Mangifera indica

Mango tree ( Mangifera indica)

The mango ( Mangifera indica) is a species of the genus mangoes ( Mangifera ) within the family Sumac ( Anacardiaceae ). It is frequently cultivated, yields fruit, and oil and is used as a medicinal plant.

Description

The evergreen Mango tree can reach heights of growth of up to 45 meters and the tree crown diameter of up to 10 meters. New leaves are initially salmon, but will soon be dark green.

In erect, paniculate inflorescences many flowers are borne. The relatively small, white to pink flowers are fragrant when they open, for lilies. After the flowers have wilted, it will take three to six months, until the fruit is ripe.

The ripe mango fruit hangs on long stalks on the tree and can weigh up to two kilograms. The fruit has a thin, smooth skin, including a depending on the maturity soft to fibrous pulp that surrounds a large, flat stone core. The coloring of the fruit ranges from green to yellow to red, often there is also a combination of all three colors. The peeled fruit has a strong aromatic fragrance and sweet taste.

Origin and Distribution

Mangifera indica originated from the area between the Indian Assam and Myanmar ( " Indian Mango" ) or from Borneo (now the Philippine mango) and is at home in the tropical rainforest, it now comes as a crop in many parts of the world, including the United States, Mexico and other countries of Central and South America, the Caribbean, the tropical belt of Africa (such as Kenya and the Ivory coast), in many parts of Asia (eg in Thailand, the Philippines and Pakistan, the third largest exporter in the world ) and also in Australia. India is still regarded with a production of 10-15 million tons a year as a major producer of mangoes.

In Europe, the trees are mainly cultivated in Spain, above all, on the Costa del Sol and the Canary Islands.

The cultivation is difficult, but is becoming increasingly popular among amateur gardeners.

The Indian mango tree yields bigger fruits, but is sensitive to large amounts of water. The Philippine Mango is used to excess water, but needs significant amounts of light.

Data from the year 2010 Source: FAOSTAT

Toxicity

The peel of fruit act as a skin irritant allergen.

Active ingredients: Add the peel of fruit urushiols are the main component. These have similarity with the Uruschiolen the Toxicodendron species; which makes the frequency of cross-allergies to understand. Peeled fruits are, however, free from these allergens and therefore can be eaten safely by Toxicodendron allergies.

Poisoning: The allergenic compounds in the fruit skin can cause sensitization or trigger a response in already sensitized. So it is in the tropical countries (China, Indonesia, Hawaii ) in which fresh fruits are harvested, often en masse in a peroral pronounced " mango dermatitis ". A special hazard exists when mangoes are contaminated with the milk sap of the tree and then sucking out unpeeled.

Use

Use in the kitchen

Mangoes are counted for fruit. There are now over 1,000 mango varieties, which differ in shape, size and taste. The fruits are processed into juice, compote, jam and ice cream and can also be found in chutneys use. In Europe, mangoes are regularly offered for several years, although they are sensitive to pressure and therefore pose a difficult -to-use fruit for trade. The maturity of a fruit can be seen from the fact that it smells and yields slightly to pressure. Mangoes are fully ripe when a large to four millimeters black dots can be seen on the fruit.

Although it is a fruit in the mango, the immature fruits in Asia are prepared as a salad or vegetables. In addition, the ripe fruits are processed into pickle.

Use as medicaments

Mangoes to soothe the intestines because they are easy to digest and low in acidity. In India, it writes them to the ability to stop bleeding and strengthen the heart. Also, you write them a positive effect on the brain. Due to the high content of vitamin A mangoes can be used prophylactically against infections and colds.

Use as an oil plant

From the seeds of the dried mangoes a vegetable oil is obtained, which is similar in its properties of cocoa butter. It is used for the production of chocolate and margarine, but also for the production of skin creams, shampoos and other cosmetic products.

Ingredients

Cultural History

A mention as " food of the gods " is found in the Hindu Vedas, which were written about 1200 BC. Even today, it is presented to the gods as a sign of wealth and divine sweetness.

The word Mango is Dravidian origin ( such as Kodava mange, Manna Malayalam, Tamil māṅkāy ). After Europe, the fruit came with the Portuguese India drivers of the 16th century. The first mention in a European language dated to the year 1510 and finds himself ( in the form of manga ) in the travelogue Itinerary de Ludovico de Varthema the Italian Bolognese Ludovico de Varthema.

Hazardous situation

The Mango is not out of the World Conservation Union " IUCN " Red List of Threatened Species. After it was in 1997 as " Vulnerable " = "at risk" listed, it is listed since 1998 as a way for insufficient data ( "Data Deficient " ) are available for a hazard classification.