "hedgehog" style of preparation on Carabao mangoes -
Sliced Ataulfo mangoes -
A glass of mango juice -
Mango chutney -
-
Many varieties of Mango from India -
Dried mango -
Green mango salad -
Mango float
.jpg)
.jpg)
_01.jpg)
.jpg)
_-_Philippines.jpg)
Culinary uses
editMangoes are used in many cuisines, both ripe and unripe, and in fresh, cooked, mashed, juiced, pulped, pickled, and dried forms. Mangoes formed a traditional part of many cuisines in South and Southeast Asia, but have spread to other cuisines, particularly in areas where mangoes can be grown.
Raw green mangoes can be sliced and eaten as a salad.[10] In most parts of Southeast Asia, they are commonly eaten with fish sauce, vinegar, soy sauce, or with a dash of salt (plain or spicy) – a combination usually known as "mango salad" in English.[11] In the Philippines, green mangoes are also commonly eaten with bagoong (salty fish or shrimp paste) with soy sauce, vinegar or chilis.[12][13] Dried mango is often eaten as a snack.
Notable dishes
edit- Aam panna, a beverage in Indian cuisine
- Aamras, a juice used in multiple Indian cuisines as a beverage or a dessert ingredient
- Burong mangga, a Filipino side dish
- Chamoyada, a Mexican beverage commonly made with mango
- Green mango chutney, a piquant jam in Indian cuisine used as a dip, topping, or dessert ingredient
- Mamuang nampla wan, a Thai snack of mangoes in sweetened fish sauce
- Mango cake, a Filipino cake
- Mango float, a Filipino cake
- Mango lassi, a yogurt and mango drink
- Mango pickle, a sour, spicy pickle found in multiple South and Southeast Asian cuisines
- Mango pudding, a dessert of Hong Kong cuisine
- Mango sticky rice, a dessert found in multiple South and Southeast Asian cuisines
- Murabba, a fruit preserve found in Pakistani, Iranian, Indian, Azerbaijani, Armenian and Georgian cuisines
Nutrition
edit| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 250 kJ (60 kcal) |
15 g | |
| Sugars | 13.7 |
| Dietary fiber | 1.6 g |
0.38 g | |
| Saturated | 0.092 g |
| Monounsaturated | 0.14 g |
| Polyunsaturated | 0.071 g 0.051 g 0.019 g |
0.82 g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 6% 54 μg6% 640 μg23 μg |
| Thiamine (B1) | 2% 0.028 mg |
| Riboflavin (B2) | 3% 0.038 mg |
| Niacin (B3) | 4% 0.669 mg |
| Pantothenic acid (B5) | 4% 0.197 mg |
| Vitamin B6 | 7% 0.119 mg |
| Folate (B9) | 11% 43 μg |
| Choline | 1% 7.6 mg |
| Vitamin C | 40% 36.4 mg |
| Vitamin E | 6% 0.9 mg |
| Vitamin K | 4% 4.2 μg |
| Minerals | Quantity %DV† |
| Calcium | 1% 11 mg |
| Copper | 12% 0.111 mg |
| Iron | 1% 0.16 mg |
| Magnesium | 2% 10 mg |
| Manganese | 3% 0.063 mg |
| Phosphorus | 1% 14 mg |
| Potassium | 6% 168 mg |
| Selenium | 1% 0.6 μg |
| Sodium | 0% 1 mg |
| Zinc | 1% 0.09 mg |
| Other constituents | Quantity |
| Water | 83.5 g |
| †Percentages estimated using US recommendations for adults,[14] except for potassium, which is estimated based on expert recommendation from the National Academies.[15] | |
A raw mango is 84% water, 15% carbohydrates, 1% protein, and has negligible fat (table). The energy value per 100g (3.5oz) serving of raw mango is 250 kJ (60 calories). Fresh mango contains only vitamin C and folate in significant amounts of the Daily Value as 44% and 11%, respectively (table).
Mangos are a rich source of Vitamin C.[16][17][18] As with other fruits, mangoes contain antioxidants, such as mangiferin.
References
edit- ^ Kuhn, David N.; Bally, Ian S. E.; Dillon, Natalie L.; Innes, David; Groh, Amy M.; Rahaman, Jordon; Ophir, Ron; Cohen, Yuval; Sherman, Amir (20 April 2017). "Genetic Map of Mango: A Tool for Mango Breeding". Frontiers in Plant Science. 8: 577. doi:10.3389/fpls.2017.00577. PMC 5397511. PMID 28473837.
- ^ Warschefsky, Emily J.; Wettberg, Eric J. B. (June 2019). "Population genomic analysis of mango (Mangifera indica) suggests a complex history of domestication". New Phytologist. 222 (4): 2023–2037. doi:10.1111/nph.15731. PMID 30730057.
- ^ Sherman, Amir; Rubinstein, Mor; Eshed, Ravit; Benita, Miri; Ish-Shalom, Mazal; Sharabi-Schwager, Michal; Rozen, Ada; Saada, David; Cohen, Yuval; Ophir, Ron (December 2015). "Mango (Mangifera indica L.) germplasm diversity based on single nucleotide polymorphisms derived from the transcriptome". BMC Plant Biology. 15 (1): 277. doi:10.1186/s12870-015-0663-6. PMC 4647706. PMID 26573148.
- ^ "Pakistani mango: The king of fruits". ArabNews. 13 August 2019.
- ^ "Mangoes In The Philippines". CropLife.
- ^ "Mango tree, national tree". 15 November 2010. Retrieved 16 November 2013.
- ^ Morton, Julia Frances (1987). Mango. In: Fruits of Warm Climates. NewCROP, New Crop Resource Online Program, Center for New Crops & Plant Products, Purdue University. pp. 221–239. ISBN 978-0-9610184-1-2.
- ^ Melissa Clark (1 April 2011). "For everything there is a season, even mangoes". The New York Times. Retrieved 24 November 2019.
- ^ Sareen, Richa; Shah, Ashok (2011). "Hypersensitivity manifestations to the fruit mango". Asia Pacific Allergy. 1 (1): 43–9. doi:10.5415/apallergy.2011.1.1.43. ISSN 2233-8276. PMC 3206236. PMID 22053296.
- ^ The Complete Guide to Edible Wild Plants. New York: Skyhorse Publishing. 2009. p. 66. ISBN 978-1-60239-692-0. OCLC 277203364.
- ^ Valente, Anabela (2 April 2020). "Oh, the Fruits in Southeast Asia!". Diaries of Travel Inspirations. Retrieved 9 May 2021.
- ^ Pedrosa, Kannalyn Joy (25 February 2020). "Green Mangoes and Shrimp Paste (The mouth-watering food tandem)". The VA Collections. Archived from the original on 9 May 2021. Retrieved 9 May 2021.
- ^ "Green Mango & Bagoong". Market Manila. 5 October 2008. Retrieved 9 May 2021.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ Odom, Erik. "Dried Mango Nutrition Information". Archived from the original on 11 August 2018. Retrieved 9 September 2018.
- ^ "Dried Mangoes". www.driedworld.com. Archived from the original on 11 September 2018. Retrieved 9 September 2018.
- ^ "Is Dried Mango Good for you ? See it's [sic] benefits". Viral24 news. 2021-04-30. Archived from the original on 2021-05-19. Retrieved 2021-05-19.