- Anacardiaceae
- Leaf
- Jamaica · Caribbean
- Dried leaf, for infusion
Mango Leaf
Mangifera indica
Select sizeThe plant
Mango is an evergreen fruit tree. Its firm mature leaves are used in some herbal traditions.
What's in it
Mangiferin is a characteristic plant compound found in mango leaves. Tannins help give the infusion its lightly drying taste.
How it works
Digestive tradition: Mango leaf has traditionally been included in preparations for digestive wellbeing. Herbal character: Astringent means a lightly tightening or drying quality associated with tannins. This gives the leaf a distinct place among tropical herbal infusions.
In the tradition
Used in South Asian and other tropical herbal practices.
Young mango leaves can be reddish before turning green.
- 1Steep 1–2 tsp dried mango leaf in 250ml hot water for 8–10 mins.
- 2Drink 1–2 cups daily.
- 3Green and gently astringent.
- Check diabetes medicines, pregnancy and breastfeeding; avoid if allergic to mango.
A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.
Common questions
How do I prepare mango leaf?
Mango Leaf is steeped as an infusion. Steep 1–2 tsp dried mango leaf in 250ml hot water for 8–10 mins. Full directions are in the How to use panel above. See also: Soursop leaf: what it is and how to make soursop tea.
What is mango leaf?
Mango Leaf (Mangifera indica) belongs to the Anacardiaceae family; the leaf is used. Origin: Jamaica, Caribbean. A tropical leaf with a longstanding place in traditional herbal infusions.
How should I store dried mango leaf?
Keep it in an airtight container in a cool, dry place away from sunlight and moisture. Dried herbs are at their best for around a year.
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