Mango

What mango is

Mango is the fruit of Mangifera indica, a tree of the family Anacardiaceae. It originated in the area between the northeastern part of the Indian subcontinent and Myanmar. There are several hundred cultivars of mango worldwide. Depending on the cultivar, the fruits vary in size, shape, sweetness, skin colour and flesh colour. The fruit has a single flat, oblong stone, and its skin is leather-like, waxy, smooth and fragrant.

Aroma chemistry

The flavour of mango fruit is conferred by several volatile organic chemicals, mainly terpenes, furanones, lactones and esters. Different cultivars can have flavours composed of different volatile chemicals, or of the same chemicals in different quantities. In general, New World cultivars are characterized by the dominance of δ-3-carene, a monoterpene flavorant. Old World cultivars are marked by a high concentration of other monoterpenes such as (Z)-ocimene and myrcene, and by the presence of lactones and furanones. In an analysis of 25 mango pulps, 127 volatile components were detected. In that analysis, terpene hydrocarbons were the major volatiles, with terpinolene, 3-carene, caryophyllene and α-pinene dominant depending on the cultivar. β-Myrcene accounted for 58.93% of the total flavor volatile compounds in the cultivar 'Xiaofei'. In a study of 37 cultivars, 114 volatile compounds were identified, with total volatile content ranging from 211 to 26,022 μg/kg fresh weight. In that study, α-pinene and terpinolene were identified in all cultivars. The cultivar Boluoxiang, which had a characteristic fruity smell, had the highest ester content. Ethyl butanoate and ethyl octanoate were the major compounds in Boluoxiang. Two furanones, furaneol and mesifuran, are important constituents of the flavor of the Alphonso cultivar. Alphonso fruits contained higher amounts of furaneol and mesifuran than any other cultivar.

Cultivars and production

In 2023, world production of mangoes, mangosteens and guavas was 61 million tonnes, led by India with 43% of the total. Aroma is specific to each mango cultivar. Alphonso has an abundance of both lactones and furanone in its ripe fruits. Alphonso is grown mainly in the Konkan region of western India: Maharashtra, Goa and Karnataka. Alphonso mangoes from the Konkan region of Maharashtra received a Geographical Indication Tag in 2018. Among three localities studied, Alphonso fruit from Dapoli had the lowest amount of mesifuran when ripe.

Phytochemistry

Mango peel and pulp contain many phytochemicals, including the triterpene lupeol. Mango also contains a unique xanthonoid called mangiferin.

Mango oil

Mango oil is semi-solid at room temperatures but melts on contact with warm skin. The oil is a soft yellow colour. Mango oil can be used as a substitute for cocoa butter in chocolate manufacturing.