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The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to South Asia, from where it has been distributed worldwide to become one of the most cultivated fru
produce
Cook with Mango
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The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to South Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. While other Mangifera species (e.g. horse mango, M. foetida) are also grown on a more localized basis, Mangifera indica – the 'common mango' or 'Indian mango' – is the only mango tree commonly cultivated in many tropical and subtropical regions. It is the national fruit of India, Philippines and Pakistan. In several cultures, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies.
Highlighted compounds are flavor-active · click to view molecular profile
Cashew nut
20 shared
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Concentration
15%
166
Based on 3 papers
Temperature
78.5°C
15343
Based on 3 papers
Showed
1
0.13
Based on 2 papers
Safety thresholds
foam-mat dried mango powder→ has no →microbial load
“Microbial load was not detected in foam‐mat dried mango powder.”
mango powder→ has a maximum moisture content →for stability
sticky-point moisture content: at 38 ± 2°C
“The sticky-point moisture content at 38 ± 2C was considered as the maximum moisture content to which the mango powder would remain stable.”
What science says
technique parameter
“Mango juices were fermented by monoculture strains of <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> (MLP), <i>Lacticaseibacillus rhamnosus</i> (MLR), <i>Lacticaseibacillus casei</i> (MLC), <i>Levilactobacillus brevis</i> (MLB), and <i>Pediococcus pentosaceus</i> (MPP).”
mango juices→fermented→monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnosus (MLR), Lacticaseibacillus casei (MLC), Levilactobacillus brevis (MLB), and Pediococcus pentosaceus (MPP)
“Overall liking was associated with 'mango color', 'pulp', 'mango aroma', 'sweet', 'natural taste', and 'mango flavor' that described the control, MLB, MLC and MPP.”
“unripe Keitt-mango-starch being spherical in shape and measuring around 15 microm, has A-type X-ray diffraction pattern with a degree of crystallinity around 21% with slight changes after 8 days of ripening.”
“The amount of FURANEOLA® in strawberries, pineapples, and mangoes has been determined by quantitative gas chromatography after ethyl ether extraction of the fruits.”
FURANEOLA®→determined→strawberries, pineapples, and mangoes
