Consumed as fresh fruit, but suitable for processing in syrup, juice, nectar, jelly, chutney and many other products. It is a fruit rich in nutrients and Vitamin A.

 

Varieties: in India it has already been described more than a thousand varieties. In Brazil some varieties of American origin are planted commercially, like Tommy Atkins, Keitt, Palmer and Haden. More than 200 national varieties exist, some with excellent qualities, such as Bourbon.

 

Climate and soil: it is a typically tropical plant, that adapts to places with winter without frost and dry periods, which is important for its production.

 

The consumer should be aware of the purchase of mango, due to the habit of some producers to harvest green fruits, that is, before reaching their physiological maturity. This is especially true when there is little supply of fruit on the market at higher prices. For red or purple colored varieties, green fruits should be discarded as they will not reach adequate ripeness. In addition, its internal quality will be poor, with low sugar content and high acidity.

 

For fruits of a green color, such as Bourbon, the change to light green or yellow, and its adequate development, in addition to its ideal season of production that takes place between late November and December in São Paulo, should be observed.