Mangoes primarily contain citric acid and malic acid, which contribute to their tartness. However, they also contain other organic acids like succinic acid, oxalic acid, pyruvic acid, and tartaric acid. As the mango ripens, these acids are converted into sugars, resulting in a sweeter flavor.
While citric acid is often cited as the main acid in mango, both citric and malic acids play significant roles in the fruit's flavor profile. These acids are also responsible for mango's tangy taste, which is particularly prominent in unripe mangoes.
