What are Mangoes?

Different varieties of mangoes at the market.

Mangoes are one of the most beloved fruits in the world, prized for their luscious sweetness, vibrant colors, and versatility in cooking. Whether you’re enjoying a ripe mango straight from the tree or exploring the many ways to feature this tropical treasure in your kitchen, mangoes are sure to add a burst of sunshine to your plate. Let’s dive in and learn more about this fascinating fruit!

Origin and Cultivation
Description and Varieties
Taste and Uses
Preparing and Storing
Nutrition and Considerations
Environmental Impact
Conclusion
References

Origin and Cultivation

Mangoes have a long and storied history, with cultivation stretching back over 4,000 years in their native India 1, 2. In fact, the mango is so revered in Indian culture that it has been named the country’s national fruit. From its origins in South Asia, the mango has spread to become a staple in tropical cuisines around the world, from Mexico to Indonesia.

Mango trees are part of the cashew family and thrive in warm, humid climates. The majority of the world’s mangoes are grown in Asia, with India being the largest producer, followed by China, Thailand, Indonesia, and other countries 3, 4, 5, 6. Mangoes are also extensively cultivated in Mexico, Brazil, and other parts of South America, as well as in sub-Saharan Africa. In the U.S., mangoes are grown in small quantities in Florida, Hawaii, and Puerto Rico.

Mango trees can be quite large, reaching heights of 100 feet or more in the wild 8. In cultivation, they are usually kept pruned to a more manageable size for harvesting 9, 10. The trees are evergreen and can be very long-lived, with some specimens thought to be over 200-300 years old and still fruiting 11, 12, 13!

Most mango varieties are harvested in the late spring and summer in their native ranges. However, the increasing global trade in mangoes means that imported varieties are available in U.S. supermarkets year-round.

Description and Varieties

Mangoes are a type of fleshy stone fruit known as a drupe. They have a large, flattened pit in the center surrounded by sweet, juicy flesh and a thin skin that can be green, yellow, orange, red, or a combination of these colors when ripe. The flesh of a ripe mango is typically a deep yellow or orange color.

There are hundreds of named mango varieties, with India alone claiming over 1,000 different cultivars 14. However, only a few dozen varieties are grown on a large commercial scale. In the U.S., the most common variety is the Tommy Atkins, prized for its large size, long shelf life, and attractive red-blushed skin. Other popular varieties include:

Haden: A Florida cultivar with rich, aromatic flesh
Kent: A large, green-skinned variety with sweet, fiberless flesh
Keitt: Another large, green variety with a small pit and juicy flesh
Honey (Ataulfo): A small, kidney-shaped Mexican variety with a thin pit and sweet, creamy flesh
Francis: A Haitian variety with bright yellow skin and tender, non-fibrous flesh

While different varieties vary somewhat in their flavor, texture, and appearance, most are generally interchangeable in recipes. No matter which variety you choose, look for mangoes that are heavy for their size, yield slightly to gentle pressure, and have a fragrant aroma at the stem end. Avoid fruits with bruising, shriveling, or an overly soft feel.

Mango salad in a white bowl on a wooden surface.

Taste and Uses

One of the great joys of mangoes is their incredible versatility. A ripe mango has a luxurious sweetness balanced by a slight tartness, with flavor notes often compared to a cross between a peach and a pineapple. The flesh is juicy and tender, with some varieties having a silky, almost creamy texture.

Ripe mangoes shine in all kinds of sweet applications, from simply dicing them over yogurt or cereal to featuring them in elegant desserts. Some classic mango sweets include:

Mango lassi: A refreshing Indian yogurt drink blended with ripe mango and a dash of cardamom
Mango sticky rice: A traditional Thai dessert of fresh mango with coconut-scented sweet rice
Mango pie or tart: A tropical twist on a classic, with mango standing in for other fruits
Mango ice cream or sorbet: A luscious frozen treat that’s dairy-free when made as a sorbet

On the savory side, the sweet-tart flavor of mango pairs beautifully with spicy and umami-rich ingredients. Some favorite savory mango dishes include:

Green mango salad: A Southeast Asian staple of shredded unripe mango with fish sauce, chiles, and herbs
Mango salsa: Diced ripe mango tossed with lime, chiles, and cilantro as a topping for tacos or grilled meats
Mango chutney: A spiced, jammy Indian condiment often served with curries and braised dishes
Mango stir-fry: Cubes of ripe mango add a pop of sweetness to a quick chicken or shrimp stir-fry

Cut mangoes on a wooden surface. — Cut mangoes using the “hedgehog method.”

Preparing and Storing

To prepare a mango for use, start by washing it thoroughly under running water and patting it dry. If the fruit is ripe, the skin will peel away easily with a vegetable peeler or paring knife. If the skin clings stubbornly, make a shallow cut through the skin with a paring knife and then peel it away in strips like a banana.

Once peeled, stand the mango upright on a cutting board and slice downward along either side of the pit to free the two “cheeks”. Score the flesh of each cheek in a crosshatch pattern, being careful not to cut through the skin. Then, invert the scored cheek so the cubes pop outward and slice them away from the skin. This technique is known as the hedgehog method.

Peeled and cut mangoes should be used immediately or stored in an airtight container in the fridge for up to 3 days. To freeze mango for longer storage, spread the cubes on a parchment-lined baking sheet and freeze until solid before transferring to a zip-top freezer bag. Frozen mangoes will keep for up to 6 months and are great to have on hand for smoothies and baking.

If you have a green, unripe mango on your hands, speed up the ripening process by storing it in a paper bag at room temperature for a few days. Adding an apple or banana to the bag will further hasten ripening thanks to the ethylene gas they give off. Once ripe, whole mangoes can be stored in the fridge for up to 5 days.

Nutrition and Considerations

In addition to being a delicious treat, mangoes pack a powerful nutritional punch. One cup of mango provides 67% of the daily value for vitamin C, 10% for vitamin A, and 18% for folate 15, 16, 17. Mangoes are also a good source of fiber, copper, and antioxidants like beta-carotene 18, 19, 20.

Mangoes are generally a very safe fruit to eat for most people. However, they do contain urushiol, the same compound that causes reactions to poison ivy and poison oak in sensitive individuals. While the levels in mango flesh are too low to affect most people, some may experience an itchy rash or other allergic symptoms after handling or eating mangoes, especially the peel, sap, and leaves of the plant.

If you have a known allergy to other urushiol-containing plants, exercise caution with mangoes and consult with an allergist.

Environmental Impact

As global demand for mangoes continues to rise, it’s important to consider the environmental and economic impacts of mango cultivation and trade. Mango farming can be a significant contributor to deforestation and habitat loss in some growing regions, as well as a heavy user of water and pesticides.

However, mango cultivation has many positive aspects, such as providing livelihoods for small farmers and contributing to food security in developing countries. As a consumer, you can support sustainable mango production by choosing organic and fair trade certified mangoes whenever possible and by being mindful of food waste.

Conclusion

From their alluring aroma to their juicy, sunset-hued flesh, mangoes are a fruit that seems to embody the very essence of the tropics. Whether you’re a lifelong mango aficionado or a curious newcomer to this king of fruits, we hope this guide has inspired you to explore the many delights of mangoes in your own kitchen. With a little know-how and creativity, you’ll soon be savoring the sweet taste of sunshine all year round!