Mango
Serving size: 1 cup sliced (165g)
Why Eat Mango?
Mango is a tropical vitamin C powerhouse (67% DV per cup) that's also rich in folate and beta-carotene. It contains unique polyphenols like mangiferin, studied for anti-inflammatory and blood-sugar-regulating properties, making it more than just a delicious fruit.
Mango contains 6.1x more vitamin c per serving than Banana.
At a Glance
Nutrient Fingerprint
Mango's top nutrients as % Daily Value (capped at 100%)
Source: USDA FoodData Central · FDA Daily Values
How It Compares
Vitamin C (% DV) vs similar Fruits
Source: USDA FoodData Central · FDA Daily Values
Nutrient Absorption Tips
Vitamin C dramatically increases iron absorption
Pro tip: Squeeze lemon on your lentils or pair spinach with bell peppers
Learn moreVitamin D helps your body absorb calcium
Pro tip: Salmon + leafy greens covers both synergistically
Learn moreFolate and B12 work together for red blood cell formation
Pro tip: Lentils (folate) + eggs (B12) make a complete pair
Learn moreMagnesium is required to activate vitamin D
Pro tip: Pumpkin seeds + salmon = activation combo
Learn moreHigh fiber can reduce zinc absorption — balance intake
Pro tip: Space high-fiber and zinc-rich meals apart if possible
Learn moreVitamin K directs calcium into bones, not arteries
Pro tip: Kale covers both — or pair leafy greens with dairy
Learn moreZinc helps transport vitamin A from the liver
Pro tip: Sweet potato + pumpkin seeds covers both nutrients
Learn moreSelenium and vitamin E work together as antioxidants
Pro tip: Brazil nuts (selenium) + almonds (vitamin E) = antioxidant duo
Learn moreVitamins D and A balance each other for immune function
Pro tip: Salmon (D) + sweet potato (A) covers both fat-soluble vitamins
Learn moreSelenium is essential for thyroid hormone conversion alongside iodine
Pro tip: Seaweed (iodine) + Brazil nuts (selenium) = thyroid support
Learn moreCopper is essential for iron metabolism and red blood cell formation
Pro tip: Liver and shellfish provide both — or pair cashews with lentils
Learn morePhosphorus and calcium work together for bone mineralization
Pro tip: Dairy naturally provides both in ideal ratios
Learn moreHigh zinc intake can reduce copper absorption — balance both
Pro tip: Vary your protein sources between shellfish, nuts, and seeds
Learn moreB6, B12, and folate drive the methylation cycle for DNA repair and homocysteine clearance
Pro tip: Salmon covers B6 and B12 — add lentils for folate to complete the trio
Learn moreVitamin C regenerates beta-carotene after it neutralizes free radicals
Pro tip: Bell peppers + sweet potatoes = powerful antioxidant combo
Learn moreLeucine triggers muscle protein synthesis — pair with complete protein for full effect
Pro tip: Chicken breast or eggs provide both protein and leucine together
Learn moreFat-soluble lycopene absorbs dramatically better with dietary fat
Pro tip: Cook tomatoes with olive oil — heat + fat boosts lycopene availability 5x
Learn moreNutrient Profile
Showing all tracked nutrients in Mango per serving (1 cup sliced (165g)), grouped by category.
Some nutrients (iodine, omega-3 from plant sources) have limited USDA data and may not appear above even if present in this food.
How to Eat Mango
Storage & Selection Tips
How to Select
Squeeze gently—ripe mangoes yield slightly and smell fruity at the stem end. Color isn't a reliable ripeness indicator (varies by variety). Avoid very soft or wrinkled mangoes.
How to Store
Ripen at room temperature. Once ripe, refrigerate whole or store cut mango in an airtight container.
Shelf Life
Unripe mangoes ripen in 3-5 days at room temperature. Ripe mangoes last 5-7 days refrigerated. Frozen mango chunks keep 6-12 months.
Practicality Ratings
How easy to prepare and use
How easy to find in stores
How many meal types it fits
Frequently Asked Questions
Mango Appears in These Nutrient Guides
Magnesium
4% DV per serving
Iron
2% DV per serving
Vitamin C
67% DV per serving
Calcium
1% DV per serving
Zinc
1% DV per serving
Folate
18% DV per serving
Choline
2% DV per serving
Fiber
9% DV per serving
Potassium
6% DV per serving
Vitamin A
10% DV per serving
Vitamin K
6% DV per serving
Selenium
2% DV per serving
Vitamin E
10% DV per serving
Manganese
4% DV per serving
Phosphorus
2% DV per serving
Copper
22% DV per serving
Riboflavin (Vitamin B2)
8% DV per serving
Niacin (Vitamin B3)
7% DV per serving
Pantothenic Acid (Vitamin B5)
6% DV per serving
Vitamin B6
12% DV per serving
Protein
3% DV per serving
Beta-Carotene
18% DV per serving
Leucine
4% DV per serving
Valine
5% DV per serving
Tryptophan
8% DV per serving
Lysine
5% DV per serving
Similar Foods (Fruits)
Compare Mango
See how Mango stacks up against another food, nutrient by nutrient.
Mango Supports These Goals
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Try the Supplement Replacer ToolDisclaimer: Nutrient values are approximate and based on USDA FoodData Central. Actual values may vary by source, preparation method, and brand. Not medical advice.