Fruit – Vegetable – Tropical Fruits
The Mango was cultivated at least 4000 years ago in India. About 400 years before Christ's birth, the fruit was domesticated throughout Asia in the 10th century: from the Malay Archipelago to Southern China and East Asia. Beyond Asia it spread in two stages: At first, the Arabs or the Persians brought them to East Africa in the 10th Century A.D, then with the help of the Portugese, it made its way to Europe, West Africa and South America in the 16th Century.
Mangos are drupes, like peaches or plums and are related to pistachios and cashew nuts. The evergreen trees are said to become huge: up to 40 m in height with roots that are about about 7 m long and a crowns that are about 10 m in diameter. In plantations they are testricted to a height from 10 to 20 m high.
Mangos grow in all tropical to semitropical climate zones. Fruits are offered from cultivations as well as uncontrolled growth.
They are imported all year round from Malaysia, Thailand, India, Pakistan, Florida, Mexico, Central America and South America, the West Indies, Israel, Africa, the Philippines and Hawaii.
They may be eaten raw, put in sweet salads and cubed in punches. Also, mashed as cream, sorbet and drink, or stewed as a compote or preserved for jam.
They should not be put in the fridge and must be kept apart from other fruits or vegetables. Ripe mangos segregate ethylene! Mature and whole fruits should be put in a chilled space for about 2 days. Sliced fruits, covered or wrapped up in plastic film, can be stored for one day in the fridge. Post-maturation: at room temperature.
They say that one should not drink in combination with mangos because the liquid can cause stomach troubles, no matter if it is milk, water or alcohol. It is said that this is necessary for up to two hours after the consumption of the fresh or canned product. However, the reason for this is unknown.