Mango, Tommy Atkins, peeled, raw
Whole food · Fruits and Fruit Juices
Photo: Wikipedia
The Tommy Atkins mango is a vibrant, widely cultivated variety known for its deep red-orange skin and firm, fiber-rich flesh. Its taste is a balanced sweet-tart profile with a distinct resinous note, while the texture is juicy yet slightly fibrous compared to smoother cultivars. Nutritionally, it provides a quick source of carbohydrates and fiber with minimal fat and protein.
Calorie split: 3% protein · 89% carbs · 8% fat
↓ Full nutrition💚 Why it's loved
People adore its bold, tropical sweetness and the satisfying juiciness that makes it perfect for both fresh eating and culinary applications. Its vibrant color and consistent availability have made it a staple in global cuisines, from Indian chutneys to Mexican salsas.
⚠️ Watch-outs & how to enjoy it better
The Tommy Atkins can be fibrous and less sweet than other varieties, which some find disappointing. Its high natural sugar content may cause blood-sugar spikes in sensitive individuals, so pairing it with protein or healthy fats (like nuts or yogurt) and practicing portion control can help mitigate this.
Key benefits
- Rich in vitamin C, supporting immune function
- Provides dietary fiber for digestive health
- Contains beta-carotene, a precursor to vitamin A
- Low in calories and fat, suitable for weight management
- Offers natural sugars for quick energy
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Tommy Atkins mango was developed in Florida in the 1920s and named after a British soldier, not the common English phrase 'Tommy Atkins' used to represent a generic soldier.
Full nutrition (USDA data · scales with serving)
| Water | 83.2 g |
| Energy (Atwater General Factors) | 68.5 kcal |
| Energy (Atwater Specific Factors) | 61.6 kcal |
| Nitrogen | 0.09 g |
| Protein | 0.56 g |
| Total lipid (fat) | 0.57 g |
| Ash | 0.40 g |
| Carbohydrate, by difference | 15.3 g |
| Fiber, total dietary | 1.8 g |
| Sugars, Total | 10.7 g |
| Sucrose | 5.4 g |
| Glucose | 1.6 g |
| Fructose | 3.7 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Calcium, Ca | 12.4 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 10.3 mg |
| Phosphorus, P | 16.4 mg |
| Potassium, K | 165 mg |
| Sodium, Na | 0.00 mg |
| Zinc, Zn | 0.07 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.11 mg |
| Vitamin C, total ascorbic acid | 25.5 mg |
| Vitamin B-6 | 0.07 mg |
| Biotin | 0.93 ug |
Fat & fatty acid profile (per 100g)
Estimated from Mangos, raw — USDA does not publish this profile for Mango.
| Fatty acids, total saturated | 0.09 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.07 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.14 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 0.07 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.07 g |
| PUFA 18:2 | 0.02 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Mangos, raw — USDA does not publish this profile for Mango.
| Tryptophan | 0.01 g |
| Threonine | 0.03 g |
| Isoleucine | 0.03 g |
| Leucine | 0.05 g |
| Lysine | 0.07 g |
| Methionine | 0.01 g |
| Phenylalanine | 0.03 g |
| Tyrosine | 0.02 g |
| Valine | 0.04 g |
| Arginine | 0.03 g |
| Histidine | 0.02 g |
| Alanine | 0.08 g |
| Aspartic acid | 0.07 g |
| Glutamic acid | 0.10 g |
| Glycine | 0.03 g |
| Proline | 0.03 g |
| Serine | 0.04 g |
FAQ
Is the Tommy Atkins mango the sweetest variety?
No, it is generally less sweet than varieties like Ataulfo or Kent, with a more tart and fibrous profile.
Can I eat the skin of a Tommy Atkins mango?
While edible, the skin is often tough and bitter, so it is typically peeled before consumption.
How do I know if a Tommy Atkins mango is ripe?
Look for a slight give when pressed, a fruity aroma at the stem, and a yellow-orange color beneath the red blush.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.68 kcal/g · 3% calories from protein · 1.8 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.00 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.