Fresh: Mangoes should always be washed to remove any sap residue, before handling. Non-fibrous mangoes may be cut in half to the stone, the two halves twisted in opposite directions to free the stone which is then removed, and the halves served for eating as appetizers or dessert. Or the two "cheeks" may be cut off, following the contour of the stone, for similar use; then the remaining side "fingers" of flesh are cut off for use in fruit cups, etc. If the fruit is slightly fibrous especially near the stone, it is best to peel and slice the flesh and serve it as dessert, in fruit salad, on dry cereal, or in gelatine or custards, or on ice cream.

Both green and ripe mangoes are also used in curries and other savoury dishes with seafood and poultry. Immature mango leaves are cooked and eaten in Indonesia and the Philippines.

Processed: The ripe flesh may be spiced and preserved in jars. Surplus ripe mangoes are peeled, sliced and canned in syrup, or made into jam, marmalade, jelly or nectar. The extracted pulpy juice of fibrous types is used for making mango halva and mango leather. Sometimes corn flour and tamarind seed jellose are mixed in. Mango juice may be spray-dried and powdered and used in infant and invalid foods, or reconstituted and drunk as a beverage. The dried juice, blended with wheat flour has been made into "cereal" flakes. A dehydrated mango custard powder has also been developed in India, especially for use in baby foods.

Ripe mangoes may be frozen whole or peeled, sliced and packed in sugar (1 part sugar to 10 parts mango by weight) and quick-frozen in moisture-proof containers. The diced flesh of ripe mangoes, bathed in sweetened or unsweetened lime juice, to prevent discoloration, can be quick-frozen, as can sweetened ripe or green mango puree.

Half-ripe or green mangoes are peeled and sliced as filling for pie, used for jelly, or made into sauce which, with added milk and egg whites, can be converted into mango sherbet. Green mangoes are peeled, sliced, parboiled, then combined with sugar, salt, various spices and cooked, sometimes with raisins or other fruits, to make chutney; or they may be salted, sun-dried and kept for use in chutney and pickles. Thin slices, seasoned with turmeric, are dried, and sometimes powdered, and used to impart an acid flavour to chutneys, vegetables and soup. Green or ripe mangoes may be used to make relish. Dried and powdered mango seed is also used as food in India in times of food shortages.

Seed kernels: After soaking and drying to 10% moisture content, the kernels are fed to poultry and cattle. Without the removal of tannins, the feeding value is low. Cuban scientists declare that the mineral levels are so low mineral supplementation is needed if the kernel is used for poultry feed, for which purpose it is recommended mainly because it has little crude fibre.

Seed fat: Having high stearic acid content, the fat is desirable for soap-making. The seed residue after fat extraction is usable for cattle feed and soil enrichment.

Wood: The wood is kiln-dried or seasoned in saltwater. It is grey or greenish-brown, coarse-textured, medium-strong, hard, durable in water but not in the ground; easy to work and finishes well. In India , after preservative treatment, it is used for rafters and joists, window frames, agricultural implements, boats, plywood, shoe heels and boxes, including crates for shipping tins of cashew kernels. It makes excellent charcoal.

Bark: The bark possesses 16% to 20% tannin and has been employed for tanning hides. It yields a yellow dye, or, with turmeric and lime, a bright rose-pink.

Gum: A somewhat resinous, red-brown gum from the trunk is used for mending crockery in tropical Africa. In India, it is sold as a substitute for gum arabic.

Medicinal Uses: Dried mango flowers, containing 15% tannin, serve as astringents in cases of diarrhea, chronic dysentery, catarrh of the bladder and chronic urethritis resulting from gonorrhea. The bark contains mangiferine and is astringent and employed against rheumatism and diphtheria in India . The resinous gum from the trunk is applied on cracks in the skin of the feet and on scabies, and is believed helpful in cases of syphilis.

Mango kernel decoction and powder (not tannin-free) are used as vermifuges and as astringents in diarrhoea, haemorrhages and bleeding haemorrhoids. The fat is administered in cases of stomatitis. Extracts of unripe fruits and of bark, stems and leaves have shown antibiotic activity. In some of the islands of the Caribbean , the leaf decoction is taken as a remedy for diarrhoea, fever, chest complaints, diabetes, hypertension and other ills. A combined decoction of mango and other leaves is taken after childbirth.