• Harvesting: July through December

  • Conventional

  • Pulp, clarified and concentrate

  • Minimum 12º Brix

  • Conservation: -18º C

  • Drum 180 kg – Net weight

Mango is the fruit of the mango tree (Mangifera indica L.), a fruit tree in the Anacardiaceae family, native to southern and southeastern Asia from eastern India to the Philippines, and successfully introduced in Brazil, Angola, Mozambique and other tropical countries. The fruit name comes from the Malay word for mango and was popularized in Europe by the Portuguese, who knew the fruit in Kerala (The Portuguese got it in exchange for spices).

Mango is a fruit of varied color: yellow, orange and red, being more pinkish on the side that receives direct sunlight and more yellowish or greenish on the side that receives indirect sunlight. Usually, when the fruit is not yet ripe, its color is green, but it depends on the variety to be grown. The pulp is juicy and very tasty, in some cases fibrous, sweet, enclosing a single large seed in the center. Mangoes are used in food in a wide variety of ways, but are mostly consumed raw.

Mango contains significant amounts of vitamins, minerals and antioxidants and may contain vitamin A, B and C.

Thanks to the high amount of iron it contains, mango is recommended for anemia treatments and is beneficial for pregnant women and during menstruation periods. People suffering from cramps, stress and heart problems, can benefit from the high concentrations of potassium and magnesium that also help those suffering from acidosis. Mangoes also soften the intestine functioning, making digestion easier. In India, where mango is the national fruit, mangoes are believed to stop bleeding, strengthen the heart and bring benefits to the brain. It is also used in pulmonary disorders (asthmatic bronchitis, catarrhal bronchitis and cough), inflamed gums (gingivitis, sores in the mouth and the corner of the lips), decubitus ulcer (bedsores) and varicose ulcers.