Mango Compound | whatsinit

About

What it is and where it shows up.

Mango compound is a natural or nature-identical flavouring preparation derived from Mangifera indica, formulated to replicate the characteristic aroma and taste of ripe mango fruit. It is a complex blend of volatile compounds — primarily fruity esters (e.g., ethyl 2-methylbutanoate, ethyl butanoate), terpenes, aldehydes (e.g., nonanal, heptanal), lactones (e.g., γ-decalactone), and ketones — used in confectionery, beverages, dairy products, and processed foods to impart mango flavour.

Safety summary

The regulatory and scientific consensus.

Mango compound derived from natural mango constituents is broadly regarded as safe for the general adult population; no IARC classification or established ADI restriction applies to the compound as a whole. Mango proteins and resorcinol-type phenolics (e.g., urushiol-related alkyl resorcinols in peel) can trigger contact dermatitis, oral allergy syndrome, or rarely anaphylaxis in sensitised individuals, particularly those with latex, cashew, or Anacardiaceae cross-sensitivity. No specific regulatory ban or restriction on mango flavouring compounds exists in any major jurisdiction reviewed; individual constituent flavour chemicals are governed by general flavouring regulations (e.g., EU Regulation 1334/2008, FDA 21 CFR Part 172 Subpart F).

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Flavouring compounds including natural mango flavour are permitted under Standard 1.3.1 (Food Additives) of the Australia New Zealand Food Standards Code; used at quantum satis.source
EFSA (European Food Safety Authority) (European Union)	Approved	Mango flavouring (natural and nature-identical) is permitted under Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties. Individual constituent flavouring substances must appear on the Union list; the overall mango compound is used at quantum satis under good manufacturing practice.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Food flavourings including mango compound are regulated under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, Chapter 3. Permitted in conformance with technological justification and at levels consistent with good manufacturing practice; no specific maximum level listed for mango flavouring compound as a whole.source
FDA (Food and Drug Administration) (United States)	Approved	Natural and artificial mango flavourings are regulated as flavouring agents under 21 CFR Part 172 Subpart F (flavouring agents and related substances). Natural mango extract and its constituent compounds (esters, terpenes) are generally recognised as GRAS when used in accordance with good manufacturing practice.

Who should approach with care

Whose guidance would steer them away.

Other — Individuals with known cashew nut or Anacardiaceae family allergy should exercise caution, as mango cross-reacts with poison ivy, poison oak, and cashew nut due to shared urushiol-related and resorcinol-type sensitisers (PMC8621529).

Other — Individuals sensitised to latex (natural rubber) should use caution as mango is a recognised trigger in latex-fruit syndrome, with cross-reactive proteins (hevein homologues/chitinases) capable of inducing oral allergy syndrome or anaphylaxis (PMC3206236, PMC11333019).

Other — Individuals with pollen allergy (especially birch or mugwort pollen) may experience oral allergy syndrome (OAS) from mango compound due to cross-reactive profilin proteins, including swelling, tingling, and rarely anaphylaxis (PMC8621529).

Infants — Mango is a recognised food allergen in infancy; introduction of mango-flavoured products containing mango compound should follow standard allergen introduction guidance and parental supervision.

Pregnancy — While mango itself is nutritionally safe in pregnancy, concentrated mango flavouring compounds in processed foods may contain carrier solvents or adjuncts whose safety in pregnancy has not been specifically evaluated; consumption in typical dietary amounts is not contraindicated.

Research citations

The sources behind this verdict.

1PubMed. Contact Allergy Induced by Mango (Mangifera indica): A Relevant Topic?, 2021. pmc.ncbi.nlm.nih.gov
2PubMed. Mango by-products as a natural source of valuable odor-active compounds, 2020. pubmed.ncbi.nlm.nih.gov
3PubMed. Relationship between Sensory Attributes and Chemical Composition of Different Mango Cultivars, 2019. pubmed.ncbi.nlm.nih.gov
4PubMed. Insights into the Key Aroma Compounds in Mango (Mangifera indica L. 'Haden') Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments, 2016. pubmed.ncbi.nlm.nih.gov
5PubMed. Hypersensitivity manifestations to the fruit mango, 2011. pmc.ncbi.nlm.nih.gov

Independently researched5 citations