News– This article, published in the Indian Express, explores the mango- cherished across South Asia for millennia—for its cultural, political, and culinary significance, from Buddha’s parables to Mughal orchards. Mango: Chemistry, Culture & History
About Mango’s Chemistry and Aroma
- Volatile Organic Compounds (VOCs) are responsible for the characteristic aroma of mangoes.
- Key VOCs include:
- Esters – impart the sweet, tropical fruity scents
- Lactones – give it a creamy, earthy aroma
- Terpenes – floral, pine-like notes
- Aldehydes – grassy, mildly spicy fragrance
- Minor compounds contribute to variety-specific aromas.
- Botanical Classification:
- Mango (Mangifera indica) belongs to the Anacardiaceae family (Cashew family).
- It is a distant relative of poison ivy.
- Allergic Reactions– Mango peels contain urushiol-like compounds, also found in poison ivy. These can cause contact dermatitis (skin allergy) in sensitive individuals.
Historical & Cultural Significance
Religious and Ancient Indian Roots
- It is believed to have originated 4,000 years ago in the Himalayan foothills.
- It is known as “Aamra” in Sanskrit, later “Aam”.
- It is mentioned in Vedas, Dharma Shastras, and Puranas.
- In Buddhism:
- Buddha was born under a mango tree.
- The fruit used as a metaphor to convey his ideas to people, and his disciples are credited with spreading mangoes to the rest of South Asia
Mango in Medieval and Mughal India
- Babur called it the “best fruit of Hindustan,” though he preferred musk melons.
- Humayun loved mangoes; Himam Pasand, (originally Humayun Pasand), variety of mango was specially grafted for him.
- Sher Shah named Chaunsa mango after defeating Humayun at the Battle of Chausa (1539).
- Akbar set up Lakhi Bagh in Darbhanga, Bihar, with over 1 lakh mango trees.
- Portuguese Jesuits trained royal horticulturists in grafting techniques.
