The mango is a species of the Anacardiaceac family and related to the cashew and pistachio as well as poison ivy and sumac. When immature, it may be an irritant, although these qualities diminish as the fruit ripens. The allergen has been identified as 3-pentadecyl catechol.
The mango originates from an area in southeast Asia that covers Assam (a state in India) through Myanmar (formerly Burma)and Thailand. It has been consumed since prehistoric times, mostly in India. The mango spread slowly because the seeds quickly lose vitality after harvest. Mangoes were brought to Africa around 1000, Brazil in 1700, West Indies by 1740, Mexico by 1800, Florida in 1825 and California by 1880.
Mango trees are evergreens that grow 50 to 60 feet tall in tropical regions. The tree will fruit four to six years after planting. They require hot, dry periods to set and produce a fruit crop, resulting in widely varying fruit yields between growing regions.
Mangoes are high in vitamin A, C and potassium.
The kernels also may be eaten. They must first be soaked in water to remove the astringent properties, boiled until tender, then roasted and ground into flour. They are rich in carbohydrates, proteins and minerals.
The leaves are high in vitamin C and are consumed as a vegetable in Java and the Philippines. The bark is high in tannins and used for tanning leather.
