You’re biting into a juicy, sweet mango on a hot summer day and thinking, man, I love mangoes! But have you ever wondered about the scientific name for this delicious fruit? The botanical name for the mango is Mangifera indica. In this article, we’ll break down the botanical name of Mango and why mangoes are classified this way. We’ll also share some fun facts about the origins of the mango and its importance in cuisines around the world.
Introduction to Mango
The mango is a tropical stone fruit from the drupe family. This is a form of plant food with a fleshy outer layer that surrounds a shell or pit. This pit holds a seed. Other drupes include olives, coconuts, and dates. The mango is known for its sweet flavor, bright orange flesh and large seed. There are over 500 different varieties of mangoes that vary in shape, size, color and flavor. Some of the popular varieties are Alphonso, Kent and Keitt. Mangoes come in different colors like red, yellow and green and the inner flesh is mostly orange and juicy.
Mangoes are highly nutritious, packed with vitamins, minerals and antioxidants. One cup of mango provides over 80% of your daily vitamin C needs. It also contains vitamin A, folate and several B vitamins. Mangoes have a medium glycemic index, so they won’t spike your blood sugar. They’re high in fiber, potassium and contain several antioxidants that provide various health benefits.
Mangoes are delicious and juicy on their own, but they’re also used in salads, smoothies, chutneys and many savory dishes. No wonder mangoes are considered the “king of fruits”! With so many varieties to choose from, you’ll never get bored.
Physical Characteristics of Mango
The mango tree is a large evergreen that can grow up to 100 feet tall. Its oval leaves are leathery, glossy, and dark green.
Flowers
The mango produces panicles of small pinkish flowers that have a sweet fragrance. The flowers emerge from the axils of the leaves and consist of male, female, and hermaphroditic flowers.
Fruits
The fruit of the mango is drupe that varies in shape, size, and color depending on the cultivar. The popular varieties have oval, kidney-shaped or round fruits that weigh from several ounces to a few pounds. The leathery skin is yellow-orange when ripe and encloses a soft, sweet flesh that clings to a large central seed.
The mango fruit contains a flat, fibrous seed within a fleshy pericarp. The pericarp is sweet when ripe and varies from a pale yellow to an orange-red. It is high in sugar, vitamin A, and vitamin C. The fruit has a single seed with a thick, fibrous coat. The seedling has oval, leathery, shiny leaves.
The color, taste, and aroma of the ripe fruit depend on the variety and growing conditions. Well-known varieties include Alphonso, Keitt, Kent, and Tommy Atkins. With the right climate and care, a single mango tree can produce hundreds of delicious fruits each year, giving you and your family a lifetime of tropical delight.
Origin and History of Mango
The mango tree originated in southern Asia, especially Myanmar and Assam state of India. The earliest references to mango date back to more than 4000 years ago, in writings from India. Known as the ‘king of fruits’, mango cultivation has been recorded in India since 2000 BC. The mango is native to southern Asia, especially eastern India, Burma, and the Andaman Islands.
Spread from India
From India, the mango spread eastward to Burma, Thailand, Vietnam, Malaysia, and Indonesia. It spread westward to Persia and Africa, eventually making its way to Brazil in the 1700s. The Portuguese and Spanish traders were responsible for introducing the mango to many of these places during the Age of Discovery.
In the 18th and 19th centuries, the mango was introduced to the Caribbean, Hawaii, and Florida. It was introduced to California around 1880. These areas have become secondary centers of genetic diversity for the mango.
The mango has become naturalized in some tropical areas of the world, but its native range still remains in India and Southeast Asia. India remains the largest producer of mangoes, followed by China, Thailand, Indonesia, and Philippines. There are over 1,000 different cultivars of mango that can be found throughout the world.
From its origins in South and Southeast Asia, the mango has traveled the world and embedded itself deeply into cultures, cuisines, and economies in tropical and subtropical regions. This popular fruit with a sweet taste and distinct floral aroma has charmed people for thousands of years and will likely continue to do so for thousands more.
What Is the Botanical Name of Mango?
The botanical name of mango is Mangifera indica. This scientific name comes from the mango tree’s genus Mangifera and the species indica. The genus Mangifera contains numerous tropical fruiting trees that are native to Asia, Africa, and Australia. Within the genus, there are over 69 species, but the mango tree is one of the most popular.
The species indica refers to the mango tree’s origins in India and other parts of Southeast Asia. The mango tree and its delicious fruit have been cultivated in India for over 6,000 years. From there, the mango spread throughout tropical regions of the world. Today, mango trees are grown commercially in tropical and subtropical areas of Asia, Africa, Australia, the Pacific, the Caribbean, and Central and South America.
The mango tree is a large evergreen tree that can grow up to 100 feet tall with a dense canopy. The tree has simple, alternate leaves that are oblong in shape and up to a foot long. Mangoes grow in clusters at the end of branches, taking about five months to mature. The edible fleshy fruit has a yellow-orange skin when ripe and a sweet flavor. Inside, there is a single large seed surrounded by the pulp.
Mangifera indica is in the plant family Anacardiaceae, which also includes cashews, sumacs, and pistachios. The mango tree has been cultivated for so long that there are now many named cultivars producing fruits with a variety of shapes, sizes, colors, and flavors.
Taxonomic Classification of the Mango
The mango has the following taxonomic classification:
Kingdom: Plantae
As a plant, the mango belongs to the kingdom Plantae. This kingdom includes all plants, from mosses and ferns to flowers and trees.
Division: Magnoliophyta
The mango falls under the division Magnoliophyta, which includes flowering plants. Mango trees are dicotyledons, meaning their embryos have two cotyledons.
Class: Magnoliopsida
Within the division Magnoliophyta, the mango belongs to the class Magnoliopsida. This class includes most dicotyledons.
Family: Anacardiaceae
The mango is part of the cashew family, Anacardiaceae. This family includes plants that produce resinous sap and often edible fruits.
Genus: Mangifera
The mango’s genus is Mangifera, which includes many tropical fruiting trees.
Species: Mangifera indica
The species name for the mango is Mangifera indica.
Knowing the taxonomic classification of the mango tree helps us understand its relationship to other plants. The mango tree shares characteristics with its closest relatives in the Anacardiaceae family, as well as with more distant relatives in the Magnoliopsida class and Plantae kingdom.
What is the Scientific Name for African mango?
The scientific name for African mango is Irvingia gabonensis. This name comes from the Swedish botanist Gustav Irving and refers to the country Gabon in West Africa where the tree originates.
Classification
I. gabonensis belongs to the Irvingiaceae family and is commonly known as wild mango, bush mango, and dika nut. It is an evergreen tree that can grow up to 130 feet tall with a dense crown. The tree produces a fruit similar to a mango that has a fibrous husk and contains a large seed.
The pulp and seeds of I. gabonensis have been used for centuries in West African cuisine. The fatty seed contains valuable nutrients and is used to extract oils for cooking and skin care products. Recently, I. gabonensis seed extract supplements have become popular as a weight loss aid. The extract is believed to help regulate leptin, the hormone responsible for controlling appetite and fat storage.
While more research is still needed, I. gabonensis shows promising potential as a natural remedy for obesity and related health issues like high cholesterol or diabetes. This traditional African botanical may have untapped benefits as a supplement to support wellness and vitality.
So in summary, the scientific name Irvingia gabonensis refers to the African mango tree. Through the centuries, all parts of this tree have been used for food and traditional medicine in West Africa. Today, supplements from its seeds are gaining popularity around the world for their possible health benefits, especially related to weight management and metabolism.
Cultivation of Mango
To cultivate mango trees, you’ll need to start from seed or sapling. If using seeds, plant them in seed trays filled with seed raising mix. Place in a warm spot out of direct sunlight. Keep the mix moist. Once the seedling is a few inches tall, transplant into a larger pot.
When the sapling is a foot tall, it’s ready to be planted in the ground. dig a hole at least two feet deep and wide. Partially fill the hole with compost or manure and top with soil. Plant the sapling and water thoroughly.
In the first year, fertilize the mango tree every few weeks during the growing season. As the tree matures, reduce feeding to 3-4 times per year. Water the mango tree regularly, especially for the first few years. Never let the soil dry out.
Once the tree is 3-4 years old, it can start producing flowers and fruit. The flowers are white and pink, growing at the end of the branches. Not all flowers will develop into fruit. As the fruit ripens, the green skin will turn yellowish-red. mangoes typically ripen 4-6 months after flowers are pollinated.
To harvest, check if the mango yields slightly when squeezed. Use pruning shears to cut the mango from the tree, leaving a bit of stem attached. mangoes will continue ripening after picking, so pick when slightly firm. Enjoy your homegrown mangoes! With care and patience, a single mango tree can produce fruit for over 100 years.
Uses of Mango
Mangoes have a variety of uses beyond just eating them raw. Here are seven main ways this tropical fruit can be utilized:
- The fleshy pulp of mangoes is great for making juices, smoothies, and shakes. Simply blend the pulp with ice and milk or yogurt for a refreshing drink. You can also make jams, chutneys, and preserves from the pulp to enjoy for months to come.
- Unripe mangoes are often pickled or made into achar, a spicy and sour Indian pickle. Green mangoes are tart and crunchy, perfect for pickling.
- The pulp can also be dried and made into mango leather, fruit rolls similar to fruit leather. Kids and adults alike enjoy the chewy, tangy snack.
- Ripe mangoes work well in salsas, salads, and savory dishes to provide a burst of sweetness. Mango salsa is a popular topping for fish or chicken.
- Mangoes contain pectin and acidity, so they are excellent for making sweet treats like tarts, pies, and other desserts. Mango with sticky rice is a classic Thai dessert.
- The mango kernel contains starch and can be dried and ground into flour called mango kernel flour. It is gluten-free and used as a thickener in some Asian cuisines.
- Finally, mango leaves have medicinal uses and are said to help lower blood sugar levels and aid digestion. Mango leaf tea or extracts may provide various health benefits.
In summary, nearly every part of the mango plant, from the pulp and peel to the leaves and seeds, can be utilized in some way. This versatile fruit offers many uses beyond eating it fresh.
Interesting Facts About Mango (Mangifera Indica)
The mango, known botanically as Mangifera indica, is aptly named the “king of fruits”. Here are some interesting facts about this popular tropical fruit:
- Mango trees can live for 100 years or more. Some specimens still produce fruit after 300 years! The mango tree is evergreen, meaning it produces foliage all year round.
- A mango can take up to 5 months to fully mature on the tree. The fruit goes through different stages, from flowering to pollination to growth and ripening. Patience is needed when waiting for fresh mangoes!
- The mango is native to South Asia, especially eastern India, Burma and the Andaman Islands. mangoes have been cultivated for over 4,000 years and there are over 1,000 different varieties of mangoes grown throughout the tropics.
- The mango is a very versatile fruit and is used in chutneys, salads, smoothies, lassi, ais kacang, and as a garnish for tropical cocktails. Unripe green mangoes are often used in chutneys, pickles and curries. Ripe mangoes are sweet and juicy, perfect for eating fresh.
- A single mango can contain up to 40 different carotenoids, giving it a rich yellow-orange color. mangoes are high in vitamins A, C and antioxidants. They help support eye, skin and immune health.
- The mango seed is edible and used in some cuisines, though the seed coat is hard and fibrous. The seed contains oils and starch and has an almond-like flavor. Grated mango seeds are used in chutneys or as a thickener in curries.
- Mango trees can grow up to 100 feet tall, though most commercial cultivars are kept under 30 feet for easier harvesting. A single mango tree can produce up to 2,000 fruits in a season!
- The national fruit of India, Pakistan, Bangladesh and the Philippines is the mango. It is an important cultural and economic fruit crop in tropical regions. Over 20 million tons of mangoes are produced annually, with India being the largest producer.
Frequently Asked Questions
Do I need to pollinate my mango tree to get fruit?
No, most mango varieties are self-pollinating, meaning they don’t require cross-pollination from another tree to produce fruit. The flowers of the mango tree contain both male and female parts, so pollination typically happens on its own with the help of bees and other insects. However, some varieties may produce larger harvests if there is a different type of mango tree nearby.
How long does it take for mango fruit to ripen?
Mangoes can take anywhere from a few days up to a couple of weeks to fully ripen after harvesting, depending on the variety. Mangoes take between 4–5 days to ripen at room temperature. The ripening process releases ethylene gas, which helps the mango flesh soften and become sweeter. Keep unripe mangoes at room temperature. As they start to yield slightly to pressure, they are ripening and ready to eat within a few days. A ripe mango will have a fruity aroma and its skin will turn yellowish in color.
When is the best time to prune a mango tree?
The best time for pruning a mango tree is after harvest when it’s dormant in late fall or winter. Pruning the tree at this time will minimize sap loss and encourage new growth in the spring. Remove any dead or crossing branches, and thin out dense areas of the canopy to improve air circulation. You can also do some light shaping and training of young trees. Avoid heavy pruning, which can stress the tree.
Conclusion
Now you know the botanical name of the delicious mango fruit Mangifera indica. Who would’ve thought there’s so much more to a mango’s identity than what meets the tongue? But just like people have full names, so do plants. Getting to know the mango’s full botanical name gives us a deeper appreciation for this tropical treasure, don’t you think? So the next time you bite into a sweet, juicy mango, take a moment to reflect on its rich history and Latin lineage.