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 skin

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