Cultivation and domestication of mangos probably began in the Indian subcontinent, where they have been grown for more than 6000 years. Buddhist monks took mango plants on voyages to Malaya and eastern Asia in the 4th and 5th centuries BC. By the tenth century AD, Persian traders had taken mango to the Middle East and East Africa. With the arrival of the Portuguese in India in the 15th century, it was later spread to South America, Bahamas, the Philippines and to West Africa. Mangos are now cultivated commercially throughout tropics and subtropical areas. The mango comes in over 50 varieties, ranging in color from greenish, yellowish, to reddish, often tinged with purple, pink, orange-yellow, or red. The mango is a member of the Anachardiaceae family which includes poison ivy, cashews, and pistachios. It is also known as manga, mangga, mangot, mangou, and mangue in other parts of the world.

Mangoes are an ideal summer food as they are high in many carotenoids, especially Beta-carotene. Beta-Carotene has a protective affect against the harmful rays of the sun. Research indicates that even in older people, sun tolerance is increased when Beta-Carotene intake is increased. (Professor Mathews-Roth, Harvard University 1969-75.) Mangoes contain Vitamin A ( of which Beta-Carotene is a precursor and more usable), Vitamins C & E and Selenium. Mangoes also contain B-complex (anti-stress) vitamins, magnesium, potassium, phosphorus, selenium, Folic acid (folate), and zinc. Mangoes are very low in Saturated Fat, Cholesterol and Sodium. Plus are a good source of dietary fiber. They also contain some protein and amino acids, about 2% of your daily recommended amount.