Division: Magnoliophyta
Class: Magnoliopsida
Sub-Class: Rosidae
Order: Sapindales
Family: Anacardiaceae
Genus: Mangifera
Species: indica
Scientific Name: Mangifera indica L.
History of mango
Origin: The mango is native to southern Asia, especially Burma and eastern India. It
spread early on to Malaya, eastern Asia and eastern Africa. Mangos were introduced to
California (Santa Barbara) in 1880.
Forms: The mango exists in two races, one from India and the other from the Philippines
and Southeast Asia. The Indian race is intolerant of humidity, has flushes of bright red new
growth that are subject to mildew, and bears monoembryonic fruit of high color and regular
form. The Philippine race tolerates excess moisture, has pale green or red new growth and resists
mildew. Its polyembryonic fruit is pale green and elongated kidney-shaped. Philippines types
from Mexico have proven to be the hardiest mangos in California.
Adaptation: Mangos basically require a frost-free climate. Flowers and small fruit can
be killed if temperatures drop below 40° F, even for a short period. Young trees may be seriously
damaged if the temperature drops below 30° F, but mature trees may withstand very short
periods of temperatures as low as 25° F. The mango must have warm, dry weather to set fruit. In
southern California the best locations are in the foothills, away from immediate marine
influence. It is worth a trial in the warmest cove locations in the California Central Valley, but is
more speculative in the coastal counties north of Santa Barbara, where only the most cold
adapted varieties are likely to succeed. Mangos luxuriate in summer heat and resent cool summer
fog. Wet, humid weather favors anthracnose and poor fruit set. Dwarf cultivars are suitable for
culture in large containers or in a greenhouse.
VARIETIES
1. Carabao Mango (Manggang Kalabaw)
The popular Philippine variety is the Carabao Mango, or known as champagne mango, sour and
green when raw but orange-yellow and very sweet when ripe. It flesh is very tender, soft and
juicy with very little fiber or none at all. However the carabao mango has evolved into different
strains that are popular and exported worldwide.
2. Indian Mango
This mango came from India's Alphonso Mango. Best when eaten raw, this mango grows
anywhere most particularly popular in the suburbs. The fruit is round in shape, with it's thick
flesh, slightly tart, firm and fibrous flesh are popular and mostly requested as street food.
3. Apple Mango
Similar to the characteristics of the Indian mango, the Apple Mango is much bigger and with a
reddish tint on the top part of the fruit similar to the color of the red apple.
4. Horse Mango (Manggang Kabayo)
The shape of this mango is elongated and is usually large sized. It is also best eaten raw and has
a tartly sweet taste. It has a firm flesh and large seed.
5. Pajo or Pahutan Mango
This small mango is very sweet, juicy but very fibrous. It has a thick flesh and the way to eat it is
to use your hands. It would be impossible to use any cutlery because of the fibers and the almost
absence of flesh.
6. Evergreen Mango
This type retains in green color when ripe, and you can tell if it's overripe if you notice the
yellow specks around the fruit. This mango variety is only found in Tangub City, Misamis
Occidenatal Philippines. It has a round shape and it taste and texture is similar to the carabao
mango. It is also very sweet with a tender juicy orange flesh.
Benefits of mango
1. Prevents Cancer:
Research has shown antioxidant compound in mango fruit have been found to protect against
colon, breast, leukemia and prostate cancers. These compounds include quercetin, isoquercitrin,
astragalin, fisetin, gallic acid and methylgallat, as well as the abundant enzymes.
2. Lowers Cholesterol:
The high levels of fiber, pectin and vitamin C help to lower serum cholesterol levels, specifically
Low-Density Lipoprotein (the bad stuff).
3. Clears the Skin:
Can be used both internally and externally for the skin. Mangos help clear clogged pores and
eliminate pimples.
4. Improves Eye Health:
One cup of sliced mangoes supplies 25 percent of the needed daily value of vitamin A, which
promotes good eyesight and prevents night blindness and dry eyes.
5. Alkalizes the Whole Body:
The tartaric acid, malic acid, and a trace of citric acid found in the fruit help to maintain
the alkali reserve of the body.
