Mangoes are often called the "king of fruits" due to their rich flavor, vibrant color, and global popularity.
Mangoes have been cultivated in South Asia for over 4,000 years, particularly in India and Myanmar.
India produces nearly half of the world’s mangoes, with varieties like Alphonso, Kesar, and Dasheri being especially prized.
More than 500 varieties of mangoes exist around the world, each with its own unique taste, color, and texture.
Mango is the national fruit of India, Pakistan, and the Philippines, symbolizing love and prosperity.
Some mango trees can live and bear fruit for over 300 years if well cared for.
Mangoes are a part of the Anacardiaceae family, which also includes pistachios and cashews.
In India and other parts of Asia, mango leaves are used in religious ceremonies and hung on doorways during festivals.
High in vitamins A, C, and E, mangoes also provide antioxidants, fiber, and potassium, making them very nutritious.
Mangoes ripen best when kept at room temperature and should not be refrigerated until fully ripe.
They contain enzymes that help break down proteins, which aid in digestion and make them great as a tenderizer for meat.
Some people may experience allergic reactions to mango skin due to urushiol, the same chemical found in poison ivy.
Portuguese explorers introduced mangoes to Brazil and the Americas in the 16th century.
In many cultures, green mangoes are enjoyed raw with salt and chili or used in pickles and chutneys.
In parts of Southeast Asia, offering a mango is considered a gesture of friendship and goodwill.