INTRODUCTION

22 nd July – national mango day is solely dedicated to the delicious fruit that people love to eat, or at times drink, during the summers.

The scientific word for mango is Mangifera Indica which was derived from the Sanskrit word Manjiri meaning flowers growing in small clusters.This hints at the Indian roots of the fruit .It is a member of the cashew family (Anacardiaceae). It is one of the most important and widely cultivated fruits of the tropical world. 

HISTORY

The history and origin of the day are unknown but mango itself has a rich history behind it. It is to be believed that Mangoes are cultivated over 5000 years ago in India. It is inextricably connected with the folklore and religious ceremonies of India. Buddha himself was presented with a mango grove.

Also there is belief that Mango has been known to Indians since very early times. Scientific fossil evidence indicates that the Mango made its first appearance even earlier 25 to 30 million years ago in North – east India, Myanmar and Bangladesh from where it travelled down to Southern India. Mango by which the fruit is known in English and Spanish-speaking countries likely derived its name from the Malayam manna and when the Portuguese came to Kerala in 1498 for the spice trade adopted it as manga. Due to the difficulty in transporting seeds, the tree was not introduced into the Western Hemisphere until about 1700 and when it was planted in Brazil, it reached West Indies in about 1740. The juicy fruit Mango is cultivated in most frost-free tropical climates. East Africans started cultivating mangoes in the 10th century AD.

The great poet Kalidasa sang its praises. And Alexander savoured its taste, as did the Chinese pilgrim Hieun Tsang. Around 100,000 mango trees are planted by the Mughal emperor Akbar in Darbhanga, Bihar at a place known as Lakhi Bagh. 

It appears, however, that Hsiian-tsang, one of the early travelers to India (632-645), was the first person to bring mango to the notice of people outside India. 
This fruit occupied an important place in horticulture during the rule of the Mughal emperors in India, and Akbar the Great (1556-1605) planted an orchard of 100,000 mango trees. 
The origin of most o the improved varieties in India have been traced to those days, and the encyclopedia .

Ain-e-Akbari (1590 AD) contains a good account of the mango regarding its quality and varietal characteristics. 
Phytogeographical data studies of the phylogenetic taxonomy of species of Mangifera indicate that this genus originated in the Indo-Burma region. 
Most of the cultivated varieties have arisen from four main species – Mangifera indica, Mangifera sylvatica,Mangifera odorata, and Mangifera zeylanica. 
Mango cultivation is found in many countries of Southeast Asia – the Philippines, Indonesia, Java, Thailand, Burma, Malaysia and Sri Lanka. 
Introduction of the mango to East and West Africa and subsequently to Brazil is said to have occurred in the sixteenth century. 
Mexico acquired the mango in the nineteenth century, and it entered Florida in 1833. The cultivated mango varieties are the result of constant selection by man from original wild plants for over 4000 years. 

However, a 2019 study said that there was no definite evidence of a center of diversity in India. It identified a higher unique genetic diversity in Southeast Asian cultivars than in Indian cultivars, indicating that the fruit may have been first domesticated in Southeast Asia.

The Popular Types of Mangoes in The World

Mango is one of the most popular fruits, also called the king of the fruit and also known as a superfruit because of its delicious flavor, and taste. According to the study, this super fruit is rich in nutritional properties, included prebiotic, vitamins, antioxidant, phytonutrient, potassium, and others.

Based on the national horticulture broad, there are about 1500 types of mangoes which are different in shape, size, flavor, and color. The common shapes of mango are oval and round which the measurement of each fruit range about 5 to 15 cm in length, 4 to 10 cm in width, and approximately 150 g to 750 g in weight. The various colors of its pericarp are green, green-yellowish, yellow-red, golden yellow, and crimson red.

SOME FAMOUS OF THEM ARE-

1. Honey (Ataulfo)

Flesh: Peachy tropical aroma with smooth, firm flesh without fibers and a small pit

Honey mangoes are available from March to July. The primary sources are Mexico, Brazil, Peru, Ecuador. When fully ripe, the fruit turns deep yellow with small wrinkles and acquires a flattened oblong shape.

2. Francis

You can have this luscious mango from May to June. The primary sources are Haiti and Ecuador. The fruit grows with green overtones that become yellow and change to more golden when mango ripens.

3. Haden

erm flesh with fruit-like aroma and medium fibers

Haden is mainly cultivated in Mexico, Peru, and Ecuador. These bright red mangoes have green-yellow shaded skin with small white dots and an oval to round shape.

4. Keitt

Flesh: Citrusy aroma and juicy, firm flesh, with little fiber

Mexico, Ecuador, the United States, and Brazil are primary sources of Keitt mango. You can relish the fruit from March to April, August, and September. They are famous in Asian cuisines, where they are enjoyed in pickles.

5. Kent

Flesh: Tender, juicy flesh with limited fiber and tropical peachy aroma

The main countries that are producing kent variety are Mexico, Ecuador, and Peru. This variety is ideal for juicing and drying. It is available from December to February. When the fruit starts to ripe, yellow dots cover its skin.

6. Tommy Atkins

Tommy Atkins mango is native to Florida. It is the most extensively grown variety in the United States. This fruit is primarily grown in Brazil, Mexico, Guatemala, and Ecuador. You can have this delicious mango variety from March to July.

7. Carabao

Flesh: Juicy and soft flesh with less fiber

Carabao mango belongs to the Philippines. It is also known as Manila mango, champagne, or Philippine mango. It is the national fruit of the Philippines, and the country comes on number six after India, China, Pakistan, Brazil, and Mexico in its production.

8. Graham

Flesh: Aromatic orange-colored, fiberless flesh

Graham mango was originated in Trinidad from the seedling of the Julie mango. It is oval-shaped and turns yellow with bumpy skin when ripe.

9. Sein Ta Lone

Flesh: Fruity aroma, juicy, and a less fibrous texture.

Also known as a diamond solitaire mango, it is one of the popular varieties from Myanmar. This variety is available for two months and ends in June.

10. Alphonso

Flesh: Buttery, tender texture with no fiber

From 1000 mango species around the world, alphonso mango is surely the number one in taste and flavor. The main producer of this delightful variety is the Maharashtra state of India. It is available in Summers.

11. Kesar

Flesh: Smooth and soft with no fiber

Kesar ranks second as the largest export variety mango of India. It is grown in Girnar hill of Gujrat India, and available from May to July. The fruit is also used for making various desserts and juices as well!

12. Dasheri

Flesh: Fiberless, peach-colored pulp

This variety is available from mid-May to late August. Lucknow state in India is the highest producer of this variety. Dasheri is long and oval-shaped, with yellow-green skin when ripe.

13. Chausa

Flesh: Deep yellow luscious pulp with little fiber

Hardoi in North India is famous for Chausa mangoes. The fruit is consumed by sucking. You can have this juicy mango in the summers. Chausa mango has its roots in Multan, Pakistan.

14. Bombay Green

Flesh: Hard pulp with little to no fiber

Bombay Green variety is cultivated in the Northern part of the Indian subcontinent. It is also famous as Malda and Shehroli. It displays Spanish green peel and prized with an aromatic flavor. They are available from May to July.

15. Langra

Flesh: Juicy fiberless pulp rich in fibers

Langra is the most well-known mango variety of the Northern Indian sub-continent. It originally belongs to Varanasi, and the best variety is from Patna and Bihar, the states in India. The fruit has a juicy flavor, sweet and tart taste.

16. Amrapali

Flesh: Deep orange-red flesh with medium fibers

Amrapali is a hybrid between Dasheri and Neelam Mangoes and was created in 1971. People grow it all over India, in farms and orchards. The fruit has a short shelf life as compared to the other mango varieties. You can also grow it in containers due to the small size of the tree.

17. Neelam

Flesh: Juicy and semi-hard with no fibers

These mangoes are available throughout the season. Though the tastiest ones come in the month of June when monsoons occur. They are grown all over the world.

18. Banganpalli/Safeda
    

Flesh: Fiberless firm, yellow flesh.

Banganpalli hits the market first in the season. This mango variety belongs to Andhra Pradesh state in India and offers an unmistakable taste, savored by the locals and everyone alike!

19. Chok Anan

Flesh: Hard, yellow-colored with medium to no fiber

Chok Anan or ‘chocanon,’ is native to India, Bangladesh, Thailand, and Pakistan. It is also popular as ‘honey mango’ and miracle mango, as it fruits twice a year, in both summer and winter seasons.

20. Badam Mango

Flesh: Hard, juicy, yellow-colored with no fiber

The most popular and one of the most consumed mangoes in India, the Badam is famous for its size, canary yellow color, and flesh with juicy taste. Karnataka and the Andhra Pradesh States of India are the leading producers of it.

21. Totapuri

Flesh: Hard, with no fiber

It has one of the most unique shapes in mangoes! It is oblong, with pointed ends and a golden yellow color. The fruit has a distinctive sweet/sour taste and hits the market early in the summer of India.

22. Nam Dok Mai

Flavor: Sweet

Flesh: Thick and Fleshy

This mango has a sweet fragrance and tastes quite good with its juicy flesh. It is one of the most popular mango varieties in Thailand.

23. Khieo Sawoei Sampran

Flavor: Crunchy and Sweet

Flesh: Hard

Usually eaten raw as a snack, this mango takes a sweet taste when it is ripe. It is one of the most expensive mangoes in Thailand and us usually harvested in the month of October.

24. Tong Dam

Flavor: Very Sweet

Flesh: Soft with fiber

Unline the most popular mangoes, it stays green even when it gets fully ripe. The mango gets very sweet when ripe. Also, the green outer skin saves it from pests attacks.

25. Mamuang Ok Rong

Flavor: Extremely Sweet

Flesh: Hard, with no fiber

Simply the most popular mango in Thailand, the locals eat it with a sticky rice dish. The fruit is exceptionally sweet and also carries a sweet musky fragrance.

26.Julie

Origin: Jamaica (Caribbean)

Other Names: Saint Julian

Descending from the Indian lineage of mangoes, Julie is an all-time favourite from the Caribbean.
Failing to cultivate in the humid climate of Florida, West Indies set the foreground for the produce of Saint Julian. Available throughout the months of May and June, Julie flaunts a green skin and finds itself in an oval shape. The Julie mango tree is famous for its dwarfing growth habit.
Several other varieties trace their roots in Julie seed, like Gary, Carrie, Graham and Sophie Fry. As per reports, The 30th legislature of the US Virgin Islands passed a resolution declaring the Julie mango as the “Virgin Islands Fruit of Choice.”

27. Madame Francis

Origin: Southeast Asia

Other Names: Haitian mango

Loveliest tropical fruit of the Haiti region in the West is none other than Madame Francis. Though being one among the best varieties of mangoes in the world, people find it difficult to pluck Madame Francis in the wild. The reason being its association with the poisonous family of Anacardiaceae plants. However, the mango tastes superbly luscious and a bite of it can be a complete mood-changer! Sweet, strong flavour with some fibres, Madame Francis comes in a medium-sized oval kidney shape. The ripening season for this variety starts from May and remains till July. 

29. Ivory Mango

Origin: Thailand

Other Names: Jingu mango

Resembling a young elephant’s tusk, Ivory mangoes rule the Thai and Chinese mainlands. The thin, elongated shape and lustrous smooth skin are the distinct characteristics of Ivory mangoes. Ivory mangoes have bright yellowish flesh and are not too fibrous. These unique features make Ivory rank among the best varieties of mangoes in the world.
According to reports, Ivory mangoes were first introduced in Yunnan, China from Thailand in 1914. And interestingly, the first tree which was planted still grows in the Chinese mainland and once produced more than 500kg of fruit in a single year.

30. Kensington Pride

Origin: Australia Other Names: Bowen special

NUTRITIONAL VALUE

In fact, studies link mango and its nutrients to health benefits, such as improved immunity, digestive health and eyesight, as well as a lower risk of certain cancers.

Mango is low in calories but full of nutrients.

One cup (165 grams) of sliced mango provides :

• Calories: 99
• Protein: 1.4 grams
• Carbs: 24.7 grams
• Fat: 0.6 grams
• Dietary fiber: 2.6 grams
• Vitamin C: 67% of the Reference Daily Intake (RDI)
• Copper: 20% of the RDI
• Folate: 18% of the RDI
• Vitamin B6: 11.6% of the RDI
• Vitamin A: 10% of the RDI
• Vitamin E: 9.7% of the RDI
• Vitamin B5: 6.5% of the RDI
• Vitamin K: 6% of the RDI
• Niacin: 7% of the RDI
• Potassium: 6% of the RDI
• Riboflavin: 5% of the RDI
• Manganese: 4.5% of the RDI
• Thiamine: 4% of the RDI
• Magnesium: 4% of the RDI

It also contains small amounts of phosphorus, pantothenic acid, calcium, selenium and iron.

One cup (165 grams) of mango provides nearly 70% of the RDI for vitamin C — a water-soluble vitamin that aids your immune system, helps your body absorb iron and promotes growth and repair. Mango is low in calories yet high in nutrients — particularly vitamin C, which aids immunity, iron absorption and growth and repair.

High in Antioxidants

Mango is packed with polyphenols — plant compounds that function as antioxidants.

It has over a dozen different types, including mangiferin, catechins, anthocyanins, quercetin, kaempferol, rhamnetin, benzoic acid and many others .

Antioxidants are important as they protect your cells against free radical damage. Free radicals are highly reactive compounds that can bind to and damage your cells.

Research has linked free radical damage to signs of aging and chronic diseases .

Amongst the polyphenols, mangiferin has gained the most interest and is sometimes called a “super antioxidant” since it’s especially powerful.

Test-tube and animal studies have found that mangiferin may counter free radical damage linked to cancers, diabetes and other illnesses .

Effects If You Eat a Lots of Mangoes

1. Weight Gain

Mango in addition to being a source of vitamin C also stores many calories. Medium-sized of mangoes contains about 135 calories. This will be a problem for those of you who want to lose weight. So, consuming a lot of mangoes will have a calorie deficit, this will hinder your weight loss plan.

In addition, which must be considered in consuming mango is the time to consume it. Consumption time is as important as the amount of mango you eat. If you eat 30 minutes before the workout, this is really very good for your body.

2. Increase blood sugar

Have you ever imagined what happens if you eat too many mangoes? Apparently, this fruit can increase your blood sugar levels.

Mango is a fruit with high fructose content. The more mango it means the higher the fructose amount. This is bad news for you. Consuming in large amounts will cause the rise of blood sugar and make the amount of insulin is increasing. It is certainly very scary for health because you are threatened to suffer from blood sugar disease.

3. Artificially Ripened Mangoes

Did you know that many mangoes are now forced to mature. Many mango merchants use calcium carbide to accelerate the mango ripening process. This substance gives adverse effects to health and can trigger against carcinogenic. One problem that will you feel are tingling, numbness and peripheral neuropathy. Scary is not it! So avoid eating foods that are ripped with carbides include mangoes.

4. Bad for Digestion

Furthermore, the frightening effects if you eat a lot of mangoes is to have indigestion, especially if you are eating a raw mango. Avoid eating raw mangoes in large quantities.

5. “Mango Mouth”

This is a bad effect of consuming raw mangoes for some people. This problem is called “mango mouth”. Eating raw mango with its gum often causes you to get wounds, itching, blisters around the mouth. This symptom occurs in those who are sensitive to raw gummy mango.

So, if you eat raw mangoes should be extra careful, in order not to experience a problem called “mango mouth”.

6. Irritation

Another frightening effects of consuming lots of mangoes is an irritation. If you consume raw mangoes, usually sap of mango is about the mouth, and your esophagus can cause strong irritation.

If you experience this problem, then stay away from drinking cold water because it can cause further irritation. Cold water can cause coagulation of sap, so the irritation becomes more severe.

7. Salmonella Infection

Infection is one of the frightening problems of consuming mango. Salmonella Serotype Newport (SN) has long been reported in the United States in 1999, and raw mango is one of the causes of salmonella.

Boldsky.com says that 78 patients who occur in 13 states are infected with this virus. 2 hospitalized patients of 28 enrolled patients died within 2 weeks. So 14 (50%) report that they consume mango for 5 days before illness. It became the information of this time that mangoes are infected with this virus.

8. Arthritis sufferers do not eat mango

For those who suffer from sinusitis, arthritis should not consume in large quantities. Eating fresh mango, mature, or mango juice can cause annoyance for them.

9. Allergic Reactions

Eating mangoes is also concerned with allergies especially those who are allergic to the fruit. Among the symptoms that appear on them are watery eyes, respiratory problem, colds, sneezing, abdominal pain, even if there is a shock if chronic.

So, eating mango should be careful although the health benefits obtained is a lot. You should not consume mangoes in excess, especially raw mangoes.

WORLDS MOST EXPENSIVE MANGO

Miyazaki Mango is said to be the world’s most expensive mango variety, sold for Rs. 2.70 lakhs and cultivated under special conditions. It is said to be a premium fruit and one of the most expensive ones sold in Japan. The price reportedly starts from Rs. 8,600/- and can go up to Rs. 2.7 lakhs for a box of two mangoes….

What Is Miyazaki Mango: The World’s Most Expensive Mango Variety

The highest quality Miyazaki Mangoes are branded and sold as ‘Taiyo-no-Tomago’ or ‘Eggs of Sunshine’. Rather than green or yellow, the skin of the Miyazaki mango is a flaming red and actually shaped like a giant dinosaur egg. There are certain specifications for every mango such as its weight, sugar content, colour and shape. According to reports, the Miyazaki mango must weigh at least 350g and have a sugar content of 15% or more.

CONCLUSION

So every year, a huge amount of mangoes are produced in every corner of the world .During summers, people eat it almost daily as a dessert. A lot of people also love to eat it in the form of ice creams. Thus, it brings a lot of happiness to all ages of people. Moreover, the added health benefits it provides just makes the fruit even more desirable.

@MANISHA NANDAN