This is the main variety of Gujarat. The fruit is medium oblong with a red blush on the shoulders; good keeping quality; ideal for pulping and juice concentrates. This variety is available in the months of May & June.

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Notes:

Improved Method of Mango Ripening (Technology Source: CFTRI):
Mangoes are generally harvested when fully matured but green. The conventional method of ripening in hay has disadvantages like long ripening time, excessive handling and high degree of spoilage due to stem- end rot. The spoilage during ripening period is reported to be as high as 25 to 30%. In order to improve upon the ripening method, a simple technique has been worked out. It consists of dipping the fully matured but green mangoes in hot water at 48 to 54oC for 5 minutes, draining and keeping at room temperature till adhering surface water evaporates. Fruits are then packed in ventilated boxes/ crates. No hay or other packing material is needed. The ripening generally starts on 6th day of treatment and is complete on 12th day. The operation can be made continuous in fruit processing factories where large quantities of mangoes are handled. The technique has presently been standardised for Alphonso variety. The hot water treatment is found to reduce the spoilage to the extent of 50% and also helps in uniform ripening of fruits. The colour development in the flesh is better than conventionally ripened fruits.

Ripening of mango (Mangifera indica L., cv. Kesar, Alphonso) fruit is characterized by a series of biochemical changes resulting in gradual textural softening. From unripe to ripe stage, the starch content came down from 18% to 0.1%; pectin from 1.9% to 0.5%; cellulose from 2% to 0.9% and hemicelluloses from 0.8% to 0.2%. Concomitantly, the total soluble solids increased from 7% to 20%, total soluble sugars from 1% to 15% and pH increased from 2.8 to 5.1. The increase in activity of several of the carbohydrate-degrading enzymes, which resulted in solubilization of the various polysaccharide fractions, correlated with fruit-softening phenomenon. Efficient distribution of 14C-starch into glucose, fructose and sucrose revealed considerable sugar interconversions indicating active gluconeogenesis during mango fruit ripening. Copyright © 2005 Society of Chemical Industry.

Nutritional Values
Mango
Serving Size: 1/2 cup
Calories: 54
Fat: 0 g
Saturated Fat: <1 g
Cholesterol: 0 mg
Carbohydrate: 14 g
Protein: <1 g
Dietary Fiber: 2 g
Sodium: 2 mg
Vitamin A: 631 IU
Niacin: <1 mg
Riboflavin: <1 mg
Thiamin: <1 mg
Vitamin B6: <1 mg
Vitamin C: 23 mg
Calcium: 8 mg
Magnesium: 7 mg
Potassium: 129 mg
Carotenoids: 381 mcg

Health Benefits

If you're limiting your calorie intake, eating concentrated sources of nutrients makes sense. And mangoes deliver. Mangoes are a superior source of beta-carotene. In fact, they are one of the top beta-carotene providers you can eat. Consuming large amounts of this antioxidant has been linked to a reduced risk of some forms of cancers.

Mangoes are rich in another carotenoid called lycopene, which is a potent antioxidant. Lycopene works to protect cells and suppress tumor growth.

Just one mango provides almost an entire day's worth of vitamin C. Unlike many other fruits, mangoes contribute several B vitamins and the minerals calcium and magnesium.

Selection and Storage

There are hundreds of varieties of mangoes in every shape, size, and color. The color of mangoes ranges from yellow to red and will deepen as the fruit ripens, though some green may remain even in perfectly ripened fruits. When ripe, a mango has a sweet, perfumey smell. If it has a fermented aroma, then it's past its prime. Choose mangoes that feel firm, but yield to slight pressure. The skin should be unbroken, and the color should have begun to change from green to yellow, orange, or red. Though it's normal for mangoes to have some black spots, avoid those mottled with too many. It's a sign the fruit is overripe. Ditto for loose or shriveled skin. If you bring home a mango that isn't ripe, you can speed the process by placing it in a paper bag with a ripe mango. Check daily to avoid over-ripening.

Preparation and Serving Tips

Mangoes are very juicy. You can peel the fruit and eat it as you would a peach, but just be sure to have plenty of napkins or paper towels on hand to sop up the juice that runs down your chin.

The best way to prepare a mango is to first slice off the "cheeks." These are on both sides of the thin, elongated seed found in the middle of the mango. Once you have two halves, lay them skin-side down on the cutting board. Cut the flesh in a crosshatch pattern, being careful not to cut through the skin. Then pick up the mango half and bend it backwards, so the cubes will pop up. Cut exposed cubes off of the skin.

Try eating chilled mangoes as dessert or as breakfast fruit. For extra zip, sprinkle them with a little lime juice. Mangoes are an indispensable ingredient in sauces and chutneys.

Complex carbohydrates, such as mangoes, help to jump-start your metabolism, so your body will burn more calories. When those midafternoon hunger pangs start to kick in, and they will, reach for that mango instead of that milk chocolate.