Mango

Mango, (Mangifera indica), member of the cashew family (Anacardiaceae) and one of the most important and widely cultivated fruits of the tropical world. The mango tree is considered indigenous to southern Asia, especially Myanmar and Assam, a state of India, and numerous cultivars have been developed. Mangoes are a rich source of vitamins A, C, and B complex.

Physical description

The mango tree is evergreen, often reaching 15–18 meters (50–60 feet) in height and attaining great age. The simple leaves are lanceolate, up to 30 cm (12 inches) long. The flowers—small, pinkish, and fragrant—are borne in large terminal panicles (loose clusters). Some have both stamens and pistils, while others have stamens only. The fruit varies greatly in size and character. Its form is oval, round, heart-shaped, kidney-shaped, or long and slender. The smallest mangoes are no larger than plums, while others may weigh 1.8–2.3 kg (4–5 pounds). Some varieties are vividly colored with shades of red and yellow, while others are dull green. The single large seed is flattened, and the flesh that surrounds it is yellow to orange, juicy, and of a distinctive sweet-spicy flavor.

Cultivation

The mango does not require any particular soil, but the finer varieties yield good crops only where there is a well-marked dry season to stimulate fruit production. In rainy areas a fungal disease known as anthracnose destroys flowers and young fruits and is difficult to control. Propagation is by grafting or budding. Inarching, or approach grafting (in which a scion and stock of independently rooted plants are grafted and the scion is later severed from its original stock), is widely practiced in tropical Asia but is tedious and relatively expensive. In Florida more efficient methods—veneer grafting and chip budding—have been developed and are used commercially.

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Chemical composition and pharmacological properties

In addition to containing robust proportions of vitamins A, B complex, and C, the mango is rich in diverse flavonoids (such as catechin), tannins, gallic acid derivatives, alkyl gallates, triterpenoids (such as lupeol), and carotenoids (such as beta-carotene). Mangiferin, a natural C-glucosyl xanthone, is the primary polyphenolic antioxidant and dominant bioactive compound found in mango leaves, stems, bark, fruits, and roots. It is the main driver behind most of the plant’s clinical and therapeutic efficacy.

Laboratory and preclinical studies have shown that mangiferin and other mango bioactives function as robust antioxidants and gastroprotective agents, shielding cellular biomolecules from oxidative damage and protecting the stomach lining. These substances also enhance glucose tolerance and insulin secretion without inducing baseline hypoglycemia, providing antidiabetic support. The fruit helps boost digestion and prevent constipation because of its rich content of dietary fiber and enzymes such as amylase. Minerals such as copper and vitamins such as folate in the mango boost immunity and support fetal growth. Extracts of the fruit have shown antimicrobial, antiviral, anticancer, anti-inflammatory, antidiarrheal, antiallergic, and analgesic properties in preclinical studies.

Culinary and traditional medicinal uses

The fruit of the mango plant is eaten ripe as well as raw. In its raw form it has a sweet and tangy taste and is suitable for pickling. The raw and ripe fruits are also used to make jams, jellies, fruit syrups, and drinks. Raw mango is rich in electrolytes such as potassium, and drinks made from boiled or roasted raw mangoes are widely consumed in India during the summer to prevent dehydration and heatstroke.

In traditional healing systems such as Ayurveda, different parts of the tree are used for their antiseptic, astringent, dentifrice, tonic, laxative, diuretic, diaphoretic (sweat-inducing), and anthelmintic properties, among other medicinal applications. The smoke of burning leaves is inhaled to relieve persistent hiccups and various throat ailments. The bark is used in the treatment of diphtheria and rheumatism and is believed to exert a protective, tonic effect on mucous membranes. The seeds and kernels are employed to manage asthma, while the gum obtained from the tree is applied topically to treat cracked feet and scabies and was historically used as an anti-syphilitic agent.

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History

The mango is inextricably connected with the folklore and religious ceremonies of India. Buddha himself was presented with a mango grove so that he might find repose in its grateful shade. The name mango, by which the fruit is known in English- and Spanish-speaking countries, is most likely derived from the Malayalam manna or the Tamil mankay, which the Portuguese adopted as manga when they came to Kerala in 1498 for the spice trade. Probably because of the difficulty in transporting seeds (the seeds remain viable for only a short time), the tree was not introduced into the Western Hemisphere until about 1700, when it was planted in Brazil; it reached the West Indies about 1740 and Florida in 1833.