The Mango is an oval-shaped stone fruit. Its leathery, waxy skin can be yellow, green, red, purple, orange or a mixture of any of these. The ripe flesh is yellow-orange in colour, with a smooth texture and is extremely juicy and sweet in flavour like a tropical peach.

Mangoes, native to India, are a member of the cashew family (other relatives include the pistachios and poison ivy). The kernels, extracted from the woody seeds inside mangoes, are pressed for oil which is used in soap manufacture.

MANGO are classed as a fruit.


Mangoes are extremely versatile, suited to both sweet and savoury dishes. They are delicious eaten as they are, though can also be substituted for peaches and nectarines in recipes, used to make salsas and relishes or pureed to make sauces and smoothies.

Nutritional Information

Typical values per 100g (raw): energy 39 kcal, 165 kJ; protein 0.3g; carbohydrate 10.3g; fat 0.2g.


Slice the mango lengthways, cutting either side of the central stone, to give 2 cheeks. Score the flesh in a criss-cross pattern forming cubes (be sure not to cut all the way through the peel). The cubes can easily be scooped out with a spoon, or cut away by bending the peel backwards to look like a hedgehog (pressing on the skin side to push inside out). See Hedgehog a Mango.


Mangoes continue to ripen after harvest. Hard fruit should be stored at room temperature to ripen - to speed up this process, put in a bag with a ripe banana. Already ripe mangos can be stored in a refrigerator for 4-5 days.


Ripe mangoes give to gentle pressure, much in the same way as a ripe peach or nectarine. The skin should not be wrinkled and avoid any fruit with black blemishes. Contrary to popular belief, with most varieties the colour of the skin will not change significantly to indicate ripeness.

Fun Fact

The mango is known as The King of Fruits.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.

Puerto Rico
South Africa
West Indies