Mango
Scientific Name: Mangifera indica
Native To: The mango (Malayalam word "maanga" then via Portuguese as manga), is indigenous to the Indian subcontinent.
Flavor, Aroma and Taste: Although the majority of mango varieties are generally sweet, taste and texture of the flesh varies greatly. Some having a soft, pulpy texture while the flesh of others is firmer or may have a fibrous texture. On the other end of the spectrum, there is the "turpentine mango" named for its strong taste of turpentine! Unripe or undesirable fruit can be used in chutneys, or pickled.
Brief History and Culinary Uses: For thousands of years mangoes have been cultivated on the indian sub continent. Between the 5th–4th century BC,cultivation had moved to parts of Africa and eventually cultivation arrived in Brazil, West Indies and Mexico, where an appropriate climate allows its growth to flourish.
Nutritional Info: Mango is rich in a variety of phytochemicals and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, polyphenols and provitamin A carotenoids.