Mango

An evergreen tree 10–30 m tall with a dense, rounded crown and grey-brown fissured bark. Leaves are simple and alternate, oblong to lanceolate, 15–35 cm long, leathery and glossy, dark green above and pinkish-red when young. Flowers are small, five-petalled, pale yellow to pinkish, bisexual, borne in terminal panicles 20–35 cm long. The fruit is a large kidney-shaped drupe ripening from green to yellow–red with sweet orange flesh and one flat, hard stone (endocarp). The deep taproot makes the tree remarkably drought-tolerant.

According to Plants of the World Online (Kew), Mangifera indica L. has a native range "Assam to China (S. Yunnan)" — from northeastern India (Assam), Bangladesh and Myanmar to southern Yunnan (China); it is a tree of seasonally dry tropical habitats. Mango was domesticated in the western Indo-Burma region thousands of years ago — the centre of diversity lies along the Assam–Myanmar corridor — and spread with Buddhism and trade to South and Southeast Asia and later Africa, the Americas and the Middle East. Today India is the world's largest producer, followed by China, Thailand, Indonesia and Pakistan; in Vietnam mango is grown widely in the Mekong Delta and central regions.

Chemically, the ripe fruit is about 83% water; the dry matter includes sugars (sucrose, glucose, fructose), fibre, protein and ash. The most important bioactive group is the carotenoids — especially beta-carotene (provitamin A) and lutein — with vitamin C, folate and minerals (potassium, magnesium, copper). Mango polyphenols include anthocyanins, catechin, kaempferol, quercetin, tannic acid and the xanthone mangiferin — the most notable, concentrated mainly in the leaves, bark and partly in the fruit pulp. Mangiferin (C19H18O11) is a potent antioxidant that inhibits Fenton reactions and lipid peroxidation, with anti-inflammatory, immunomodulatory and antibacterial activity. Organic acids (citric, malic) give the sweet-tart flavour.

On uses and research, mango is a staple fruit: eaten fresh, in smoothies, juices, dried, as jam and ice cream; unripe fruit goes into salads, pickles and chutney. Nutritionally, a serving of mango provides notable beta-carotene (provitamin A) for vision and immunity, plus vitamin C and fibre. In research, the review of Lauricella et al. (2017, Nutrients) summarised evidence for the antioxidant, anti-inflammatory and anticancer properties of mango pulp, peel and seed; Minniti et al. (2023) reviewed the effects of mango by-products and mangiferin on cardio-metabolic health (antioxidant, anti-inflammatory, immunomodulatory and antibacterial activity). In-vitro studies also suggest mangiferin has neuroprotective potential, although clinical trials in humans are still needed.

On safety, mango sap and skin contain urushiol — the same hapten group that causes allergy to poison ivy and cashew — which can cause contact dermatitis in sensitive people, so wash the fruit well before eating and avoid skin contact with the sap; eating too much can cause loose stools from the high sugar and fibre load. People allergic to latex or birch pollen sometimes show cross-reactions with mango. On conservation, Mangifera indica is ranked Least Concern (LC) by the IUCN according to Ganesan (2021, ID e.T31389A67735735); the crop is not threatened, but landrace mango diversity and the wild Mangifera species of Southeast Asia need genetic conservation.