The main acids found in mangoes are citric and malic acids.
These acids contribute to the characteristic tartness of unripe mangoes. As mangoes ripen, these acids are converted into sugars, leading to a sweeter and less acidic taste. According to the reference provided, the overall acidity of the fruit mellows as the mango ripens.
Here's a breakdown:
- Citric Acid: This is a common organic acid found in citrus fruits, contributing to the tangy flavor. It's also present in mangoes.
- Malic Acid: This acid is also found in fruits like apples and is partly responsible for the sour taste of some fruits. Malic acid is one of the two primary acids in mangoes.
The balance between citric and malic acid can vary based on the mango variety and ripeness. Generally, less ripe mangoes have a higher concentration of these acids, which decreases as the fruit ripens and sugars become dominant.
