Giant Bonsai Mango (Thailand kullan , Graft) Fruit Plant

Mangoes are juicy stone fruits produced by several species of tropical trees belonging to the flowering plant genus Mangifera. They are primarily cultivated for their edible fruit and belong to the cashew family, Anacardiaceae. While many species occur as wild mangoes in nature, the most widely cultivated is Mangifera indica, commonly known as the common or Indian mango. Native to South Asia, mangoes have since been distributed worldwide and are now among the most widely grown tropical fruits.

The ripe mango varies widely in size, shape, and color depending on the cultivar, with fruits appearing yellow, orange, red, or green. Each fruit contains a single large, flat, oblong pit that is often fibrous and does not separate easily from the pulp. When ripe and unpeeled, mangoes emit a distinctive sweet, resinous aroma. Inside the pit is a thin protective layer enclosing a single seed, typically 4–7 cm long, which contains the plant embryo. Mango seeds are recalcitrant, meaning they cannot survive drying or freezing.

Mango flesh is generally sweet, though taste and texture vary significantly among cultivars. Some varieties have soft, pulpy flesh similar to an overripe plum, while others are firmer like a cantaloupe or avocado, and some may be more fibrous. The skin of unripe, pickled, or cooked mango can also be consumed, although it may cause contact dermatitis in sensitive individuals, especially around the lips or mouth.