The mango (Mangifera indica), is a tree belonging to the family of the Anacardiacee, native of India and cultivated in all the tropical zones.
The mango tree is evergreen, branchy, up to 35-40 meters tall and with a crown of 10 meters in diameter. The bark is resinous; hard, rough, red wood. Its leaves are alternate, simple, 15-35 cm long and 6 to 16 wide. When they are young they are of variable color, orange / pink, which quickly becomes marc to finally change to green when they are ripe.
The ‘Maya’ fruit is oval in shape, with a rounded base and a pointed apex, with no beak. Smooth skin develops a captivating dark red color when ripe. The pulp is yellow and has a very sweet taste and a pleasant aroma. It is fiber-free and contains a monoembryonic seed. The fruit typically ripens from June to July and often comes in groups of 5 or 6.
Mango is rich in nutrients. The fruit pulp is rich in fiber, vitamin C, polyphenols and carotenoids. The antioxidant vitamins A, C and E are present in a portion of 165 grams for 25%, 76% and 9% of the recommended daily dose. Vitamin B6, vitamin K, other B vitamins and other nutrients such as potassium, copper, and 17 amino acids are at a good level. Mango pulp and peel contain other nutrients, such as antioxidant pigments – carotenoids and polyphenols – and omega-3 and 6-polyunsaturated fatty acids.
The ‘Maya’ variety is an Israeli cultivar.
Mango can be grown in environments where there are no frosts. In Italy it can therefore be cultivated at low altitude and in particular areas, such as coastal areas and where the climate is mild. The ideal distribution of rainfall, for mango, would be in the division of two seasons, one hot and rainy (summer) and the other more fresh and dry, with 750-2500 mm of rain in the rainy season. Rains out of season encourage the mushrooms on the flowers and above all stimulate the growth of the tree rather than the bloom. During the ripening the strong winds can favor the fall of the fruit.
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