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  • India is a fruit hub. It produces more than 90 million tonnes of variety of fruits from an area of about 6.3 million hectares. One-fifth of the total fruit produced in the country is mango next to Banana.

  • The mango is cultivated in the largest area of 2,500 thousand ha and the production is around 18 million tonnes, contributing 40 % of the total world production of mango.

  • The main mango producing states in India are Uttar Pradesh (23.72%), Andhra Pradesh (18.13%), Telangana (9.61%), Karnataka (9.46%), Bihar (7.28%%), Gujarat (6.09%), Maharashtra (4.74%) and Tamil Nadu (4.36%).

  • Export of mangoes from India is in varoius forms or types like Ripe, Pulp, Puree, Dices, Slices, Concentrate, Chunks, etc.

All About Me

  • A mango (Mangifera indica) is a stone fruit produced from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit. Most of these species are found in nature as wild mangoes.

  • The genus belongs to the cashew family Anacardiaceae. Mangoes are native to South Asia, from where the "common mango" or "Indian mango", Mangifera indica, has been distributed worldwide to become one of the most widely cultivated fruits in the tropics.

  • Other Mangifera species (e.g. horse mango, Mangifera foetida) are grown on a more localized basis.

  • Worldwide, there are several hundred cultivars of mango. Depending on the cultivar, mango fruit varies in size, shape, sweetness, skin color, and flesh color which may be pale yellow, gold, or orange. Mango is the national fruit of India and Pakistan, and the national tree of Bangladesh.

Availability : March, April, may, June, July

Packaging : 3kg , 5kg and Buyer Requirement Storage

Temperature : 13C - 0.5C

Relative Humidity : 90 - 95 %

Storage Period : 3 - 7 weeks.

Freezing Point : -1C


Note : Mango has sensitivity to refrigeration, freezing and ethylene exposure.


  • The energy value per 100 g (3.5 oz) serving of the common mango is 250 kJ (60 kcal). Fresh mango contains only vitamin C and folate in significant amounts of the Daily Value as 44% and 11%, respectively.

  • The fruit contains nearly 81 per cent moisture, 0.4 per cent fat, 0.6 per cent proteins, 0.8 per cent of fibres. It also contains nearly 17 per cent of carbohydrate.

  • The fruit is rich with important minerals contains important minerals like Potassium, magnesium, Sodium, Phosphorus, and Sulphur.

  • Mangoes are a good source of dietary fibre, therefore, it is associated with a reduced risk of some types of cancer, protecting against heart disease and cholesterol build up.

  • Mangoes contain over 20 different vitamins and minerals.

  • Every part of the Mango is utilised in some form or another. Bark, leaves, skin or pit, all have been concocted into various types of treatments or preventatives down through centuries.