NationalFruit of India: Mango A fleshy fruit eaten ripe or used green forpickles etc., of the tree Mangifera indica, Mango is one of the mostimportant and widely cultivated fruits of the tropical world it is asource of vitamins A, C and D.

Origin: The mango is native to Southern Asia, especially Burma andEastern India. It spread early on to Malaya, Eastern Asia and EasternAfrica. Mangoes were first introduced to California (Santa Barbara) in1880.

Mangoes basically require a frost-free climate. Flowers and smallfruits can be killed if temperatures drop below 40° F, even for a shortperiod. Young trees may be seriously damaged if the temperature dropsbelow 30° F, but mature trees may withstand very short periods oftemperatures as low as 25° F. The mango must have warm, dry weather toset fruit.

In India there are over 100 varieties of mangoes, in different sizesshapes and colours. Mangoes, have been cultivated; in India from timeimmemorial. The poet Kalidasa sang its praises. Alexander savored itstaste, as did the Chinese pilgrim Hieun Tsang.

Emperor Akbar plant 100,000 Mango trees in Darbhanga, known as Lakhi Bagh Such is the greatness of the king of fruits MANGO.

Nutrition Value :	Per 100 gms of Edible Portion
Edible Portion	74.00 gm
Carbohydrates	16.00 gm
Vitamin C	16.00 mg
Protein	00.60 gm
Energy	74.00 gm
Vitamin B	01.07 mg
Fat	00.40 gm
Calcium	14.00 gm
Vitamin A	2743.00 mg
Minerals	00.40 gm
Phosphorus	16.00 gm
Fibre	00.70 gm

Packing

A+ & A Grade Alphonso Mangoes can be in to 6 Pieces, 12 Pieces & 24 Pieces.
B & C Grade Alphonso Mangoes can be Packed in to 12 Pieces & 24 Pieces.