#Dried mango skin#

The skin is leather-like, waxy, smooth, and fragrant, with color ranging from green to yellow, yellow-orange, yellow-red, or blushed with various shades of red, purple, pink or yellow when fully ripe. The fruits may be somewhat round, oval, or kidney-shaped, ranging from 5–25 centimetres (2–10 in) in length and from 140 grams (5 oz) to 2 kilograms (5 lb) in weight per individual fruit.

The fruit has a single flat, oblong pit that can be fibrous or hairy on the surface, and does not separate easily from the pulp. Depending on cultivar, fruits are variously yellow, orange, red, or green. The ripe fruit varies according to cultivar in size, shape, color, sweetness, and eating quality. The fruit takes four to five months from flowering to ripen. Over 500 varieties of mangoes are known, many of which ripen in summer, while some give a double crop. The flowers are produced in terminal panicles 10–40 cm (4– 15 + 1⁄ 2 in) long each flower is small and white with five petals 5–10 millimetres ( 3⁄ 16– 3⁄ 8 in) long, with a mild, sweet fragrance. The leaves are evergreen, alternate, simple, 15–35 centimetres (6–14 inches) long, and 6–16 cm ( 2 + 1⁄ 2– 6 + 1⁄ 2 in) broad when the leaves are young they are orange-pink, rapidly changing to a dark, glossy red, then dark green as they mature. In deep soil, the taproot descends to a depth of 6 m (20 ft), with profuse, wide-spreading feeder roots and anchor roots penetrating deeply into the soil. The trees are long-lived, as some specimens still fruit after 300 years. Mango trees grow to 30–40 metres (98–131 feet) tall, with a crown radius of 10–15 m (33–49 ft). This, in turn, derives from the Tamil word māṅkāy, meaning “unripe mango” (மா (mā, “mango”) + காய் (kāy, “unripe fruit”). The word, 'mango' was introduced to the English language from the Portuguese manga, and from the Malay term mangga, used for the fruit as early as the 1580s and the tree by the 1670s.