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Growth and  Cultivation

  • The Mango, once a native of India and cultivated in Asia for over four thousand years is also grown around the world, including areas of Mexico, California and Florida.
  • The Green Mango is grown generally in Florida and Puerto Rico. Available in two varieties known as Keitts or Kents, the thin green unripe skin of the Green Mango is purposely picked prematurely and will not color or ripen.
  • Mangoes grow in tropical regions with marked wet and dry seasons, the dry period being necessary for good flowering and fruiting. Biennial cropping is usual. Mangoes will grow on a wide variety of soils provided the climatic conditions are right. Usually propagated by seedlings. Many trees grow in the semi-wild state


  • Mango fruits during early stages of growth are commonly used for sweet or sour chutney. As the fruits attain stone hardening stage, they become suitable for some other useful products like amchoor, pickle, etc. During the processing of mango, peel and stone are generated as waste (40-50% of total fruit weight). They are rich in various nutrients and many value added products could be obtained from them. Good quality jelly grade pectin (6.1%) and edible fibre (5.4%) could be extracted from ripe mango peel.
  • Mango processing is a traditional activity and products like pickle, chutney, murabba are consumed throughout the year. Every region has its own taste or liking and a care has to be taken to understand it and accordingly the recipe has to be finalised.


  • Indian mangoes are much favored in the world market for their reasonable price and sweet taste. Recent export of 150 boxes of mango to the US following the lifting of ban and a proposed export of 35-40 tonnes to Japan have increased its value. Major buyers include Europe and West Asia.
  • Mangos were brought to England and Europe after the English occupied India in 1800's. Today, India is the world’s largest mango producer, growing nearly 1000 varieties of mango and contributing over 50 per cent of the world’s total mango production of approximately 23 million metric tons.
  • The tender mango market generates a turnover of around Rs 12 crore (on the minimum side) in Karnataka alone.


  • Immature mangoes are often blown down by spring winds. Half-ripe or green mangos are peeled and sliced as filling for pie, used for jelly, or made into sauce which, with added milk and egg whites, can be converted into mango sherbet. Green mangos are peeled, sliced, parboiled, then combined with sugar, salt, various spices and cooked, sometimes with raisins or other fruits, to make chutney; or they may be salted, sun-dried and kept for use in chutney and pickles.
  • In India mangoes are used as blood builders. Because of their high iron content they are suggested for treatment of anemia and are beneficial to women during pregnancy and menstruation. People who suffer from muscle cramps, stress, and heart problems can benefit from the high potassium and magnesium content that also helps those with acidosis.

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