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Mangifera indica
A tropical stone fruit known for its sweet, juicy flesh and vibrant golden-orange color. Mangoes are often called the 'king of fruits' for their exceptional taste and nutritional profile. With hundreds of varieties worldwide, mangoes offer a perfect balance of sweetness and tanginess, making them a beloved fruit across cultures.
Sustainability insights
Mango cultivation can be sustainable when managed properly with organic farming practices and minimal pesticide use. However, large-scale monoculture farming can lead to soil degradation.
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South Asia (India, Myanmar, Bangladesh)
Each variety offers unique flavors, textures, and culinary applications
Keep your fruit fresh and delicious for longer
Gently squeeze - ripe mangoes yield to gentle pressure
Smell the stem end - should have a sweet, fruity aroma
Color varies by variety - don't rely solely on color
Discover delicious possibilities
Mango allergies are relatively common, particularly to the skin which contains urushiol (same as poison ivy). Oral allergy syndrome may cause itching or tingling. Those allergic to cashews, pistachios, or poison ivy may react to mangoes.
Conventionally grown mangoes may have pesticide residues. Wash thoroughly or buy organic when possible.
Surprising trivia you'll love!
Mangoes are the most consumed fruit in the world
Gently squeeze the mango - it should yield to gentle pressure, similar to a ripe avocado. Smell the stem end for a sweet, fruity aroma. Color can vary by variety, so don't rely on it alone. Some varieties stay green even when ripe (like Keitt), while others turn yellow, orange, or red.
Moderate to high when imported from tropical regions due to long-distance shipping and refrigeration
Moderate - mango trees are relatively drought-tolerant once established
Buy locally grown mangoes when in season to reduce carbon footprint. In the US, Florida, California, and Hawaii grow mangoes seasonally.
Per 100g
Nutrition breakdown for one serving
Mangoes have been cultivated in South Asia for over 4,000 years. The fruit spread to Southeast Asia, East Africa, and Brazil through trade routes. Portuguese explorers brought mangoes to Africa and the Americas in the 16th century. Today, India remains the world's largest producer, growing over 40% of global mangoes.
May to September (varies by region and variety)
Avoid mangoes with bruises, cuts, or dark spots
Look for plump, full fruit that feels heavy for its size
Skin should be smooth and unblemished
Store unripe mangoes at room temperature to ripen
Once ripe, refrigerate in a plastic bag for up to 5 days
Keep away from direct sunlight while ripening
Can place in paper bag with banana to speed ripening
Preserve freshness for months
Peel and dice before freezing
There are over 500 varieties of mangoes worldwide
The mango tree is considered sacred in India and appears in Hindu mythology
Mango leaves are used in Hindu ceremonies and festivals
A mango tree can live for over 100 years and still produce fruit
The paisley pattern is based on the shape of a mango
Mangoes are related to cashews and pistachios
India produces over 40% of the world's mangoes but exports only 1%
The largest mango ever grown weighed 7.57 pounds (3.435 kg)
Mango wood is used to make ukuleles and furniture
In the Philippines, eating unripe green mangoes with salt is popular
Dried mango powder (amchur) is a popular Indian spice
While mango skin is technically edible and contains nutrients, most people peel it due to its tough, fibrous texture and potential for allergic reactions. The skin contains urushiol, the same compound in poison ivy, which can cause rashes in sensitive individuals. The flesh is much more enjoyable and digestible.
Cut along both sides of the flat pit in the center. Score the flesh in a crosshatch pattern without cutting through the skin. Push the skin inside-out to pop the cubes up, then slice them off. Alternatively, peel the mango and slice the flesh away from the pit. There are also specialized mango splitters available.
Mangoes can be part of a weight loss diet when eaten in moderation. They're relatively low in calories (60 per 100g), high in fiber which promotes fullness, and contain digestive enzymes. However, they're also high in natural sugars. Stick to one serving (1 cup diced) and pair with protein or healthy fats for balanced blood sugar.
Yes, diabetics can enjoy mangoes in moderation. With a medium glycemic index of 51, mangoes cause a gradual rise in blood sugar. The fiber content helps regulate absorption. Portion control is key - stick to 1/2 to 1 cup and pair with protein. Monitor your individual blood sugar response and consult your healthcare provider.
This is likely an allergic reaction to urushiol in the skin or sap, the same compound found in poison ivy. Some people are also sensitive to proteins in the flesh. Mild reactions include itching or tingling around the mouth (oral allergy syndrome). Peeling the mango carefully and avoiding skin contact usually helps. If reactions persist, consult an allergist.
Yes, you can eat mango at night, though some people prefer to avoid it close to bedtime due to its sugar content. Mangoes are easy to digest and the natural sugars provide quick energy. If you're watching your calorie intake or have blood sugar concerns, it's better to eat mango earlier in the day. The tryptophan in mangoes may actually aid sleep for some people.
Place cut mango in an airtight container and refrigerate for up to 3-4 days. For best quality, squeeze a little lemon or lime juice over it to prevent browning. You can also freeze diced mango for up to 6 months - spread pieces on a tray to freeze individually, then transfer to freezer bags.
Taste is subjective, but Alphonso is widely considered the best-tasting variety, known as the 'king of mangoes' for its rich, creamy texture and perfect sweetness. Ataulfo (Honey) mangoes are also highly prized for their smooth, fiberless flesh and honey-like sweetness. Kent mangoes offer excellent flavor with minimal fiber. Try different varieties to find your favorite!
Yes, mangoes and poison ivy are both in the Anacardiaceae family. The mango tree's sap, leaves, and skin contain urushiol, the same irritating compound in poison ivy. This is why some people get rashes from handling mango skin. The flesh itself doesn't contain urushiol and is safe to eat.
Per 100g
Cut mango should be stored in airtight container in fridge
Freeze diced mango in freezer bags for up to 6 months
Spread on baking sheet to freeze individually first
Transfer to freezer bags, removing excess air
Label with date - lasts up to 6 months
Perfect for smoothies and cooking
Label frozen items with the date to track freshness. Most fruits maintain quality for 2-3 months when properly frozen. For best results, use airtight containers or freezer bags to prevent freezer burn.
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