Mango Facts

Mango Facts
Mango is a flowering plant that belongs to the family Anacardiaceae. Even though they do not look alike, pistachio and cashew are the closest relatives of mango. This plant originates from south Asia where it represents an integral part of human diet for 5000 years already. Due to its rich aroma and high nutritional value, mango is very popular and often consumed worldwide. It is cultivated in numerous countries in the tropical and subtropical regions of the world. People created over 400 varieties of mango via selective breeding. Majority of mango varieties are cultivated in India, where mango represents sacred fruit. According to the legend, Buddha meditated in the shadow of the mango tree. Certain cultures use mango as a part of wedding and religious ceremonies.
Interesting Mango Facts:
Mango tree is tall, evergreen plant that can reach 115 to 130 feet in height. Its crown has a diameter of 33 feet.
Mango has narrow, leathery leaves. They are dark green in color and alternately arranged on the branches.
Mango has strong root that grows 20 feet deep into the ground. Root is designed to absorb water and nutrients from the well drained sandy soils.
Mango develops small, white or pink flowers that consist of 5 petals. Individual flowers are part of branched inflorescence.
Flowers of mango are pollinated by wind or by insects such as different types of flies, moths and butterflies.
Mango develops egg- or kidney-shaped fruit covered with smooth skin. Size of the fruit and color of the skin depends on the variety. Most commercially available mango varieties have reddish-green skin. Edible part of the fruit consists of orange flesh that surrounds large seed, located centrally.
Mango tree starts to produce fruit after four years. Some trees produce fruit even after 300 years.
Mango becomes fully ripe after three to six months. Commercially available mango is harvested green to prevent rotting of the fruit on its way to the supermarkets around the world.
India is the greatest producer of mango in the world. 60% of globally consumed mango originates from India.
Mango is rich source of potassium, vitamin C and A. It also contains high amount of dietary fibers which facilitate digestion.
Mango can be consumed raw or in the form of juices, ice creams, milkshakes and different types of salty and sweet dishes.
Compounds isolated from leaves, bark, skin and seed are used in traditional Indian medicine. Latest studies suggest that these compounds may prevent development of diabetes and decrease high blood cholesterol level.
Oils isolated from the leaves and tree sap may produce contact dermatitis in sensitive individuals.
Mango juice can be used as a marinade because it softens the texture of the meat.
Mango can survive couple of hundred years in the wild.


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