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    Alphonso Mango  
     
 
Description

National Fruit of India: Mango A fleshy fruit eaten ripe or used green for pickles etc., of the tree Mangifera indica, Mango is one of the most important and widely cultivated fruits of the tropical world it is a source of vitamins A, C and D.

Origin: The mango is native to Southern Asia, especially Burma and Eastern India. It spread early on to Malaya, Eastern Asia and Eastern Africa. Mangoes were first introduced to California (Santa Barbara) in 1880.


Adaptation
Mangoes basically require a frost-free climate. Flowers and small fruits can be killed if temperatures drop below 40° F, even for a short period. Young trees may be seriously damaged if the temperature drops below 30° F, but mature trees may withstand very short periods of temperatures as low as 25° F. The mango must have warm, dry weather to set fruit.

In India there are over 100 varieties of mangoes, in different sizes shapes and colours. Mangoes, have been cultivated; in India from time immemorial. The poet Kalidasa sang its praises. Alexander savored its taste, as did the Chinese pilgrim Hieun Tsang.
Emperor Akbar plant 100,000 Mango trees in Darbhanga, known as Lakhi Bagh
Such is the greatness of the king of fruits MANGO.......
 
Nutrition Value :
Per 100 gms of Edible Portion


Edible Portion 74.00 gm Carbohydrates 16.00 gm Vitamin C 16.00 mg
Protein 00.60 gm Energy 74.00 gm Vitamin B 01.07 mg
Fat 00.40 gm Calcium 14.00 gm Vitamin A 2743.00 mg
Minerals 00.40 gm Phosphorus 16.00 gm - -
Fibre 00.70 gm Iron - - -


Classification (Grade)

A+ (Jumbo) 350 gms each Mango
A 300 gms each Mango
B 250 gms each Mango
C 200 gms each Mango


Grade "A+ & A"

Grade "B"

Grade "C"
 

Packing

 1) A+ & A Grade Mangoes can be in to 6 Pieces, 12 Pieces & 24 Pieces.

 2) B & C Grade Mangoes can be Packed in to 12 Pieces & 24 Pieces.
 
     
     

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