Mango, scientifically known as Mangifera indica, is a delectable stone fruit with a rich history that dates back to the region between North-western Myanmar, Bangladesh, and North-eastern India. It has been cherished and cultivated in South- and Southeast Asia since ancient times, leading to the emergence of two primary types of modern mango cultivars: the "Indian type" and the "Southeast Asian type."
Mango trees are known for their grandeur, characterized by large, evergreen canopies with dark green foliage that spreads out like an umbrella. When ripe, the mango's flesh turns soft, juicy, and takes on a pale orange hue, offering a texture that can range from fibrous to butter-like. The taste is a delightful combination of freshness and sweetness, complemented by a fragrant aroma. Mangoes can be enjoyed fresh or as ingredients in a wide array of culinary creations. They exhibit a diverse spectrum of colours, transitioning from green to orange, yellow, and even red, with weights ranging from 50 grams to a substantial 1.5 kilograms.
Mangoes are often referred to as the "King of Fruits" for good reason. Apart from their exquisite flavour, they offer a wealth of nutritional benefits, earning them the title of a "superfruit." Just 100 grams of mango provides approximately 50% of the daily recommended intake of essential vitamins such as vitamin A and vitamin C, in addition to being a good source of dietary fibre. Mangoes are not only celebrated for their delectable taste but also for their potential health-enhancing properties.
