Mango (Mangifera indica)
Synopsis
Mango (Mangifera indica) is a tropical fruit native to South Asia, particularly India and Myanmar, and is now cultivated in many warm climates around the world. Known for its sweet, fragrant flesh and smooth texture, mango is not only a popular fruit but also a valuable source of nutrients and phytochemicals. The edible fruit, leaves, bark, and seed kernel all have medicinal applications.
Mango is rich in vitamin C, vitamin A (from beta-carotene), vitamin E, B-complex vitamins, fiber, and antioxidants such as mangiferin, quercetin, and gallic acid. These compounds contribute to its anti-inflammatory, antimicrobial, immunomodulatory, and anticancer properties. Mangiferin, in particular, has been widely studied for its antioxidant, cardioprotective, neuroprotective, and antidiabetic effects.
In herbal and integrative medicine, mango extracts (especially from the leaves and bark) have been used to support blood sugar control, cholesterol reduction, and immune regulation. The fruit itself is considered a cooling, hydrating, and mildly laxative food, often recommended in detox diets or for people recovering from illness due to its easy digestibility and high vitamin content.
The seed kernel contains tannins and fatty acids and has been used traditionally to manage diarrhea, intestinal worms, and inflammatory bowel issues. Meanwhile, the leaves and bark have been prepared into teas or decoctions to treat diabetes, asthma, and cough. The raw green fruit is astringent and cooling, traditionally used for heat exhaustion, dehydration, and acid reflux, while the ripe mango is considered nourishing and strengthening.
Historical Use
Mango has been cultivated for more than 4,000 years and holds significant cultural and medicinal value, especially in Ayurvedic and Unani medicine. In Ayurveda, mango is classified based on its stage of ripeness: ripe mango is sweet, nourishing, and balances Vata and Pitta, while unripe mango is sour, heating, and can increase Pitta if consumed in excess.
Ayurvedic practitioners used mango for digestive health, skin conditions, and as a cardiac tonic. The juice was used to aid digestion and strengthen the immune system, while the bark was decocted for its astringent and hemostatic properties. Mango was also recommended in the treatment of anemia, fatigue, and sexual debility.
In Unani medicine, mango was viewed as a natural refrigerant and antipyretic. Its pulp was given to cool the body, relieve thirst, and detoxify the liver. The dried seeds and bark were used in compound formulations for gastrointestinal disorders, hemorrhoids, and wounds.
Outside of South Asia, mango was introduced to Africa, the Middle East, and eventually the Americas by Portuguese traders in the 16th century. It quickly became integrated into folk traditions in tropical regions, valued both as a food and a medicinal plant. In Caribbean and African traditional medicine, mango leaves were used for diabetes and hypertension, while mango bark was a common remedy for fever and diarrhea.
Today, mango continues to be both a delicious food and a functional ingredient in nutraceuticals, skincare products, and herbal remedies, especially for metabolic, digestive, and inflammatory conditions.
Body Systems
Digestive System (Science)
Immune System (Science)
Liver (Science)
Skin (Science)
Stomach (Science)