What is the texture of mango?

The sensory characteristics used, for the fruit and the flesh of the mangoes, were skin color, fruit size, flesh texture and overall liking for the flesh.

The mango skin is smooth and shiny and its color varies in hue from very green to bright, wild red or yellow, depending on its variety and how ripe it is.

The fruit flesh of a ripe mango is very sweet with a unique taste. The texture of the flesh varies markedly between different cultivars, some having a soft, pulpy texture similar to an over-ripe plum, whole others having firmer flesh like a cantaloupe or avocado.

In some cultivars, the flesh has a fibrous texture. The better mangoes have firm but yielding sweet flesh that is rich and dense and has not gotten too stringy.
What is the texture of mango?

Mango fruit

The mango fruit is a large, fleshy drupe, containing an edible monocarp of varying thickness.  The average weight of mature mango fruit may range between 60 to 800 g.

The mesocarp is resinous and highly variable with respect to shape, size, color, presence of fiber and flavor.

Fruit length can range from 5 to 25 cm depending on the cultivar. The endocarp is woody, thick and fibrous. Fruit range in shape from spherical to ovoid to elongate, with many variations in between. The surface of the fruit varies to undulating

A ripe mango is soft to touch, with a pleasant aroma, and has a flavor often described as a peach-pineapple combination.

Ripe mango fruit may be greenish yellow or yellow in color, or it may have a yellow background color with various shades of orange, red or purple which occur as a ‘blush’ on a variable portion of the surface.

Time from flowering to fruit maturity takes 3-6 months depending upon cultivar and temperatures.

Mango is a climacteric fruit, which is best harvest in a mature but unripe stage, about 2.5 to 4.5 months from blooming and usually transported in the firm, green preclimacteric stage.
Mango fruit

Description of mango fruit

This tropical fruit is high in vitamin C. Mango fruits contain 10-20 percent sugar and are important source of vitamin A. They have a rich, luscious aromatic flavor and a delicious taste in which sweetness and acidity are delicately blended.

The genus Mangifera consists of 69 species but not all bear edible fruit. The mango fruit is a large, fleshy drupe, containing an edible mesocarp of varying thickness.

The mesocarp is resinous and highly variable with respect to shape, size, color, presence of fiber and flavor.

The flavors range from turpentine to sweet. The exocarp is thick and glandular.

Fruit possess one seed enclosed in a stony endocarp, seeds may have one (monoembryonic types or multiple (polyembryonic) embryos.

Fruit shape varies, including elongate, oblong and ovate or intermediate forms involving two of these shapes.

The mango fruit is climacteric and increased ethylene production occurs during ripening.

The fruit skin may be thick, or thin, leathery, green yellow or red or a fanciful combination of these colors.

The pulp of immature fruit is hard and white to light yellow at maturity the pulp may be more or less fibrous, soft, juicy and light yellow to orange.

Mango can be eaten fresh when green half ripe or ripe. They make excellent jams, marmalades and chutneys. Mangoes cam also be pickled, frozen or canned.
Description of mango fruit