To begin with, mango is a juicy stone fruit (drupe) from numerous species of tropical trees belonging to the flowering plant, cultivated mostly for their edible fruit. It is the national fruit of the Philippines and many other tropical countries.

The ripe fruit varies in size and color. Cultivars are variously yellow, orange, red, or green, and carry a single flat, oblong pit that can be fibrous or hairy on the surface, and which does not separate easily from the pulp. Ripe, unpeeled mangoes give off a distinctive resinous, sweet smell. Inside the pit 1–2 mm (0.039–0.079 in) thick is a thin lining covering a single seed, 4–7 cm (1.6–2.8 in) long. The seed contains the plant embryo. Mangoes have seeds, that do not survive freezing and drying.



Mangoes are generally sweet, although the taste and texture of the flesh vary across cultivars. Some have a soft, pulpy texture similar to an overripe plum, while others are firmer, like avocado, and some may have a fibrous texture. The skin of unripe, pickled, or cooked mango can be consumed.

It is one of the best ingredients for juices, smoothies, ice cream, fruit bars, pies, and sweet chili sauce, or a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt. Or as the main ingredient in fresh fruit combinations.

You can mash pieces of mango and use it as a topping on ice cream. Or blended with milk and ice as milkshakes. Some flavor sweet glutinous rice with coconut, then serve with sliced mango as a dessert. You can also use green mangoes in mango salad with fish sauce. Moreover, you can use mango with condensed milk as a topping for shaved ice.

MANGO -1 825-375.jpg