Mango – edible wild plant – how to find, identify, prepare, and other uses for survival.
Mango (Mangifera indica)
The Mango tree may reach 34-40 meters (115-130 feet) in height with a crown radius of 10 meters (33 feet). It has alternate, simple, shiny, dark green leaves. When the leaves are young they are orange-pink and change to dark, glossy red, then dark green as they mature. Its white flowers are small and inconspicuous and have five petals each and a mild odor. Its fruits have a large single seed. There are many cultivated varieties of mango. Some have red flesh, others yellow or orange, often with many fibers and a kerosene taste. They carry a single flat, oblong pit that can be fibrous or hairy on the surface (and does not separate easily from the pulp).
Edible Parts: The sweet fruits are a nutritious food source. The unripe fruit can be peeled and its flesh eaten by shredding it and eating it like a salad. The ripe fruit can be peeled and eaten raw. Roasted seed kernels are edible.
Mangos contain vitamins A and C, vitamin B6, and other B vitamins and essential nutrients such as potassium, copper, and amino acids. The peel contains beta-carotene, lutein, and other antioxidants.
Note: If you are sensitive to poison ivy, avoid eating mangoes, as they cause a severe reaction in sensitive individuals.