Nutritional Facts of Fruit



Major Growing Areas

Mangos, also classified as drupes, are native to India and Malaysia. They are subsequently cultivated in Mexico, Palestine, the Philippines, Thailand, China, Taiwan, etc.


Mangos are a popular fruit. It is estimated that there are over a hundred varieties in the world. The more famous ones include Carabao mangos from the Philippines, as well as Okrong and Aroemanis mangos from Thailand. The better known ones from China are Zihua mangos, Guixiang mangos and Xiamaoxiang mangos, etc. These fruits are medium-sized and have glossy yellowish-orange skin. Their orange pulp is smooth and juicy, containing less dietary fibre.

Nutritional Values

Mangos are rich in β-carotene and sugar.

Per 100 g (Approx. ½ bowl of diced mango pulp)
Energy 60 kcal
Sugar 13.7 g
Vitamin C 36.4 mg
Dietary Fibre 1.6 g
β-carotene 640 μg

Buying Tips

It is advisable to buy bright, evenly coloured mangos that are bigger in size without any black spots or cuts. Refrigeration should be avoided before mangos are ripe, or else ripening will be difficult.

Interesting Titbits

Due to their sweet flavour, mangos are often used for making desserts. They can also be pressed into juice to make salad dressing. As mangos contain a high sugar content, patients with diabetes should consume in moderation.

One Serving of Fruit is Equivalent to:

½ bowl of diced mango pulp

Remark: One bowl = 250 – 300 ml

Other Tropical fruits

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