The document provides an extensive overview of mangoes, including their botanical classification, cultivation, nutritional benefits, and health advantages. It details various mango products, including pickles, chutneys, jams, and juices, as well as their contributions to culinary practices in different cultures. Additionally, it discusses the significant mango production statistics, with India being the largest producer, and outlines the various ways mangoes can be processed and utilized based on their maturity stage.

1. SUBMITTED TO:
Sir Mujahid Ali
SUBMITTED BY:
Haris Latif
ROLL #:
BFSF16E017
CLASS:
B.Sc (Hons.) Food Science & Technology
3rd Semester (Self Support)
DEPARTMENT OF FOODSCIENCE&TECHNOLOGY
UNIVERSITY OF SARGODHA, SARGODHA.
PC


2. Mango
Introduction
Mangoes are juicy stone fruit (drupe) from numerous species of tropical trees belonging to the
flowering plant genus Mangifera, cultivated mostly for their edible fruit.
The genus belongs to the cashew family Anacardiaceae. Mangoes are native to South Asia, from
where the "common mango" or "Indian mango", Mangifera indica, has been distributed
worldwide to become one of the most widely cultivated fruits in the tropics.
It is the national fruit of India, Pakistan, and the Philippines, and the national tree of Bangladesh.
Mango trees grow to 35–40 m (115–131 ft.) tall, with a crown radius of 10 m (33 ft.). The trees
are long-lived, as some specimens still fruit after 300 years.
Over 400 varieties of mangoes are known, many of which ripen in summer, while some give
double crop. The fruit takes three to six months to ripen.

3. 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 cm (1.6–2.8 in) long. The seed contains the plant embryo. Mangoes have recalcitrant seeds;
they do not survive freezing and drying.
Etymology
The English word "mango" (plural "mangoes" or "mangos") originated from the Malayalam
word māṅṅa via Portuguese (also manga).
Nutrients
The energy value per 100 g (3.5 oz.) serving of the common mango is 250 kJ (60 kcal), and that
of the apple mango is slightly higher (330 kJ (79 kcal) per 100 g). Fresh mango contains a
variety of nutrients, but only vitamin C and folate are in significant amounts of the Daily Value
as 44% and 11% respectively.
Cultivation
The mango is cultivated in most frost-free tropical and warmer subtropical climates.

4. Production
In 2013, world production of mangoes was nearly 43 million tonnes, with India accounting for
42% (18 million tonnes) of the total (table). China and Thailand were the next largest producers.
Health Benefits of Mango
1. Prevent Cancer
The pulp of the mango fruit contains carotenoids, ascorbic acid, terpenoids, and polyphenols –
all of which are responsible for the fruit’s cancer-preventing properties.
2. Prevent Heart Disease
Mangoes could help reduce body fat and control blood sugar. Mangoes are a rich source of beta-
carotene, an antioxidant that helps fight free radicals that cause heart disease.
3. Help Lower Cholesterol
Mangoes contain pectin that was found to decrease the serum cholesterol levels.
4. May Help Treat Diabetes
The extract of a mango peel has antidiabetic properties.
5. Promote Healthy Sex
Mangoes can be good aphrodisiacs. The fruit is rich in vitamin E, which is known to boost sex
drive.
Rank Country Production
(millions of tonnes)
1 India 18.00
2 China 4.45
3 Thailand 3.14
4 Indonesia 2.06
5 Mexico 1.90
World 41.56

5. 6. Improve Digestion
Mangoes are great for digestion due to the presence of fiber that prevents constipation. Mangoes
contain certain digestive enzymes that break down proteins and aid digestion.
7. Mango during Pregnancy
Mangoes are rich in iron and vitamins A, C, and B6 – all of which are beneficial for pregnant
women.
8. Aid Weight Loss
Mangoes contain fiber, which can be a great contributor towards weight loss.
9. Help Prevent Asthma
Mangoes are an excellent source of vitamin C has beneficial effects in Asthma cases.
10. Improve Eye Health
The vitamin A and beta-carotene in mangoes help boost eye health.
11. Promote Brain Health
Mango, being a great source of iron and vitamin B6, is one of those ideal foods for brain health.
12. Regulate Blood Pressure
Mangoes are rich in potassium, a key mineral that helps lower blood pressure and prevent
hypertension.
13. Enhance Skin Health
Mangoes are rich in beta-carotene and vitamin A which can help enrich skin health.
14. Improve Immunity
Being rich in vitamin C, mangoes play a major role in strengthening one’s immunity. Apart from
vitamin C, mangoes also are a good source of zinc, which is important for maintaining the
overall health of the immune system.
15. Can Help Treat Kidney Stones
Mangoes are rich in vitamin B6 and potassium which are helpful to treat kidney stones.

6. Uses
 Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu,
pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce.
 A summer drink called aam panna comes from mangoes.
 Mango pulp made into jelly or cooked with red gram dhal and green chillies may be
served with cooked rice.
 Mango lassi is popular throughout South Asia, prepared by mixing ripe mangoes or
mango pulp with buttermilk and sugar.
 Ripe mangoes are also used to make curries.
 Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed
with chapatis or pooris.
 The pulp from ripe mangoes is also used to make jam called mangada.
 Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with
chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil.
 Mangoes are used to make murabba (fruit preserves), muramba (a sweet, grated mango
delicacy), amchur (dried and powdered unripe mango), and pickles, including a spicy
mustard-oil pickle and alcohol.
 Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars
are similar to dried guava fruit bars available in some countries.
 The fruit is also added to cereal products such as muesli and oat granola. Mangoes are
often prepared charred in Hawaii.
 Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas,
pies, and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is
popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit
combinations.
 Mango with condensed milk may be used as a topping for shaved ice.
 Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert.
 Green mangoes can be used in mango salad with fish sauce and dried shrimp.
 Pieces of mango can be mashed and used as a topping on ice cream or blended with milk
and ice as milkshakes.

7. A glass of mango juice
 In Central America, mango is either eaten green mixed with salt, vinegar, black pepper,
and hot sauce, or ripe in various forms. Toasted and ground pumpkin seed with lime and
salt are eaten with green mangoes.
 In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar.
Dry mango products
Production of fruit juice powder assumed great dimensions in recent years because of several
advantages. Dried mango powder is good adjunct in ice cream, bakery and confectionery
industry.
Mango jam:
To prepare mango jam, pulp from dehydrated mango slices is heated with an equal quantity of
sugar to 65-68oB and citric acid is added at the end to get 0.6-0.7% acidity in the final product
score for color and flavour .It is observed that incidence of Micrococcus luteus is the highest
(100%) followed by Bacillus coagulans (50%) and Aspergillus niger Penicillum sp. (35%).

8. Mango toffee:
Mango toffee can be prepared from mango pulp.
Ingredients:
Mango pulp: 53kg, Sugar: 30kg, Glucose: 4kg, Skim Milk Powder: 8kg and Hydrogenated Fat:
5kg with essence and Color of suitable choice in required quantities.
Procedure:
The fruit pulp is first concentrated in a steam jacketed kettle to about one third of its original
volume. The other ingredients are then mixed and cooked to a final weight equal to about 1.2
times that of fresh pulp taken. Flavoring material is added at this stage. The cooked mass is then
transferred to leveled and smooth surfaced tray which has earlier been smeared with a little fat
and the product spread into thin sheet of 1.6cm thick. It is then allowed to cool and set. The solid
sheet is cut into toffees at 50-55oC having moisture content of 5-6% and wrapped in a cellophane
or tissue paper and packed in air-tight tin jars.

9. Mango yoghurt:
Mango yoghurt could be an excellent substitute for the high calorie dessert pudding which
contain sufficient amount of curd with cream.
 Yoghurt made from milk having 10% fat and 8% sugar and homogenized at 200 bars
with addition of mango pulp up to 4% of the milk content resulted in a good flavored and
smoother consistency yoghurt.
Mango custard powder:
Mango custard powder is a rich source of nutrition for the children, can be prepared by mixing of
mango powder, sugar, skim milk powder, corn starch, lime juice, cream, salt and water.

10. Mango ice-cream:
Mango ice cream is a non-conventional product which is prepared by mixing mango powder and
milk in the ratio of 3:10. The ice-cream made from structured mango pieces can be modified
with natural ingredients.
Mango shake:
Mango shake is a delicious and popular drink during summer months, when fresh mangoes are
not available in the market. Mango shake can be prepared by addition of mango powder in
sweetened, boiled and cooled milk.
.
Mango lassi:
Mango lassi is also a delicious and popular drink during summer months, which can be prepared
with mango powder with curd and other ingredients. The mango lassi made with mango powder
and curd in the ratio of 3:10 obtained the highest score in respect of color, flavour and texture

11. followed by mango lassi prepared from mango powder and curd in the ratio of 2:5 and 1:5.
Mango juice:
Method:
Wash the mangoes to remove any dirt. Cut the peeled mangoes into small pieces. Put them in a
blender together with crushed ice, water, and sugar. Blend until smooth. Run the blended mixture
through a sieve. Throw away the leftover pulp and mango fibers.
Mango cereal flakes, vermicelli and powder:
Method:
A process for the preparation of the mango cereal flakes (fruited cereal) has been developed. It is
made by adjusting the pH of the pulp to around 5.4 by neutralizing part of the acidity with
sodium bicarbonate; mixing with precooked wheat flour and sugar; and drying in a double drum
drier at 2-3 rpm and steam pressure of 2872.8-3112.2 N/m2. The dried product is highly
hygroscopic and needed moisture proof packing. The finished product is golden yellow in color
and has the characteristic taste and aroma of the fruit.
 Mango cereal vermicelli and powder have also been prepared by adding into cooked

12. wheat flour to obtain dough of suitable consistency for extrusion through vermicelli press
or drying as such by spreading on trays. Drying is done in a hot air cabinet drier.
Strained baby food:
Strained pulps and custards using mango have been prepared and examined for their suitability
and acceptance. The pulp is passed through a 60 mesh sieve to remove the fiber. Sugar is added
to this pulp to get the desired blend, the mixture is then homogenized and then canned. In the
preparation of fruit custard, acidity of the pulp is partially neutralized to adjust the pH to 5.3-5.6,
added with sugar, skimmed milk powder and pre-cooked starch. The mixture was then
homogenized and drum dried as in the case of mango cereal flakes. The dried product is
powdered and packed under nitrogen and stored at 5oC.
Unripe mango products
Mango is one of the few fruits which is utilized in all stages of its maturity i.e. from very young
immature unripe stage to the fully mature and ripe stage. During fruiting, mango crop is very
much exposed to the adverse weather conditions. The losses however, can be minimized to a
great extent by utilizing the dropped green fruits in the processing industry for making pickles,
chutneys, candy, preserve, juice, dried powder (amchur), beverages, jam and other products Raw
mango fruits are valued for their tangy taste, nutritional content and as a therapeutic agent.

13. Mango pickle:
Green mangoes are mostly used as pickles and chutneys. Mango pickles are classified as salt
pickle or oil pickle or sweet pickle based on the type of preservation used. They are made from
peeled or unpeeled fruit with or without stones and with different kinds of proportions of spices.
Some of the technological aspects for production of green mango pickles have been described.
Fully mature, fresh mangoes are washed and cut into uniform size, brine cured at optimal
conditions and dried suitably either in sun or in mechanical driers. Cleaned and dried spices like
red chillies, turmeric and mustard are ground separately and mixed with the cured and dried
mango pieces, packed in polyethylene bags in required quantities and sealed. The ready mix is
reconstituted in water overnight to get ready-to-eat pickle.
Mango chutney:
Mango chutney is prepared from peeled, sliced or grated unripe or semi ripe mangoes by cooking
them with spices, salt, onion, garlic, sugar/jaggery, vinegar or acetic acid to a thick consistency.
Both brined and fresh slices are used for the preparation of this product. Chutney prepared from
mature but unripe mango has good color and full flavour. Mango chutney usually contains 55-
60% total soluble solids and 1.0- 1.5% acidity as acetic acid.

14. Production of vinegar from mango waste:
The potential of using mango peels and stones for the production of vinegar was investigated.
Alcoholic fermentation of these waste products is carried out by two methods. Peels or stone are
mixed with (cold or hot water) (50%w/w) and saccharin. The extracts of peels or stones are
treated with 50ppm SO2 inoculated with Saccharomyces cerevisiae var. ellipsoideus and
fermented (24+4oC, 72hrs). The base wine from peel and stone washings contained 2.5 and 3%
alcohol, respectively. Acetification by batch type fermentation using Acetobacter rancans
requires 3½ days for completion and produces good quality vinegar (4.5-5% acetic acid)
characterized by mild mango flavour.