Organic
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
Product Details
PLU Code
94312
5-digit code
Category
Fruits
Mango › Small
Origin
Originated in India and Southeast Asia
Temperature
10 to 13°C (50 to 55°F)
Shelf Life
14-28 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
Commercial storage guidance for mature-green mangoes. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
10 to 13°C (50 to 55°F)
Humidity
85-90%
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
14-28 days
Storage Notes: Diseases are the main limit on storage life, and chilling causes grayish scald-like skin discoloration, pitting, uneven ripening and poor flavor, especially in fruit that have just reached maturity. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 408-411.
Applies to: mature-green mangoes.
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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