Mango is in the Anacardiaceae family of plants which also includes cashews and pistachio nuts.

Mangoes have been shown to contain plant profilin proteins. These are panallergens with the potential to cause allergic reactions over many groups of foods.

Mangoes also contain chitinase proteins and Bet v 1 protein.

Mango kernels can be pressed for oil which can be used in soap manufacture. It can also be made into mango butter which is used in cosmetics.

Mangoes also contain limonene, which is a component of the oils found in the peel of certain fruits. Limonene is a well known skin irritant - so may cause sufferers to react to the skin whilst being able to eat or drink the fruit.

A recent study showed melon contained defensin proteins. This is likely linked to a Pollen Food Allergy.

Mango is a food low in histamine, so is suitable for people following a low histamine diet.

Mango is a low FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

Mango is a food low in salicylates. These have the potential to cause gastrointestinal food intolerance symptoms in people who are sensitive to salicylates.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

Allergy to mango is linked to Pollen Food Allergy Syndrome. When a person is sensitised to the Bet v 1 protein found in birch tree pollen they can have oral allergy type symptoms to other foods containing similarly shaped proteins.

Allergy to mango is linked to Celery-Mugwort-Spice Syndrome, which is a subtype of Pollen Food Allergy Syndrome. This syndrome affects individuals who have become sensitised to pollen and then have oral allergy type symptoms to foods with similarly shaped proteins. The most common form of Pollen Food Allergy Syndrome is the one caused by birch tree pollen. In Celery Mugwort Spice Syndrome the sensitising pollen is mugwort.

The plant involved in latex allergy Hevea brasiliensis , the rubber tree plant, has an allergen called Hev b 8 which is a profilin protein and Hev b 11 which is a chitinase protein. Those very sensitised to latex may have a contact allergic reaction from other foods or plants containing profilin proteins or chitinases. This is called Latex Food Syndrome.

Mango is a plant in the Anacardiaceae family, which also includes pistachio and cashew nuts, there are cases of those with these nut allergies suffering reactions to mango.

Those with a sensitivity to latex may have linked allergies to foods which contain high levels of chitinase, like avocado, banana, chestnuts, corn (maize), kiwi, papaya, pomegranate and tomatoes.

Profilins are also found as food allergens in kiwi, celery, peanut, chilli, watermelon, orange, hazelnut, melon, carrot, strawberry, soya, walnut, lychee, lupin, apple, cherry, almond, peach, pear, mustard, tomato and aubergine.

Lots of plants contain Bet v 1 proteins including almonds, apple, apricot, carrot, celery, cherry, chestnut, soya, halzelnut, kiwi, melon, mung beans, peach, peanut, pears, plum, raspberry, straberry, tomatoes and walnuts.

Other plants containing profilin inhalant allergens are ragweed, wormwood, birch, sunflower, olive, plantain, poplar and oak.

Defensin proteins are also found in peanut, celery, celeriac and sunflower seeds.

Please note that the list of foods above is not exhaustive, the most up to date information is on the Cross Reactivity Tool.

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