Mango - Wikipedia https://en.wikipedia.

org/wiki/Mango

Mango

A mango is an edible stone fruit produced by the tropical tree

Mangifera indica which is believed to have originated from the
region between northwestern Myanmar, Bangladesh, and
northeastern India.[1] M. indica has been cultivated in South
and Southeast Asia since ancient times resulting in two distinct
types of modern mango cultivars: the "Indian type" and the
"Southeast Asian type".[2][3] Other species in the genus
Mangifera also produce edible fruits that are also called
"mangoes", the majority of which are found in the Malesian
ecoregion.[4]

Worldwide, there are several hundred cultivars of mango.

Depending on the cultivar, mango fruit varies in size, shape,
sweetness, skin color, and flesh color which may be pale Mango fruit
yellow, gold, green, or orange.[5] The mango is the national
fruit of India, Pakistan and the Philippines,[6][7] while the
mango tree is the national tree of Bangladesh.[8]

Contents
Etymology
Description
Domestication and cultivation
Cultivars
Production
Culinary use
Cuisine
Food constituents
Flavor
Potential for contact dermatitis
Cultural significance
See also
References
Further reading
External links

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Etymology
The English word mango (plural "mangoes" or "mangos") originated from the Portuguese word,
manga, from the Malay mangga, probably ultimately from the Tamil man ("mango tree") + kay
("fruit").[9]

Description
Mango trees grow to 30–40 m (98–131 ft) tall, with a crown
radius of 10–15 m (33–49 ft). The trees are long-lived, as some
specimens still fruit after 300 years.[10]

In deep soil, the taproot

descends to a depth of 6 m
(20 ft), with profuse, wide-
spreading feeder roots and
anchor roots penetrating
deeply into the soil.[5] The
leaves are evergreen,
alternate, simple,
15–35 cm (5.9–13.8 in)
long, and 6–16 cm
(2.4–6.3 in) broad; when
the leaves are young they
Closeup of flowers and immature
are orange-pink, rapidly
fruits on an 'Alphonso' mango tree
changing to a dark, glossy
A mango stone red, then dark green as
they mature.[5] The
flowers are produced in terminal panicles 10–40 cm
(3.9–15.7 in) long; each flower is small and white with five
petals 5–10 mm (0.20–0.39 in) long, with a mild, sweet
fragrance.[5] Over 500 varieties of mangoes are known,[5]
many of which ripen in summer, while some give a double
crop.[11] The fruit takes four to five months from flowering to
ripen.[5]

The ripe fruit varies according to cultivar in size, shape, color,

sweetness, and eating quality.[5] Depending on cultivar, fruits
The seed inside of a mango pit
are variously yellow, orange, red, or green.[5] The fruit has a
single flat, oblong pit that can be fibrous or hairy on the
surface, and does not separate easily from the pulp.[5] The
fruits may be somewhat round, oval, or kidney-shaped, ranging from 5–25 centimetres (2–10 in) in
length and from 140 grams (5 oz) to 2 kilograms (5 lb) in weight per individual fruit.[5] The skin is
leather-like, waxy, smooth, and fragrant, with color ranging from green to yellow, yellow-orange,
yellow-red, or blushed with various shades of red, purple, pink or yellow when fully ripe.[5]

Ripe intact mangoes give off a distinctive resinous, sweet smell.[5] Inside the pit 1–2 mm
(0.039–0.079 in) thick is a thin lining covering a single seed, 4–7 cm (1.6–2.8 in) long. Mangoes

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have recalcitrant seeds which do not survive freezing and drying.[12] Mango trees grow readily from
seeds, with germination success highest when seeds are obtained from mature fruits.[5]

Domestication and cultivation

Mangoes are believed to have originated from the region between northwestern Myanmar,
Bangladesh, and northeastern India.[2][3] The mango is considered an evolutionary anachronism,
whereby seed dispersal was once accomplished by a now-extinct evolutionary forager, such as a
megafauna mammal.[13]

From their center of origin, mangoes diverged into two

genetically distinct populations: the subtropical Indian group
and the tropical Southeast Asian group. The Indian group is
characterized by having monoembryonic fruits, while the
Southeast Asian group is characterized by polyembryonic
fruits.[2][3]

It was previously believed that mangoes originated from a

single domestication event in South Asia before being spread
to Southeast Asia, but a 2019 study found no evidence of a
'Carabao', a typical "Southeast
center of diversity in India. Instead it identified a higher
Asian type" polyembryonic mango
cultivar
unique genetic diversity in Southeast Asian cultivars than in
Indian cultivars, indicating that mangoes may have originally
been domesticated first in Southeast Asia before being
introduced to South Asia. However, the authors also cautioned that the diversity in Southeast
Asian mangoes may be the result of other reasons (like interspecific hybridization with other
Mangifera species native to the Malesian ecoregion). Nevertheless, the existence of two distinct
genetic populations also identified by the study indicates that the domestication of the mango is
more complex than previously assumed, and would at least indicate multiple domestication events
in Southeast Asia and South Asia.[2][3]

From tropical Asia, mangoes were introduced to East Africa by

Arab and Persian traders in the 9th to 10th centuries.[14] The
14th-century Moroccan traveler Ibn Battuta reported it at
Mogadishu.[15] It was spread further into other areas around
the world during the Colonial Era. The Portuguese Empire
spread the mango from their colony in Goa to East and West
Africa. From West Africa, they introduced it to Brazil from the
16th to the 17th centuries. From Brazil, it spread northwards to
the Caribbean and eastern Mexico by the mid to late 18th
century. The Spanish Empire also introduced mangoes directly 'Langra', a typical "Indian type"
from the Philippines to western Mexico via the Manila galleons monoembryonic mango cultivar
from at least the 16th century. Mangoes were only introduced
to Florida by 1833.[3][16]

The mango is now cultivated in most frost-free tropical and warmer subtropical climates. It is
cultivated extensively in South Asia, Southeast Asia, East and West Africa, the tropical and
subtropical Americas, and the Caribbean.[17] Mangoes are also grown in Andalusia, Spain (mainly
in Málaga province), as its coastal subtropical climate is one of the few places in mainland Europe

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that permits the growth of tropical plants and fruit trees. The Canary Islands are another notable
Spanish producer of the fruit. Other minor cultivators include North America (in South Florida and
the California Coachella Valley), Hawai'i, and Australia.[18]

Many commercial cultivars are grafted on to the cold-hardy rootstock of Gomera-1 mango cultivar,
originally from Cuba. Its root system is well adapted to a coastal Mediterranean climate.[19] Many
of the 1,000+ mango cultivars are easily cultivated using grafted saplings, ranging from the
"turpentine mango" (named for its strong taste of turpentine[20]) to the Bullock's Heart. Dwarf or
semidwarf varieties serve as ornamental plants and can be grown in containers. A wide variety of
diseases can afflict mangoes.

An important breakthrough in mango cultivation is the use of potassium nitrate and ethrel to
induce flowering in mangoes. The discovery was made by Filipino horticulturist Ramon Barba in
1974, and was developed from the unique traditional method of inducing mango flowering using
smoke in the Philippines. It allowed mango plantations to induce regular flowering and fruiting
year-round. Previously, mangoes were seasonal, because they only flowered every 16 to 18 months.
The method is now used in most mango-producing countries.[21][22][23]

Cultivars

There are many hundreds of named mango cultivars. In mango orchards, several cultivars are
often grown in order to improve pollination. Many desired cultivars are monoembryonic and must
be propagated by grafting or they do not breed true. A common monoembryonic cultivar is
'Alphonso', an important export product, considered as "the king of mangoes".[24]

Cultivars that excel in one climate may fail elsewhere. For example, Indian cultivars such as 'Julie',
a prolific cultivar in Jamaica, require annual fungicide treatments to escape the lethal fungal
disease anthracnose in Florida. Asian mangoes are resistant to anthracnose.

The current world market is dominated by the cultivar 'Tommy Atkins', a seedling of 'Haden' that
first fruited in 1940 in southern Florida and was initially rejected commercially by Florida
researchers.[25] Growers and importers worldwide have embraced the cultivar for its excellent
productivity and disease resistance, shelf life, transportability, size, and appealing color.[26]
Although the Tommy Atkins cultivar is commercially successful, other cultivars may be preferred
by consumers for eating pleasure, such as Alphonso.[24][26]

Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while
exported fruit are often picked while underripe with green peels. Although producing ethylene
while ripening, unripened exported mangoes do not have the same juiciness or flavor as fresh fruit.

Production
In 2019, global production of mangoes (report includes mangosteens and guavas) was 56 million
tonnes, led by India with 46% (26 million tonnes) of the world total (see table).[27] Almost half of
the world's mangoes are cultivated in India alone, with the second-largest source being Indonesia.
[28][29][30] Although India is the largest producer of mangoes, it accounts for less than 1% of the

international mango trade; India consumes most of its own production.[31][32]

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Other major mango-producing countries in total tonnage

produced in 2020 are Thailand, Indonesia, Pakistan, Mexico, Mango* production – 2019
Brazil, Bangladesh, Nigeria, and the Philippines.[33] (Millions
Country of
At the wholesale level, the price of mangoes varies according to tonnes)
the size, variety, and other factors. The FOB Price reported by
India 25.6
the United States Department of Agriculture for all mangoes
imported into the US ranged from approximately US$4.60 Indonesia 3.3
(average low price) to $5.74 (average high price) per box
China 2.4
(4 kg/box) during 2018.[34]
Mexico 2.4

Culinary use Pakistan 2.3

Brazil 2.0
Mangoes are generally sweet, although the taste and texture of
the flesh varies across cultivars; some, such as Alphonso, have a World 55.9
soft, pulpy, juicy texture similar to an overripe plum, while * includes mangosteens and guavas
others, such as Tommy Atkins, are firmer, like a cantaloupe or reported to FAOSTAT
avocado, with a fibrous texture.[35] Source: FAOSTAT of the United Nations[27]

The skin of unripe, pickled, or cooked mango can be eaten, but it

has the potential to cause contact dermatitis of the lips, gingiva, or tongue in susceptible people.[36]

Cuisine

The "hedgehog" style Alphonso mango chunks Sliced Ataulfo mangoes

is a form of mango
preparation

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A glass of Mango chutney

mango juice

Mangoes are widely used in Mango

cuisine. Sour, unripe mangoes are Nutritional value per 100 g (3.5 oz)
used in chutneys (see Mango
Energy 250 kJ (60 kcal)
chutney), pickles,[37] daals and
other side dishes in Bengali Carbohydrates 15 g
cuisine. A summer drink called Sugars 13.7
aam panna comes from mangoes. Dietary fiber 1.6 g
Mango pulp made into jelly or Fat 0.38 g
cooked with red gram dhal and
Protein 0.82 g
green chillies may be served with
cooked rice. Mango lassi is Vitamins Quantity %DV†
popular throughout South Vitamin A equiv. 54 μg 7%
Asia, [38] prepared by mixing ripe beta-Carotene 640 μg 6%
mangoes or mango pulp with lutein zeaxanthin 23 μg
buttermilk and sugar. Ripe Thiamine (B1) 0.028 mg 2%
mangoes are also used to make Riboflavin (B2) 0.038 mg 3%
curries. Aamras is a popular thick Niacin (B3) 0.669 mg 4%
juice made of mangoes with sugar Pantothenic acid (B5) 0.197 mg 4%
or milk, and is consumed with Vitamin B6 0.119 mg 9%
chapatis or pooris. The pulp from Folate (B9) 43 μg 11%
ripe mangoes is also used to make Choline 7.6 mg 2%
jam called mangada. Andhra Vitamin C 36.4 mg 44%
aavakaaya is a pickle made from Vitamin E 0.9 mg 6%
raw, unripe, pulpy, and sour
Vitamin K 4.2 μg 4%
mango, mixed with chili powder,
fenugreek seeds, mustard powder, Minerals Quantity %DV†
salt, and groundnut oil. Mango is Calcium 11 mg 1%
also used in Andhra Pradesh to Copper 0.111 mg 6%
make dahl preparations. Gujaratis Iron 0.16 mg 1%
use mango to make chunda (a Magnesium 10 mg 3%
sweet and spicy, grated mango Manganese 0.063 mg 3%
delicacy). Phosphorus 14 mg 2%
Potassium 168 mg 4%
Mangoes are used to make Selenium 0.6 μg 1%
murabba (fruit preserves), Sodium 1 mg 0%
muramba (a sweet, grated mango
Zinc 0.09 mg 1%

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delicacy), amchur (dried and Other constituents Quantity

powdered unripe mango), and Water 83.5 g
pickles, including a spicy
mustard-oil pickle and alcohol. Link to USDA Database entry (https://fdc.nal.usda.gov/fdc-app.html
Ripe mangoes are often cut into #/food-details/1102670/nutrients)
thin layers, desiccated, folded,
and then cut. These bars are Units
similar to dried guava fruit bars μg = micrograms • mg = milligrams
available in some countries. The IU = International units
fruit is also added to cereal
†Percentages are roughly approximated using US recommendations
products such as muesli and oat
granola. Mangoes are often for adults.
prepared charred in Hawaii. Source: USDA FoodData Central (https://fdc.nal.usda.gov/index.html)

Unripe green mangoes are commonly eaten with fish sauce, vinegar, soy sauce, or with a dash of
salt (plain or spicy) in most parts of Southeast Asia - a combination usually known as "mango
salad" in English.[39]

In the Philippines, green mangoes are also commonly eaten with bagoong (salty fish or shrimp
paste).[40][41] Mango float and mango cake, which use slices of ripe mangoes, are also popular in
the Philippines.[42][43] Dried strips of sweet, ripe mango (sometimes combined with seedless
tamarind to form mangorind) are also popular. Mangoes may be used to make juices, mango
nectar, and as a flavoring and major ingredient in mango ice cream and sorbetes.

Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies, and
sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick
dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations. In Central
America, mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe
in various forms.

Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as
milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a
dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar.
Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with
condensed milk may be used as a topping for shaved ice.

Food constituents

A raw mango is 84% water, 15% carbohydrates, 1% protein, and has negligible fat (table).

Nutrients

The energy value per 100 g (3.5 oz) serving of the common mango is 250 kJ (60 kcal). Fresh mango
contains only vitamin C and folate in significant amounts of the Daily Value as 44% and 11%,
respectively (table).

Phytochemicals

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Numerous phytochemicals are present in mango peel and

pulp, such as the triterpene, lupeol.[44] Mango peel pigments
under study include carotenoids, such as the provitamin A
compound, beta-carotene, lutein and alpha-carotene,[45][46]
and polyphenols, such as quercetin, kaempferol, gallic acid,
caffeic acid, catechins and tannins.[47][48] Mango contains a
unique xanthonoid called mangiferin.[49]

Phytochemical and nutrient content appears to vary across

mango cultivars.[50] Up to 25 different carotenoids have been
isolated from mango pulp, the densest of which was beta-
carotene, which accounts for the yellow-orange pigmentation
of most mango cultivars.[51] Mango leaves also have significant
polyphenol content, including xanthonoids, mangiferin and
gallic acid.[52]

The pigment euxanthin, known as Indian yellow, is often

thought to be produced from the urine of cattle fed mango
leaves; the practice is described as having been outlawed in
1908 because of malnutrition of the cattle and possible
urushiol poisoning.[53] This supposed origin of euxanthin Major flavor chemicals of 'Alphonso'
appears to rely on a single, anecdotal source, and Indian legal mango from India

records do not outlaw such a practice.[54]

Flavor

The flavor of mango fruits is conferred by several volatile organic chemicals mainly belonging to
terpene, furanone, lactone, and ester classes. Different varieties or cultivars of mangoes can have
flavor made up of different volatile chemicals or same volatile chemicals in different quantities.[55]
In general, New World mango cultivars are characterized by the dominance of δ-3-carene, a
monoterpene flavorant; whereas, high concentration of other monoterpenes such as (Z)-ocimene
and myrcene, as well as the presence of lactones and furanones, is the unique feature of Old World
cultivars.[56][57][58] In India, 'Alphonso' is one of the most popular cultivars. In 'Alphonso' mango,
the lactones and furanones are synthesized during ripening; whereas terpenes and the other
flavorants are present in both the developing (immature) and ripening fruits.[59][60][61] Ethylene, a
ripening-related hormone well known to be involved in ripening of mango fruits, causes changes in
the flavor composition of mango fruits upon exogenous application, as well.[62][63] In contrast to
the huge amount of information available on the chemical composition of mango flavor, the
biosynthesis of these chemicals has not been studied in depth; only a handful of genes encoding the
enzymes of flavor biosynthetic pathways have been characterized to date.[64][65][66][67]

Potential for contact dermatitis

Contact with oils in mango leaves, stems, sap, and skin can cause dermatitis and anaphylaxis in
susceptible individuals.[5][36][68] Those with a history of contact dermatitis induced by urushiol (an
allergen found in poison ivy, poison oak, or poison sumac) may be most at risk for mango contact
dermatitis.[69] Other mango compounds potentially responsible for the dermatitis or allergic

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reactions include mangiferin.[5] Cross-reactions may occur between mango allergens and
urushiol.[70] Sensitized individuals may not be able to safely eat peeled mangos or drink mango
juice.[5]

When mango trees are flowering in spring, local people with allergies may experience breathing
difficulty, itching of the eyes, or facial swelling, even before flower pollen becomes airborne.[5] In
this case, the irritant is likely to be the vaporized essential oil from flowers.[5] During the primary
ripening season of mangoes, contact with mango plant parts – primarily sap, leaves and fruit
skin[5] – is the most common cause of plant dermatitis in Hawaii.[71]

Cultural significance
The mango is the national fruit of India.[72][73] It is also the
national tree of Bangladesh.[74][75] In India, harvest and sale of
mangoes is during March–May and this is annually covered by
news agencies.[24]

The mango has a traditional context in the culture of South

Asia. In his edicts, the Mauryan emperor Ashoka references
the planting of fruit- and shade-bearing trees along imperial
roads:

"On the roads banyan-trees were caused to be

planted by me, (in order that) they might afford
shade to cattle and men, (and) mango-groves were
caused to be planted."

In medieval India, the Indo-Persian poet Amir Khusrow

termed the mango "Naghza Tarin Mewa Hindustan" – "the An image of Ambika under a mango
fairest fruit of Hindustan". Mangoes were enjoyed at the court tree in Cave 34 of the Ellora Caves
of the Delhi Sultan Alauddin Khijli, and the Mughal Empire
was especially fond of the fruits: Babur praises the mango in
his Babarnameh, while Sher Shah Suri inaugurated the creation of the Chaunsa variety after his
victory over the Mughal emperor Humayun. Mughal patronage to horticulture led to the grafting of
thousands of mangoes varieties, including the famous Totapuri, which was the first variety to be
exported to Iran and Central Asia. Akbar (1556–1605) is said to have planted a mango orchard of
100,000 trees at Lakhi Bagh in Darbhanga, Bihar,[76] while Jahangir and Shah Jahan ordered the
planting of mango-orchards in Lahore and Delhi and the creation of mango-based desserts.[77]

The Jain goddess Ambika is traditionally represented as sitting under a mango tree.[78] Mango
blossoms are also used in the worship of the goddess Saraswati. Mango leaves are used to decorate
archways and doors in Indian houses and during weddings and celebrations such as Ganesh
Chaturthi. Mango motifs and paisleys are widely used in different Indian embroidery styles, and
are found in Kashmiri shawls, Kanchipuram and silk sarees. In Tamil Nadu, the mango is referred
to as one of the three royal fruits, along with banana and jackfruit, for their sweetness and
flavor.[79] This triad of fruits is referred to as ma-pala-vazhai. The classical Sanskrit poet Kālidāsa
sang the praises of mangoes.[80]

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Mangoes were popularized in China during the Cultural Revolution as symbols of Chairman Mao
Zedong's love for the people.[81]

See also
▪ Achaar, South Asian pickles, commonly containing mango and lime
▪ Amchoor, mango powder
▪ Mangifera caesia, a related species also widely cultivated for its fruit in Southeast Asia
▪ Mangosteen, an unrelated fruit with a similar name
▪ Mango mealybug
▪ Mango pickle – Mangai-oorkai (manga-achar), South Indian hot mango pickle

References
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Fruit Ripening, Dordrecht: Springer Netherlands, pp. 255–271,
doi:10.1007/978-94-011-1584-1_8 (https://doi.org/10.1007%2F978-94-011-1584-1_8),
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1%2Fnph.15731). New Phytologist. 222 (4): 2023–2037. doi:10.1111/nph.15731 (https://doi.org
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/newcrop/morton/mango_ars.html). NewCROP, New Crop Resource Online Program, Center
for New Crops & Plant Products, Purdue University. pp. 221–239. ISBN 978-0-9610184-1-2.
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the-philippines/). CropLife.
8. "Mango tree, national tree" (http://bdnews24.com/bangladesh/2010/11/15/mango-tree-national-
tree). 15 November 2010. Retrieved 16 November 2013.
9. "Mango" (https://www.etymonline.com/word/mango). Online Etymology Dictionary, Douglas
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77. Sen, Upala (June 2017). "Peeling the Emperor of Fruits" (https://www.telegraphindia.com/7-day
s/peeling-the-emperor-of-fruits/cid/1315532). Telegraph India.
78. "Ambika In Jaina Art And Literature" (https://www.exoticindia.com/book/details/ambika-in-jaina-
art-and-literature-IDH453/) – via www.exoticindiaart.com.
79. Subrahmanian N, Hikosaka S, Samuel GJ (1997). Tamil social history (https://books.google.co
m/books?id=PXXsAAAAIAAJ). p. 88. Retrieved 23 March 2010.

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Mango - Wikipedia https://en.wikipedia.org/wiki/Mango

80. "His highness, Mango maharaja: An endless obsession – Yahoo! Lifestyle India" (https://web.ar
chive.org/web/20130316215241/http://in.lifestyle.yahoo.com/his-highness--mango-maharaja--a
n-endless-obsession.html). In.lifestyle.yahoo.com. 29 May 2012. Archived from the original (htt
p://in.lifestyle.yahoo.com/his-highness--mango-maharaja--an-endless-obsession.html) on 16
March 2013. Retrieved 14 June 2013.
81. Moore, Malcolm (7 March 2013). "How China came to worship the mango during the Cultural
Revolution" (https://www.telegraph.co.uk/news/worldnews/asia/china/9914895/How-China-cam
e-to-worship-the-mango-during-the-Cultural-Revolution.html). Telegraph.co.uk. Additional
reporting by Valentina Luo. Retrieved 28 September 2015.

Further reading
▪ Ensminger, Audrey H.; et al. (1995). The Concise Encyclopedia of Foods & Nutrition (https://arc
hive.org/details/conciseencyclope00ensm/page/651). CRC Press. p. 651 (https://archive.org/de
tails/conciseencyclope00ensm/page/651). ISBN 978-0-8493-4455-8.
▪ Litz, Richard E. (editor, 2009). The Mango: Botany, Production and Uses. 2nd edition. CABI.
ISBN 978-1-84593-489-7.
▪ Susser, Allen (2001). The Great Mango Book: A Guide with Recipes. Ten Speed Press.
ISBN 978-1-58008-204-4.

External links
▪ Sorting Mangifera species (http://www.plantnames.unimelb.edu.au/Sorting/Mangifera.html)
▪ Pine Island Nursery's Mango Variety viewer (https://web.archive.org/web/20180305150208/htt
p://www.tropicalfruitnursery.com/mango/)

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