Mango

The mango is a tropical fruit produced by the mango tree, Mangifera indica, a species in the Anacardiaceae family. It is related to cashews and pistachios. Mango trees are evergreen and grow best in warm climates, where they produce clusters of small flowers. The fruit is a drupe, meaning that its fleshy edible part surrounds a single large seed enclosed in a hard, fibrous stone.

Depending on the variety and stage of ripeness, the skin may be green, yellow, orange or reddish, while the flesh can range from pale yellow to deep orange. Its flavor results from a combination of sugars, organic acids and volatile aromatic compounds. Some varieties have firm, slightly fibrous flesh, whereas others are soft and smooth.

Mangoes contain water, natural sugars, dietary fiber, vitamins and minerals. They are a useful source of vitamin C and provide carotenoids such as beta-carotene, which the body can use to produce vitamin A. The amounts vary according to the variety and degree of ripeness. Mangoes are commonly eaten fresh after removing the skin and stone, but they are also used in juices, smoothies, sauces, salads, desserts and preserves.

In some cuisines, unripe mangoes are used because their firm texture and higher acidity give dishes a distinctly sour flavor. As part of a varied diet, mangoes provide nutrients as well as energy, mainly from their naturally occurring carbohydrates.