Mango

Mangifera indicaAlso called Mangifera indica

Mango is a fruit with a resinous, piney aroma. Raw mango can be fibrous, firm, juicy, or soft. Cooks serve it raw or pickle it, pairing it with fish sauce, vinegar, soy sauce, or table salt.

Plant-based
Gluten-free
No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Fruit
Part used: Fruit
Family: Anacardiaceae
Texture: Fibrous, firm, juicy
Cooked most in: Asia
Top country: Indonesia
Dishes: 5 in the catalogue
Energy: 68 kcal per 100 g

Photo: Ivar Leidus · CC BY-SA 4.0 · Wikimedia Commons

In the kitchen

How to use mango

Typical ways to cook or use it

Pickle
Raw

Preparing it

Slice green mango for a salad.

Goes well with

Flavour

Taste and texture

Aroma

Resinous piney

Texture, raw

Fibrous
Firm
Juicy
Soft

Shopping

Choosing and storing mango

In season · India

Janout of season
Febout of season
Marin season
Aprin season
Mayin season
Junout of season
Julout of season
Augout of season
Sepout of season
Octout of season
Novout of season
Decout of season

In seasonPeak

Nutrition

What 100 g of mango holds

Per 100 g, raw. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 3%Fat 3%Carbohydrate 93%of the macronutrients by weight

Nutrition per 100 g of mango, raw
Energy	68 kcal · 250 kJ
Protein	0.56 g
Fat	0.57 g
of which saturated	0.09 g
Carbohydrate	15 g
of which sugars	11 g
Fibre	1.8 g
Sodium	0 mg
Cholesterol	0 mg

Nutrition per 100 g of mango, raw: minerals and vitamins
Potassium	165 mg
Calcium	12 mg
Magnesium	10 mg
Zinc	0.07 mg
Vitamin C	26 mg
Vitamin A (RAE)	54 µg
Folate	43 µg

Source: USDA FoodData Central (foods 169910, 2710833), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where mango is cooked

5 dishes in the catalogue use mango. Here is where they come from.

Dishes by continent

Asia5

Countries whose dishes use it most

Counts are catalogued dishes from each country that list mango among their ingredients.

Origins

Native to: Myanmar, Bangladesh, India

08XX/09XX · Eastern Africa
Arab and Persian traders brought mangoes from tropical Asia to East Africa.
The 1700s · Brazil, Caribbean and Mexico
Mangoes spread from Brazil to the Caribbean and eastern Mexico.
1833 · United States
Mangoes had been introduced to Florida by 1833.

On the table

Dishes made with mango

5 dishes in the catalogue use it.

Asinan Bogor
Indonesia
Thuramanga
India
Rujak kuah pindang
Indonesia
Rujak manis
Indonesia
Pallu kacci
Indonesia

Dish lists come from Wikidata; a dish counts when its recorded ingredients include mango.

Good to know

Diet and allergens: mango in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin: No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten: None
Alcohol: None
Caffeine: None
Pork: None