The mango pit is the large, flat structure found at the center of the fruit. This fibrous casing contains the mango’s single seed, or kernel, and represents more than just food waste. The pit, consisting of a hard outer shell and the seed inside, has potential for several activities. These include starting a new tropical tree, experimenting with traditional food science, or serving as a unique material for creative projects.
Planting Your Own Mango Tree
Successfully planting a mango tree requires removing the hard, protective outer husk. Use a sharp tool like a knife or scissors to carefully cut along the seam of the pit, avoiding damage to the soft kernel inside. The viable seed should be plump and firm, not shriveled or brown, to ensure successful germination.
A common method to initiate sprouting is the damp paper towel technique. Wrap the kernel in a thoroughly dampened paper towel and place it inside a sealed plastic bag or container. This creates a warm, humid environment that encourages the seed to sprout a root, often within one to three weeks. Alternatively, the kernel can be planted directly in a well-draining soil mix, with its concave side facing down.
When planting the germinated seed, use a pot filled with a loamy, well-draining mixture, such as equal parts sand, potting soil, and compost. Plant the seed about one inch below the surface, covering the root while leaving the top slightly exposed. Young mango seedlings require a warm environment and bright, indirect light, as intense sunlight can be too harsh initially.
Water the newly planted seed sparingly, maintaining consistently moist but never soggy soil to prevent rot. Mango trees grown from seed can take five years or more to produce fruit. The resulting fruit may not be identical to the parent mango due to genetic variability. Those seeking faster fruiting or a guaranteed fruit type should start with a grafted tree instead.
Exploring the Mango Kernel
The soft kernel inside the mango pit is a dense source of nutrients, distinct from the sugary fruit pulp. On a dry matter basis, it contains significant amounts of carbohydrates, including up to 30% starch, alongside protein and fats. This composition makes the kernel a viable raw material for producing mango kernel flour, which can be blended with other cereals.
Traditionally, the kernel is processed to extract a fat known as mango butter, or it is ground into flour for use in various foods. The crude fat content typically ranges from 9% to 16%. The oil is moderately stable and contains healthy unsaturated fatty acids, with Stearic acid often being the most prevalent saturated fatty acid.
The raw mango kernel is not safe for direct consumption and must be processed correctly. Raw kernels contain anti-nutritional compounds, such as tannins and oxalates, which can cause toxicity if ingested in large quantities. Processing techniques like soaking, boiling, or roasting significantly reduce these compounds, making the resulting flour or oil safer.
Creative Uses for the Pit Shell
The hard, fibrous outer shell of the mango pit can be repurposed as a crafting material. First, thoroughly clean the husk to remove any remaining fruit fibers and allow it to dry completely. Proper drying prevents mold growth and ensures the shell is durable.
The shell’s natural, dense structure makes it suitable for carving into small decorative items, a practice sometimes called ‘nut carving’. Artists transform these husks into miniature animal figures, small buttons, or unique beads for jewelry. The shells can be dyed or painted to enhance their appearance.
The naturally curved and flat shape of the shell also lends itself to practical applications. Dried and polished shells have been used to create unusual hair clips, paperweights, or elements in wall-hanging decorations. This repurposing provides an eco-friendly way to utilize the typically discarded portion of the fruit.
Proper Disposal and Composting Methods
The mango pit presents a challenge for standard home composting systems because of its dense, hard shell. A whole pit is highly resistant to microbial breakdown and can take anywhere from six months to several years to fully decompose. This slow process means the pit often remains intact after the rest of the compost is ready for use.
To significantly accelerate decomposition, the pit should be mechanically broken down before being added to the compost pile. Crushing the shell with a hammer or blending it into smaller pieces exposes more surface area. This allows the hard material to break down in as little as two to three months. If the pit is not crushed, the best disposal method is to toss it back into the compost bin for another cycle after screening the finished material.