4311 Green Mango

"Sour, yet super delicious and power-packed with nutrients!"

A vibrant and versatile fruit prized for its sweet and slightly tangy flavor, and firm texture, making it an excellent choice for various culinary applications

Also known as: Greenie, Raw Mango, Kacha Aamer

Botanical name: Mangifera indica

Green Mango illustration

Quick Facts

PLU Code

4311 (4-digit conventional)

Category & Size

FruitsMangoSmall

Origin

Native to South Asia, cultivated in many tropical and subtropical regions worldwide

Storage Temperature

10°C - 13°C (50°F - 55.4°F)

Shelf Life

1-2 weeks

Status

Approved

About Green Mango

Green mangoes are typically harvested before ripening and often used in salads, smoothies, salsas, and as a cooking ingredient

Nutrition Information

The nutrition facts for Green Mango are as follows:

One 100g serving of Green Mango typically contains approximately 55 kcal of energy, 0.36g of protein, 0.27g of fat, 14g of carbohydrates, 1.6g of dietary fiber, 6mg of calcium, 0.11mg of iron, 11mg of magnesium, 8.5mg of phosphorus, 6mg of potassium, and 11mg of vitamin C.

Storage & Handling

Optimal storage conditions are necessary to prevent chilling injury, decay, and moisture loss.

Optimal Storage Conditions:
Temperature: 10°C - 13°C (50°F - 55.4°F)
Humidity: 80% - 85%
Packaging: Pulp trays or fiberboard boxes lined with paper pulp or polyethylene film
Shelf Life: 1-2 weeks
Storage Notes: Ethylene production should be managed to extend shelf life, Regular monitoring of storage conditions is required.

Search PLU Codes

Tags
4311Green MangoMangifera indicaSmallFruitsMangoApproved
Commodity Details
Commodity Key:
mango
Variety:
Green (Includes Keitt and Francis)
Created:
May 2007
Last Updated:
December 2023
PLU Code Reference

4-digit codes: Conventionally grown produce

5-digit codes starting with 9: Organic produce

5-digit codes starting with 8: Originally intended for GMO (rarely used)


PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).