Mangoes are stone fruits (drupes) whose trees of the Mangifera genus grow in tropical locations and belong to the cashew family Anacardiaceae. The trees can grow up to 130 feet tall. There are hundreds of species of mangoes that grow across the world, but the most common to find in the US are Tommy Atkins, Keitt, Kent, Osteen, Haden, and Valencia Pride. All of the mangoes come from the two main strains, one originating in India and the other in Southeast Asia and the Philippines.

In fact, mangoes can be traced back to India, being mentioned in Hindu literature as far back as 4000 BCE. Mangoes are the national fruit of India, Pakistan, and the Philippines where they are known by the nicknames King of Fruit, Apple of the Tropics, and Fruit of the Gods.

Mangoes are thought to have arrived on the Hawaiian islands in 1824 aboard the ships of Captain John Meek, coming from Manila, Philippines. The inhabitants liked them so much that the trees kept coming on successive journeys and were planted all over the islands.

Mangoes come in a variety of different hues of yellow, red, and green. They have a smooth leathery skin that is inedible. The soft and juicy orange flesh inside surrounds a large, hard seed pod that is also inedible.

Mangoes, much like papaya, contain an enzyme that breaks down proteins. For that reason, mangoes are often used as a marinade to soften tough pieces of meat before cooking. This wonderful fruit is a very popular choice for fresh salsa and chutney.

Mangoes are a tasty, nearly fat-free, and nutritious fruit, rich in vitamins A, C, E, K, and B6. They are a good source of fiber, potassium and copper. Try mango in your smoothies to give a sweet and tart burst of nutritious goodness. Or pair mango with rich, soft cheese to add a unique touch to your next cheese plate.