Mango
[1][2] Other species in the genus Mangifera also produce edible fruits that are also called "mangoes", the majority of which are found in the Malesian ecoregion.
[11] The scientific name, Mangifera indica, refers to a plant bearing mangoes in India.
[10] Mango trees grow to 30–40 metres (98–131 feet) tall, with a crown radius of 10–15 m (33–49 ft).
[4] The ripe fruit varies according to cultivar in size, shape, color, sweetness, and eating quality.
[4] The fruit has a single flat, oblong pit that can be fibrous or hairy on the surface and does not separate easily from the pulp.
[4] Inside the pit 1–2 mm (0.039–0.079 in) thick is a thin lining covering a single seed, 4–7 cm (1.6–2.8 in) long.
However, the authors also cautioned that the diversity in Southeast Asian mangoes might be the result of other reasons (like interspecific hybridization with other Mangifera species native to the Malesian ecoregion).
[18] Growers and importers worldwide have embraced the cultivar for its excellent productivity and disease resistance, shelf life, transportability, size, and appealing color.
Although producing ethylene while ripening, unripened exported mangoes do not have the same juiciness or flavor as fresh fruit.
From tropical Asia, mangoes were introduced to East Africa by Arab and Persian traders in the ninth to tenth centuries.
The Spanish Empire also introduced mangoes directly from the Philippines to western Mexico via the Manila galleons from at least the 16th century.
[23] Mangoes are also grown in Andalusia, Spain (mainly in Málaga province), as its coastal subtropical climate is one of the few places in mainland Europe that permits the growth of tropical plants and fruit trees.
Other minor cultivators include North America (in South Florida and the California Coachella Valley), Hawai'i, and Australia.
The discovery was made by Filipino horticulturist Ramon Barba in 1974 and was developed from the unique traditional method of inducing mango flowering using smoke in the Philippines.
[28][29] In 2022, world production of mangoes (report includes mangosteens and guavas) was 59 million tonnes, led by India with 44% of the total (table).
[30] The skin of unripe, pickled, or cooked mango can be eaten, but it has the potential to cause contact dermatitis of the lips, gingiva, or tongue in susceptible people.
Aamras is a thick juice made of mangoes with sugar or milk and is consumed with chapatis or pooris.
In Indonesian cuisine, unripe mango is processed into asinan, rujak and sambal pencit/mangga muda,[32] or eaten with edible salt.
In Central America, mango is either eaten green, mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms.
[35] In the Philippines, green mangoes are also commonly eaten with bagoong (salty fish or shrimp paste), salt, soy sauce, vinegar, or chilis.
[38][39] Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also consumed.
[49] Mango leaves also have significant polyphenol content, including xanthonoids, mangiferin and gallic acid.
[50] The flavor of mango fruits is conferred by several volatile organic chemicals mainly belonging to terpene, furanone, lactone, and ester classes.
[60][61][62][63] Contact with oils in mango leaves, stems, sap, and skin can cause dermatitis and anaphylaxis in susceptible individuals.
At the same time, Sher Shah Suri inaugurated the creation of the Chaunsa variety after his victory over the Mughal emperor Humayun.
Mango leaves decorate archways and doors in Indian houses during weddings and celebrations such as Ganesh Chaturthi.
Mango motifs and paisleys are widely used in different Indian embroidery styles, and are found in Kashmiri shawls, Kanchipuram and silk sarees.
In Tamil Nadu, the mango is referred to as one of the three royal fruits, along with banana and jackfruit, for their sweetness and flavor.
