The scientific name Mangifera indica identifies the common mango tree, a species of flowering plant recognized globally for its highly prized fruit. The tree holds immense cultural and economic importance, especially throughout the tropics and subtropics. The mango is celebrated as a significant tropical fruit, appreciated for its distinctive flavor, fragrance, and nutritional value. Cultivation of Mangifera indica supports major agricultural industries worldwide, making it a staple food for millions.
Botanical Identity and Global Cultivation
Mangifera indica belongs to the genus Mangifera, a member of the cashew family, Anacardiaceae. This places the mango in the same botanical family as cashew, sumac, and poison ivy. The species is indigenous to South Asia, originating in the region encompassing India and Myanmar.
From this center of diversity, cultivation spread the mango globally, reaching East Africa around the 10th century and the Americas during the colonial era. Over centuries, the species diverged into two main genetic populations: the “Indian type” and the “Southeast Asian type.” This divergence is associated with a crucial difference in seed characteristics.
The Indian group is characterized by monoembryonic seeds, which produce a single hybrid seedling. In contrast, the Southeast Asian group tends to have polyembryonic seeds, producing multiple seedlings that are mostly clones of the mother tree. This difference affects propagation: monoembryonic varieties must be grafted to ensure the offspring is true-to-type, while polyembryonic varieties can be grown from their clonally derived seeds.
Physical Morphology and Fruit Structure
The mango tree is a large, evergreen species capable of reaching heights between 15 and 30 meters (50 to 100 feet) with a dense, spreading canopy. The tree is known for its longevity, often remaining productive for over 50 years. Its root system is deep and extensive, featuring a strong taproot that anchors the tree in various soils.
The leaves are simple, lanceolate, and dark green when mature, often appearing pinkish or reddish when newly flushed. Flowering occurs in large, terminal inflorescences known as panicles. These panicles are conical clusters of small, fragrant, yellowish-white to pinkish flowers, containing a mixture of male and hermaphroditic flowers.
The fruit is botanically classified as a fleshy drupe, meaning it has a soft exterior surrounding a single, hard central seed. The structure comprises three layers: the exocarp (outer skin), the mesocarp (edible flesh), and the endocarp (the fibrous pit). Mangoes exhibit considerable variation across the more than 500 known varieties, with colors ranging from dull green to vivid shades of yellow, orange, and red.
Nutritional Composition and Traditional Uses
The mango fruit is recognized for its high nutritional value, providing a source of vitamins, fiber, and bioactive compounds. A single serving of mango pulp is rich in Vitamin C and Vitamin A, the latter primarily as beta-carotene, which contributes to the fruit’s yellow-orange color. The fruit also contains dietary fiber and micronutrients such as potassium.
Mangoes contain a diverse profile of phytochemicals, including polyphenols and carotenoids. The most notable compound is mangiferin, a powerful xanthone found in the pulp, peel, and leaves of the tree. Mangiferin is studied for its antioxidant and anti-inflammatory properties.
Historically, various parts of the Mangifera indica plant have been utilized in traditional medicine systems, such as Ayurveda. The leaves, bark, and seed kernel have been prepared to address a range of ailments. For example, the leaves have been used to treat conditions like diabetes, bronchitis, and diarrhea, while the bark is known for its astringent properties. Today, the exploration of the plant’s compounds continues for their potential health applications.