Mango

Mango is an edible stone fruit produced by the tropical tree Mangifera indica which is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. Mango trees thrive in tropical or subtropical climates without risk of frost, particularly in regions where the four summer months (June to September) see an average rainfall of 75 to 250 cm, followed by eight months of dry weather. When the temperature is between 24 and 27 °C with a somewhat cold dry season, the trees grow at their best. Mangos can grow in practically any soil as long as it drains correctly.

The mango tree has a robust trunk, a wide, rounded canopy, and is upright and branching. The tree's leaves are glossy and dark green. They have long petioles, elliptic or lanceolate shapes, and a leathery feel. The tree produces thick panicles of cream-pink blooms with dense clusters of petals. The mango fruit has unevenly shaped, roughly oval sides. A stone is enclosed by an exterior flesh layer in the form of a drupe. The flesh is tender with a brilliant yellow-orange hue. The fruit's skin can range from yellow-green to red. Mango trees can survive for more than 100 years and reach heights of 45 meters (148 feet). Raw mango is 84% water, 15% carbohydrates, 1% protein, and has negligible fat. The energy value per 100 g (3.5 oz) serving of raw mango is 250 kJ (60 calories). Fresh mango contains only vitamin C and folate in significant amounts of the Daily Value of 44% and 11%.