Vitamin C in mango: about 55 mg in 150 g of raw flesh

The reference calculation

USDA’s final SR Legacy 2018 mango entry reports 36.4 mg vitamin C per 100 g raw edible food. At that concentration, 150 g of mango flesh provides 54.6 mg. Variety, storage and the actual food can differ from this historical database estimate. The peel and stone should not be counted as flesh eaten. [1]

What vitamin C does

Vitamin C is needed for collagen synthesis and normal immune function, and helps absorption of nonheme iron. These are nutrient functions; they do not demonstrate that mango prevents infections or treats a disease. NIH ODS notes that storage and cooking can reduce vitamin C, so the raw value should not be copied to every dried, cooked or processed mango product. [2]

A portion example

Suppose a weighed bowl contains 150 g mango flesh, while a smaller serving contains 75 g. The smaller portion supplies half the estimated vitamin C, 27.3 mg. For a smoothie, count the actual mango and other ingredients rather than assuming the drink’s entire weight is mango. [1]

Hypothetical example — work through the stated example; not a product endorsement or treatment plan
Raw mango flesh	Calculation	Vitamin C
75 g	36.4 × 0.75	27.3 mg
150 g	36.4 × 1.5	54.6 mg

Vitamin C in mango: about 55 mg in 150 g of raw flesh — original article outline diagram — Original editorial diagram of this article’s sections; no product photograph or clinical finding is depicted.

Sources for this article

USDA FoodData Central — SR Legacy April 2018 composition and portion tables
Source consulted: 2026-09-20. This is a reference resource, not a claim that we conducted the studies or tested a product.
Vitamin C - Health Professional Fact Sheet
Source consulted: 2026-09-20. This is a reference resource, not a claim that we conducted the studies or tested a product.