Mangoes belong to the genus Mangifera which consists of about 30 species of tropical fruiting trees in the flowering plant family Anacardiaceae.
The mango is native to Southern and Southeast Asia , but now also grows in Central and South America, Africa, Arabia, and India
Mangoes retain a special significance in the culture of South Asia where they have been cultivated for millennia.
It has been the national fruit of India, Pakistan, Bangladesh and Philippines.
Reference to mangoes as the "food of the gods" can be found in the Hindu Vedas and the leaves are ritually used for floral decorations at Hindu marriages and religious ceremonies.
The mango is now widely cultivated as a fruit tree in frost-free tropical and warmer subtropical climates throughout the Indian subcontinent, North, South and Central America, the Caribbean, south and central Africa, Australia and Southeast Asia.
It is easily cultivated and there are now more than 1,000 cultivars , ranging from the "turpentine mango" (named for its strong taste of turpentine) to the huevos de toro (literally "eggs of the bull", a euphemism for "bull's testicles", referring to the shape and size).
The mango is a popular fruit with people around the world .
However, many mango farmers receive a low price for their produce. This has led to mangoes being available as a fair trade item in some countries.
The fruit flesh of a ripe mango is very sweet, with a unique taste.
The texture of the flesh varies markedly between different cultivars; some have quite a soft and pulpy texture similar to an over-ripe plum, while others have a firmer flesh much like that of a cantaloupe or avocado, and in some cultivars the flesh can contain fibrous material.
Mangoes are very juicy; the sweet taste and high water content make them refreshing to eat.
Mangoes are widely used in chutney, which in the West is often very sweet, but in the Indian subcontinent is usually made with sour, raw mangoes and hot chilis or limes.
In India, ripe mango is often cut into thin layers, desiccated, folded, cut again and sold as bars that are very chewy, known as amavat or halva in Hindi, are similar to dried guava fruit bars available in Colombia.
In many parts of India, people eat squeezed mango juice (called Ras), the thickness of which depends on the type of mango, with variety of bread items and is part of the meal rather than a dessert.
Many people like to eat unripe mangoes (which are extremely sour; much more than lemon) with salt, and in regions where food is hotter, with salt and chili.
In Kerala, ripe mango (also ripe jackfruit) is used as a vegetable in the preparation of a dish called mambazha kaalan.
The fruit is also widely used as a key ingredient in a variety of cereal products , in particular muesli and oat granola.
In the Philippines, unripe mango is eaten with bagoong.
Dried strips of sweet, ripe mangoes have also gained popularity both inside and outside the country, with those produced in Cebu making it to export markets around the world.
Guimaras island is also a major producer of mangoes in the Philippines, with a local variety that is reputed to be the sweetest among mango varieties.
In other parts of South-east Asia , mangoes are very popular pickled with fish sauce and rice vinegar.
Mango is also used to make juices, both in ripe and unripe form.
Pieces of fruit can be mashed and used in ice cream; they can be used in pies; or blended with milk and ice to make thick milkshakes.
In Thailand and other South East Asian countries , sweet glutinous rice is flavoured with coconut then served with sliced mango on top as a dessert.
Dried unripe mango used as a spice and is known as amchur (sometimes spelled amchoor) in India and ambi in Urdu. Aam is a Hindi/Urdu word for mango.
The fruit itself is fragrant, with a custard flavour.
A mango is always rather awkward to prepare, but first you need to check that it's ripe.
Colour is not an indication: the skins are variously green, red, yellow-orange or even vaguely purple.
As with an avocado, you need to hold the fruit in your hand and feel a 'give' of softness when you exert a little pressure.
Smell, too, can help you – the riper it is the heavier the perfume.