I’m planning a detox and want to be careful about the pH levels of the foods I’m consuming. I understand that some fruits can be more acidic than others, and that impacts how they’re metabolized in the body. I also want to consider both the initial pH value of the mango and its potential effect on the body after digestion. So, considering both the initial pH level of a mango fruit and its potential acid or alkaline-forming effect on the body after digestion, is mango generally considered to be acidic or alkaline, and can you elaborate on how this categorization might affect someone trying to follow an alkaline diet?

Answer

Mangoes are considered acidic.

While they contain vitamins and minerals that can contribute to an alkaline effect in the body after digestion, the fruit itself has a pH that falls on the acidic side of the pH scale (0-14, where 0 is highly acidic, 7 is neutral, and 14 is highly alkaline).

Factors affecting mango acidity and pH values:

• Ripeness: The pH of a mango can change as it ripens. Unripe mangoes tend to be more acidic than ripe ones. As the mango ripens, some of the acids are converted into sugars, increasing sweetness and decreasing acidity slightly.
• Variety: Different varieties of mango have different pH levels.
• Growing conditions: Factors such as soil type, climate, and agricultural practices can affect the acidity of mangoes.
• Measurement methods: pH can be measured using different tools or methods, which may yield slightly different results.

Typical pH range:

The pH of mangoes typically ranges from 3.4 to 6.0, which puts them on the acidic end of the pH scale. Some varieties and preparation methods (such as pickling) can lower the pH further.