Raw Mango | whatsinit

About

What it is and where it shows up.

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

The regulatory and scientific consensus.

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

What food-safety regulators have decided.

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

Whose guidance would steer them away.

Other — Individuals with known Anacardiaceae family allergy (e.g., poison ivy, cashew, pistachio) may experience IgE-mediated cross-reactive hypersensitivity to mango sap or peel, including urticaria, angioedema, or contact dermatitis, as documented in peer-reviewed allergy literature.

Ibs — Raw (unripe) mango is high in organic acids and fermentable carbohydrates that may exacerbate gastrointestinal symptoms such as bloating, cramping, or diarrhoea in individuals with irritable bowel syndrome.

Kidney Disease — Raw mango contains moderate levels of potassium (277 mg per cup); individuals with chronic kidney disease requiring potassium restriction should moderate intake in consultation with a nephrologist.

Diabetes — While raw (unripe) mango is lower in sugar than ripe mango, it still contains fermentable carbohydrates and individuals with diabetes should monitor portion sizes as part of overall carbohydrate management.

Infants — The high acidity and fibrous texture of raw unripe mango make it unsuitable for infants under 12 months; introduction should follow paediatric dietary guidance to avoid choking risk and gastrointestinal irritation.

Research citations

The sources behind this verdict.

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

Independently researched5 citations