MANGO (Mangifera Indica)

Tropical Fruits

MANGO (Mangifera Indica)

The mango is native seasonal fruit found especially in tropical and semi tropical countries. Reports show that the number of farmers who are engage in planting mangoes is increasing. Many types of high quality mangoes suitable for commercial cultivation have already been introduced to Malaysia. There are at least 15 species of Mangifera ifn Peninsular Malaysia and they include mango, kuini, bacang, binjai, lanjut, rawa and asam kumbang. The mango tree is of medium size. Its planting distance depends on the species of the mango. There are many variations in the size, structure, taste and the color depend on the clones. The mango fruit takes 15 – 20 weeks to ripe. They are harvested with a knife or bamboo pole when there is a change in the color of the skin from green to light yellow.


How to Eat

Due to eat sweet and sourish taste, mango fruits are usually eaten fresh. The skin of the ripe mango is peeled off from the top to the bottom using a sharp knife. After the skin is peeled off, the fruit is sliced into pieces (from top to bottom). The fruit can be eaten or refrigerated to preserve its freshness.

Processed from found in the market:
- juice, preserved mango (wet/dry), jam, sweet meat.

Local uses:
- mango chutney, sweet meat, pudding, pickles.

Tropical Fruits