Mango

Mango
The mango, Mangifera indica, is a member of the Cashew family. It is
a tree that grows 50 to 60 feet tall and is thickly covered with narrow, dark
green leaves. Mango trees grow in the tropics from sea level to 4,000 ft., but
tend to do best below 2,000 ft.
Mango trees should be grown from grafted or budded plants. This
ensures a true variety and a healthy plant. Many different varieties are
available around the Pacific region. The fruits are different sizes, shapes and
weights. They can be orange, yellow, red or a mixture of colors. A couple of
well known cultivars are Hayden and Pope. For more information on variety
selection contact your local agriculture extension agent.
Grafted mango trees begin bearing fruit when they have been growing
for about six years. Heavy rains during flowering periods may greatly reduce
pollination and fruit set. Even under the perfect conditions trees will often
have heavy crops only once every other year. Mango trees reach maturity at
about forty years old and bear less fruit each year thereafter.
Fresh mangoes are a favorite fruit in the Pacific Islands. They are best
when picked ripe from the tree. When picked almost ripe they will continue
to sweeten if kept in a cool, dry place. They can be used in almost any recipe
requiring a sweet fruit. The unripe fruit can also be used in green salads, or as
a relish.
Estimated Nutritional Values
Amount/Serving % DV* Amount/Serving % DV*
Calories 108 kcal 5 % Carbohydrate 28 Gm 9 %
Total Fat 1 Gm 2 % Iron 0.2 Mg 1 %
Saturated Fat 0 Gm 0 % Calcium 17 Mg 2 %
Cholesterol 0 Mg 0 % Vitamin A 3213 IU 64 %
Sodium 3 Gm 0 % Vitamin C 45.7 Mg 76 %
Protein 1 Gm 2 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Nutritional Values are based on 1 cup of sliced mango
Milk: 0 Veg: 0 Fruit: 2 Bread: 0 Meat: 0