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Fresh Mango: Botanical Information: Scientific Name: Mangifera indica Family: Anacardiaceae Varieties: There are numerous varieties of mangoes cultivated worldwide. Common varieties include: Haden: A large, red to orange mango with a sweet and rich flavor. Alphonso: Known for its distinctive flavor, sweetness, and rich aroma; often referred to as the "king of mangoes." Tommy Atkins: One of the most widely grown commercial varieties, known for its vibrant color and mild taste. Keitt: A green mango that remains firm even when ripe, with a sweet and tangy flavor. Flavor and Texture: Sweetness: Mangoes are renowned for their sweet, tropical flavor. Texture: The texture can vary among varieties, but generally, mangoes have a smooth, juicy, and sometimes fibrous flesh. Nutritional Content: Vitamins and Minerals: Mangoes are rich in vitamin C, vitamin A, vitamin E, potassium, and dietary fiber. Antioxidants: They contain antioxidants, including beta-carotene, which may contribute to health benefits. Harvesting and Ripening: Harvesting: Mangoes are usually harvested when mature but still firm. The color varies depending on the variety. Ripening: Mangoes continue to ripen after harvest, especially when exposed to warmer temperatures. Ethylene gas can also speed up the ripening process.