Mango
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This article is about the fruit. For other meanings of the word, see Mango (disambiguation).
It has been suggested that Mangifera indica be merged into this article or section. (Discuss)
Mango
Australian Mango with its cross section
Scientific classification
Kingdom: Plantae
Division: Angiospermae
Class: Magnoliopsida
Order: Sapindales
Family: Anacardiaceae
Genus: Mangifera
Species: M.indica
Binomial name
Mangifera indica
L.
Ripe Sindhri mangoes from Sind, PakistanMango is a fruit which is indigenous to the Indian subcontinent,[1] belonging to the genus Mangifera, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceae. While other Mangifera species (e.g. Horse Mango, M. foetida) are also grown on a more localized basis, Mangifera indica – the Common Mango or Indian Mango – is the only mango tree commonly cultivated in many tropical and subtropical regions, and its fruit is distributed essentially world-wide.
In several cultures, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies.
Contents [hide]
1 Etymology
2 Description
3 Cultivation and uses
3.1 Potential for contact dermatitis
3.2 Food
3.2.1 Cuisine
3.3 Nutrients and phytochemicals
4 Cultural significance
5 Production and consumption
6 Cultivars
7 See also
8 Gallery
9 References
10 Further reading
11 External links
[edit] Etymology
The English word mango probably originated from the Malayalam word "maanga" (മാങ്ങ (māṅṅa)), then via Portuguese as manga.[2] The word's first recorded attestation in a European language was a text by Ludovico di Varthema in Italian in 1510, as Manga; the first recorded occurrences in languages such as French and post-classical Latin appear to be translations from this Italian text. The origin of the -o ending in English is unclear.[2]
When mangoes were first imported to the American colonies in the 17th century, they had to be pickled due to lack of refrigeration. Other fruits were also pickled and came to be called "mangoes" (especially bell peppers), and by the 18th century, the word "mango" became a verb meaning to pickle".[3]
[edit] Description
Mango inflorescence and immature fruitMango trees (Mangifera indica L.) grow 35–40 m (115–130 ft) tall, with a crown radius of 10 m (33 ft). The mango tree is long-lived, as some specimens still fruit after 300 years.[citation needed] In deep soil the taproot descends to a depth of 6 m (20 ft) and the profuse, wide-spreading feeder roots also send down many anchor roots, which penetrate several feet of soil. The leaves are evergreen, alternate, simple, 15–35 cm (5.9–14 in) long and 6–16 cm (2.4–6.3 in) broad; when the leaves are young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10–40 cm (3.9–16 in) long; each flower is small and white with five petals 5–10 mm (0.20–0.39 in) long, with a mild sweet odor suggestive of lily of the valley. The fruit takes three to six months to ripen.
The ripe fruit is variable in size and color. Cultivars are variously yellow, orange, red or green and carry a single flat, oblong pit that can be fibrous or hairy on the surface and which does not separate easily from the pulp. Ripe, unpeeled fruit gives off a distinctive resinous, sweet smell. Inside the pit 1–2 mm (0.039–0.079 in) thick is a thin lining covering a single seed, 4–7 mm (0.16–0.28 in) long. The seed contains the plant embryo.
The seed of mango can be hairy or fibrous
The "hedgehog" style is a common way of eating mangoes (left). A cross section of a mango can be seen on the right, not quite fully halving the fruit as the stone is not visible[edit] Cultivation and uses
Mango orchard in Multan, Pakistan
Unripe mangoes on a mango treeMangoes have been cultivated in the Indian subcontinent for thousands of years[4] and reached East Asia between the 5th–4th century BC. By the 10th century AD, cultivation had begun in East Africa.[4] The 14th century Moroccan traveler, Ibn Battuta, reported it at Mogadishu.[5] Cultivation came later to Brazil, West Indies and Mexico, where an appropriate climate allows its growth.[4]
Mango is now cultivated in most frost-free tropical and warmer subtropical climates; nearly half of the world's mangoes are cultivated in India alone.[6][7][8] Mango is also being grown in Andalusia, Spain (mainly in Málaga province), which is one of the few places in mainland Europe that allow growth of tropical plants and fruit trees.[9] Many of the 1,000 + mango cultivars are easily cultivated using grafted saplings, ranging from the "turpentine mango" (named for its strong taste of turpentine, which according to the Oxford Companion to Food some varieties actually contain) to the huevos de toro ("eggs of the bull", a euphemism for "bull's testicles", referring to the shape and size).
Other cultivators include North, South and Central America, the Caribbean, south, west and central Africa, Australia, China, Pakistan, Bangladesh, and Southeast Asia. Though India is the largest producer of mangoes, it accounts for less than one percent of the international mango trade, consuming most of its own output.[10]
Dwarf or semi-dwarf varieties serve as ornamental plants and can be grown in containers.
A wide variety of diseases can afflict mangoes; see List of mango diseases.
[edit] Potential for contact dermatitis
Potential for contact dermatitis
Mango peel contains urushiol, the chemical in poison ivy and poison sumac that can cause urushiol-induced contact dermatitis in susceptible people.[11] Cross-reactions between mango contact allergens and urushiol have been observed.[12] Those with a history of poison ivy or poison oak contact dermatitis may be most at risk for such an allergic reaction.[13] Urushiol is also present in mango leaves and stems. During mango's primary ripening season, it is the most common source of plant dermatitis in Hawaii.[14]
[edit] Food
An unripe mango of Ratnagiri (India)Mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an over-ripe plum, while the flesh of others is firmer, like a cantaloupe or avocado, or may have a fibrous texture. For consumption of unripe, pickled or cooked fruit, the mango skin may be consumed comfortably, but has potential to cause contact dermatitis (above) of the lips, gingiva or tongue in susceptible people. In ripe fruits which are commonly eaten fresh, the skin may be thicker and bitter tasting, so is typically not eaten.
[edit] Cuisine
Commercially packaged mango powder sold in clear plastic wrappingMangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. A cooling summer drink called panna or panha comes from mangoes.
Ripe mangoes are typically eaten fresh; however, they can have many other culinary uses. Mango Lassi, a popular drink made throughout South Asia[citation needed], is created by mixing ripe mangoes or mango pulp with yogurt and sugar. Ripe mangoes are also used to make curries. Aamras is a popular pulp/thick juice made of mangoes with sugar or milk and is consumed along with bread.
Mangoes are used in preserves like moramba, amchur (dried and powdered unripe mango) and pickles, including a spicy mustard-oil pickle. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products like muesli and oat granola.
Native green mangoes from the Philippines
A basket of ripe mangoes from BangladeshUnripe mango may be eaten with bagoong (especially in the Philippines), fish sauce or with dash of salt. Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form Mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.
Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or also as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper and hot sauce, or ripe in various forms. Toasted and ground pumpkin seed (called pepita) with lime and salt are the norm when eating green mangoes. Some people also add soy sauce or chili sauce.
Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango may be used as a topping to shaved ice along with condensed milk.
[edit] Nutrients and phytochemicals
Mango, raw Nutritional value per 100 g (3.5 oz)
Energy 272 kJ (65 kcal)
Carbohydrates 17.00 g
Sugars 14.8 g
Dietary fiber 1.8 g
Fat 0.27 g
Protein 0.51 g
Vitamin A equiv. 38 μg (4%)
- beta-carotene 445 μg (4%)
Thiamine (Vit. B1) 0.058 mg (4%)
Riboflavin (Vit. B2) 0.057 mg (4%)
Niacin (Vit. B3) 0.584 mg (4%)
Pantothenic acid (B5) 0.160 mg (3%)
Vitamin B6 0.134 mg (10%)
Folate (Vit. B9) 14 μg (4%)
Vitamin C 27.7 mg (46%)
Calcium 10 mg (1%)
Iron 0.13 mg (1%)
Magnesium 9 mg (2%)
Phosphorus 11 mg (2%)
Potassium 156 mg (3%)
Zinc 0.04 mg (0%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
Mango is rich in a variety of phytochemicals[15] and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, polyphenols and provitamin A carotenoids.[16]
Mango contains essential vitamins and dietary minerals. The antioxidant vitamins A, C and E compose 25%, 76% and 9% of the Dietary Reference Intake (DRI) in a 165 grams (5.8 oz) serving. Vitamin B6 (pyridoxine, 11% DRI), vitamin K (9% DRI), other B vitamins and essential nutrients such as potassium, copper and 17 amino acids are at good levels. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants – carotenoids and polyphenols – and omega-3 and -6 polyunsaturated fatty acids.
Mango peel contains pigments that may have antioxidant properties,[15][17] including carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene,[18] polyphenols[19][20] such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthone, mangiferin,[21] any of which may counteract free radicals in various disease processes as revealed in preliminary research.[22][23] Phytochemical and nutrient content appears to vary across mango species.[24] Up to 25 different carotenoids have been isolated from mango pulp, the densest of which was beta-carotene, which accounts for the yellow-orange pigmentation of most mango species.[25] Peel and leaves also have significant polyphenol content, including xanthones, mangiferin and gallic acid.[26]
The mango triterpene, lupeol[27] is an effective inhibitor in laboratory models of prostate and skin cancers.[28][29][30] An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro[31] and on blood parameters of elderly humans.[32]
The pigment euxanthin, known as Indian yellow, is often thought to be produced from the urine of cattle fed mango leaves; the practice is described as having been outlawed in 1908 due to malnutrition of the cows and possible urushiol poisoning.[33] This supposed origin of euxanthin appears to rely on a single, anecdotal source, and Indian legal records do not outlaw such a practice.[34]
[edit] Cultural significance
Mango roundabout, Rajshahi, BangladeshThe mango is the national fruit of India,[35] Pakistan, and the Philippines.[citation needed]. The mango tree is the national tree of Bangladesh.[36]
In Hinduism, the perfectly ripe mango is often held by Lord Ganesha as a symbol of attainment, regarding the devotees potential perfection. Mango blossoms are also used in the worship of the goddess Saraswati.
Mango leaves are used to decorate archways and doors in Indian houses and during weddings and celebrations like Ganesh Chaturthi. Mango motifs and paisleys are widely used in different Indian embroidery styles and are found in Kashmiri shawls, Kanchipuram silk sarees, etc. Paisleys are also common to Iranian art, because of its pre-Islamic Zoroastrian past.
In Australia, where mangoes are considered to be a symbol of summer, the first tray of mangoes of the season is traditionally sold at an auction for charity.[37]
http://en.wikipedia.org/wiki/Mango
