The fruit is composed of 11-18% skin, 14-22% flesh and 60-75% stone, based in dry matter. Skin and stone are the main waste products of processing.
The skin of mango may be thick or thin, leathery, green, yellow or red or a fanciful combination of these colors.
Mango skin contains 10-15% pectin, which is extracted and used for the preparation of jellies.
Due to high amount of the skin produced in diverse industries, mango skin as a dietary fiber source has been studied. This dietary fiber is a rich source of indigestible polysaccharides, principally indigestible dietary fiber.
The polysaccharides pectin is present in mango and provides firmness; when the fruit is unripe, the pectin concentration is high, and the pectin level decreases during ripening of the tissue.
Pectin and other soluble fibers may help lower high blood glucose and cholesterol levels in some people.
In the mango canning industry 25 to 30% of the fruit is lost in the form of skin or peeling. These mango skin are fermented into a fruit vinegar. Mango skin juice and waste can be used as a molasses for cattle and also for fermentation into alcohol etc.
Mango skin
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