National Fruit of India: Mango A fleshy fruit eaten ripe or used green for pickles etc., of the tree Mangifera indica, Mango is one of the most important and widely cultivated fruits of the tropical world it is a source of vitamins A, C and D. Origin: The alphonso mango is native to Southern Asia, especially Burma and Eastern India. It spread early on to Malaya, Eastern Asia and Eastern Africa. Mangoes were first introduced to California (Santa Barbara) in 1880. Alphonso Mangoes basically require a frost-free climate. Flowers and small fruits can be killed if temperatures drop below 40° F, even for a short period. Young trees may be seriously damaged if the temperature drops below 30° F, but mature trees may withstand very short periods of temperatures as low as 25° F. The mango must have warm, dry weather to set fruit. In India there are over 100 varieties of mangoes, in different sizes shapes and colours. Mangoes, have been cultivated; in India from time immemorial. The poet Kalidasa sang its praises. Alexander savored its taste, 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.