Mango is an edible juicy fruit of the genus Mangifera and of the family Anacardiaceae, with many tropical fruiting trees planted. According to Ravindra & Goswami (2013) mango fruit originated from Asia before it was distributed to other parts of the world.
The fruit is sweet, although the texture and taste depends on the cultivars with some being softer, firmer, pulpy, fibrous or overripe in appearance. Most countries use mangoes in cuisine such as athanu, curries, chutneys, pickles,or can be eaten as a fruit. Jelly produced from mango pulp can be served with cooked rice.
Kumar, et., al. (2013) agree that mango is used commercially in manufacturing sweet chilli sauce, ice cream, raspados, smoothies juices, fruit bars, aguas frescas, pies and sweet chili sauce. In Central America, mango is usually eaten green or ripe mixed with black pepper, salt and hot sauce.
Mashed mango can be used as ice cream topping or blended with ice and milk as milkshakes. Sliced mango can be served as dessert or used in mango salad with sauce or condensed milk. Mango fruit is rich in nutrients such as fat, carbohydrates, protein, Vitamin A, C, E, K, Thiamine, riboflavine, Niacin, folate, choline, calcium, iron, magnesium.
Kumar, R., Bawa, A.S., Kathiravan, T. and Nadanasabapathi, S. (2013) Thermal processing of mango nectar (Mangifera indica) and its effect on chemical, microbiological and sensory quality characteristics, International Journal of Advanced Research (2013), Volume 1, Issue 8 pp. 261-262.
Ravindra, M., R. & Goswami, T., K. (2013) Mango Fruit Pre-cooling Techniques, International Journal of Research in Applied, Natural and Social Sciences,Vol. 1, Issue 2 P.31.