- Location on Property: Garden K, Kahuna Cabin, Ocean View, Garden V
- Scientific Name: Mangifera Indica
- Region of Origin: India and Southern Asia
- Type: Useful
- General History: Mango trees have been cultivated and grafted for hundreds of years. Grafting was a ‘secret’ in many cultures and tasty mangoes were status symbols for the royalty only. Ancient kings would steal limbs off each others’ mango trees and bribe and kidnap the other kings’ gardeners. Peasants were punished for possession of mango fruit or unauthorized cultivation of mango fruit trees. Royalty would try to surpass each other with lavish mango parties and huge gifts of perfect, ripe, delicious mango fruits. Some of today’s Indochinese awesome varieties existed many, many years ago exactly as we have them now.
- As Food: Cultivated in many tropical regions and distributed widely in the world, mango is one of the most extensively exploited fruits for food, juice, flavor, fragrance and color, making it a common ingredient in new functional foods often called superfruits.
- As Medicine: Raw mango consists of about 81.7% water, 17% carbohydrate, 0.5% protein, 0.3% fat, and 0.5% ash. A 100 g (3.5 oz) serving of raw mango has 65 calories and about half the vitamin C found in oranges. Mango contains more vitamin A than most fruits.
- Other Uses: Its leaves are ritually used as floral decorations at weddings and religious ceremonies. In India, flour is made from mango seeds. Seeds are also eaten during periods of food shortages. The timber is used for boats, flooring, furniture and other applications.
3) Growing Instructions
- Growing: Mango trees reach 35-40 m in height, with a crown radius of 10 m. The leaves are evergreen, alternate, simple, 15-35 cm long and 6-16 cm broad; when the leaves are young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10-40 cm long; each flower is small and white with five petals 5-10 mm long, with a mild sweet odor suggestive of lily of the valley. The fruit takes from three to six months to ripen. The ripe fruit is variable in size and color, and may be yellow, orange, red or green when ripe, depending on the cultivar. In its center is a single flat oblong seed that can be fibrous or hairy on the surface, depending on the cultivar. Inside the seed coat 1-2 mm thick is a thin lining covering a single embryo, 4-7 cm long, 3-4 cm wide, and 1 cm thick.
- Best time to Harvest: When ripe, the unpeeled fruit gives off a distinctive resinous sweet smell.
- Sunlight Requirements: Full Shade, Partial Shade, Full Sunlight
- Soil Requirements: Mangos can be grown on a wide range of soil types, from light sandy loams to red clay soils. Deep rich soils give the best production and fruit quality.
- Propagation: Cutting, Division, Grafting, Seed, Separating
- Controlling Spread: /
- Difficulties with this plant: Wind can damage flowers and reduce yields. Mango trees should be protected from strong winds, but windbreaks that shade or compete with them should be avoided.
History of this Plant at Hedonisia: /
Raw Mango Sorbet:
4 cups cubed mango
1 cup citrus juice (orange, lime, lemon etc.)
pinch of sea salt
raw honey to taste
Combine all ingredients in a food processor and puree. Transfer the puree into freezer. This will freeze rock hard so be sure to take out 10-15 minutes before serving when frozen.
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