THE MANGO 93 



the total sugars vary from 11 to 20 per cent, according to the 

 variety. In all samples the sucrose is the principal sugar 

 present. The protein in several varieties is a little higher than 

 is usual in fruits. The acidity varies and is as much as 0.5 

 per cent in one variety. Qualitative tests showed the presence 

 of considerable amounts of tannin, but no starch was apparent." 



The unripe fruit is characterized by the presence of malic 

 and tartaric acids in considerable quantities. An analysis 

 published in the Pharmacographia Indica shows the percentage 

 of tartaric (with a trace of citric) to be 7.04, and the remaining 

 free acid as malic, 12.66. 



The Agricultural News (Barbados, September 27, 1913) 

 published a comparison of the chemical composition of the 

 apple with that of the Carabao mango, one of the principal 

 Philippine sorts. It was found that "The former fruit con- 

 tains 14.96 per cent solids, whereas the mango contains 17.2. 

 In regard to sugar (total) the first-named fruit contains about 

 7.58 per cent, whereas the mango has 13.24. As regards pro- 

 tein (nitrogenous matter) the apple has about 0.22 per cent, 

 and the mango 0.22 per cent also. The total acidity in the 

 apple is 1.04 per cent, whereas in the mango it is only 0.14 

 per cent. In making these comparisons we have purposely 

 taken one of the less nutritious varieties of mango, and it may 

 safely be said that in regard to chemical composition the 

 balance is on the side of the mango." 



While the mango is most commonly eaten as a fresh fruit, 

 it can be utilized in many different ways. Sir George Watt 1 

 says: 



" Besides being eaten as a ripe fruit, numerous preparations 

 are made of it. When green it is cut into slices, and after 

 extraction of the stone, is put into curries, or made into pickles 

 with other ingredients or into preserves and jellies. When 

 young and green it is boiled, strained, mixed with milk and 

 1 Commercial Products of India. 



