Alphonso Mango | whatsinit

About

What it is and where it shows up.

Alphonso Mango (Mangifera indica L.) is a premium cultivar of mango grown primarily in western India, renowned for its intense sweetness, creamy texture, rich aroma, and golden-yellow skin; it is harvested from April to June and is widely used fresh, in purees, juices, desserts, and savoury dishes. It is a whole fruit ingredient, not a food additive, and carries no INS/E-number classification.

Safety summary

The regulatory and scientific consensus.

Alphonso mango is nutritionally dense, providing vitamins C and A, dietary fibre, and bioactive polyphenols including gallotannins and mangiferin, with in vitro and in vivo studies suggesting anti-inflammatory, antioxidant, and cardiometabolic benefits. No ADI or regulatory toxicity threshold is established, as it is a whole fruit food with a long history of safe consumption globally. The fruit's natural sugar content (fructose, glucose, sucrose) warrants portion-awareness in individuals managing glycaemic load, but poses no safety concern for the general adult population.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Mango is approved as a conventional food in the EU; no specific ADI. EU Regulation (EC) No 396/2005 governs maximum pesticide residue levels (MRLs) on mango as an imported fruit. No E-number or food additive classification applies to the whole fruit.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Regulated as a fruit and vegetable product under FSSAI Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. No maximum intake limit; standards govern labelling, quality, and permissible additives in processed mango products (juice, pulp, puree). FSSAI also regulates postharvest ripening practices for mango.source
FDA (Food and Drug Administration) (United States)	Approved	Mango is a whole fruit food recognised as safe for consumption in the United States. Regulated under general FDA food safety provisions (FD&C Act). No specific ADI or maximum limit. Mango imports have grown steadily in response to increased demand.source

Who should approach with care

Whose guidance would steer them away.

Diabetes — Alphonso mango is relatively high in natural sugars (fructose, glucose, sucrose) that rise sharply during ripening; individuals with diabetes or insulin resistance should monitor portion size and glycaemic impact, though clinical studies suggest moderate mango intake may improve insulin sensitivity.

Ibs — Mango contains fermentable sugars (fructose) and polyols that may trigger IBS symptoms in sensitive individuals following a low-FODMAP diet.

Gout — High fructose content in ripe mango can raise serum uric acid levels; individuals with gout should limit intake of high-fructose fruits.

Other — Mango belongs to the Anacardiaceae family (same as poison ivy and cashew); individuals with known cashew or pistachio allergy may occasionally experience cross-reactive contact dermatitis from mango peel, though the pulp is generally well tolerated.

Research citations

The sources behind this verdict.

1PubMed. Health benefits of the mango fruit - recent review of literature, 2025. pubmed.ncbi.nlm.nih.gov
2PubMed. Mango (Mangifera indica L.) Polyphenols: Anti-Inflammatory Intestinal Microbial Health Benefits, and Associated Mechanisms of Actions, 2021. pubmed.ncbi.nlm.nih.gov
3PubMed. Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds, 2019. pmc.ncbi.nlm.nih.gov
4PubMed. Mangos and their bioactive components: adding variety to the fruit plate for health, 2017. pubmed.ncbi.nlm.nih.gov
5PubMed. Multifaceted Health Benefits of Mangifera indica L. (Mango): The Inestimable Value of Orchards Recently Planted in Sicilian Rural Areas, 2017. pmc.ncbi.nlm.nih.gov
6FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Chapter 2.3: Fruit & Vegetable Products, 2011. fssai.gov.in

Independently researched6 citations