Mango: Sweet, luscious golden gift from Southern Asia

THE health benefits of eating mangoes have been well-documented and for this week’s article, I would like to share some of them with you.

Mangoes are basically fatless, and are without cholesterol and sodium.

Usually, a fruit contains at most 200 calories. Rich in carbohydrates and fibres, it also has vitamins A, C, D, E and K, as well as B6 and B12. It also contains copper potassium, calcium, zinc, manganese, magnesium, selenium, iron and phosphorus, with traces of protein.

Characteristics

The Mangifera indica is a member of the cashew family, Anacardiaceae, and is indigenous to Southern Asia, especially Myanmar and India.

The tree is a tropical evergreen plant, able to reach more than 15m in height.

The dark green leaves are lanceolate, up to 12 inches long and usually occupying many branches that, in turn, cover a conical or spreading canopy.

Mango flowers are small and fragrant. They are borne in terminal panicles as loose clusters, some have both stamens and pistils, while others only stamens.

The fruit varies greatly in size and characteristics. Its form can be oval, round, heart-shaped or long and slender.

These days, there are new hybrids that have large fruits weighing over 2kg to 3kg each.

There are several colours variations – some are red and yellow in different shades, and there are some that are just dull green.

The single large seed is flattened, and the flesh is yellow to orange, in many shades as well.

Ripe mangoes have a distinctively sweet taste, with nuances of tartness and spiciness in some varieties.

At present, there are many commercial varieties of mangoes sold in the local markets, but ‘Harumanis’ is touted as the most recognisable. Others are the ‘Khieu Shaowei’ and ‘Raed Paet’ that are green, ‘Nam Doc Mai’, ‘Maharaja’, ‘Okrung’, ‘Tong Dum’, ‘Carrie’, and ‘Brahm Kai Meu’.

The world’s Top 10 mango-producing countries are India, China, Thailand, Indonesia, Pakistan, Philippines, Mexico, Bangladesh, Nigeria, and Egypt.

In the Philippines, mango is a major commodity, with annual production reaching 711,700 tonnes. It plays a vital role in its economy, providing livelihood to over 2.5 million farmers.

Cultivation

Climate-wise, the sub-tropical areas are very suitable, considering its origins.

Cultivation can start from the seed itself, and also seedlings in big containers. Outdoor planting requires enough sunlight for the plant to bear fruits.

The problems of pests and diseases are primarily addressed through chemical means.

For seed-planting, it is best for the seed to be taken from a ripe mango.

Cleanse the seed, and then cut along the thin edge of the husk so as to crack it open to remove the inner seed.

For germination, place it on a paper towel and put inside a small bag. Place it in a warm, but dark, location to allow sprouting.

After that, the land preparation is straightforward for backyard planting. If the soil quality is poor, dig a larger and deeper hole to be filled with good top soil.

For orchard planting, choose the desired planting system – it can be squares, quincunxes (in fives) or triangles – and keep the trees 8m to 10m apart from each other.

The trees must be irrigated regularly for them to form fruit sets.

To improve fruiting in the mature stage, irrigation can be withheld for two to three months to promote flowering.

Follow up with fertilisers with ample amounts of potassium, also adding in sulphate and bone meal if available.

Happy gardening!