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M is for Mango

Updated on November 13, 2017

Mango, Fruits of Warm Climate

The mango is a very common tropical fruit usually found in Southern Asia, especially in Eastern India, Philippines, China, Burma, Andaman Islands and Central America. It is cultivated and grown vastly in many tropical regions and widely distributed in the world.

Mango is one of the most extensively used fruit for food, juices, flavor and coloring making it as the most functional fruit. The ripe fruit is variable in size and color, and may be yellow, orange, red or green when ripe, depending on the cultivar. When it is ripe refreshingly sweet taste that varies from every variety. Its flesh has its fibrous and some are soft and pulpy texture.

Photo by Terence Kwek

What is Mango?

Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is indigenous to the Indian Subcontinent.Mango: botany and taxonomy, HorticultureWorld Cultivated in many tropical regions and distributed widely in the world, mango is one of the most extensively exploited fruits for food, juice, flavor, fragrance and color, making it a common ingredient in new functional foods often called superfruits. Its leaves are ritually used as floral decorations at weddings and religious ceremonies.

read the rest of the Wikipedia article

History of Mango

Native to southern Asia, especially eastern India, Burma, and the Andaman Islands, the mango has been cultivated, praised and even revered in its homeland since Ancient times. Buddhist monks are believed to have taken the mango on voyages to Malaya and eastern Asia in the 4th and 5th Centuries B.C.

The Persians are said to have carried it to East Africa about the 10th Century A.D. It was commonly grown in the East Indies before the earliest visits of the Portuguese who apparently introduced it to West Africa early in the 16th Century and also into Brazil. After becoming established in Brazil, the mango was carried to the West Indies, being first planted in Barbados about 1742 and later in the Dominican Republic. It reached Jamaica about 1782 and, early in the 19th Century, reached Mexico from the Philippines and the West Indies.

Source: Julia F. Morton's "Fruits of Warm Climates": Mango

Mango Name Origin

The luscious mango, Mangifera indica L., one of the most celebrated of tropical fruits, is a member of the family Anacardiaceae-notorious for embracing a number of highly poisonous plants.

Did you know?

The wide usage of the name, mango in English and Spanish and, with only slight variations in French (mangot, mangue, manguier), Philippines (mangga), Portuguese (manga, mangueira), and Dutch (manja). In some parts, of Africa, it is called mangou, or mangoro. There are dissimilar terms only in certain tribal dialects.

Mango as a Fruit Symbol

The mango is the national fruit of India, Pakistan and the Philippines.

In Hinduism, the perfectly ripe mango is often held by Lord Ganesha as a symbol of attainment, regarding the devotees potential perfection.

Philippine Brand Naturally Delicious Dried Mangoes Tree Ripened 30 Ounces - Pack of 3
Philippine Brand Naturally Delicious Dried Mangoes Tree Ripened 30 Ounces - Pack of 3

If you're craving for some mango snack, this is all you need! Dried Mango from Philippines!


Some Nutrition Facts

The fruit is high in prebiotic dietary fiber, vitamin C, polyphenols and provitamin A carotenoids. It is also rich in a variety of phytochemicals and nutrients that qualify it as a model "superfruit", a term used to highlight potential health value of certain edible fruits.

Mango peel contains pigments that may have antioxidant properties, including carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene, polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthone, mangiferin, any of which may counteract free radicals in various disease mechanisms as revealed in preliminary research.

Ripe Mango ns Green (unripe) Mango

How do you like your Mango?

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The "hedgehog" style is a common way of eating mangoes.

The "hedgehog" style is a common way of eating mangoes.
The "hedgehog" style is a common way of eating mangoes.

Mango Chutney Recipe

Mango Chutneys are made from raw green mangoes that usually contains various spices including chilli but may differ in flavor that can be sweet and hot. If you are looking for ways on how to cook mangoes in an alternative way, you can give this recipe a try!

Ingredients for the Mango Chutney Recipe

* 1 large raw (unripe) mango, peeled and cut into 1" cubes

* 2 tsp mustard seeds

* 3 tbsp vegetable oil (EVOO works)

* 1/2 tsp asafoetida ("Heengh" in Hindi, "Perungayum" in Tamil)

* 3-4 dry red chillies

* 2-3 green chillies (you can add more if you want it spicier)

* 1 tsp lime juice (if mango is not sour enough)

* 1 tsp turmeric powder

* 3/4 tbsp salt (adjust to taste)


Heat the oil in a pan. Add mustard seeds, asafoetida, green chillies and red-chillies. Wait till the mustard seeds splutter and remove pan from stove. Grind the above mix with mango, lime juice (if needed) turmeric and salt.

How To Make Your Very Own Mango Chutney

This is how to make an easy Mango Chutney Recipe

Mango Pie Dessert Recipe

Mango Pie is a perfect refreshing dessert for everyone.


* 2 1/2 cups peeled and sliced ripe mango

* 2 tablespoons quick-cooking tapioca

* 3/4 cup granulated sugar

* 1/4 teaspoon salt

* 1 tablespoon melted butter

* pastry for two-crust pie, 9-inch


Combine mango slices, tapioca, sugar, salt, and melted butter. Toss to combine; let stand for 15 to 20 minutes. Roll out half of the pastry very thin; line a 9-inch pie pan; trim edge. Roll out remaining pastry very thin. Fill shell with fruit mixture; moisten edge of crust. Place the top crust on filling, make several slits in top to vent steam. Trim top crust leaving it just a little larger than the pan. Press top crust and moistened bottom crust edge together; fold excess top under the bottom edge. Flute all around rim. Bake mango pie at 425 for about 50 to 60 minutes, or until top is well browned.

Recipe Courtesy of

Mango Ice Cream Dessert Recipe

Mango Ice Cream Dessert


* 2 cups ripe mango, diced, peeled

* 1 1/2 cups sugar

* 2 tablespoons fresh lime juice

* 2 cups milk

* 5 egg yolks

* 1 cup whipping cream


Combine mango, 1/2 cup of sugar and lime juice in a non-metallic bowl. Cover and refrigerate for 1 hour. Make a custard by scalding the milk in a 2-quart saucepan. Whisk the egg yolks and 3/4 cup sugar in a mixing bowl. Add the hot milk in a thin stream while whisking. Return the mixture to the pan and cook over medium heat, uncovered, until thick enough to coat the back of a wooden spoon, about 3 minutes. Do not let it boil. Strain into a bowl, and let cool to room temperature.

Stir the mango mixture into the custard mixture. Stir in the cream. Taste for sweetness and add more sugar if desired. Freeze in an electric or crank ice cream maker, following the manufacturer's instructions.

Makes about 1 1/2 quarts.

Recipe Courtesy of

Grow Some Mango

Did you know, you can grow mango in your own garden. Growing mango is easier than you might think.

© 2009 NAIZA LM

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    • savateuse profile image

      savateuse 5 years ago

      Mango has always been a favourite for me. Thanks for this great lens!

    • profile image

      blanckj 6 years ago

      One of my favorite fruits. Thanks for sharing all the info.

    • TheresaMarkham profile image

      TheresaMarkham 6 years ago

      I LOVE mangoes. And, YOU have made an AWESOME lens about one of my favorite foods! Thank you!

    • maplesyrup59 profile image

      maplesyrup59 6 years ago

      Mangoes are the best! I love your recipes, have been looking for delicious mango recipes for a while, will definitely try them out!

    • piedromolinero profile image

      piedromolinero 7 years ago

      Hmmm... I love Mangoes, a great lens for a tasty fruit.

    • profile image

      anonymous 7 years ago

      My aunty Mary used to make this red sticky mango seed. It started with dried mango then she put it in a sauce for couple months and whooo da ono!! Sadly her daughters did not bother to get the recipes and now I can't get it. Does anyone know what I an talking about?

      Please send email to:

    • profile image

      anonymous 7 years ago

      In Nigeria we have a variety of mangoes from the tropical rain forests in the south to the semi arid dry lands of the north. We have small stringy ones, large fleshy ones and everything in between. I have tasted mangoes from India and from Central America and I still believe Nigerian mangoes are the best. One wonderful way to eat a mango is in the sea mixing it with the salt water. Great post really enjoyed reading this.

    • TonyPayne profile image

      Tony Payne 7 years ago from Southampton, UK

      Great lens, very nice, 5*****. I love Mangoes, one of the tastiest tropical fruits.

    • VarietyWriter2 profile image

      VarietyWriter2 7 years ago

      What a great tribute to Mangos. Nicely done. Blessed by a Squid Angel :)

    • GramaBarb profile image

      GramaBarb 8 years ago from Vancouver

      You have a knack of making your food lenses so appealing that they make me hungry! Now I have to go and eat that piece of cheesecake I saved from dinner. :) 5*