The primary acid found in mangoes is malic acid.
Malic acid is a naturally occurring organic compound found in many fruits, including apples, grapes, and cherries. It gives mangoes their characteristic tart flavor and contributes to their overall taste.
While malic acid is the predominant acid, mangoes also contain small amounts of other acids like citric acid and tartaric acid. These acids, along with malic acid, play a role in the overall flavor profile of mangoes.
The acidity of mangoes can vary depending on the variety, ripeness, and growing conditions. Ripe mangoes typically have a lower acidity level compared to unripe mangoes.
The acidity of mangoes can influence their culinary applications. For instance, ripe mangoes with lower acidity are often used in desserts and smoothies, while unripe mangoes with higher acidity can be used in chutneys and salads.
