The mango is native to South and Southeast Asia and is one of the most cultivated fruits in the tropics. Mango trees grow up to 40 metres tall, with a crown radius of 10 metres. The evergreen trees have a long lifespan and might still fruit after 300 years. Its fruit takes three to six months to ripen.

The mango is a juicy stone fruit. The ripe fruit has a smooth skin that varies in colour from yellow, orange or red to green. Underneath, its flesh has a fibrous texture and an orange-yellow colour. It carries a flat, oblong pit that can be fibrous or hairy on the surface, and which does not separate easily from the pulp. Botanically the mango is family of cashews and pistachios.

Mangoes, even unripe ones, are widely used in cuisine, especially in Asia. Among the many foods they can serve as an ingredient for, are curries, jams, sweet chilli sauce, ice creams, juices and many more. Mangos are eaten raw, dried, powdered or added to cereal products. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms. In parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar.

Mangos are nutritionally rich, with heath promoting qualities and have therefore been labelled as ‘super fruits’. Mango fruit is rich in pre-biotic dietary fibre, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds.