mango - 6
Rich in vitamin C, vitamin A (as beta-carotene), and dietary fiber, with significant amounts of polyphenol antioxidants. Contains natural sugars and small amounts of B vitamins and minerals including potassium and copper.
About
The mango (Mangifera indica) is a tropical stone fruit native to South Asia, particularly the Indian subcontinent, where it has been cultivated for over four thousand years. The fruit grows on large, evergreen trees and is characterized by a smooth, thick skin that ranges in color from green to yellow, orange, and deep red depending on variety and ripeness. The flesh is fibrous to creamy, golden-yellow in color, with a large central pit. The flavor profile varies significantly by cultivar: some mangoes are intensely sweet and aromatic with floral notes, while others are more subtle with a slight tartness. Major cultivars include Alphonso (India), Ataulfo (Mexico), Kent (Florida and worldwide), Tommy Atkins (widely distributed), and Haden (Caribbean and Americas).
Culinary Uses
Mangoes are consumed fresh as a table fruit, sliced, or cubed for desserts, fruit salads, and smoothies. The fruit is extensively used in Asian cuisines—Indian chutneys (such as aam ka achar), Thai curries, and Southeast Asian salsas showcase both ripe and unripe mangoes. Dried mango slices are popular snacks, while mango pulp forms the base for beverages, jams, and ice cream. In Latin American kitchens, mangoes appear in both sweet applications and savory dishes such as ceviches and salsas. The unripe fruit is prized in Indian, Pakistani, and Filipino cuisines as a souring agent in chutneys, pickles, and curries.