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Did you know...The name mango is ultimately either from the Kodagu mange, the Malayalam manga, or the Tamil mangai, and was loaned into Portuguese in the early 16th century as manga, from where the Portuguese passed into English. The ending in -o appears in English and is of unclear origin. 
mango DescriptionMango trees (Mangifera indica L.) reach 35-40 m in height, with a crown radius of 10 m. The tree is long-lived with some specimens known to be over 300 years old and still fruiting. In deep soil the taproot descends to a depth of 20 ft, and the profuse, wide-spreading feeder roots also send down many anchor roots which penetrate for several feet. The leaves are evergreen, alternate, simple, 15-35 cm long and 6-16 cm broad; when the leaves are young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10-40 cm long; each flower is small and white with five petals 5-10 mm long, with a mild sweet odor suggestive of lily of the valley. The fruit takes from three to six months to ripen. Fruit SelectionChoose a firm Mangoe with unblemished skin. A ripe mangoe will yield to slight pressure and have a flowery fragrance. The skin should show a blush of either yellow-orange or red. Avoid completely greenish-gray skin. Avoid an overabundance of black spots, loose or shriveled skin. Recommended StorageLeave underripe mangoes at cool room temperature until soft but not mushy. Refrigerate up to 4 days. |
