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] close Mango From Wikipedia, the free encyclopedia Changes must be reviewed before being displayed on this page.show/hide details Page protected with pending changes level 1 Page protected with pending changes level 1 This article is about the fruit. For other meanings of the word Mango, see Mango (disambiguation). It has been suggested that Mango flavor be merged into this article. (Di scuss) Proposed since November 2013. This article needs additional citations for verification. Please help im prove this article by adding citations to reliable sources. Unsourced material m ay be challenged and removed. (September 2013) Cross-section of an apple-mango fruit The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting o f numerous tropical fruiting trees, that are cultivated mostly for edible fruits . The majority of these species are found in nature as wild mangoes. They all be long in the flowering plant family Anacardiaceae. The mango is native to South A sia, from where it has been distributed worldwide to become one of the most cult ivated fruits in the tropics. The highest concentration of Mangifera genus is si tuated in western part of Malesia (Sumatra, Java and Borneo) and in Burma and In dia.[1] While other Mangifera species (e.g. horse mango, M. foetida) are also gr the 'common mango' or 'Indian ma own on a more localized basis, Mangifera indica ngo' is the only mango tree commonly cultivated in many tropical and subtropical regions. It is originated in India and Burma.[2] It is the national fruit of In dia and the Philippines and the national tree of Bangladesh.[3] In several cultu res, its fruit and leaves are ritually used as floral decorations at weddings, p ublic celebrations and religious ceremonies.[citation needed] Contents 1 2 3 4 Description Etymology Cultivation Food 4.1 Cuisine 4.2 Nutrients and phytochemicals 5 Potential for contact dermatitis 6 Cultural significance 7 Production and consumption 7.1 Cultivars 8 Gallery 9 See also 10 References 11 Further reading 12 External links Description A mango tree in full bloom in Kerala, India Mango trees (Mangifera indica L.) grow up to 35 40 m (115 131 ft) tall, with a crown radius of 10 m (33 ft). The trees are long-lived, as some specimens still fruit after 300 years. In deep soil, the taproot descends to a depth of 6 m (20 ft), with profuse, wide-spreading feeder roots; the tree also sends down many anchor roots, which penetrate several feet of soil. 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 ar e young they are orange-pink, rapidly changing to a dark, glossy red, then dark green as they mature. 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 odor suggestive of lily of the valley. There are over 4 00 varieties of mango, many of which ripen in summer while some give double-crop .[4] The fruit takes three to six months to ripen. The ripe fruit varies in size and color. Cultivars are variously yellow, orange, red or green, and carry a single flat, oblong pit that can be fibrous or hairy on the surface, and which does not separate easily from the pulp. Ripe, unpeeled mangoes give off a distinctive resinous, sweet smell. Inside the pit 1 2 mm (0.03 9 0.079 in) thick is a thin lining covering a single seed, 4 7 mm (0.16 0.28 in) long. The seed contains the plant embryo. Etymology Green Mangoes The English word "mango" (plural "mangoes" or "mangos") originated from the Mala yalam word ma?ga[5] or Tamil ma?gai or ma?ga (colloquial) from the Dravidian roo t word for the same via Portuguese (also manga).[6][7][8][9] The word's first re corded attestation in a European language was a text by Ludovico di Varthema in Italian in 1510, as manga; the first recorded occurrences in languages such as F rench and post-classical Latin appear to be translations from this Italian text. The origin of the "-o" ending in English is unclear.[10] When mangoes were first imported to the American colonies in the 17th century, t hey had to be pickled due to lack of refrigeration. Other fruits were also pickl ed and came to be called "mangoes", especially bell peppers, and by the 18th cen tury, the word "mango" became a verb meaning "to pickle".[11] Cultivation Photo of mango trees with clear sky in background Mango orchard in Multan, Pakistan Mangoes have been cultivated in South Asia for thousands of years[12] and reache d East Asia between the fifth and fourth centuries BC. By the 10th century AD, c ultivation had begun in East Africa.[12] The 14th century Moroccan traveler, Ibn Battuta, reported it at Mogadishu.[13] Cultivation came later to Brazil, the We st Indies and Mexico, where an appropriate climate allows its growth.[12] The mango is now cultivated in most frost-free tropical and warmer subtropical c limates; almost half of the world's mangoes are cultivated in India alone, with the second-largest source being China.[14][15][16] Mangoes are also grown in And alusia, Spain (mainly in Mlaga province), as its coastal subtropical climate is o ne of the few places in mainland Europe that allows the growth of tropical plant s and fruit trees. The Canary Islands are another notable Spanish producer of th e fruit. Other cultivators include North America (in South Florida and Californi a's Coachella Valley), South and Central America, the Caribbean, Hawai'i, south, west and central Africa, Australia, China, Pakistan, Bangladesh, and Southeast Asia. Though India is the largest producer of mangoes, it accounts for less than one percent of the international mango trade; India consumes most of its own pr oduction.[17] 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 coasta l Mediterranean climate.[18] Many of the 1,000+ mango cultivars are easily culti vated using grafted saplings, ranging from the "turpentine mango" (named for its strong taste of turpentine[19]) to the huevos de toro.[citation needed] Dwarf o r semi-dwarf varieties serve as ornamental plants and can be grown in containers . A wide variety of diseases can afflict mangoes; see List of mango diseases. Food

Mangoes are generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an overripe plum, while others firmer, like a cantaloupe or avocado and some may have a fibrous t exture. For consumption of unripe, pickled or cooked fruit, its skin can be cons umed but has potential to cause contact dermatitis of the lips, gingiva or tongu e in susceptible people. Cuisine Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, a thanu, pickles,[20] side dishes, or may be eaten raw with salt, chili, or soy sa uce. A summer drink called Aam panna comes from mangoes. Mango pulp made into je lly or cooked with red gram dhal and green chillies may be served with cooked ri ce. Mango lassi is popular throughout South Asia,[21] prepared by mixing ripe ma ngoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to mak e curries. Aamras is a popular thick juice made of mangoes with sugar or milk, a nd is consumed with bread, rice or pooris. The pulp from ripe mangoes is also us ed to make jam called mangada. Andhra Aavakaaya is a pickle made from raw, unrip e, pulpy and sour mango, mixed with chilli powder, fenugreek seeds, mustard powd er, salt and groundnut oil. Mango is also used in Andhra to make Dal preparation s. Gujaratis use mango to make chunda (a grated mango delicacy) A halved, inside-out mango is cut in a grid pattern, still attached to the peel. The mango is inside-out, causing the resulting rectangles of fruit to splay out in a pattern similar to the tentacles of a sea urchin. The "hedgehog" style is a form of mango preparation. Mangoes are used in preserves such as moramba, amchur (dried and powdered unripe mango) and pickles, including a spicy mustard-oil pickle and alcohol. Ripe mang oes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products such as muesli and oat granola. Mangoes are often prepared charred in the American state of Hawaii. Unripe mango may be eaten with bagoong (especially in the Philippines), fish sau ce or with dash of salt. Dried strips of sweet, ripe mango (sometimes combined w ith seedless tamarind to form mangorind) are also popular. Mangoes may be used t o make juices, mango nectar, and as a flavoring and major ingredient in ice crea m 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 chi li paste. It is popular on a stick dipped in hot chili powder and salt or as a m ain 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 var ious forms. Toasted and ground pumpkin seed (called pepita) with lime and salt a re the norm when eating green mangoes. Some people also add soy sauce or chili s auce. 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, mangoe s are pickled with fish sauce and rice vinegar. Green mangoes can be used in man go salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice. Nutrients and phytochemicals Saigon mangoes on display at the 15th Annual International Mango Festival at the Fairchild Tropical Botanic Garden, Florida, United States Mango A mango shown whole and in cross section

Nutritional value per 100 g (3.5 oz) Energy 250 kJ (60 kcal) Carbohydrates 15 g - Sugars 13.7 - Dietary fiber 1.6 g Fat 0.38 g Protein 0.82 g Vitamin A equiv. 54 g (7%) - beta-carotene 640 g (6%) - lutein and zeaxanthin 23 g Thiamine (vit. B1) 0.028 mg (2%) Riboflavin (vit. B2) 0.038 mg (3%) Niacin (vit. B3) 0.669 mg (4%) Pantothenic acid (B5) 0.197 mg (4%) Vitamin B6 0.119 mg (9%) Folate (vit. B9) 43 g (11%) Choline 7.6 mg (2%) Vitamin C 36.4 mg (44%) Vitamin E 0.9 mg (6%) Vitamin K 4.2 g (4%) Calcium 11 mg (1%) Iron 0.16 mg (1%) Magnesium 10 mg (3%) Manganese 0.063 mg (3%) Phosphorus 14 mg (2%) Potassium 168 mg (4%) Sodium 1 mg (0%) Zinc 0.09 mg (1%) Link to USDA Database entry Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database The energy value per 100 g (3.5 oz) is 250 kJ (60 kcal), and that of the apple m ango is slightly higher (79 kcal per 100g). Mango contains a variety of phytoche micals[22] and nutrients.[23] Mango peel and pulp contain other compounds, such as pigment carotenoids and pol yphenols, and omega-3 and -6 polyunsaturated fatty acids.[24] Although not confirmed scientifically, mango peel pigments may have biological e ffects,[22][25] including carotenoids, such as the provitamin A compound, beta-c arotene, lutein and alpha-carotene,[26] polyphenols[27][28] such as quercetin, k aempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango x anthonoid, mangiferin,[29] which are under preliminary research for their potent ial to counteract various disease processes.[30][31] Phytochemical and nutrient content appears to vary across mango cultivars.[32] Up to 25 different carotenoi ds have been isolated from mango pulp, the densest of which was beta-carotene, w hich accounts for the yellow-orange pigmentation of most mango cultivars.[33] Pe el and leaves also have significant polyphenol content, including xanthonoids, m angiferin and gallic acid.[34] Preliminary studies indicate that certain compounds in the mango skin have poten tial to lower risk of diseases, such as diabetes, high cholesterol levels or som e forms of cancer.[35] The mango triterpene, lupeol,[36] is an effective inhibitor in laboratory models of prostate and skin cancers.[37][38][39] An extract of mango branch bark calle d Vimang, isolated by Cuban scientists, contains numerous polyphenols with antio xidant properties in vitro[40] and on blood parameters of elderly humans.[41]

The pigment euxanthin, known as Indian yellow, is often thought to be produced f rom the urine of cattle fed mango leaves; the practice is described as having be en outlawed in 1908 due to malnutrition of the cows and possible urushiol poison ing.[42] This supposed origin of euxanthin appears to rely on a single, anecdota l source, and Indian legal records do not outlaw such a practice.[43] Potential for contact dermatitis Contact with oils in mango leaves, stems, sap, and skin can cause dermatitis and anaphylaxis in susceptible individuals.[44] It contains mangiferen, resinous ac id, mangiferic acid, and the resinol called mangiferol. Those with a history of poison ivy or poison oak contact dermatitis may be most at risk for mango contac t dermatitis.[45] Cross-reactions between mango allergens and urushiol, a chemic al in poison ivy and poison sumac that can cause dermatitis, have been observed. [46] Urushiol is also present in mango leaves and stems. During its primary ripe ning season, it is the most common cause of plant dermatitis in Hawaii.[47] Afte r contacting it, reactions may not be immediate. Eyelids, face, or other parts o f the body may even swell because of this. It irritates the skin and may even bl ister the skin. Also, burning of the mango wood, leaves, etc. should be avoided because fumes could be dangerous.[citation needed] Cultural significance An image of Ambika under a mango tree in Cave 34 of the Ellora Caves The mango is the national fruit of India[48] and the Philippines. It is also the national tree of Bangladesh.[49] In India, harvest and sale of mangoes is durin g March May and this is annually covered by news agencies. "Frooti" is an Indian m ango drink and the Coca-Cola company started their own drink, called "Maaza", in order to compete with it.[50] The Mughal emperor Akbar (1556-1605 AD) is said to have planted a mango orchard having 100,000 trees in Darbhanga, eastern India.[51] The Jain goddess Ambika is traditionally represented as sitting under a mango tree.[52] In Hinduism, the p erfectly ripe mango is often held by Lord Ganesha as a symbol of attainment, reg arding the devotees potential perfection. Mango blossoms are also used in the wo rship of the goddess Saraswati. No Telugu/Kannada New Year's Day called Ugadi pa sses without eating ugadi pachadi made with mango pieces as one of the ingredien ts. In Tamil Brahmin homes mango is an ingredient in making vadai paruppu on Sri Rama Navami day (Lord Ram's Birth Day) and also in preparation of pachadi on Ta mil New Year's Day. Dried mango skin and its seeds are also used in Ayurvedic medicines.[20] Mango l eaves are used to decorate archways and doors in Indian houses and during weddin gs and celebrations like Ganesh Chaturthi. Mango motifs and paisleys are widely used in different Indian embroidery styles, and are found in Kashmiri shawls, Ka nchipuram silk sarees, etc. Paisleys are also common to Iranian art, because of its pre-Islamic Zoroastrian past. In Tamil Nadu, the mango is considered,[by whom?] along with banana and jackfrui t, as one of the three royal fruits (Mukkani-???????) occupying first place in t erms of sweetness and flavor. Ma-pala-vazhai (??-???-????).[clarification needed ] Famous Urdu poet Mirza Asadullah Khan Ghalib was very fond of mangoes. There are many anecdotes concerning his love for mangoes.[53] Rabindranath Tagore was fon d of mangoes and has written poems about its flowers- aamer monjori. Poet Sa'd B in Ard has written some poems about mangoes. In the West Indies, the expression "to go mango walk" means to steal another per son's mango fruits. This is celebrated in the famous song, The Mango Walk.

In Australia, the first tray of mangoes of the season is traditionally sold at a n auction for charity.[54] The Classical Sanskrit poet Kalidasa sang the praises of mangoes.[55] Historical records mention Mughal emperor Akbar ordering the planting of 100,000 mango tre es.[56] Many tales of mangoes are found in the historically significant books of India, suggesting that the existence of this fruit in Indian sub-continent before anywh ere else can be traced on globe.[57][58] Production and consumption The Food and Agriculture Organization of the United Nations estimates worldwide production at nearly 38,600,000 tonnes (42,500,000 short tons) in 2011 (table be low). The aggregate production of the top 10 countries is responsible for roughl y 80% of worldwide production. India is the biggest producer of mangoes. A basket of ripe mangoes from Bangladesh Ripe Sindhri mangoes from Sindh, Pakistan Banganpalli mangoes being sold in Guntur, India Ripe mangoes being sold in a market in the Philippines Top producers of mangoes, mangosteens, guavas, 2011 Country/State on in millions of tons India ~ 15.19 People's Republic of China ~ 4.35 Thailand ~ 2.60 Indonesia ~ 2.13 Pakistan ~ 1.89 Mexico ~ 1.83 Brazil ~ 1.19 Bangladesh ~ 0.89 Nigeria ~ 0.85 Philippines ~ 0.80 World total ~ 38.95 Source: UN FAOSTAT [59] Producti

Cultivars Main article: List of mango cultivars This section needs additional citations for verification. Please help im prove this article by adding citations to reliable sources. Unsourced material m ay be challenged and removed. (May 2013) Alphonso mangoes named after Afonso de Albuquerque, who introduced the fruit to

the Goa region, western coast of India. Close-up of a twig of the Alphonso mango tree carrying flowers and immature frui t, Deogad (or Devgad), Maharashtra, Valsad-Gujarat, India Close-up of the inflorescence and immature fruits of an Alphonso mango tree Many hundreds of named mango cultivars exist. In mango orchards, several cultiva rs are often crossed to improve pollination. Many desired cultivars are monoembr yonic and must be propagated by grafting or they do not breed true. A common mon o-embryonic cultivar is Alphonso, an important export product, considered as "th e king of mangoes".[50] Cultivars that excel in one climate may fail elsewhere. For example, Indian cult ivars such as Julie, a prolific cultivar in Jamaica, require annual fungicide tr eatment to escape a lethal fungal disease known as anthracnose in Florida. Asian mangoes are resistant to anthracnose. The current world market is dominated by the cultivar Tommy Atkins, a seedling o f Haden that first fruited in 1940 in southern Florida, U.S. It was initially re jected commercially by Florida researchers.[60] For example, 80% of mangoes in U K supermarkets are Tommy Atkins. Despite its fibrous flesh and only fair taste,[ citation needed] growers worldwide have embraced the cultivar for its exceptiona l productivity and disease resistance, shelf life, transportability, size and ap pealing color. Alphonso, Benishaan and Kesar mango varieties are popular varieties in India's s outhern states, while the Chaunsa variety, among others, is popular in the north ern states and Pakistan. 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 ha ve the same juiciness or flavor as fresh fruit. Like other drupaceous fruits, mangoes come in both freestone and clingstone vari eties. Gallery Mangoes for sale at a supermarket White oblong fruits on a background of much thin, but much longer leaves Unripe mangoes on a mango tree Mango tree with flowers Mature Mangifera indica after annual flowering, note the budding fruits and residual flowers. Immature fruit of Mangifera, approximately six weeks after annual flowering A view of Mangifera indica in Southern India Freshly harvested mangoes and bananas at a fruit stand on the island of Maui , Hawaii A mango stand in Merritt Island, Florida A nearly ripened purple mango, Israel Mangoes being sold in the Philippines

Green mangoes of the Philippines Green mango of Bangladesh A mango grown in Bangladesh Mango roundabout, Rajshahi, Bangladesh See also Aavakaaya South India pickled mango Ethanolic extract of mango peel Mangosteen, an unrelated fruit with a similar name References Jump up ^ , Morton J, 1987. Fruits of warm climates. Jump up ^ , Kostermans AJHG, Bompard JM, 1993. The Mangoes: Their Botany, No menclature, Horticulture and Utilization. Jump up ^ "Mango tree, national tree". 2010-11-15. Retrieved 2013-11-16. Jump up ^ "Mango (MANGIFERA INDICA) varieties". toptropicals.com. Retrieved 2 January 2014. Jump up ^ http://www.merriam-webster.com/dictionary/mango Jump up ^ Walter William Skeat, Notes on English etymology Jump up ^ Mango at Encyclopaedia Britannica Jump up ^ Mango Merriam Webster Dictionary. "Origin of mango: Portuguese manga, probably from Malayalam ma?ga. First Kno wn Use: 1582" Jump up ^ "Definition for mango - Oxford Dictionaries Online (World English) ". Oxforddictionaries.com. Retrieved 2012-06-17. Jump up ^ OED Online entry mango, n. 1. (Draft revision Sept. 2010, retrieve d 13/10/2010) Jump up ^ Creed, Richard (2010-09-05). "Relative Obscurity: Variations of an tigodlin grow". Winston-Salem Journal. Retrieved 2010-09-06.[dead link] ^ Jump up to: a b c Ensminger 1994: 1373 Jump up ^ Watson, Andrew J. (1983). Agricultural innovation in the early Isl amic world: the diffusion of crops and farming techniques, 700 1100. Cambridge, UK : Cambridge University Press. pp. 72 3. ISBN 0-521-24711-X. Jump up ^ Jedele, S.; Hau, A.M.; von Oppen, M. "An analysis of the world mar ket for mangoes and its importance for developing countries. Conference on Inter national Agricultural Research for Development, 2003" (PDF). Jump up ^ "India world's largest producer of mangoes, Rediff India Abroad, A pril 21, 2004". Rediff.com. 2004-12-31. Retrieved 2013-01-31. Jump up ^ "Mad About mangoes: As exports to the U.S. resume, a juicy busines s opportunity ripens, India Knowledge@Wharton Network, June 14, 2007". Knowledge .wharton.upenn.edu. 2007-06-14. Retrieved 2013-01-31. Jump up ^ USAID helps Indian mango farmers access new markets, USAID-India, May 3, 2006[dead link] Jump up ^ "actahort.org". actahort.org. Retrieved 2013-01-31. Jump up ^ According to the 'Oxford Companion to Food' ^ Jump up to: a b D.Devika Bal (8 May 1995). "Mango's wide influence in Indi an culture". New Strait Times. Retrieved 4 September 2013. Jump up ^ "Vah Chef talking about Mango Lassi's popularity and showing how t o make the drink". Vahrehvah.com. ^ Jump up to: a b Ajila CM, Prasada Rao UJ (2008). "Protection against hydro gen peroxide induced oxidative damage in rat erythrocytes by Mangifera indica L. peel extract". Food Chem Toxicol 46 (1): 303 9. doi:10.1016/j.fct.2007.08.024. PM ID 17919803. Jump up ^ "Nutrient profile for mango from USDA SR-21". Nutritiondata.com. R etrieved 2013-01-31.

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a L. (Vimang) protection against serum oxidative stress in elderly humans". Arch Med Res 37 (1): 158 64. doi:10.1016/j.arcmed.2005.04.017. PMID 16314203. Jump up ^ Source: Khn. "History of Indian yellow, Pigments Through the Ages". Webexhibits.org. Retrieved 2013-01-31. Jump up ^ Finlay, Victoria (2003). Color: A Natural History of the Palette. New York: Random House Trade Paperbacks. ISBN 0-8129-7142-6. Jump up ^ Miell J, Papouchado M, Marshall A. (1988). "Anaphylactic reaction after eating a mango". British Medical Journal 297 (6664): 1639 40. PMC 1838873. P MID 3147776. Jump up ^ Hershko K, Weinberg I, Ingber A (2005). "Exploring the mango poiso n ivy connection: the riddle of discriminative plant dermatitis". Contact Dermat itis 52 (1): 3 5. doi:10.1111/j.0105-1873.2005.00454.x. PMID 15701120. Jump up ^ Oka K, Saito F, Yasuhara T, Sugimoto A. (2004). "A study of crossreactions between mango contact allergens and urushiol". Contact Dermatitis 51 ( 5 6): 292 6. doi:10.1111/j.0105-1873.2004.00451.x. PMID 15606656. Jump up ^ McGovern TW, LaWarre S (2001). "Botanical briefs: the mango tree Man gifera indica L.". Cutis 67 (5): 365 6. Jump up ^ "National Fruit". Know India. Government of India. Retrieved 201008-17. Jump up ^ "Mango tree, national tree". BDnews24.com. Retrieved 2010-11-16. ^ Jump up to: a b Jonathan Allen (10 May 2006). "Mango Mania in India". New York Times. Retrieved 4 September 2013. Jump up ^ Curtis Morgan (18 June 1995). "Mango has a long history as a culin ary treat in India". The Milwaukee Journal. Retrieved 4 September 2013. Jump up ^ Tiwari, M.N.P. (1989). Ambika in Jaina arts and literature, New De lhi: Bharatiya Jnanpith. Jump up ^ "36_09". Columbia.edu. Retrieved 2013-06-14. Jump up ^ First tray of mangoes sells for $30,000, Australian Associated Pre ss via The Sydney Morning Herald, September 8, 2010. Jump up ^ "His highness, Mango maharaja: An endless obsession - Yahoo! Lifes tyle India". In.lifestyle.yahoo.com. 2012-05-29. Retrieved 2013-06-14. Jump up ^ Popenoe, Wilson. "3". Manual Of Tropical And Subtropical Fruits. R etrieved 5 May 2013. Jump up ^ Kalidas Story: You gave me bad luck Jump up ^ Poets:Kalidas at Bharatadesam Jump up ^ "Statistics from: Food And Agricultural Organization of United Nat ions: Economic And Social Department: The Statistical Division". UN Food and Agr iculture Organization Corporate Statistical Database. Jump up ^ Susser, Allen (2001). The Great Mango Book. New York: Ten Speed Pr ess. ISBN 1-58008-204-1. Further reading Ensminger, Audrey H.; et al. (1995). The Concise Encyclopedia of Foods & Nut rition. CRC Press. p. 651. ISBN 0-8493-4455-7. 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 Wikispecies has information related to: Mangifera Wikimedia Commons has media related to: Mango (category) Common Mango Mango Mango Nutrition Information from USDA SR 22 database Mango-related dermatitis Sorting Mangifera species

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