Calories in Mangosteen: Nutritional facts for Mangosteen Types

One hundred grams (3.5 oz) of raw mangosteen fruit contains 73 calories.

One kilogram (1,000 g or 35.3 oz) of raw mangosteen fruit contains 730 calories.

One standard medium mangosteen fruit weighing 80 g (2.8 oz) contains 58 calories. A large fruit weighing 135 g (4.8 oz) contains 99 calories. A small fruit weighing 40 g (1.4 oz) contains 29 calories.

Mangosteen provides some health benefits like reducing inflammation and supporting immune defense due to its rich concentration of xanthones and Vitamin C. This fruit, frequently called the "Queen of Fruits," "purple mangosteen," or "mangcut," is highly valued in Southeast Asian traditional medicine. A list of the health benefits of mangosteen is shown below.

• Supplies Potent Antioxidants: Mangosteen pericarp contains xanthones, a class of polyphenolic compounds with strong free radical scavenging properties. A study by Pedraza-Chaverri et al. (2008), "Medicinal properties of mangosteen (Garcinia mangostana)," highlighted the fruit's ability to reduce oxidative stress markers.
• Reduces Systemic Inflammation: The bioactive compounds in the fruit inhibit the release of histamine and prostaglandins. Research by Chen et al. (2008), "Anti-inflammatory activities of mangosteen extract," demonstrated significant reduction in inflammatory cytokines.
• Supports Immune Function: A 100 g (3.5 oz) serving provides Vitamin C, which is essential for stimulating the production of white blood cells.
• Promotes Skin Health: Xanthones help protect skin cells from damage caused by UV radiation and aging. A study by Pothitirat et al. (2009), "Anti-acne inducing bacteria activity of mangosteen fruit," found extracts effective against acne-causing bacteria.
• Aids Digestive Health: The 1.8 g of dietary fiber per 100 g (3.5 oz) serving supports regular bowel movements and gut microbiome balance.
• Regulates Blood Sugar: Compounds in the fruit may improve insulin sensitivity, aiding in glucose metabolism.
• Supports Heart Health: The potassium and magnesium content helps maintain healthy blood pressure levels.
• Potential Anti-Cancer Properties: Preliminary studies suggest xanthones may inhibit the growth of cancer cells in laboratory settings, though more human research is needed.

Mangosteen has been known to cause some unwanted effects like interference with blood clotting and potential lactic acidosis due to its xanthone content and natural acids. A list of the downsides of mangosteen is shown below.

• Increases Bleeding Risk: Mangosteen can slow blood clotting. A study by Wong and Klemmer (2008), "Severe lactic acidosis associated with juice of the mangosteen fruit," suggests caution for individuals on blood-thinning medications like warfarin.
• Causes Lactic Acidosis: Excessive consumption of the juice has been linked to elevated lactic acid levels in the blood, which can be dangerous for those with kidney issues.
• Potential for Allergic Reaction: Individuals with sensitivities to other tropical fruits may experience mild allergic symptoms such as itching or swelling.
• High Sugar Content in Canned Varieties: Canned mangosteen often contains heavy syrup, significantly increasing the caloric load and glycemic impact.
• Digestive Discomfort: Consuming large quantities of the fruit, especially the fibrous pericarp, can lead to constipation or bloating in sensitive individuals.

Yes, mangosteen is good for you because it delivers powerful xanthone antioxidants and essential fiber in every 100 g (3.5 oz) serving. Healthy individuals should consume 2 to 3 fresh fruits (approx. 160 g to 240 g) per day to gain anti-inflammatory and immune-boosting benefits. The major benefits include the reduction of oxidative stress and the support of skin integrity. It is an ideal nutrient-dense fruit for those seeking natural support for inflammation management.

The calories in mangosteen change based on the processing method and the addition of sweeteners. Fresh raw mangosteen contains 73 calories per 100 g (3.5 oz), whereas canned versions in syrup contain 90 calories per 100 g (3.5 oz) due to the added sugar. Freeze-dried mangosteen represents the most significant increase, reaching 360 calories per 100 g (3.5 oz) because the removal of water concentrates the natural sugars and solids. Pure mangosteen juice contains around 50 calories per 100 g (3.5 oz), but blends with other juices can drive this number higher.

There are no desserts that have mangosteen as a standardized ingredient on mainstream restaurant menus in the United States or Europe. The fruit is highly perishable and difficult to transport fresh, limiting its availability to Asian specialty markets or high-end seasonal menus. While it is used in Southeast Asian cuisines for sorbets, jellies, and puddings, these are regional specialties rather than permanent menu items at global dining chains.

There are no main dishes that use mangosteen as a primary cooking ingredient on mainstream restaurant menus. The fruit's delicate, sweet-tart flavor profile makes it unsuitable for heavy cooking, and it is almost exclusively consumed fresh or as a dessert component. 

Mangosteen is a defining element of Thai, Malaysian, and Indonesian cuisines, where it is revered as the "Queen of Fruits" and often paired with durian, the "King of Fruits." In Thailand, the fruit is eaten fresh or used in spicy salads to balance heat with sweetness. Indonesian cuisine utilizes the rind for traditional medicinal teas, while Malaysian desserts frequently incorporate the flesh into refreshing iced treats.

The origin of the mangosteen (Garcinia mangostana) is the Sunda Islands and the Moluccas of Indonesia. It is believed to have been cultivated in Southeast Asia for thousands of years, thriving only in strictly tropical climates with high humidity. The fruit was first described by Linnaeus in 1753 and later introduced to English greenhouses in the mid-19th century.

Queen Victoria of the United Kingdom famously offered a reward of 100 pounds to anyone who could deliver a fresh mangosteen to her, cementing its nickname as the "Queen of Fruits," although it is unconfirmed if she ever successfully received one. The fruit was introduced to the Western Hemisphere in the late 19th century, growing in tropical regions of the Caribbean and Central America. Today, Thailand is the world's largest producer, with the fruit remaining a seasonal delicacy in global markets due to its short shelf life and challenging cultivation requirements.

There are no standardized mangosteen dishes currently available on mainstream global restaurant menus. The ingredient remains a seasonal luxury fruit found in local Asian markets or high-end hotel fruit platters rather than a commercial food service staple.