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Mango
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Mangos are among the most delicious and well known of all tropical fruits. They have been popular in the Indian subcontinent, where they originated, since ancient times. The mango tree (Mangifera indica) appears in many Indian myths and legends and is considered sacred by Hindus who believe that it is a transformation of Prajapati - the lord of creatures. Its leaves and flowers are made into garlands for decorating Hindu temples.
Mangos are now grown throughout the tropics, particularly in lowland areas. They were taken from India to Malaya and eastern Asia in the fourth and fifth centuries BC and then to East Africa in the tenth century AD. The Portuguese carried them to West Africa and from there to Brazil in the early sixteenth century. India is still the world's major producer of mangos, with over 9.5 million tonnes per year.
What do mango trees look like?
Mango trees can be 30 m in height. They are more or less evergreen and their leaves, up to 30 cm in length, are borne in rosettes at the tips of drooping branches. When young, the leaves are yellowish or reddish in colour, but they become dark green and glossy as they mature. The small creamy or pink flowers are borne in showy erect clusters up to 3000 in number.
What is the fruit like?
Mango fruits show great variation in shape and size, with some weighing nearly 1 kg. Their leathery waxy skin ranges in colour from dark green to orange. The flesh, which varies from pale yellow to deep orange in colour, is extremely juicy and its flavour ranges from sweet to tart. Some cultivars produce fibrous fruit, sometimes described as 'a ball of tow soaked in turpentine and molasses'. In the centre of the fruit is a single woody flattened stone, with flesh clinging to it.
How are mangos used?
Many mangos are eaten fresh, particularly for appetisers and desserts. They are often used in tropical fruit salads, and a popular Thai dish consists of a slice of mango served with sticky rice cooked in coconut milk. Mango juice is a popular drink and is also used in icecreams and sorbets. Half ripe or green mangos can be eaten with salt or are cooked with sugar and spices such as ginger, cardamom and cinnamon, to make mango chutney, a popular accompaniment to curries. The sour flavouring, amchur, is made from sliced mango that has been dried and seasoned with turmeric before being ground.
Kernels extracted from the woody seeds provide famine food in India or are pressed for oil which is used in soap manufacture. The wood is used for rafters and boats. In West Africa, the gum from the trunks is used to mend crockery. There are also many different medicinal uses for all parts of the tree.
Where are mangoes grown at Kew?
A mango tree can be seen in the northern wing of the Palm House.
Growing requirements
Mangos can only be grown under glass or as houseplants in the UK. They need a light sunny position and a minimum temperature of 18°C. They should be planted in a well-aerated humus-rich soil and watered regularly, taking care to avoid water-logging. During the growing season they should be given an artificial liquid feed approximately every 2 weeks. It is unlikely that they will flower or fruit in the UK.
It is possible to grow mango plants from seed; the seed should be planted as soon as possible after being removed from the fruit. The seed should be placed in a pot of humus-rich soil, with the kernel pointing downwards, and kept in the shade at 20°C. The first pinkish leaves should appear in about 3 weeks.
Additional sources of information
Jenuwein, H., 1988. Avocado, Banana, Coffee: How to grow useful exotic plants for fun, British Museum (Natural History)
Mossman, K., 1977. The Pip Book, Penguin
Purseglove, J. W., 1968. Tropical Crops: Dicotyledons, Longman
Morton, J. F., 1987. Fruits of Warm Climates, Julia F Morton
Samson, J. A., 1980. Tropical Fruits, Longman
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