“What I said about pineapples. Plus, mangoes are so versatile. I can eat 'em straight, dried, in a fruit salad, as sorbet, on rice, sliced with a shot of rum... And the list goes …”
#3 of 13 from
Favorite Exotic Fruits
“This is one of the most delicious fruits of all time. Harumanis in Indonesia is my favorite. If you haven't tried that, you haven't tried real mango! It's a love fruit, by the way, …”
#2 of 10 from
Yum Yum! My Favorite Fruits
Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is indigenous to the Indian Subcontinent. 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. Its leaves are ritually used as floral decorations at weddings and religious ceremonies.
Mango trees (Mangifera indica L.) reach 35–40 m in height, with a crown radius of 10 m. The tree is long-lived with some specimens known to be over 300 years old and still fruiting. In deep soil the taproot descends to a depth of 20 feet, and the profuse, wide-spreading feeder roots also send down many anchor roots which penetrate for several feet. 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.When ripe, the unpeeled fruit ...