A mango allergy occurs when the immune system mistakenly identifies compounds in the fruit as harmful, triggering a defensive reaction. This reaction manifests in two ways: a contact allergy to the peel and sap, or a systemic allergy to proteins in the fruit’s flesh. Contact dermatitis results from exposure to the peel’s chemical compounds; the systemic reaction involves IgE antibodies responding to proteins. When the immune system recognizes a similar protein structure in a different substance, this is known as cross-reactivity. Understanding these pathways is essential for identifying other triggers.
Foods from the Anacardiaceae Family
The most direct cross-reactions are found within the Anacardiaceae plant family, to which the mango belongs. Members of this family share similar allergenic compounds, primarily urushiol and related compounds like alkylresorcinols. The consumption of other edible members, specifically cashew and pistachio, carries a high risk of cross-reaction for a mango-allergic individual. Cashew and pistachio allergies are frequently associated with mango allergy, and reactions can range from oral symptoms to severe anaphylaxis. A confirmed mango allergy, especially one involving systemic symptoms, warrants caution around both cashew and pistachio nuts.
Related Allergens in the Environment
The most common manifestation of mango allergy is allergic contact dermatitis, often seen around the mouth. This delayed-type hypersensitivity reaction is caused by exposure to the mango peel and sap, which contain mangol, a resorcinol derivative similar to urushiol. Urushiol is the oily compound responsible for the rash-inducing properties of several common North American plants. Individuals who experience contact dermatitis from mango peel are at high risk of reacting to other plants containing urushiol, such as poison ivy, poison oak, and poison sumac, which are also members of the Anacardiaceae family. Prior sensitization to urushiol from these plants can trigger a reaction upon first contact with the mango peel.
Understanding Other Potential Cross-Reactions
Beyond the Anacardiaceae family, cross-reactions can occur due to shared allergenic proteins, often categorized as Oral Allergy Syndrome (OAS) or pollen-food syndrome. This reaction is triggered by proteins in the mango flesh that are similar to those found in various pollens. For individuals with a primary allergy to birch pollen, the immune system may confuse the birch protein with similar proteins found in mango.
This cross-reactivity can extend to many other botanically unrelated foods, including pear, apple, peach, and carrot. Mango has also been identified as a cross-reacting food for those with the “celery-mugwort-spice syndrome,” which links mango proteins to mugwort pollen and foods like celery. A less common but recognized link exists with the latex-fruit syndrome, where mango proteins share structural similarity with allergens found in natural rubber latex. Individuals with a latex allergy may also experience reactions to mango, along with other fruits like avocado, banana, and kiwi.
Practical Steps for Risk Management
Managing a mango allergy begins with professional confirmation of specific sensitivities. Formal allergy testing, such as skin prick tests or blood tests, helps distinguish between contact allergy to the peel and systemic allergy to the flesh proteins. Component-resolved diagnostics offer a detailed understanding of potential cross-sensitivities.
For daily prevention, meticulous label reading is necessary to identify hidden ingredients like cashew and pistachio in processed foods, sauces, or baking mixes. Anyone with a contact allergy should avoid all parts of the mango plant, including the peel, sap, and leaves, and should be cautious when handling other Anacardiaceae plants. Recognizing the symptoms of a reaction allows for prompt intervention. Always consult an allergist for personalized guidance on which cross-reactive foods to avoid based on confirmed test results.