MANGO

Mango is the succulent, aromatic fruit of an evergreen tree and a member of the cashew family of flowering plants. Botanically mango is a drupe, consisting of an outer skin, edible flesh and a central stone enclosing single seed (other stone fruits: plum, cherry, peach).

Popularity of Fresh Mango

Mango consumption has grown 32% since 2005 to an estimated 2.47 pounds per year with import volume for 2012 at 804 million pounds.  According to the National Mango Board’s Mango Attitude and Usage Survey. 95% of consumers who have eaten a mango like the flavor. Consumers feel mangos are: tropical (83%), healthy and nutritious (75%) and a special treat (47%). Over half of consumers who have never purchased a mango (51.9%) have eaten mango at a restaurant.

Information

Mangoes are generally sweet, although the taste and texture of the flesh vary 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 with a fibrous texture.

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 tongue in susceptible people.