As one of the most celebrated tropical fruits out there, mangoes are characterized by its juicy, fibrous flesh and an oblong pit in the center which are so refreshing and delicious. The mango is actually distantly related to the cashew, pistachio, poison ivy, and poison oak; native to southern Asia and there are over 1,000 known cultivars of mangoes available. Mangoes are a good source of vitamins and minerals essential for the human body. It is an affordable and seasonal fruit. In India mangoes are grown widely in the southern belt. ‘Alphonso’ variety of mango which is exported world wide is cultivated in ‘Ratnagiri’ in the southern part of India. Mango is a popular garden fruit tree in Malaysia and is propagated commercially in small orchards. In most of Malay rural or sub rural areas, a mango tree is usually planted in lawn because it is such a tradition to plant tropical fruit tree around the house in Malaysia. More than that, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies in several cultures.
Mangoes can be eaten both raw and ripe. Raw mangoes have a sharp sour taste, while the ripe mangoes are juicy and sweet to eat. A ripe mango will also have a full, fruity fragrance that tingles ones taste buds and they're ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach.
To accelerate ripening, place your mangoes in a paper bag overnight. Once the mangoes are ready to eat, you can store them in the refrigerator for up to three days. To prepare a mango for eating, wash thoroughly, slice in half lengthwise, avoiding the pit in the center. Hold one mango half skin side down and score into 1/2 inch squares. Then, using your thumbs, push the mango inside-out, and you have ripe and delicious squares to eat out of hand or use in recipes.
Unripe mango
Mango pickle made from unripe mango Vitamin Content: Mango is rich in Vitamin C and Vitamin A. Vitamin C content is more in raw mango as compared to that in ripe mango. It also has traces of Vitamin E, Vitamin B and Vitamin K. The dulcet, juicy insides of the mango pack a nutritional punch. Its characteristic orange color is a clue to its storehouse of beta carotene (Vitamin A). Ripe mangos hold the highest levels of beta carotene, while green mangos are higher in Vitamin C. These antioxidant carotenoids are known for their protective power against certain cancers. Mangos also supply ample potassium, making them ideal for hypertensive patients or anyone looking to replenish energy after physical activity.
Cross section of a fully ripe mango
Mangoes are high in antioxidants, low in carbohydrates (although they are about 15% sugar – but good sugar!) and like other yellow/orange fruit such as pumpkin and carrot, they are an excellent source of beta-carotene (Vitamin A). They also contain Vitamin E and selenium which help protect against heart disease and cancer. You can obtain 40% of your daily fibre intake from a mango.
We all know the importance of fiber in our diets. If you are eating your mango-a-day, irregularity is not a problem for you and so we’ll spare the gruesome details regarding constipation, piles and spastic colon. Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels.Semi-ripe mango (sweet sour)
The nutritional value of mango makes it good for weight gain, eye disorders, hair loss, heat stroke, prickly heat, diabetes, bacterial infections, sinusitis, piles, indigestion, constipation, morning sickness, diarrhea, dysentery, scurvy, spleen enlargement, liver disorders, menstrual disorders, leucorrhea, and vaginitis.
Mango, being high in calories and carbohydrates, is good for those who are trying to gain weight. The phenolic compound found in mangoes has been found to have powerful antioxidant and anticancer properties. Being high in iron, mango is said to be very good for pregnant women as well as for people suffering from anemia. Mango is believed to be effective in relieving clogged pores of the skin.
Mangoes can be eaten both raw and ripe. Raw mangoes have a sharp sour taste, while the ripe mangoes are juicy and sweet to eat. A ripe mango will also have a full, fruity fragrance that tingles ones taste buds and they're ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. 
Pokok yang sederhana besarnya ini boleh mencapai ketinggian 20-30meter. Batangnya lurus dengan dahan-dahannya tumbuh mengelilingi batang. Hujung dahan-dahan ini pula melentur sedikit. Silaranya hampir tirus semasa muda dan rendang terbuka apabila matang. Daunnya oblong-lanseolat, 12-30cm panjang, 3-7cm lebar, berkilat, licin, berwarna kemerahan semasa muda dan bertukar hijau tua apabila matang. Petiol 2.5cm panjang dan buah berbentuk globos, 7-12cm diameter, berpangsa 12-16 dari atas ke bawah dan bertangkai 3-5cm panjang. Semasa muda buahnya berwarna hijau dan bertukar warna kuning limau apabila masak. Isinya setebal 2-2.5cm dan mengandungi 3-5biji yang diselaputi aril yang juga berwarna hijau limau.
