While several acids exist in mangoes, the major acid responsible for its characteristic tartness and flavor is citric acid. It comprises up to 0.71% of a mango's fresh weight and contributes significantly to its overall taste and acidity.
However, mangoes also contain smaller amounts of other organic acids, including:
- Malic acid: Provides a milder acidic flavor and supports fruit ripening.
- Tartaric acid: Primarily found in unripe mangoes and contributes to their sourness.
- Ascorbic acid (Vitamin C): Offers antioxidant benefits and slightly contributes to the fruit's acidity.
- Oxalic acid: Present in trace amounts and may affect mineral absorption in some individuals.
Therefore, while citric acid reigns supreme in terms of quantity and taste impact, a blend of various acids contributes to the complex and refreshing flavor profile of a mango.
Did you have any other questions about mangoes or their delicious acidic content?
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