4312 Yellow Mango

"A tropical explosion of sweet summer delight"

Sweet, succulent, and irresistibly juicy, Yellow Mango is a delightful variety of one of the world's most beloved fruits.

Also known as: King of Fruits, Ataulfo Mango, Honey Manila Mango

Botanical name: Mangifera indica

Yellow Mango illustration

Quick Facts

PLU Code

4312 (4-digit conventional)

Category & Size

FruitsMangoSmall

Origin

Originated in India and Southeast Asia

Storage Temperature

10 - 13°C (50 - 56°F)

Shelf Life

7 - 14 days

Status

Approved

About Yellow Mango

Native to South Asia, Yellow Mango is renowned for its unique golden flesh and delectable flavor.

Nutrition Information

Yellow Mango is a nutrient-rich fruit that provides various health benefits. Here are its nutrition facts per 100 grams serving:

Energy 55 kcal,

Carbohydrates 13.66 g,

Fiber 1.6 g,

Sugars 10.3 g,

Protein 0.51 g,

Fat 0.27 g,

Water content 84.74 g,

Vitamin A 334 mcg,

Vitamin C 36.4 mg,

Calcium 10 mg,

Iron 0.11 mg,

Potassium 166 mg.

Storage & Handling

Cool to moderate temperatures and high humidity are recommended to maintain freshness and extend shelf life.

Optimal Storage Conditions:
Temperature: 10 - 13°C (50 - 56°F)
Humidity: 80 - 90%
Packaging: Pack in single-layer boxes lined with paper or soft material to prevent bruising. Boxes should be well-ventilated and moisture-proof.
Shelf Life: 7 - 14 days
Storage Notes: Avoid exposure to ethylene-producing fruits. Optimal ripening occurs at 15 - 18°C (59 - 64°F).

Search PLU Codes

Tags
4312Yellow MangoMangifera indicaSmallFruitsMangoApproved
Commodity Details
Commodity Key:
mango
Variety:
Yellow (Includes Oro, Ataulfo/Honey Manila)
Created:
December 1999
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).