Mango for Anaemia

Mango and anaemia connect through two nutrients: iron (0.13 mg per 100 g) and vitamin C (roughly 30–36 mg per 100 g), which the body uses to convert non-haem iron into an absorbable form. Fresh Alphonso mangoes are available March to June, GI No. 139.

Buy iron-support cashews and snacks

Fresh Alphonso mangoes ship March to June. Outside that window, cashews and roasted masala kaju from our Konkan partner farms give you a year-round source of iron, copper and B-vitamins — all of which the body needs to produce red blood cells.

What anaemia is

Anaemia is not one disease — it is a sign that the blood cannot carry enough oxygen. The most common measure is haemoglobin: below 13.5 g per 100 ml for adult men and below 12.0 g per 100 ml for adult women is the standard clinical cut-off (Mayo Clinic reference range). Symptoms range from fatigue and breathlessness to pale skin and cold hands.

The commonest cause worldwide is iron deficiency. The body cannot make enough haemoglobin without iron, because haemoglobin is the iron-containing protein that binds oxygen inside red blood cells. Folate and vitamin B12 deficiency cause a different form where red blood cells are large but few. Both types respond to dietary change alongside medical treatment.

How mango helps with anaemia

Mango contributes to anaemia management in two distinct ways. First, it contains iron directly — 0.13 mg per 100 g of fruit. That is not a large amount on its own. Second, and more importantly, it carries roughly 30–36 mg of vitamin C per 100 g, which the digestive system uses to convert non-haem iron (the plant and dietary form) from other foods into a form the gut wall can absorb. This makes mango a useful companion to iron-rich foods like leafy greens, lentils and legumes, not just a standalone iron source.

Mango also supplies folate (folic acid), which the body needs to produce healthy red blood cells. Folate deficiency is one reason some people develop anaemia even when their iron levels are adequate. A 100 g serving of Alphonso mango contributes meaningfully to the daily folate requirement alongside vitamin C — two nutrients in one fruit.

Iron-deficiency anaemia and mango

Iron-deficiency anaemia is the most common nutritional deficiency globally. Dietary iron comes in two forms: haem iron (from meat and fish, well absorbed) and non-haem iron (from plant sources, poorly absorbed on its own). Vitamin C — specifically ascorbic acid — forms a soluble complex with non-haem iron in the stomach that survives into the small intestine, where absorption happens. Eating a mango alongside a bowl of rajma or spinach is a simple, practical way to act on this mechanism.

We do not overstate mango's role here. It will not correct severe anaemia on its own, and it does not replace medical diagnosis or treatment. What it does is make an iron-containing meal meaningfully more effective.

Vitamin C and iron absorption: what the numbers mean for Alphonso mango

A 100 g serving of ripe Alphonso pulp delivers roughly 30–36 mg of vitamin C. The ICMR-NIN 2020 recommended dietary allowance is 80 mg per day for adult men and 65 mg per day for adult women. So that 100 g serving meets about 40–45% of the daily vitamin C requirement for men and about 50% for women — from a single fruit.

Vitamin C is water-soluble and degrades with heat, so eating fresh mango raw gives you far more of it than cooked preparations. This is one practical reason fresh Alphonso — which we dispatch at 70–80% ripeness and which completes ripening within about three days of delivery — is a better vehicle for this nutrition than canned pulp or processed mango products.

Anaemia in Ayurveda (Pandu Roga)

In Ayurveda, anaemia is called Pandu Roga. Classical texts describe it as a disorder of Agni — the digestive function — where an excess of Pitta dosha, carried through the body by aggravated Vata, disrupts the formation of healthy dhatus (tissues). The result is pale skin, fatigue and weakness that maps closely to what modern medicine describes as haemoglobin deficiency.

Mango has a place in several Ayurvedic formulations aimed at correcting Pandu Roga. Its Madhura (sweet) rasa and cooling Vipaka are considered supportive to Pitta management. We mention this as traditional context — not as a substitute for haematological evaluation by a physician.

Why Alphonso mango specifically

Not all mangoes arrive at your table the same way. Carbide-ripened fruit — still common in Indian markets — is harvested unripe and forced to yellow artificially. The vitamin C content in such fruit is lower than in naturally tree-ripened or hay-ripened mangoes, because vitamin C synthesis peaks as the fruit reaches physiological maturity on the tree.

Every mango we dispatch from our 55 sourcing villages across Ratnagiri and Sindhudurg districts — including Pawas, Golap and Nachane in Ratnagiri taluka, and Devgad, Jamsande and Vijaydurg in Devgad taluka — is ripened on a natural hay bed (the traditional Aadi method) in temperature-controlled rooms. No ethylene chambers. No calcium carbide. No artificial agents of any kind. The 24–48 hours of hay-bed ripening at our Mumbai packhouse is monitored, not gas-triggered.

Prashant Powle started sourcing with this specific protocol in 2017 because his early conversations with farmers in Devgad made clear that the ripening method changes the eating quality dramatically — and, as we now know, the nutrient profile too. An independently tested batch (Envirocare Labs, NABL accredited, certificate TC-8284, report 01/ETHAP2500044, April 2025) confirmed all 28 tested residues within Codex maximum residue limits, with 27 of 28 below the limit of quantification. The fruit is not pesticide-free in a certified sense — one residue, thiamethoxam, was detected at 0.013 mg/kg against a Codex limit of 0.2 mg/kg — but the testing gives you verifiable data rather than a marketing claim.

Source: Powle Home Foods (AlphonsoMango.in), NABL lab report 01/ETHAP2500044, Envirocare Labs Pvt. Ltd., Thane, issued 5 April 2025.

Ratnagiri vs Devgad Alphonso

Feature	Ratnagiri Alphonso	Devgad Alphonso
GI authorisation	AU/5974/GI/139/260	AU/6932 (GI No. 139)
Brix at full ripeness	18–24°	18–24° (typically upper range)
Season	February–June (peak March–May)	February–June (peak March–May)
Fruit weight (by grade)	150–300 g+	150–300 g+
Flavour character	Bright, slightly tangy-sweet	Deep, honey-rich sweetness
Repeat-order data	North India preference	Mumbai preference

Both varieties are ripened identically — natural hay bed, no carbide — and carry the same GI number (139). The choice comes down to flavour preference, not nutritional difference.

Delivery across India

Fruit is dispatched at 70–80% ripeness. From harvest to dispatch takes 48–72 hours: roughly 2 hours from tree to the Ratnagiri or Devgad packhouse, post-harvest cooling, 10–12 hours in air-conditioned vehicles to the Mumbai packhouse, then 24–48 hours of hay-bed ripening before boxing. Courier is BlueDart, Delhivery, Ekart or XpressBees depending on your pin code. Metro cities receive their order in 20–24 hours. Most other Indian cities receive within 1–3 days across 15,000–17,000 serviceable pin codes.

Boxes are 5-ply corrugated fibreboard, 130 gsm, with a 12-slot partition that absorbs transit pressure. Every mango sits in a foam-net sleeve to prevent skin friction — Alphonso lenticels blacken when rubbed, which matters both aesthetically and as a marker of handling quality. Six air holes allow airflow so the fruit continues its natural ripening in the box.

We do not ship fresh Alphonso July to January. That is an honest constraint of the season, not a stock issue. Cashews and masala kaju are available year-round.

How to order

1. Step 1 — Select your product: Choose W180 Premium Jumbo Cashew Nuts at ₹400 or Masala Cashew Nuts from ₹350 to ₹1350 on the product page. For Alphonso mangoes, orders open February and close when the season ends in June.
2. Step 2 — Add to cart: Choose your quantity and add to cart. Corporate or HoReCa orders of 5 dozen (approximately 15–20 kg) and above can be placed through the site or via WhatsApp.
3. Step 3 — Dispatch: We ship via BlueDart, Delhivery, Ekart or XpressBees depending on your pin code. Most Indian cities receive delivery in 1–3 days. Transit-damaged or quality-failed fruit is replaced with a fresh dispatch or credited to your account — report within 24 hours of delivery with photos or video on WhatsApp; no physical return is needed.

Frequently Asked Questions

Authority

AlphonsoMango.in is operated by Powle Home Foods, founded in 2017 by Prashant Powle and registered as a legal entity in July 2019. We hold GI Authorised User credential AU/5974/GI/139/260 (GI Registry Certificate No. 4163, issued 16 October 2019), FSSAI licence 10020022011783 and APEDA registration 225579. Every fruit is ripened exclusively by the natural hay-bed (Aadi) method — no ethylene chambers, no calcium carbide, no artificial agents. Prashant Powle was interviewed by The Economic Times in June 2026 as a GI-certified Alphonso grower and trader on season conditions and yield (economictimes.indiatimes.com, June 2026). 47,000+ customers have ordered since 2020, with 46% reordering in a subsequent season.

Source: Powle Home Foods (AlphonsoMango.in), GI Authorised User AU/5974/GI/139/260, FSSAI 10020022011783, sourcing from 55 villages across Ratnagiri and Sindhudurg districts.

Read our full guide to Alphonso mango nutrition and health benefits, and see how we grade and pack fruit in our natural ripening guide. Browse the full fresh mango collection to place your seasonal order.