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Mango is a fruit indigenous to the , that belongs to the genus   , consisting of numerous species of tropical fruiting in the family , of which   , or the common mango , is commonly cultivated and used for food. The mango is cultivated in many tropical and regions and distributed widely in the world, mango is one of the most extensively exploited fruits for food, , , and .

In several cultures, its fruit and leaves are ritually used as floral decorations at , public celebrations and religious ceremonies.

Mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an over-ripe , while others flesh is firmer, like a or . Some cultivars' flesh has a fibrous texture. Mango is consumed both as ripe fruit and as an unripe fruit (vegetable) ^{[   ]} . In unripe, pickled or cooked forms, the mango skin is consumed comfortably, whereas in ripe fruits, the skin is thicker and bitter and is usually not eaten. The ripe mango is commonly eaten fresh.

Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. A cooling summer drink called panna or panha comes from mangoes.

Ripe mangoes are typically eaten fresh, however, they can have many other culinary uses. Mango Lassi, a popular drink made throughout South Asia, is created by mixing ripe mangoes or mango pulp with yogurt and sugar. Ripe mangoes are also used to make curries. Aamras is a popular pulp/thick juice made of mangoes with sugar or milk and is consumed along with bread.

Mangoes are used in preserves like moramba, amchur (dried and powdered unripe mango) and pickles, including a spicy mustard-oil pickle. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products like muesli and oat granola.

Photo of dozens of green fruits

Native green mangoes from the Philippines

Sweet Misridana mango of Bangladesh by Rezowan

A basket of ripe mangoes from Bangladesh

Unripe mango may be eaten with bagoong. Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form Mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.

Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or also as a main ingredient in Fresh Fruit combinations. In Central America, mango is either eaten green with salt, pepper and hot sauce, or ripe in various forms. Toasted and ground pumpkin seed (called pepita) with lime and salt are the norm when eating green mangoes. Some people also add soy sauce or chili sauce.

Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut then served with sliced mango as a dessert. In other parts of South-east Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango may be used as a topping to shaved ice along with condensed milk.