Mango fruits are oval-shaped egg with a skin soft and supple. Skin is usually a combination of green, red and yellow. The flesh is bright orange interior and soft, with a large, shallow pit in middle.Mango fruits are green when they unripe.The fruits at the end of a long pole stringlike sometimes grow with two or more types of fruit stalk.

The fruits are 2 to 9 cm long and May are kidney shaped, oval or round. They range in size from 8 ounces to about 24 ounces. The flower scar at the top is important, bulging fruit in some varieties. The leathery skin is waxy and smooth, and full maturity pale green or yellow with red, depending on variety. It is not edible and contains a sap that irritates some people. Fruit quality is about the scarcity of fiber and minimal turpentine taste.

The meat is peachlike mango and juicy, with kidney shaped fibers, more or less the membrane envelope of the single large seed. Fibers are pronounced in fruits grown with hard water and chemical fertilizers. The flavor is pleasant and rich and high in sugars and acids.

The seed in May or a single embryo, which produces different polyembryonic a seedling or seedlings that are identical, but not always for the parent type. It is impossible to tell true-to-type from zygotic seedlings from the same fruit. Some plants produce many small parthenocarpic fruits that develop and not to cancel. Mango trees tend to alternate bear.

Mango is rich in a variety of phytochemicals, nutritional and health value. The fruit is rich prebiotic dietary fiber, vitamin C, polyphenols and carotenoids.Mangos an excellent source of vitamin C and A, both important antioxidants. Vitamin C strengthens the immune system in health and education of collagen.

Vitamin A is for vision and bone growth.Mangos important are a good source of fiber. Diet low in fat and contain rich in fiber, grain products, fruits and vegetables are associated with reduced risk of certain types of cancer.Mangos contain more than 20 vitamins and minerals.

Peel the mango contains pigments that anti-oxidant properties in May, as carotenoids, such as provitamin A compound, beta-carotene, lutein and alpha-carotene, polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins and tannins.

Potassium improves the mango regular heart rhythm, muscle contraction and blood pressure. The appropriate use of potassium can reduce the effect of sodium increase blood pressure and like to contribute to the decrease due to the danger of anti-inflammatory stroke.The Mango Fruit can relieve asthma symptoms.