Mango

Introduction
Mango is the fruit of the tropical tree Mangifera indica. Mangoes are tropical fruits and they are regarded as some of the most consumed fruits in the world. Mangoes originated in India approximately 5,000 years ago and they have been cultivated in South and Southeast Asia since ancient times. The fruit is roughly oval, with uneven sides and it has a large seed or stone in the middle of its flesh. The skin of the fruit is yellow-green to red.
History
Mangoes originated in India approximately 5,000 years ago and were gradually spread throughout Asia and later into other parts of the world. Mango seeds traveled from Asia to the Middle East, East Africa, and South America beginning around 300 or 400 A.D. It was introduced in Brazil early in the 16th century and during the 19th century, it reached Mexico from the Philippines and the West Indies.
Regions
Mango is produced in many countries around the world with India being the largest producer. Significant amounts of mango are produced in China, Thailand, Mexico, Indonesia, Pakistan, Brazil, Egypt, Bangladesh, and Nigeria. 
Flavours &Texture
It has a slightly pine/ evergreen taste with floral, terpeney, and sweet flavours. Their texture varies across cultivars; some have a soft, pulpy texture similar to an overripe plum, while others are firmer, like a cantaloupe or avocado, and some may have a fibrous texture.
Preparation
Using a sharp knife, slice the mango lengthways on either side of the stone. Score a lattice into the flesh, being careful not to cut through the skin. Gently push out the flesh, slice off the cubes and discard the skin. Cut the remaining flesh from around the stone into cubes and enjoy. You have it in a fruit salad, in your smoothies, make it juice, or add use it in your cocktail. 
Nutritional Value
Mangoes are low in calories and are a good source of vitamins, fiber, and carbohydrates.
Calories per 100g
65 kcal
Fat
0.3 g
Carbohydrates
17 g
Fiber
1.8 g
Protein
0.5 g
Iron
1 % of the RDI
Potassium
4 % of the RDI
Vitamin C
46 % of the RDI
Vitamin A
15 %  of the RDI