Mango – a tropical fruit with valuable nutrients

The mango (lat. Mangifera indica) is one of the most popular tropical fruits worldwide, prized for its sweet, fruity taste and diverse nutritional profile. In this article from our nutrient encyclopedia, you'll learn everything you need to know about the origin, ingredients, taste, and nutritional aspects of the mango – well-founded, easy to understand, and in line with health claims.

Origin & History of the Mango

The mango originates from South Asia, particularly from present-day India and Myanmar. It has been cultivated there for over 4,000 years and is still considered a symbol of prosperity, love, and fertility. Even in early Ayurvedic texts, the mango was described as a valuable fruit.

Mangoes first reached Southeast Asia and Africa via trade routes, and finally Central and South America in the 16th century. Today, they are cultivated in many tropical and subtropical regions, including India, Thailand, Brazil, Mexico, and Africa.

Nutrients & Ingredients of Mango

The mango is rich in vitamins, secondary plant compounds and natural fruit acids.

• ·        Vitamins:
  Vitamin C
  Vitamin A (as beta-carotene)
  Vitamin E
  Vitamin B6
  Folate (Vitamin B9)
• ·        Minerals:
  potassium
  magnesium
  copper
• ·        Other ingredients:
  Dietary fiber
  Polyphenols
  Carotenoids (especially beta-carotene)
  Mangiferin (secondary plant compound)

Health aspects of mango

The nutritional properties of mango can be attributed to its micronutrient content:

Vitamin C contributes to the normal function of the immune system and protects cells from oxidative stress. Vitamin A contributes to the maintenance of normal skin and mucous membranes, as well as normal vision. Vitamin B6 and folate support normal energy metabolism and the normal function of the nervous system. Potassium contributes to normal muscle function and the maintenance of normal blood pressure.

All statements comply with permitted nutrient-related health claims under EU law.

Taste & sensory properties

The taste of mango is intensely sweet, full-bodied, and tropically fruity with a mild, pleasantly soft acidity. Ripe mangos are characterized by a juicy, creamy texture and a particularly well-rounded aroma.

Thanks to its natural flavor profile, mango is ideal as a flavor component in drinks, smoothies, powders and electrolyte products.

Interesting facts about mangoes

- The mango belongs to the sumac family.
- There are over 1,000 varieties of mango worldwide.
- The secondary plant compound mangiferin is being intensively studied scientifically.
Ripe mangoes exude an intense, sweet aroma.

Possible side effects

Mango is generally well-tolerated in normal amounts. However, very high consumption or in sensitive individuals may occasionally cause stomach upset due to the fruit acids it contains. People with known fruit allergies should test mango cautiously.

Literature & Sources

1.      Berardini, N., Knödler, M., Schieber, A., & Carle, R. (2005). Utilization of mango peels as a source of pectin and polyphenolics. Journal of Agricultural and Food Chemistry, 53(5), 1561-1568.

2.      Masibo, M., & He, Q. (2008). Mango bioactive compounds and related nutraceutical properties – A review. Food Reviews International, 24(4), 346-370.

3.      Kim, H., Moon, JY, Kim, H., Lee, DS, Cho, M., Choi, HK, & Kim, YS (2010). Antioxidant and antiproliferative activities of mango (Mangifera indica L.) flesh and peel. Journal of Food Science, 75(1), C13-C18.

4.      Imran, M., et al. (2017). Mangiferin: A natural miracle bioactive compound against lifestyle-related disorders. Nutrients, 9(7), 1-18.

5.      Suleria, HAR, et al. (2020). Bioactive compounds, antioxidant capacity and health effects of mango fruit. Food Research International, 132, 109074.

USDA FoodData Central. (2023). Mango, raw. US Department of Agriculture.