A mango is or Mangifera Indica is a typically tropical fruit that is produced across the tropical region. Mangoes are native to South East Asia. There are numerous species of Mangoes found in nature. most of these species were wild. with time, most of them are now domesticated and are cultivated for their edible fruit. the most common variety of mango is Mangifera Indica, or the Indian mango has been distributed worldwide for their most sought for taste and adaptability to the difference in environment. It is the most widely cultivated species of Mango. Other species are cultivated mostly in their local habitat. Depending on the species , the fruit varies in Sweetness, colour, shape, skin, flesh colour. the flesh of Mango is generally yellow, golden, or orange in colour. Mango is the national fruit of India and Bangladesh. Worldwide, there are several hundred variety of mango. In the entire Indian subcontinent , mango is the most cherished upon fruit, giving it the title of ‘king of the fruits’.
Use of Mango
Mangoes can be eaten as a fruit . It is also widely used in many cuisines. Specifically Indian Cuisine uses mango as a beloved ingredient. the unripe mangoes are made into chutneys and pickled while the ripe mangoes are used to prepare sweet dishes, beverages etc. mango Lassi is a favourite Indian drink that is prepared from ripe mango and buttermilk. Dried unripe mango powder is used as a spice. Countries like, Philippines, America and all the South East Asian Countries mangoes are widely consumed as beverages, fruit bars, pies, side dish or topping with rice. It is also used to make curries eaten with fish and made into chutneys etc.
Mangoes also have cultural significance in India. The edicts of Mauryan Emperor Ashoka have reference of planting of fruit bearing trees (mango groves) along imperial roads.
Taste of Mango
Ripe mangoes are generally sweet in taste; however, the taste and texture vary depending upon the variety in the species.
Mango is a good source of Vitamin C. Numerous phytochemicals are also present in mango peel and pulp, such as the triterpene, lupeol. The phytochemical and nutrient may differ vary across the variety of mangoes. 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 cultivars. Mango leaves also have significant polyphenol content, including xanthonoids, mangiferin and gallic acid.