MANGO

Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.

Mangifera indica. Fruit of Indo-Burmese origin extensively grown throughout the tropics; 3-6 inches diameter; orange-colored edible flesh surrounding central stone. The depth of color is an index of vitamin A activity, which can be up to 700 ug per 100 g. Analysis per 100 g: 0.5 g protein, 15 g carbohydrate, 60 kcal (0.25 MJ), 0.5 mg Fe, 200 ug carotene, 0.03 mg vitamin B1, 0.04 mg vitamin B2, 0.3 mg nicotinic acid, 30 mg vitamin C.

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II

is frut from the mango tree (Mangifera indica). The mango is about the size and shape of a goose's egg, and in its early stage is of fine olvie-green colour; some varieties continue green when ripe but others assume a sort of orange tint. The smell is faint, yet pleasing, and the pulp melts in the mouth with a cool, refreshing sweetness that can hardly be estimated. In the heart of the pulp is a largish stone something resembling that of a peach, to which the pulp is formly adherent.

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.

is a fleshy yellowish-red tropical fruit that is eaten ripe or used green for pickles or chutneys. -
ORIGIN from Portuguese manga, from a Dravidian language.

Mangoes are not easy to describe because they vary greatly in color, size and shape. The skin is yellow to pink. During the Summer 2000, I had the opportunity to eat some yellow mangos that had come from Mexico. These were excellent. They were gotten in Texas and so may have come more tree-ripened than the pinkish that come from Hawaii in the Pacific Northwest.

The mango has a sweet, fresh, peach-like tropical flavor; ranges from very sweet to subacid to tart; some have a hint of turpentine flavor.

Hedrick, U.P. editor. 1919. Sturtevant's Notes on Edible Plants. Report of the New York Agricultural Experiment Station for the Year 1919 II. Albany, J.B Lyon Company, State Printers. [References Available]

MANGIFERA INDICA, MANGO

is a plant of tropical eastern Asia. The mango grows abundantly in India, where many varieties are cultivated, and the fruit of some is esteemed as most delicious. In north and central India, says Brandis, the fruit of ungrafted trees is generally stringy with a strong, turpentine flavor. it, nevertheless, forms an important article of food for large classes of the population. The fruit of good graafts is excellent, soft, juicy and with a delicious, aromatic flavor. In Burma, the mango is not generally grafted, for seeds of a good kind, as a rule produce good fruit of a similar description. This seems to be the fruit seen by Friar Jordanus, about 1300, who calls it aniba. The mango was introduced in Jamaica in 1782. In 1880, 21 fruitful and superior varieties were growing at the Botanical Gardens in Trinidata. At Cayenne, it did not exist before the beginning of the present century. Its introduction into Brazil was more ancient as the seeds came thence to Barbados in the middle of the eighteenth century. In Martinique, by grafting, a dozen very distinct varieties have been established, the quality of which, says Berlanger, in respect to the abundance and flavor of the flesh, places them in the first rank of tropical fruits. in the Mauritius, they cultivate a number of varieties. This tree has been introduced into Florida and is now gorwn there to a limited extent. in Jamaica, starch is made of the unripe fruit. In India, the unbripe fruit is much used in conserves, tarts and pickles, and the kernels of the seeds are boiled and eaten in times of scarcity.

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II

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Compiled for Food Resource http://food.oregonstate.edu