Mango (Mangifera indica) is a popular fruit throughout the tropics. The mango fruit is usually kidney-shape, though there are oval and round varieties as well. The skin of a ripe mango may be green or yellow, with some varieties having a red or orange blush. The yellow or orange mango flesh is a delightful blend of sweet and acid and has a fragrant aroma.

Mango trees are erect and fast growing and may have broad or rounded canopies. They are known to live for a very long time and continue producing throughout their lives. Mango trees grown commercially are usually propagated from grafting. Grafted trees will begin to produce fruit in 3-5 years. There is usually one fruiting season a year, unless growers used stimulants to stimulate flowering in the off-season.

Mangoes grow on a wide range of soil types though they prefer deep rich soils with a pH of 5.5 to 7.5. The mango is best suited to areas with a distinct and pronounced dry period (between 2-4 months) during the year and temperatures of 24 - 30°C. Dry weather during the flowering period is best for fruit production.

While mangoes are popularly eaten fresh as a dessert fruit, it is also processed into mango juice, sherbet, jellies, chutney and pickles. Mangoes may also be dried, dehydrated or frozen. Both ripe and green mangoes are also used in savory dishes

The global production of mangoes reached 28.5 million tons in 2005. India is the world major producer of mangoes, followed by China, Thailand, Mexico, Pakistan and Indonesia. Indian's production accumulated for about 38 percent of the global mango production.