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Mango: the story on HearLore | HearLore
Mango
The mango is the national fruit of India, Pakistan, and the Philippines, yet its origins lie in a region that has long been forgotten by history. This tropical stone fruit, produced by the tree Mangifera indica, originated in the northeastern part of the Indian subcontinent, specifically in what is now Bangladesh, northeastern India, and Myanmar. For centuries, it has been cultivated in South and Southeast Asia, creating two distinct modern lineages known as the Indian and Southeast Asian types. While the world now knows it as a symbol of summer and sweetness, the mango was once an evolutionary anachronism, a fruit whose seeds were once dispersed by now-extinct megafauna mammals. The tree itself is a marvel of longevity, with some specimens still bearing fruit after three hundred years of life. Its taproot descends deep into the soil, anchoring a crown that can span wide distances, while its leaves transition from orange-pink to dark green as they mature. The fruit itself is a complex vessel, containing a single flat, oblong pit that does not separate easily from the pulp, and a seed that is recalcitrant, meaning it cannot survive freezing or drying. This biological resilience has allowed the mango to spread across the globe, from the tropical climates of the Americas to the subtropical coasts of Spain.
A Genetic Mystery
For a long time, scientists believed that the mango originated from a single domestication event in South Asia before spreading to Southeast Asia. However, a groundbreaking study published in 2019 shattered this assumption, revealing that the genetic diversity of mangoes is far more complex than previously understood. The study found no evidence of a single center of diversity in India. Instead, it identified a higher unique genetic diversity in Southeast Asian cultivars, suggesting that the mango may have been domesticated first in Southeast Asia before being introduced to South Asia. This discovery points to multiple domestication events rather than a single origin story. The mango diverged into two genetically distinct populations: the subtropical Indian group, characterized by monoembryonic fruits, and the tropical Southeast Asian group, characterized by polyembryonic fruits. The Indian group, which includes the famous Alphonso cultivar, produces seeds that breed true only through grafting, while the Southeast Asian group, exemplified by the Carabao cultivar, produces seeds that can grow into multiple plants from a single seed. This genetic divergence has shaped the way mangoes are cultivated and consumed today, creating a rich tapestry of flavors and textures that vary from the soft, pulpy Alphonso to the firm, fibrous Tommy Atkins.
What is the national fruit of India Pakistan and the Philippines?
The mango is the national fruit of India, Pakistan, and the Philippines. This designation highlights the fruit's deep cultural significance in these three nations.
Where did the mango tree Mangifera indica originate?
The mango tree Mangifera indica originated in the northeastern part of the Indian subcontinent, specifically in what is now Bangladesh, northeastern India, and Myanmar. A 2019 study suggests the fruit may have been domesticated first in Southeast Asia before being introduced to South Asia.
When was the mango introduced to Florida?
The mango was only introduced to Florida by 1833. It took centuries for the fruit to become a staple in the Americas after its initial arrival.
Who discovered the method to induce flowering in mango plantations in 1974?
Filipino horticulturist Ramon Barba discovered the use of potassium nitrate and ethrel to induce flowering in 1974. This method allowed mango plantations to induce regular flowering and fruiting year-round.
What are the main volatile chemicals that give mangoes their flavor?
The flavor of the mango is a complex symphony of volatile organic chemicals, primarily belonging to the terpene, furanone, lactone, and ester classes. New World mango cultivars are characterized by the dominance of δ-3-carene, whereas Old World cultivars are distinguished by high concentrations of other monoterpenes such as (Z)-ocimene and myrcene.
Which Mughal emperor planted a mango orchard of 100,000 trees near Darbhanga Bihar?
Akbar is said to have planted a mango orchard of 100,000 trees near Darbhanga, Bihar. This massive planting project exemplifies the Mughal Empire's special fondness for the fruit.
The mango's journey from the forests of Asia to the tables of the world is a story of trade, colonization, and human ingenuity. From tropical Asia, mangoes were introduced to East Africa by Arab and Persian traders between the ninth and tenth centuries, with the Moroccan traveler Ibn Battuta reporting their presence in Mogadishu by the fourteenth century. The Portuguese Empire played a pivotal role in spreading the fruit, taking it from their colony in Goa to East and West Africa, and eventually to Brazil from the sixteenth to the seventeenth centuries. From Brazil, the mango spread northwards to the Caribbean and eastern Mexico by the mid to late eighteenth century. The Spanish Empire also introduced mangoes directly from the Philippines to western Mexico via the Manila galleons from at least the sixteenth century. Despite this global spread, the mango was only introduced to Florida by 1833, and it took centuries for the fruit to become a staple in the Americas. Today, mangoes are cultivated in most frost-free tropical and warmer subtropical climates, including South Asia, Southeast Asia, East and West Africa, the tropical and subtropical Americas, and the Caribbean. Even in Andalusia, Spain, the coastal subtropical climate of the Málaga province allows for the growth of tropical plants, making it one of the few places in mainland Europe where mangoes can thrive.
The Cultivator's Dilemma
The cultivation of mangoes is a delicate balance between tradition and innovation, with hundreds of named cultivars each presenting unique challenges and rewards. In mango orchards, several cultivars are often grown to improve pollination, but many desired cultivars are monoembryonic and must be propagated by grafting, as they do not breed true. The Alphonso cultivar, considered the king of mangoes, is an important export product, yet it is susceptible to spongy tissue, a ripening disorder correlated with calcium deficiency that was estimated in 1989 to affect approximately 30% of Alphonso mangoes. In contrast, the Tommy Atkins cultivar, a seedling of the Haden that first fruited in 1940 in southern Florida, was initially rejected commercially by Florida researchers but has since become the dominant cultivar in the western market due to its excellent productivity, disease resistance, shelf life, and transportability. The current western market is dominated by the Tommy Atkins, yet other cultivars may be preferred by consumers for eating pleasure. A breakthrough in mango cultivation was the use of potassium nitrate and ethrel to induce flowering, a discovery made by Filipino horticulturist Ramon Barba in 1974. This method allowed mango plantations to induce regular flowering and fruiting year-round, transforming the mango from a seasonal fruit that only flowered every 16 to 18 months into a year-round commodity. Despite these advancements, many of the 1,000+ mango cultivars are easily cultivated using grafted saplings, ranging from the turpentine mango, named for its strong taste, to the Bullock's Heart.
A Symphony of Flavors
The flavor of the mango is a complex symphony of volatile organic chemicals, primarily belonging to the terpene, furanone, lactone, and ester classes. Different varieties or cultivars of mangoes can have flavors made up of different volatile chemicals or the same volatile chemicals in different quantities. New World mango cultivars are characterized by the dominance of δ-3-carene, a monoterpene flavorant, whereas Old World cultivars are distinguished by high concentrations of other monoterpenes such as (Z)-ocimene and myrcene, as well as the presence of lactones and furanones. In the Alphonso mango, the lactones and furanones are synthesized during ripening, while terpenes and other flavorants are present in both the developing and ripening fruits. The skin of unripe, pickled, or cooked mango can be eaten, but it has the potential to cause contact dermatitis of the lips, gingiva, or tongue in susceptible individuals. Those with a history of contact dermatitis induced by urushiol, an allergen found in poison ivy, poison oak, or poison sumac, may be most at risk for mango contact dermatitis. The fruit is also a rich source of vitamin C, providing 40% of the Daily Value in a reference amount, along with moderate amounts of folate and copper. The phytochemicals present in mango peel and pulp include the triterpene lupeol, carotenoids such as beta-carotene, lutein, and alpha-carotene, and polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, and tannins. A unique xanthonoid called mangiferin is also found in the fruit, adding to its nutritional and medicinal value.
The Sacred Tree
The mango is not merely a fruit; it is a symbol deeply embedded in the cultural and spiritual fabric of South Asia. In India, the mango is the national fruit, and its harvest and sale during March to May are annually covered by news agencies. The Mauryan emperor Ashoka referenced the planting of mango-groves along imperial roads in his edicts, stating that they were planted to afford shade to cattle and men. In medieval India, the Indo-Persian poet Amir Khusrau termed the mango the fairest fruit of Hindustan, and mangoes were enjoyed at the court of the Delhi Sultan Alauddin Khijli. The Mughal Empire was especially fond of the fruits, with Babur praising the mango in his Babarnameh, and Sher Shah Suri inaugurating the creation of the Chaunsa variety after his victory over the Mughal emperor Humayun. Mughal patronage of horticulture led to the grafting of thousands of mango varieties, including the famous Totapuri, which was the first variety to be exported to Iran and Central Asia. Akbar is said to have planted a mango orchard of 100,000 trees near Darbhanga, Bihar, while Jahangir and Shah Jahan ordered the planting of mango orchards in Lahore and Delhi and the creation of mango-based desserts. The Jain goddess Ambika is traditionally represented as sitting under a mango tree, and mango blossoms are used in the worship of the goddess Saraswati. Mango leaves decorate archways and doors in Indian houses during weddings and celebrations such as Ganesh Chaturthi, and mango motifs and paisleys are widely used in different Indian embroidery styles, found in Kashmiri shawls and Kanchipuram silk sarees. In Tamil Nadu, the mango is referred to as one of the three royal fruits, along with banana and jackfruit, for their sweetness and flavor, a triad known as ma-pala-vazhai.
A Global Table
The mango has found its way into countless cuisines around the world, transforming from a simple fruit into a versatile ingredient that defines regional flavors. Sour, unripe mangoes are used in chutneys, pickles, daals, and other side dishes in Indian cuisine, while a summer drink called aam panna is made with mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chilies may be served with cooked rice, and mango lassi is consumed throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries, and Aamras, a thick juice made of mangoes with sugar or milk, is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada, and Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil. In Indonesian cuisine, unripe mango is processed into asinan, rujak, and sambal pencit/mangga muda, or eaten with edible salt. Mangoes are used to make murabba, muramba, amchur, and pickles, including a spicy mustard-oil pickle and alcohol. Ripe mangoes are cut into thin layers, desiccated, folded, and then cut, and the fruit is also added to cereal products such as muesli and oat granola. In the Philippines, green mangoes are commonly eaten with bagoong, salt, soy sauce, vinegar, or chilis, and mango float and mango cake, which use slices of ripe mangoes, are eaten. Dried strips of sweet, ripe mango, sometimes combined with seedless tamarind to form mangorind, are also consumed. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in mango ice cream and sorbetes. In Central America, mango is either eaten green, mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms. 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 mango sticky rice. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar, and green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice, and raw green mangoes can be sliced and eaten like a salad.