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Botanical name: Mangifera indica




As early as 4000 years ago mangoes were cultivated in India, where they are considered a national fruit. Today they are grown in almost all tropical and subtropical regions. The mango is the most important tropical fruit after the banana.



Mangoes are sold in Germany all year round in constant amounts.


Appearance, taste, characteristics

Mangoes vary in size according to the variety. Their average weight is about 300 g. The mango is oval, cylindrical or kidney-shaped, and sometimes a bit asymmetrical. The skin is green, yellow or reddish. Beneath the smooth, leathery skin is the yellow-to-orange pulp. This is very juicy and tastes sweet-tart, a little like a peach. The typical, delicious mango flavour is difficult to describe, however. In the middle of the fruit is a large, flat stone which is difficult to loosen from the pulp.



The mango is one of the most carotene-rich fruits. It is also rich in vitamin C.


100 g contain:


Mango, fresh

Energy (kcal)


Water (g)


Protein (g)


Fat (g)


Carbohydrates (g)


Fibre (g)


Vitamin C (mg)


Vitamin A (RE) (µg)


Carotene (mg)


Folic acid (µg)


Potassium (mg)


Sodium (mg)


Calcium (mg)


Magnesium (mg)


Iron (mg)



Quality criteria, optimal storage conditions

Mangoes are harvested before they are completely ripe, as ripe fruits cannot be transported. To test whether a mango is fully ripe and ready to be eaten it is best to press it with your finger tip; a ripe mango yields to slight finger pressure. An aromatic odour is also a sign of ripeness. The colour of the skin is not an indication of how ripe a mango is; it is best to depend on your senses of taste and smell.
Fruits that already have brown spots on the skin should not be bought.
An unripe mango often has a resinous aftertaste that is unpleasant for us, but such fruits are indeed eaten with pleasure in the countries where they grow. Unripe fruits ripen best at room temperature. As they produce the gas ethylene while they ripen, it is recommended not to store them with fruit or vegetables that are sensitive to ethylene, such as cucumbers or apples.
Ripe mangoes are best kept in a cool, dark place.


Form of consumption, use, processing, practical tips for preparation

The inedible skin must be removed before a mango is eaten.

There are two ways to get to the succulent pulp:
* Cut the fruit vertically into two halves. Try to cut as close as possible to the stone. Then separate the pulp from the stone. Now you can lift the pulp out of the skin in one piece with a large spoon and serve it cut into slices or diced.
* First cut the mango into two halves and separate them from the stone. Then cut into the pulp like a grid as far as the skin and turn the skin outwards. Now you have a mango 'hedgehog' from which you can easily loosen the mango cubes.

Mangoes are a good component of fruit salads, and are suitable as a cake topping, or for ice cream or desserts.
Mango chutney is a classic mango product. It is a purée made of half-ripe mangoes seasoned with vinegar and other spices and served with rice dishes.
In the countries where they are grown there are many industrially made mango products, such as purée, juice, dried mangoes or mango powder. In addition to fresh mangoes being tinned, unripe mangoes are pickled.


Seasoning tip

Curry, ginger, cardamom, cloves, cinnamon and coriander go well with mangoes.



- The mango is of religious importance for Hindus and Buddhists. Buddha is said to have rested in the shade of a mango tree, a symbol of power and strength.
- Mangoes make excellent baby food.
- The pulp of the mango is supposed to be good for the digestion.





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