Mango Fruit

Mango:THE KING OF FRUITS


Native fruit of Pakistan and India, There is no definite indication of the origin where it came from. Some historians associate it with the Himalayan region and some with the southern region of India. However, it is certain that it is a product of the subcontinent(indo-pak) and spread from here to the rest of the world.
Some people associate the name Mango with the Sanskrit word Amran (aam in hindi) and some say the word Mango is actually from the Malayalam language spoken in the southern Indian state of Kerala in which Mango is called Manga. When the British arrived here in 16th century, they started calling Manga Mango. Since Kerala is the southernmost state of India, High chances that it is the product of this region. The history of mango is just as sweet and sour like the fruit.

mango is thought to be originated from Kerala , South Indian State



The most suitable soil and area for mango production is Pakistan and India but it grows successfully in almost all continents and also flourishes in tropical areas. India is the largest producer of mangoes in the world, followed by China and Pakistan. It is also the national fruit of Pakistan, India and Philippines.
You will be surprised to know that mango, pistachio and cashew are cousins. In fact, all three fruits belong to the anacardiacae family, and in addition to these three fruits, there are 860 plant species in the family, including the Poison Ivy, a severe allergen.

Pistachios belong to mango family anacardiacae

Hundreds of breeds of mangoes have been bred and bred in different ways.
See the benefits of this fruit:

  • Mango contains 83% water and is rich in potassium. Potassium is a natural electrolyte that makes up for dehydration. It also strengthens the heart.
  • Reason for the bright color of mango is due to the chemical Beta Carotine present in it. Our body converts this chemical into Vitamin A and Vitamin A is very good for eyes and skin. That’s it! mango is very good for eyes.
  • Mango has very few calories and adequate amount of fiber, so it is a light digestible food.
  • It contains a good amount of vitamin C which strengthens your body’s immune system and provides natural protection against diseases.
fruit bats are one of the pollinators of mango fruit
  • Enzymes are special types of proteins that speed up the digestion of various foods in our body. Our saliva contains an enzyme called Amalyses which helps in digestion of starch like potato, rice, wheat etc. By chewing more, this enzyme enters more in food and makes it digestible. That is why bread should be eaten slowly. Well, this enzyme Amalyses is also present in mango. Its main function is to cook the fruit, but if we eat it, it is also beneficial for our gallbladder and liver. In addition, there is another enzyme, actinidain, which makes meat (protein) digestible. In short, mango is very good for digestion.
A well sliced mango is ready to be served
  • Mango contains many minor antioxidants, including polyphenols. Which cleanses the blood, lowers cholesterol and builds a healthy body.
    The difference between mango and baby mangoo (raw green mango or ambi in hindi/urdu)
    baby mangoo is actually a small raw green mango which is high in Vitamin C, while ripe yellow fruit has high in Beta Carotene and low in Vitamin C. Therefore, raw mango will improve immunity while ripe mango will make our eyesight sharp. But taking too much raw mango is not good for teeth and stomach. Eating a small amount of raw mango pickle with food means adding vitamin C. However, the oil which is fat should be squeezed properly. (mango pickles easily available on any indian store)
    Mango Milk Shake is also very useful. But in India, a special rich vitamin C drink ‘Mango Pana’ is made from baby mango.

How to make mango Pana:

In this method, baby mango is cooked in a pressure cooker for a while and then it becomes very soft. After removing the skin, take out all the soft pulp from inside and add sugar, salt, pepper, crushed cumin, fennel etc. in it. It is kept like sweets. Then put one or two spoons in a glass and put two or four mint leaves in it and drink it. Delicious drink rich in vitamin C.
How to grow mango:
Mango seeds, crafting, grafting and air laying, all methods are used to grow mango. Fruits are obtained from the seeds very late, thats why rest of the methods are adopted to gain production within a year.
Peel the seed coat and take out the seed. Put the seed into 70% soil and 30% compost. Place the pot with holes and shades. It will germinate in a few days, but it will probably take four years to bear fruit.Remember that the most fruitful tree is formed from the seed and the mango tree also produces a very tall saddle and bears fruit for many hundreds of years. The mango tree can grow up to a hundred feet, making it difficult to pick its fruit. This is why mango dwarf breeds are often grown. Many breeds bear fruit twice a year.

There are several hundred varieties of mangoes and they are often exhibited in India and Pakistan. Some popular varieties of mango are: Lame Mango, Red Fairy, Sapphire, Choonsa, Prince and Begum.

Pakistani mango is exhibited in Dubai

The grafting: A healthy stem of a plant is cut in the middle and a mango stick is placed in the middle then it is tied tightly with plastic or tape etc. and protected from air by putting a shopping bag on it. In a few days the plant comes out and the little plant starts bearing fruit.
The air layering Method: What happens is that the bark is removed from the sides of a twig and then it is tied there by putting fertile soil in the shopping bag and it is given light water. In a few days the twig roots come out then this twig is broken and put in a new pot.

Air layering Method

The mango tree and its fruit are of great importance to Buddhist religion. Historical books mention that the Buddha rested under a mango tree during a journey and ate its fruit. Due to this tradition, Buddhists place their mangoes in front of the Buddha’s idol and offer their prayers. Monks often take mangoes with them on long religious trips.

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