Mango is often known as the “apple of the tropics”. It is one of the most popular tropical fruits in the world (together with pineapple, banana, papaya and avocado). Mango fruits are usually eaten ripe, when they are soft and sweet. But some people prefer them unripe, when they are harder with a more sour taste. Mango is also used to produce juice, jam or jelly. Unripe fruits can be used to prepare pickles or chutney.
Mango originates from southern Asia, probably the area including Burma and eastern India. It is now found in all tropical regions of the world. There are now many different varieties (cultivars) of mango. Some varieties are eaten ripe when they are juicy and sweet, while others are preferred when they are still hard and green with a sour taste. Mango varieties also differ in shape, size and color.
Fruit du manguier
Basic information and facts
The origin of mango is Southern Asia, Burma and Eastern India.
Mangoes are found in all tropical regions of the world.
Countries with high production of mango include India, China, Thailand, Indonesia, Mexico, Palistan and Brazil.
Evergreen or deciduous:
Yellowish or creamy color
Dark green above and pale below. Flushes of young leaves
are usually reddish or yellowish.
Climate and weather:
Lowland tropical and subtropical areas. Requires a frost-free
climate. Must have warm dry weather to set fruit.
Pollination by flies, hoverflies, bees. High humidity and
rain will result in poor pollination. Mango trees are monoecious
Mango trees are 10-15 meter tall (but sometimes higher)
4-7 meter (or even bigger)
Type of soil:
Any well-drained soil.
5.5 – 7.5
Moderate. Avoid wet soils.
Spacing (close range)
Spacing (wide range)
Often broad and rounded. Good as a shade tree.
Mangoes are usually propagated by grafting of selected cultivars on seedling rootstocks.
Common mango pests include scales, mealybugs, mites, psyllids, fruit flies.
Mango diseases include powdery mildew on flowers, bacterial spot on leaves and
fruits, and anthracnose.
The development of mango fruits from flowering to maturity takes 100-150 days.
Pick mangos when fully ripe off the tree.
Eat as a dessert fruit. Also used to produce juice, jam
or jelly. Unripe fruits can be used to prepare pickles or chutney.
Proverbs and Quotes
- An ant guarding a mango.
- Crime leaves a trail like a water beetle; like a snail, it leaves its silver track; like a horse-mango, it leaves its smell.
- If you don’t eat mangos that fall on the ground, be sure to be strong enough to pick ones on the tree.
- Mango among fruits, pork among meats, tea among leaves.
- You don’t throw rocks at a green mango.
- I would finance all the mangos in the world
- Lie down in tall grass. Sink in and forget where you are. Then forget your name. Gather gifts from the natural world and let the stones you collect in your pockets start to pull your pants down. Write a love letter to your best friend on a big leaf. Find a glorious spot. Forget about your personal finance and your personal life. Take a big bit of the Mango and just sit there and breathe. (Sark, in: Eat Mangos Naked)
Did you know that?
- “Big Mango” is the nickname for Bangkok (Thailand) just like “Big Apple” is the nickname for New York City
- Mango is the national fruit in three countries: India, Pakistan, and the Philippines.
Mangoes with cream
Ripe mango (not overripe), whipped cream (not too sweet)
Peel the mango and cut in small cubes or slices. Refrigerate for 20 minutes. Serve with the whipped cream.
2 ripe mangoes (not overripe), 4 tablespoons fine sugar (or less), 2 tablespoons rum, Lime or lemon juice
Peel the the mango and remove all the mango flesh off the seed. Put the mango flesh in a blender together with the sugar and the rum and blend until you have a smooth sauce. To adjust the taste you can add some lime or lemon juice. Use this sauce in combination with tropical fruit salads. Pour the sauce over cubed and chilled pieces of fruit, or use it as a dip for pieces of fruit (pineapple, banana, papaya, etc.)
Spicy Mango Salad
1) Green sour mango 1-2 fruits
2) Roasted peanut or cashew nut
3) Dried shrimp
4) Thin sliced red onion
5) Dried chili
6) Chopped Red chilies
7) Chopped coriander
8) Palm sugar
9) Fish sauce
Peel mango and rinse with the clean water. Cut the mango to get long thin pieces. Mix palm sugar with fish sauce and a little bit of dried chili, adjust taste as you like. Put mango in a bowl then add peanut or cashew nut, dried shrimp, red onion and red chilies. Mix them well then add the sauce, mix them well and adjust the taste again. Serve in a plate, topping it with the cashew nut and coriander.