ngoes are grown for their fruits. In Gulu mangoes ripen in May and June. When a visitor to this place comes at that time of year he will find a lot of them. Apart from being eaten, some people make drinks from mango fruit juice. The bark of the plant is medicine for stomach-ache.

fruits are good to eat

Madisen's Mango Research

The Mango


FAMILY: AnacardiaceaeSCIENTIFIC NAME: Mangifera indica
The genus Mangifera is one of the 73 genera belonging to the family Anacardiaceae. Edible fruit is produced by at least 27 species in this genus. The origin of Mangifera indica has been a matter of speculation for years; fossil records provided few clues. Mangifera indica is believed to have first appeared during the quaternary period. Some believe the mango originated from several related species, primarily located in the Malay Archipelago. Others believe that the mango originated in India and spread outward from there to Southeast Asia and then to the New World and Africa.

Fruit & Nutritional Value:

The mango fruit is a large, fleshy drupe, containing an edible mesocarp. Fruit color ranges from green, greenish-yellow, yellow and red blush. The exocarp is thick and glandular. The mesocarp can be fibrous or fiber-free with flavor ranging from turpentine to sweet. The endocarp is woody, thick and fibrous. No part of the fruit is wasted. Mango fruit contains amino acids, carbohydrates, fatty acids, minerals, organic acids, proteins and vitamins. During the ripening process, the fruit are initially acidic, astringent and rich in ascorbic acid. Following fruit set, starch accumulates in the mesocarp. The fruit is picked from the tree prior to ripening for export to other market places throughout the world. The fruit will turn colors during the ripening stage even after its removal from the tree. The fruit weighs about 1/4 pound to 3 pounds. Fruit may be round, ovate, or obovate depending on the variety. The flesh is juicy, sweet, and sometimes fibrous. The fruit has one seed that is flattened and sticks to the flesh.

Madisen's drawing of a mango


The seed is used for extraction of the starch 'amchur', and the peels have been used as a source of anacardic acid. The mango wood is of low quality and the bark of the tree is an important source of tannins for curing leather. Mangoes are an important component of the diet. The mangoes attractiveness and flavor have also enhanced the quality of life. Mango can be eaten raw as a dessert fruit or processed to various products. Ripe fruits can be sliced and canned or processed to juice, jams, jellies, nectars and preserves. Eastern and Asian cultures use unripe mangoes for pickles, chutney and relishes. In India, unripe mangos are sliced, dried, and made into powder for amchoor, a traditional Indian preparation used for cooking. Flour is made from mango seeds. Seeds are also eaten during periods of food shortages. The timber is used for boats, flooring, furniture and other applications. Raw mango consists of about 81.7% water, 17% carbohydrate, 0.5% protein, 0.3% fat, and 0.5% ash. A 100 g (3.5 oz) serving of raw mango has 65 calories and about half the vitamin C found in oranges. Mango contains more vitamin A than most fruits.


Mango trees are deep-rooted, symmetrical evergreens that attain heights of 90 feet and widths of 80 feet. Mango trees have simple alternate lanceolate leaves that are 12 to 16 inches in length, and yellow-green, purple, or copper in color when young. Mature leaves are leathery, glossy, and deep green in color. Mature terminal branches bear pyramidal flower panicles that have several hundred white flowers that are about a 1/4 inch wide when open. Most of the flower functions as males by providing pollen, but some are bisexual (called perfect in botanical terms) and set fruit. Pollination is by flies, wasps, and bees.



Mango is best adapted to hot, dry leeward areas that receive less than 60 inches of rainfall annually, but supplemental irrigation is desirable for highest yields in those areas. Anthracnose disease often destroys both flowers and developing fruits in humid, high-rainfall areas.Dry weather during the flowering period is best for fruit production. Wind can damage flowers and reduce yields. Mango trees should be protected from strong winds, but windbreaks that shade or compete with them should be avoided.

Diseases of a Mango:

Anthracnose(flowers, fruits), Stem-end rot (fruits), Sooty mold (leaves and fruits), Powdery mildew(flowers, leaves, young fruit), Tip burn (leaves; associated with potassium deficiency, water stress)

Mango weevil

Mediterranean fruit fly, Oriental fruit fly, Scales, Red-banded thrips, Mango blossom midge, Southern green stink bug, Mango shoot caterpillar, Black twig borer, Mites

What I Think:

I think that the mango is a very interesting fruit. According to statistics, there are 2,000 different types of mangoes. They all have a different shape, size, color, and flavor. They are high in nutritional substances. How many fruits can you say that there are 2,000 different types of them? I think this fruit is very beneficial and very cool to learn about.

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