Mango

Mango

　　Mangoes are hailed as the “king of tropical fruits.” Among the Dai people in Honghe Prefecture, mangoes are called “Manmu.” “Manmu” is a transliteration from the Dai language, meaning “fragrant fruit” in Chinese.

　　 　　Mangoes are grown in eight cities and counties in Honghe Prefecture, including Jinhua, Hekou, Yuanyang, Honghe, and Gejiu. The Dai villages and other settlements along the Honghe River are rich in mangoes. The main varieties of mangoes cultivated in the prefecture include San Nian Mang, Thai Mang, Liu Xiang Mang, Lu Song Mang, and Xiang Ya Mang. Among these, there are early-, mid-, and late-season varieties, ensuring that mangoes are available for half the year.

　　 　　Mango trees are tall with lush branches and leaves. The fruit is shaped like a goose egg, golden in color, fragrant and sweet. Its flavor combines elements of apple, pineapple, banana, and peach/nectarine, yet surpasses apples and peaches/nectarines in juice content and flesh tenderness, and its fragrance is no less than that of bananas. Among them, the Xiangya mango is the finest. In addition to the usual desirable qualities, the Xiangya mango is particularly noted for its elegant shape, large size—about one jin (500g) per fruit—and thin, small seed. Up to 80% of the fruit is edible. Mangoes produced in Honghe Prefecture are of high quality and ripen early, making them highly popular and sold both within and outside the province.

　　 　　Mangoes are rich in nutrition, containing vitamins, proteins, fats, and more. Besides being eaten fresh, they can also be processed into canned goods, juices, dried fruits, and used in winemaking. They can help treat coughs and dermatitis, and have diuretic and anti-itch effects. Their seeds can be made into insecticides or animal feed, while the leaves can serve as a dye—truly a fruit that offers benefits from top to bottom.