![Infographic on the chemistry of mangoes. Over 270 volatile compounds have been detected in mangoes. Esters give fruity notes to their aroma, lactones lend a coconut-like aroma, and terpenes also make minor contributions. A compound called HDMF contributes to the sweet notes of the scent. Mangoes belong to the same family of plants as poison ivy, and like poison ivy they contain urushiol, a mixture of compounds which can cause a rash to develop on contact with skin.](https://i0.wp.com/www.compoundchem.com/wp-content/uploads/2017/06/The-Chemistry-of-Mangoes.png?resize=700%2C495&ssl=1)
The mango is a classic summer fruit, but for some it can bring out a rash when they handle or eat it. This irritation is not unique to mangos – in fact, there’s some surprising chemistry in common between mangos and poison ivy. In this post, we look at the chemical culprit, as well as some of the chemical compounds behind the flavour and aroma of mangoes.