Mango - Wikipedia https://en.wikipedia.

org/wiki/Mango

Mango

A mango is a juicy stone fruit (drupe) produced from numerous

species of tropical trees belonging to the flowering plant genus
Mangifera, cultivated mostly for their edible fruit.

Most of these species are found in nature as wild mangoes. The

genus belongs to the cashew family Anacardiaceae. Mangoes are
native to South Asia,[1][2] from where the "common mango" or
"Indian mango", Mangifera indica, has been distributed
worldwide to become one of the most widely cultivated fruits in
the tropics. Other Mangifera species (e.g. horse mango,
Mangifera foetida) are grown on a more localized basis.

Worldwide, there are several hundred cultivars of mango.

Depending on the cultivar, mango fruit varies in size, shape,
sweetness, skin color, and flesh color which may be pale yellow,
Mango fruit
gold, or orange.[1] Mango is the national fruit of India and
Pakistan, and the national tree of Bangladesh.[3] It is the unofficial
national fruit of the Philippines.[4]

Contents
Etymology and history
Description
Cultivation
Cultivars
Production
Culinary use
Cuisine
Food constituents
Flavor
Potential for contact dermatitis
Cultural significance
Gallery
See also
References
Further reading

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External links

Etymology and history

The English word "mango" (plural "mangoes" or "mangos") originated from the Malayalam word
māṅṅa (or mangga) via Dravidian-Tamil (mankay as man for mango tree and kay for fruit, or
maangaay) during the spice trade period with South India in the 15th and 16th centuries.[5][6][7]

The earliest known reference to the cultivation of mangoes can be traced to India up to 2000BCE[8]
Mango was brought to East Asia around 400–500 BCE; was available by the 14th century on the
Swahili Coast (according to Ibn Battuta);[9] and was brought in the 15th century to the Philippines and
in the 16th century Brazil by Portuguese explorers.[10] There have been several verified accounts and
novels with references to the mango fruit in Indian Tamil literary works, the most prominent known
reference to the mango fruit being to the 5th century saint Karaikkal Ammaiyar, where it is mentioned
that she received a mango fruit as a boon from Lord Shiva, due to her devotion when her husband
requested it, after providing alms one out of two mangoes given by her husband earlier to an Ascetic,
disguised as Lord Shiva.[11]

Mango is mentioned by Hendrik van Rheede, the Dutch commander of the Malabar region in his 1678
book, Hortus Malabaricus, about plants having economic value.[12] When mangoes were first
imported to the American colonies in the 17th century, they had to be pickled because of lack of
refrigeration. Other fruits were also pickled and came to be called "mangoes", especially bell peppers,
and in the 18th century, the word "mango" became a verb meaning "to pickle".[13]

Description
Mango trees grow to 35–40 m (115–131 ft) tall, with a crown
radius of 10 m (33 ft). The trees are long-lived, as some specimens
still fruit after 300 years.[15] In deep soil, the taproot descends to a
depth of 6 m (20 ft), with profuse, wide-spreading feeder roots
and anchor roots penetrating deeply into the soil.[1] The leaves are
evergreen, alternate, simple, 15–35 cm (5.9–13.8 in) long, and
6–16 cm (2.4–6.3 in) broad; when the leaves are young they are
orange-pink, rapidly changing to a dark, glossy red, then dark
green as they mature.[1] The flowers are produced in terminal
The Carabao mango, the national
panicles 10–40 cm (3.9–15.7 in) long; each flower is small and
fruit of the Philippines. Like other
white with five petals 5–10 mm (0.20–0.39 in) long, with a mild,
tropical Southeast Asian-type
sweet fragrance.[1] Over 500 varieties of mangoes are known,[1]
mangoes, it is characteristically
many of which ripen in summer, while some give a double
polyembryonic and bright yellow
crop.[16] The fruit takes four to five months from flowering to when ripe, unlike the subtropical
ripen.[1] Indian-type mangoes which are
monoembryonic and reddish when
The ripe fruit varies according to cultivar in size, shape, color, ripe.[14]
sweetness, and eating quality.[1] Depending on cultivar, fruits are
variously yellow, orange, red, or green.[1] The fruit has a single
flat, oblong pit that can be fibrous or hairy on the surface, and does not separate easily from the
pulp.[1] The fruits may be somewhat round, oval, or kidney-shaped, ranging from 5–25 centimetres

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(2–10 in) in length and from 140 grams (5 oz) to 2 kilograms (5 lb) in weight per individual fruit.[1]
The skin is leather-like, waxy, smooth, and fragrant, with color ranging from green to yellow, yellow-
orange, yellow-red, or blushed with various shades of red, purple, pink or yellow when fully ripe.[1]

Ripe intact mangoes give off a distinctive resinous, sweet smell.[1] Inside the pit 1–2 mm
(0.039–0.079 in) thick is a thin lining covering a single seed, 4–7 cm (1.6–2.8 in) long. Mangoes have
recalcitrant seeds which do not survive freezing and drying.[17] Mango trees grow readily from seeds,
with germination success highest when seeds are obtained from mature fruits.[1]

A mango tree in full Closeup of the

bloom in Kerala inflorescence and
immature fruits of an
'Alphonso' mango
tree

Cultivation
Mangoes have been cultivated in South Asia for thousands of years
and reached Southeast Asia between the fifth and fourth centuries
BCE. By the 10th century CE, cultivation had begun in East
Africa.[18] The 14th-century Moroccan traveler Ibn Battuta
reported it at Mogadishu.[19] Cultivation came later to Brazil,
Bermuda, the West Indies, and Mexico, where an appropriate
climate allows its growth.[18]

The mango is now cultivated in most frost-free tropical and

warmer subtropical climates; almost half of the world's mangoes Sindhri mango
are cultivated in India alone, with the second-largest source being
China.[20][21][22] Mangoes are also grown in Andalusia, Spain
(mainly in Málaga province), as its coastal subtropical climate is one of the few places in mainland
Europe that permits the growth of tropical plants and fruit trees. The Canary Islands are another
notable Spanish producer of the fruit. Other cultivators include North America (in South Florida and
California's Coachella Valley), South and Central America, the Caribbean, Hawai'i, south, west, and
central Africa, Australia, China, South Korea, Pakistan, Bangladesh, and Southeast Asia. Though India
is the largest producer of mangoes, it accounts for less than 1% of the international mango trade; India
consumes most of its own production.[23][24]

Many commercial cultivars are grafted on to the cold-hardy rootstock of Gomera-1 mango cultivar,
originally from Cuba. Its root system is well adapted to a coastal Mediterranean climate.[25] Many of

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the 1,000+ mango cultivars are easily cultivated using grafted saplings, ranging from the "turpentine
mango" (named for its strong taste of turpentine[26]) to the Bullock's Heart. Dwarf or semidwarf
varieties serve as ornamental plants and can be grown in containers. A wide variety of diseases can
afflict mangoes.

Cultivars

There are many hundreds of named mango cultivars. In mango

orchards, several cultivars are often grown in order to improve
pollination. Many desired cultivars are monoembryonic and must
be propagated by grafting or they do not breed true. A common
monoembryonic cultivar is 'Alphonso', an important export
product, considered as "the king of mangoes".[27]

Cultivars that excel in one climate may fail elsewhere. For

example, Indian cultivars such as 'Julie', a prolific cultivar in
Jamaica, require annual fungicide treatments to escape the lethal
fungal disease anthracnose in Florida. Asian mangoes are Alphonso mangoes, named after
resistant to anthracnose. Afonso de Albuquerque, who
introduced the fruit to Goa
The current world market is dominated by the cultivar 'Tommy
Atkins', a seedling of 'Haden' that first fruited in 1940 in southern
Florida and was initially rejected commercially by Florida researchers.[28] Growers and importers
worldwide have embraced the cultivar for its excellent productivity and disease resistance, shelf life,
transportability, size, and appealing color.[29] Although the Tommy Atkins cultivar is commercially
successful, other cultivars may be preferred by consumers for eating pleasure, such as Alphonso.
[27][29]

Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported
fruit are often picked while underripe with green peels. Although producing ethylene while ripening,
unripened exported mangoes do not have the same juiciness or flavor as fresh fruit.

Production
In 2017, global production of mangoes (report includes mangosteens and guavas) was 50.6 million
tonnes, led by India with 39% (19.5 million tonnes) of the world total (see table).[30] China and
Thailand were the next largest producers (table).

At the wholesale level, the price of mangoes varies according to the size, the variety, and other factors.
The FOB Price reported by the United States Department of Agriculture for all mangoes imported into
the US ranged from approximately US$4.60 (average low price) to $5.74 (average high price) per box
(4 kg/box) during 2018.[31]

Culinary use
Mangoes are generally sweet, although the taste and texture of the flesh varies across cultivars; some,
such as Alphonso, have a soft, pulpy, juicy texture similar to an overripe plum, while others, such as
Tommy Atkins, are firmer, like a cantaloupe or avocado, with a fibrous texture.[32]

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The skin of unripe, pickled, or cooked mango can be eaten, but it has
the potential to cause contact dermatitis of the lips, gingiva, or Mango* production – 2017
tongue in susceptible people.[33] (millions
Country of
tonnes)
Cuisine India 19.5

China 4.8

Thailand 3.8

Indonesia 2.6

Mexico 2.0

World 50.6
The "hedgehog" A glass of Sliced Ataulfo
style is a form of mango mangoes * includes mangosteens and guavas
reported to FAOSTAT
mango preparation juice Source: FAOSTAT of the United Nations[30]

Mango chutney

Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, pickles,[34] dhals and
other side dishes in Bengali cuisine, or may be eaten raw with salt, chili, or soy sauce. A summer drink
called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal
and green chillies may be served with cooked rice. Mango lassi is popular throughout South Asia,[35]
prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also
used to make curries. Aamras is a popular thick juice made of mangoes with sugar or milk, and is
consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called
mangada. Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with
chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil. Mango is also used in Andhra
Pradesh to make dahl preparations. Gujaratis use mango to make chunda (a spicy, grated mango
delicacy).

Mangoes are used to make murabba (fruit preserves), muramba (a sweet, grated mango delicacy),
amchur (dried and powdered unripe mango), and pickles, including a spicy mustard-oil pickle and
alcohol. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are
similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products
such as muesli and oat granola. Mangoes are often prepared charred in Hawaii.

Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce, vinegar, soy
sauce, or with dash of salt (plain or spicy). Dried strips of sweet, ripe mango (sometimes combined
with seedless tamarind to form mangorind) are also popular. Mangoes may be used to make juices,
mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.

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Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies, and
sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped
in hot chili powder and salt or as a main ingredient in fresh fruit combinations. In Central America,
mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various
forms.

Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as
milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert.
In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes
can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be
used as a topping for shaved ice.

Food constituents
Mango
Nutrients Nutritional value per 100 g (3.5 oz)

The energy value per 100 g (3.5 oz) Energy 250 kJ (60 kcal)
serving of the common mango is 250 Carbohydrates 15 g
kJ (60 kcal), and that of the apple Sugars 13.7
mango is slightly higher (330 kJ Dietary fiber 1.6 g
(79 kcal) per 100 g). Fresh mango
Fat 0.38 g
contains a variety of nutrients (right
table), but only vitamin C and folate Protein 0.82 g
are in significant amounts of the Vitamins Quantity %DV†
Daily Value as 44% and 11%, Vitamin A equiv. 54 μg 7%
respectively.[36][37] beta-Carotene 640 μg 6%
lutein zeaxanthin 23 μg
Phytochemicals Thiamine (B1) 0.028 mg 2%
Riboflavin (B2) 0.038 mg 3%
Numerous phytochemicals are Niacin (B3) 0.669 mg 4%
present in mango peel and pulp, such Pantothenic acid (B5) 0.197 mg 4%
as the triterpene, lupeol which is Vitamin B6 0.119 mg 9%
under basic research for its potential Folate (B9) 43 μg 11%
biological effects.[38] Choline 7.6 mg 2%
Vitamin C 36.4 mg 44%
Mango peel pigments under study Vitamin E 0.9 mg 6%
include carotenoids, such as the Vitamin K 4.2 μg 4%
provitamin A compound, beta-
carotene, lutein and alpha-carotene, Minerals Quantity %DV†
[39][40] and polyphenols, such as Calcium 11 mg 1%
quercetin, kaempferol, gallic acid, Iron 0.16 mg 1%
caffeic acid, catechins and tannins. Magnesium 10 mg 3%
[41][42] Mango contains a unique Manganese 0.063 mg 3%
xanthonoid called mangiferin. [43] Phosphorus 14 mg 2%
Potassium 168 mg 4%
Phytochemical and nutrient content Sodium 1 mg 0%
appears to vary across mango Zinc 0.09 mg 1%
cultivars.[44] Up to 25 different

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carotenoids have been isolated from

mango pulp, the densest of which Link to USDA Database entry (https://ndb.nal.usda.gov/ndb/search/l
was beta-carotene, which accounts ist?qlookup=09176&format=Full)
for the yellow-orange pigmentation
Units
of most mango cultivars.[45] Mango
μg = micrograms • mg = milligrams
leaves also have significant
polyphenol content, including IU = International units
xanthonoids, mangiferin and gallic †Percentages are roughly approximated using US recommendations
acid.[46] for adults.

The pigment euxanthin, known as Source: USDA Nutrient Database (https://fdc.nal.usda.gov/index.html)

Indian yellow, is often thought to be
produced from the urine of cattle fed mango leaves; the practice is described as having been outlawed
in 1908 because of malnutrition of the cattle and possible urushiol poisoning.[47] This supposed origin
of euxanthin appears to rely on a single, anecdotal source, and Indian legal records do not outlaw such
a practice.[48]

Flavor

The flavor of mango fruits is constituted by several volatile organic

chemicals mainly belonging to terpene, furanone, lactone, and
ester classes. Different varieties or cultivars of mangoes can have
flavor made up of different volatile chemicals or same volatile
chemicals in different quantities.[49] In general, New World
mango cultivars are characterized by the dominance of δ-3-carene,
a monoterpene flavorant; whereas, high concentration of other
monoterpenes such as (Z)-ocimene and myrcene, as well as the
presence of lactones and furanones, is the unique feature of Old
World cultivars.[50][51][52] In India, 'Alphonso' is one of the most
popular cultivars. In 'Alphonso' mango, the lactones and
furanones are synthesized during ripening; whereas terpenes and
the other flavorants are present in both the developing (immature)
and ripening fruits.[53][54][55] Ethylene, a ripening-related
hormone well known to be involved in ripening of mango fruits,
causes changes in the flavor composition of mango fruits upon
exogenous application, as well.[56][57] In contrast to the huge
amount of information available on the chemical composition of
mango flavor, the biosynthesis of these chemicals has not been
studied in depth; only a handful of genes encoding the enzymes of Major flavor chemicals of 'Alphonso'
flavor biosynthetic pathways have been characterized to date.[58] mango from India
[59][60][61]

Potential for contact dermatitis

Contact with oils in mango leaves, stems, sap, and skin can cause dermatitis and anaphylaxis in
susceptible individuals.[1][33][62] Those with a history of contact dermatitis induced by urushiol (an
allergen found in poison ivy, poison oak, or poison sumac) may be most at risk for mango contact
dermatitis.[63] Other mango compounds potentially responsible for the dermatitis or allergic reactions

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are mangiferin, resinous acid, mangiferic acid, and the resinol, mangiferol.[1] Cross-reactions may
occur between mango allergens and urushiol.[64] Sensitized individuals may not be able to safely eat
peeled mangos or drink mango juice.[1]

When mango trees are flowering in spring, local people with allergies may experience breathing
difficulty, itching of the eyes, or facial swelling, even before flower pollen becomes airborne.[1] In this
case, the irritant is likely to be the vaporized essential oil from flowers.[1] During the primary ripening
season of mangoes, contact with mango plant parts – primarily sap, leaves and fruit skin[1] – is the
most common cause of plant dermatitis in Hawaii.[65]

Cultural significance
The mango is the national fruit of India,[66][67] Pakistan, and the
Philippines. It is also the national tree of Bangladesh.[68][69] In
India, harvest and sale of mangoes is during March–May and this
is annually covered by news agencies.[27]

The mango has a traditional context in the culture of South Asia.

In his edicts, the Mauryan emperor Ashoka references the
planting of fruit- and shade-bearing trees along imperial roads:

"On the roads banyan-trees were caused to be planted

by me, (in order that) they might afford shade to cattle
and men, (and) mango-groves were caused to be
planted."

In medieval India, the Indo-Persian poet Amir Khusrow termed

the mango "Naghza Tarin Mewa Hindustan" – "the fairest fruit of
Hindustan". Mangoes were enjoyed at the court of the Delhi An image of Ambika under a mango
Sultan Alauddin Khijli, and the Mughal Empire was especially tree in Cave 34 of the Ellora Caves
fond of the fruits: Babur praises the mango in his Babarnameh,
while Sher Shah Suri inaugurated the creation of the Chaunsa
variety after his victory over the Mughal emperor Humayun. Mughal patronage to horticulture led to
the grafting of thousands of mangoes varieties, including the famous Totapuri, which was the first
variety to be exported to Iran and Central Asia. Akbar (1556–1605) is said to have planted a mango
orchard of 100,000 trees at Lakhi Bagh in Darbhanga, Bihar,[70] while Jahangir and Shah Jahan
ordered the planting of mango-orchards in Lahore and Delhi and the creation of mango-based
desserts.[71]

The Jain goddess Ambika is traditionally represented as sitting under a mango tree.[72] Mango
blossoms are also used in the worship of the goddess Saraswati. Mango leaves are used to decorate
archways and doors in Indian houses and during weddings and celebrations such as Ganesh Chaturthi.
Mango motifs and paisleys are widely used in different Indian embroidery styles, and are found in
Kashmiri shawls, Kanchipuram and silk sarees. In Tamil Nadu, the mango is referred to as one of the
three royal fruits, along with banana and jackfruit, for their sweetness and flavor.[73] This triad of
fruits is referred to as ma-pala-vazhai. The classical Sanskrit poet Kālidāsa sang the praises of
mangoes.[74]

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Mangoes were popularized in China during the Cultural Revolution as symbols of Chairman Mao
Zedong's love for the people.[75]

Gallery

The mango A nearly ripened Shan-e-Khuda, a Mango roundabout,

illustrated by purple mango, Israel mango grown in Rajshahi,
Michael Boym in the Pakistan Bangladesh.
1656 book Flora
Sinensis

Banganpalli Mangos in a Paris

mangoes being sold farmers' market
in Guntur

See also
Achaar, South Asian pickles, commonly containing mango and lime
Amchoor, mango powder
Mangifera caesia, a related species also widely cultivated for its fruit in Southeast Asia
Mangosteen, an unrelated fruit with a similar name
Mango mealybug
Mango pickle – Mangai-oorkai (manga-achar), South Indian hot mango pickle

References
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wcrop/morton/mango_ars.html). NewCROP, New Crop Resource Online Program, Center for New

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Crops & Plant Products, Purdue University. pp. 221–239. ISBN 978-0-9610184-1-2.
2. Kostermans, AJHG; Bompard, JM (1993). The Mangoes: Their Botany, Nomenclature, Horticulture
and Utilization (https://books.google.com/books?id=UpstquPSMYoC). Academic Press.
ISBN 978-0-12-421920-5.
3. "Mango tree, national tree" (http://bdnews24.com/bangladesh/2010/11/15/mango-tree-national-tre
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4. Pangilinan, Jr., Leon (3 October 2014). "In Focus: 9 Facts You May Not Know About Philippine
National Symbols" (http://ncca.gov.ph/about-culture-and-arts/in-focus/9-facts-you-may-not-know-a
bout-philippine-national-symbols/). National Commission for Culture and the Arts. Retrieved
8 January 2019.
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First Known Use: 1582"
6. "Definition for mango" (http://oxforddictionaries.com/definition/mango). Oxford Dictionaries Online
(World English). 2018. Retrieved 12 March 2018. "Origin: Late 16th century: from Portuguese
manga, from a Dravidian language"
7. "Mango" (https://www.etymonline.com/word/mango). Online Etymology Dictionary, Douglas
Harper. 2018. Retrieved 12 March 2018. "1580s, from Portuguese manga, from Malay
(Austronesian) mangga, from Tamil (Dravidian) mankay, from man "mango tree" + kay "fruit.""
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Wiener Publishers.
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20131206095819/http://www.plantsciences.ucdavis.edu/gepts/pb143/CROP/MANGO/mango.htm).
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University of California, Davis. Archived from the original (http://www.plantsciences.ucdavis.edu/ge
pts/pb143/crop/mango/mango.htm) on 6 December 2013. Retrieved 8 October 2009.
11. Kasturi, Prema; Madhavan, Chithra (2007). Shilappadikaram: (The Ankle Bracelet) (https://books.g
oogle.com/?id=_HwMAQAAMAAJ&q=karaikal+ammaiyar+mango&dq=karaikal+ammaiyar+mang
o). ISBN 9788188661640.
12. "Hendrik Adriaan Van Reed Tot Drakestein 1636–1691 and Hortus, Malabaricus" (https://books.go
ogle.com/books?id=8VWN_LnFZKwC). google.co.in. Retrieved 4 November 2015.
13. Creed, Richard (5 September 2010). "Relative Obscurity: Variations of antigodlin grow" (http://ww
w.journalnow.com/opinion/columnists/relative-obscurity-variations-of-antigodlin-grow/article_d508f
681-bdf9-53fa-b8a7-f305637801c8.html). Winston-Salem Journal (Opinion). Retrieved
6 September 2010. "One plausible explanation of the usage [calling a green pepper a mango] is
this: Mangos (the real thing) that were imported into the American colonies were from the East
Indies. Transport was slow. Refrigeration was not available, so the mangos were pickled for
shipment. Because of that, people began referring to any pickled vegetable or fruit as a mango ...
bell peppers stuffed with spiced cabbage and pickled ... became so popular that bell peppers,
pickled or not, became known as mangos. In the early 18th century, mango became a verb
meaning to pickle."
14. Rocha, Franklin H.; Infante, Francisco; Quilantán, Juan; Goldarazena, Arturo; Funderburk, Joe E.
(March 2012). " 'Ataulfo' Mango Flowers Contain a Diversity of Thrips (Thysanoptera)" (http://journ
als.fcla.edu/flaent/article/download/78873/76254). Florida Entomologist. 95 (1): 171–178.
doi:10.1653/024.095.0126 (https://doi.org/10.1653%2F024.095.0126).

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4 November 2015.
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_mango.htm). toptropicals.com. Retrieved 2 January 2014.
17. Marcos-Filho, Julio. "Physiology of Recalcitrant Seeds" (https://web.archive.org/web/20140124220
404/http://seedbiology.osu.edu/HCS631_files/12B%20Recalcitrant%20Seeds.pdf) (PDF). Ohio
State University. Archived from the original (http://seedbiology.osu.edu/HCS631_files/12B%20Rec
alcitrant%20Seeds.pdf) (PDF) on 24 January 2014. Retrieved 3 December 2014.
18. Ensminger 1995, p. 1373.
19. Watson, Andrew J. (1983). Agricultural innovation in the early Islamic world: the diffusion of crops
and farming techniques, 700–1100. Cambridge, UK: Cambridge University Press. pp. 72–3.
ISBN 978-0-521-24711-5.
20. Jedele, S.; Hau, A.M.; von Oppen, M. "An analysis of the world market for mangoes and its
importance for developing countries. Conference on International Agricultural Research for
Development, 2003" (http://www.tropentag.de/2003/abstracts/full/162.pdf) (PDF).
21. "India world's largest producer of mangoes, Rediff India Abroad, 21 April 2004" (http://www.rediff.c
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Further reading
Ensminger, Audrey H.; et al. (1995). The Concise Encyclopedia of Foods & Nutrition (https://archiv
e.org/details/conciseencyclope00ensm/page/651). CRC Press. p. 651 (https://archive.org/details/c
onciseencyclope00ensm/page/651). ISBN 978-0-8493-4455-8.
Litz, Richard E. (editor, 2009). The Mango: Botany, Production and Uses. 2nd edition. CABI.
ISBN 978-1-84593-489-7.
Susser, Allen (2001). The Great Mango Book: A Guide with Recipes. Ten Speed Press.
ISBN 978-1-58008-204-4.

External links
Sorting Mangifera species (http://www.plantnames.unimelb.edu.au/Sorting/Mangifera.html)
Pine Island Nursery's Mango Variety viewer (https://web.archive.org/web/20180305150208/http://w
ww.tropicalfruitnursery.com/mango/)

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