Mango is the national fruit of India, Pakistan, and the Philippines. It originated in India and has since been introduced to other warm regions worldwide. The mango tree can grow to 100 feet tall with a circumference of 12-14 feet. Mangoes have cultural and religious significance in many South Asian traditions and are used in celebrations, decorations, and traditional medicines. There are over 1000 mango varieties found in India alone. Ripe mangoes are nutrient-dense and high in vitamins A and C. In Ayurveda, mangoes and their parts are used to treat conditions like diarrhea, bleeding disorders, and inflammation.

1. Mangifera Indica- Amra

2. Introduction:-
Mango is the national fruit of India, Philippines and
Pakistan. It finds mention in the songs of 4th century CE
Sanskrit poet, Kalidasa, prior to it is believed to have been
tasted by Alexander (3rd century BCE) and Chinese pilgrim,
Hieun Tsang (7th century CE). Later in 16th century Mughal
Emperor, Akbar planted 100,000 mango trees in
Darbhanga, Bihar at a place now known as Lakhi Bagh.
It is found in the wild in India and cultivated varieties
have been introduced to other warm regions of the world.
It is the largest fruit-tree in the world, capable of a height
of one-hundred feet and an average circumference of
twelve to fourteen feet, sometimes reaching twenty.

3. Traditional Importance of Mango
The Jain goddess Ambika is traditionally represented as sitting under a
mango tree.
In Hinduism, the perfectly ripe mango is often held by Lord Ganesha as a
symbol of attainment, regarding the devotees potential perfection.
Mango blossoms are also used in the worship of the goddess Saraswati.
Telugu/Kannada New Year's Day called Ugadi passes without eating ugadi
pacchadi made with mango pieces as one of the ingredients.
In Tamil Brahmin homes mango is an ingredient in making vadai paruppu
on Sri Rama Navami day (Lord Ram's Birth Day) and also in preparation of
pachchadi on Tamil New Year's Day.

4. Mango leaves are used to decorate archways and doors in Indian houses
and during weddings and celebrations like Ganesh Chaturthi.
Mango motifs and paisleys are widely used in different Indian embroidery
styles, and are found in Kashmiri shawls, Kanchipuram silk sarees, etc.
Paisleys are also common to Iranian art, because of its pre-Islamic
Zoroastrian past.
In Tamil Nadu, the mango is considered, along with banana and jackfruit, as
one of the three royal fruits (Mukkani-முக்கனி) occupying first place in
terms of sweetness and flavor. Ma-pala-vazhai (மா-பலா-வாழை).
Famous Urdu poet Mirza Asadullah Khan Ghalib was very fond of mangoes.
There are many anecdotes concerning his love for mangoes.
Rabindranath Tagore was fond of mangoes and has written poems about
its flowers- aamer monjori.

5. Kula
Kula:- Amra Kula
Family :- Anacardiaceae
Gana
Charaka- Hradhya,chardinigrha,
Purishasangrhaniya,Mutrasangrahaniya
Sushruta- Nygrodadi gana
Vagbhta - Nygrodadi gana

6. Vernacular Names:-
San:- Amra
Hin:- Aam
Eng:- Mango
Tel:- Mamidi chettu
Kan:- Mavina hannu
Lat:- Mangifera Indica

7. Synonyms:-
Rasala:- due to its taste it influences the taste
Cuta:- most use to suck the juice from fruit
Pikavallabha:- attracts the birds

8. Verities:-
Out of total 1400 varities of the world, 1000
alone are found only in India. Some most
famous and really tasty are Kesar, Hapus and
Sindoori.

9. Habitat:-
All over India

10. Morphology:-
Tree grow up to 35–40 m (115–130 ft) tall, with a crown radius of
10 m (33 ft). The trees are long-lived, as some specimens still fruit
after 300 years. In deep soil,
the taproot descends to a depth of 6 m (20 ft), the tree also sends
down many roots.
The leaves are evergreen, alternate, simple, 15–35 cm (5.9–14 in)
long and 6–16 cm (2.4–6.3 in) 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 (3.9–
16 in) long; each flower is small and white with five petals 5–
10 mm (0.20–0.39 in) long, with a mild, sweet odor suggestive of
lily of the valley.

11. The fruit takes three to six months to ripen. The ripe fruit varies
in size and color. Cultivars are variously yellow, orange, red or
green, and carry a single flat, oblong pit that can be fibrous or
hairy on the surface, and which does not separate easily from the
pulp. Ripe, unpeeled mangoes give off a distinctive resinous,
sweet smell.
Inside the pit 1–2 mm (0.039–0.079 in) thick is a thin lining
covering a single seed, 4–7 mm (0.16–0.28 in) long. The seed
contains the plant embryo.

16. Chemical Composition:-
Mangiferin
Mangiferilicacid Antimicrobial, antioxidant
Homonangiferin
It is Richest source of Vit-A , & Vit-C

17. Properties:-
Guna: Laghu
Rasa: Kasaya ( Bark, Seed )
Veerya: Sheeta
Vipaka: Katu

18. Dosha Karma:-
Unrippen fruit- Kapha-pitthahara
Ripen fruit - Vatahara

19. Therputic Uses:-
Matsyabakshanajanya Ajeerna- Unripe fruit
Raktapitta- amrasthi swarasa nasya
Atisara- Paste of Amra & Kapittha leaves with
Tandulodaka

20. Functions Acc to Diff Scholars
Charaka:-
Nasagata Raktapitta- Amrasthi Swarasa Nasya
Chakradatta:-
Plihodhara- Amra swarasa + Madhu
Vrandha:-
Raktatisara- latex + madhu
Bhavaprakash:-
Atisara- Amratwak

21. • Vangasena:-
Shotha:-Gratha of Punarnava patra & Amra moola
Balamukhapaka:- Amrasarachurna, Gairika, Madhu
• Sharangadhar:-
Jwara- Matulunga, Jambhu, Amra Putapakaswarasa pana

22. Useful Part:-
Panchanga

23. Dosage:-
Fresh Juice- 10-20 ml
Deco- 50-100ml
Powder- 3-6 gm

24. Special preparations:-
Phushyanuga Churna
Gangadhara churna
Amra panaka