Mango

fruits

1. MANGO

2. History of Mangoes
•Native to South East Asia
specially India.
•Human beings contributed the
spread mangoes.
•Spread of Buddhism helped the
spread of Mangoes to South East
Asia.
•Cultivated in Africa in 1600.
•Reached Brazil in 1700.

3. History of Mangoes
•Reached West Indies by
1742.
• Introduced in Florida by
1860.
•By 1889 United States
department of Agriculture
introduced a grafted variety
from India called Mulgoa.

4. Biological Description
•Mangifera indica
•Common Sub-Species:
Mangifera caesia,Mangifera
foetida,Mangifera odorata
•Related to:
•Cashew
•Pistachio

5. Structural Description of Tree
•Grows upto 65 feet.
•Broad Round or Conical
Canopy.
•Can live more than 300 yrs.
•Roots can go down 20 ft deep.
•Leaves are dark green and red
when young .
•Its 4-12 inch in length and ¾ - 2
inch in breadth.

6. Structural Description of Tree
•Yellowish or reddish flowers
appear at the branch terminals.
•Most flower in the inflorescence
do not produce fruit.
•Mangoes are monoecious and
self-fertile .
•Can produce fruit without cross
pollination.
•Fruits are 2-9 in number

7. Structural Description of Tree
•The fruits range from 8 to 24ounces
•Leathery skin when ripe colour
changes from yellow marked with
red
•It has fibrous flesh and kidney
shaped seed.
•Seed may be mono or poly
embryonic.It bears fruit on alternate
season

8. Culture and Propagation
•Requires full sun and good
drainage.
•Sandy ,Loamy or Clay Soil with
Ph between 5.5-7.7.
•Should be cultivated during april
when weathers warm.
•Propagation is done best by
grafting between may through
August.

9. Nutritional Value of Mango
Nutrients
Ripe mango
•Protein (gm) 0.6
•Fat (gm) 0.4
•Minerals (gm) 0.4
•Fibre (gm) 0.7
•Carbohydrates (gm) 16.9
•Energy (kcal) 74

10. Varities Of Mango
Foreign Varieties Indian Varieties
Tommy Atkins
Kent
Haden
Francine
Keitt
Irwin
Palmer
Alfanso
Langra
Chausa
Gulab Khas
Mumbai
Heem Sagar
Dasheri

11. Foreign Variety
•Kent

12. Foreign Variety
•Keitt

13. Indian Varity
•Alfanso

14. Uses of Mango in Food
•Eaten ripe, fruit platter, sorbet , ice cream
desserts and confectionary items.
•Jams jellies, pickles.
•Dried mango powder- Amchur.
•Mango seed powder used in curries.
•Used to make coolers during summer.
•Raw mangoes used in curries.

15. THANK YOU