Mangifera indica L.

Mango has spread out from East India and Burma into the tropical areas all over the world, mainly thanks to the Portuguese, who have introduced it first in Africa and later into Brazil.

Mango is one of the most appreciated tropical fruits, given its fine and aromatic taste. Its unmistakable organoleptic qualities, while ensuring mango’s worldwide success as fresh fruit as well as ingredient for ice-creams, desserts, yoghurts, juices, etc., have overshadowed its exceptional nutritional value. Indeed, mango:

  • is one of the best sources of vitamin A, thanks to a β-carotene content up to 1,900 µg per 100 g of pulp;
  • contains good quantities of vitamin C, E and of vitamins of B complex;
  • provides a good amount of potassium (from 150 to 250mg per 100g).

Chemical-Physical and Nutritional average values for 100g

Nutritional properties

Values per 100g NRV* %
Energy 87 Kcal - 367 kJ
Proteins 1,2 g
Carbohydrates 18,6 g
Fats 0,5 g
Vitamin C 20,0 mg - 33% RDA
β-carotene 1,100 mg - 183 RE
ORAC 1300 µmol TE

Chemical-physical properties

Values per 100g
Total solids 23 g
Soluble Solids 19 °Brix
Acidity (Citric Acid) 0,4 g

* NRV = Nutrient Reference Values