Mango Mango Mango

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Mangoes are juicy stone fruit (drupes) produced from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for its edible fruit. Most of these species are found in nature as wild mangoes. The genus belongs to the cashew family Anacardiaceae.

Mango is a low-calorie fruit that is high in fibre, and is a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. Mangoes are a good source of antioxidants, containing certain phytochemicals such as gallotannins and mangiferin which have been studied for their health benefits.

Just 80g of mango (2 x 2 inch slices) counts as one of your five-a-day. This one portion will provide 53 calories, 11g of naturally-occurring sugar and just over 2g of fibre.

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.

Over 1000 varieties are grown all over the world. But with new breeding methods, there are new varieties are coming in the market. While growing up in my homeland (Pakistan) which was once part of India. I was told there are close to 2000 varieties of mangoes.