Mango Tree (Indian Mango)

Mango Tree (Indian Mango)
Mangifera indica
Family Anacardiaceae — Cashew Family

Mango Description

The Mango tree (Indian Mango) is an evergreen tree, 10–45 m tall, with a dense crown (up to 10 m in diameter). The leaves are linear-oblong or elliptical, leathery, 15–40 cm long, 2–10 cm wide, with a resinous smell; young leaves are reddish, mature ones are dark green. The flowers are small, orange-yellow, in panicles (20–40 cm), bisexual or unisexual, with 4–5 petals, 4–5 stamens, and one pistil. The fruits are oval, elongated-ovoid or kidney-shaped drupes, 8–25 cm, 200–2000 g (sometimes up to 4 kg), with smooth skin (green, yellow, red, purple), juicy yellow pulp, sweet or slightly acidic, with a faint turpentine flavor. The seed is large, flat, 4–7 cm, bitter, resembling almond. Flowering occurs from January to March, and fruiting from May to August. Common varieties include ‘Alphonso’, ‘Kent’, and ‘Tommy Atkins’. It propagates by seeds or grafting.

 

Habitat and Ecology of Mango

Mango originates from the tropics of South and Southeast Asia (India, Myanmar), with up to 40 other species known. It is cultivated in India, South America, South Africa, Australia, Southeast Asia, the southern USA, and in European greenhouses. It prefers loose, well-drained soils (pH 5.5–7.5), temperatures of 24–30 °C, annual rainfall of 1000–2000 mm, and can withstand short droughts. It propagates by grafting or seeds (harvest after 5–7 years). Yield: 20–100 kg/tree. Care: watering (15–20 l/tree every 7–10 days), fertilization with nitrogen and potassium (50–100 g/tree), protection against mango weevils and powdery mildew. Environmentally, it supports biodiversity and attracts pollinators.

 

Mango Raw Materials

Raw materials: fruits (fructus Mangiferae indicae), seeds (semen Mangiferae), bark (cortex Mangiferae), leaves (folia Mangiferae). Fruits are harvested from May to August, dried at 40–50 °C (yield 10–15 %). Seeds are extracted from fruits, dried at 30–40 °C (yield 20–25 %). Bark and leaves are collected in April–June, dried at 35–45 °C (yield 12–18 %). Quality: fruits — undamaged, yellow; seeds — whole; bark and leaves — free of mold, moisture <12 %. Store in airtight containers (fruits: 1 year, seeds/bark/leaves: 2 years). The smell of fruits is sweet, bark and leaves are resinous.

 

Chemical Composition of Mango

Fruits: sugars (15–20 %, glucose, fructose, sucrose), organic acids (1–2 %, citric, malic), ascorbic acid (20–100 mg %), vitamins (A, B1, B2, E), polyphenols (mangiferin), flavonoids (quercetin), carotenoids, minerals (K, Mg, Fe). Seeds: fatty oil (10–15 %), tannins. Bark and leaves: mangiferin, tannins, essential oil (0.1–0.2 %). Caloric content of fruits: 60–70 kcal/100 g.

 

Action and Application of Mango

The fruits have antioxidant, anti-inflammatory, and immunostimulant effects due to mangiferin and vitamin C; they improve digestion, support the cardiovascular system, and normalize sugar levels. Seeds are used as an anthelmintic. Bark and leaves are astringent, antiseptic, used for diarrhea, stomatitis, dysentery, and skin inflammations. Mango is used for avitaminosis, diabetes, hypertension, burns, and dermatitis. Green fruits are used for jams and pickles. Bark is used for tanning, and wood for carpentry.

 

Precautions for Mango Use

Unripe fruits (>200 g/day) can cause stomach irritation due to acids. Juice (>300 ml/day) or peel can trigger allergic dermatitis. Bark and leaves (infusions >200 ml/day) increase photosensitivity due to mangiferin. Store raw materials at humidity <12 %. For children under 3 years, give <=50 g/day of fruits. Do not combine juice with alcohol or antihistamines without consulting a doctor.

 

Contraindications for Mango Use

Allergy to Anacardiaceae, peptic ulcers, gastritis with high acidity, pancreatitis, and children under 1 year of age.

 

Mango Recipes

1. Bark Decoction for Diarrhea. Boil 10 g of bark in 200 ml of water for 10 min, drink 50 ml 3 times a day for 5 days.
2. Leaf Infusion for Stomatitis. Pour 200 ml of boiling water over 15 g of leaves, steep for 20 min, rinse mouth 3 times a day for 7 days.
3. Seed Powder for Worms. Take 1 g of seed powder twice a day for 5 days.
4. Juice for Hypertension. Drink 100 ml of fruit juice twice a day for 10 days.
5. Leaf Infusion for Dermatitis. Pour 200 ml of boiling water over 10 g of leaves, steep for 15 min, use for compresses twice a day for 7 days.
6. Juice for Vitamin Deficiency. Drink 150 ml of fruit juice once a day for 14 days.
7. Mango Salsa. Dice 1 ripe mango, 1/2 red onion, 1 red bell pepper, and a handful of cilantro. Mix with the juice of 1 lime and a pinch of salt. Serve with grilled fish or chicken.
8. Mango Lassi. Blend 1 cup chopped ripe mango, 1/2 cup plain yogurt (or plant-based yogurt), 1/4 cup milk (or plant-based milk), and a tablespoon of honey (optional) until smooth. Serve chilled.

 

Mango Cosmetics

Fruit pulp and leaf decoctions are used for skin and hair.

1. Face Mask. Apply 20 g of mango pulp to the face for 10 min, rinse off, twice a week.
2. Lotion for Dermatitis. Pour 200 ml of boiling water over 10 g of leaves, steep for 15 min, wipe skin, once a day.
3. Body Scrub. 30 g of pulp, 20 g of sugar, 10 ml of oil, apply to skin, massage for 5 min, rinse off, once a week.
4. Hair Mask. 20 ml of mango juice, 10 g of honey, apply to hair for 15 min, rinse off, once a week.

 

Mango Culinary Uses

Mango is used fresh, dried, or canned for juices, jams, pickles, chutneys, and sorbets.

1. Mango Salad. Mix 200 g of mango pulp, 100 g of lettuce leaves, 20 ml of olive oil, dress with lemon juice.
2. Smoothie. Blend 150 g of mango pulp, 100 ml of yogurt, 10 g of honey, serve chilled.
3. Chutney. Boil 200 g of mango pulp, 50 g of sugar, 20 ml of vinegar for 20 min, serve with meat.
4. Sorbet. 300 g of mango pulp, 50 g of sugar, 20 ml of lemon juice, freeze, serve chilled.
5. Mango Sticky Rice. Cook glutinous rice, serve with slices of fresh mango and a drizzle of sweet coconut milk. A classic Thai dessert.
6. Mango Cheesecake. Prepare a no-bake cheesecake base, then fold pureed mango into the cream cheese mixture before chilling.

Tips: Choose ripe fruits with soft pulp, peel the skin to avoid allergies. Use green fruits for jams or pickles.

 

Other Properties of Mango

The bark is used for tanning leather. The wood is used in carpentry. The fruits attract birds, supporting biodiversity.