Mango

Mangoes belong to the same family as cashews.

They originated in South Asia, and have been cultivated there for thousands of years; they are now grown all over the tropics.
Different varieties are grown around the world as best suit the local environment.

Unripe mangoes make great chutneys and pickles, while ripe fruits make wonderful smoothies and sorbets.

Dried mango is an extremely popular healthy snack.

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NUTRITIONAL INFO

Macronutrients

  • Low in salt
  • Naturally occurring sugars

 

Vitamins & Minerals

  • Source of Vitamin C and Vitamin E
  • Source of Copper and Manganese
COUNTRIES OF ORGIN
  • Thailand
  • South Africa
HARVESTED
  • August and September in Thailand
  • March and April in South Africa
VARIETIES

There are hundreds of mango cultivars (types of mango), and many types are often grown together to improve pollination.
Mangoes grow well from seed, but not all breed true. For instance, the Alphonso mango, often called the King of Mangoes, has to be propagated by grafting.

FORMATS
  • Pieces
  • Diced
OTHER POINTS TO NOTE

Oils that are in every part of the mango plant can cause an allergic reaction.
Those susceptible to dermatitis may suffer an itchy rash from contact with the skin, while still being able to safely eat the peeled fruit.
The mango is the national fruit of both India and Pakistan, and the national tree of Bangladesh.