About
Raw (unripe) mango is the unripened fruit of Mangifera indica L., a tropical tree of the family Anacardiaceae, widely consumed as a fresh fruit, culinary ingredient, and traditional food across South and Southeast Asia. It is used for its tart flavour, high vitamin C content, and antioxidant phytochemicals including mangiferin, gallic acid derivatives, and quercetin.
Safety summary
Raw mango is nutritionally safe for the general adult population with no established acceptable daily intake (ADI) limit, no IARC carcinogenicity classification, and no bans or restrictions in any major jurisdiction. OverConsumption may cause gastrointestinal discomfort due to high organic acid content, and the peel/sap contains urushiol-related compounds (anacardic acid) that may trigger contact dermatitis in sensitive individuals. Toxic elemental contaminants in mango flesh are consistently reported below permissible EFSA thresholds.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Raw mango is an unregulated whole food in the EU; EFSA elemental analysis guidelines confirm toxic element levels in mango flesh are below permissible limits. No specific EU maximum residue limit or additive restriction applies to whole fresh mango flesh beyond standard Codex/EU pesticide MRL frameworks.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Mango (fresh and processed forms including pulp, puree, and pickles) is a standardised food product under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. Fresh unprocessed raw mango is categorised under FSSAI food category 4.1.1 (fresh fruit, untreated, raw from harvest) and is generally free from additive restrictions. India is the world's leading producer of mango.source |
| FDA (Food and Drug Administration) (United States) | Approved | Raw mango is classified as a whole fresh fruit under NHANES food code 63129010 and is subject to FDA's general safe food standards. The FDA's Dietary Guidelines Advisory Committee notes mango as an under-consumed nutrient-dense fruit recommended for increased intake as part of healthy dietary patterns.source |
Who should approach with care
Research citations
- 1PubMed. Elemental Analysis and Chemometric Assessment of Edible Part and Peel of Mango Fruits (Mangifera indica L.), 2025. ncbi.nlm.nih.gov
- 2PubMed. Mango Consumption Is Associated with Improved Nutrient Intakes, Diet Quality, and Weight-Related Health Outcomes, 2021. pmc.ncbi.nlm.nih.gov
- 3PubMed. Contact Allergy Induced by Mango (Mangifera indica): A Relevant Topic?, 2021. ncbi.nlm.nih.gov
- 4PubMed. Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds, 2019. pmc.ncbi.nlm.nih.gov
- 5FSSAI. Food Safety Management System (FSMS) Guidance Document for Fruits and Vegetables Sector, 2019. fssai.gov.in
