Mango

                                     Mango


         Mango is an edible stone fruit produced by the tropical tree Mangifera indica. It originated from the region between northwestern Myanmar, Bangladesh, and northeastern India.[1][2] M. indica has been cultivated in South and Southeast Asia since ancient times resulting in two types of modern mango cultivars: the "Indian type" and the "Southeast Asian type".[1][2] Other species in the genus Mangifera also produce edible fruits that are also called "mangoes", the majority of which are found in the Malesian ecoregion.[3]


Popular Varieties:

  • Alphonso (Hapus):
  • Kesar
  • Totapuri
  • Dashehari
  • Langra
  • Chausa
  • Banganapalli
  • Himsagar
  • Neelum
  • Payra
Health Benefits

Nutrient Rich:
  • Vitamins:
    Mangoes are a good source of vitamins A, C, and B6, as well as folate and copper. 
  • Fiber:
    They contain both soluble and insoluble fiber, which aids in digestion and can help with constipation. 
  • Antioxidants:
    Mangoes are rich in antioxidants, including mangiferin, which may help protect cells from damage. 
Health Benefits:
  • Improved Digestion:
    The fiber and enzymes in mangoes can help improve digestion and alleviate constipation. 
  • Heart Health:
    Mangoes can help lower cholesterol levels and regulate blood pressure due to their fiber, potassium, and antioxidant content. 
  • Boosted Immunity:
    Vitamins C and A, along with antioxidants, help strengthen the immune system and protect against infections. 
  • Eye Health:
    Vitamin A in mangoes is essential for maintaining healthy vision. 
  • Skin and Hair Health:
    Mangoes contain nutrients that promote collagen synthesis and improve skin and hair health. 
  • Potential Cancer Prevention:
    Some studies suggest that the antioxidants in mangoes may have anticancer properties. 
  • Weight Management:
    The fiber in mangoes can help promote feelings of fullness and prevent overeating, making them a healthy snack option. 



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