The fruit varies greatly in size and character; the smallest mangoes are no larger than plums, while others may weigh 1.8 to 2.3 kg (4 to 5 pounds). Its form is oval, round, heart-shaped, kidney-shaped, or long and slender. Some varieties are vividly coloured with shades of red and yellow, while others are dull green. The single large seed is flattened, and the flesh that surrounds it is yellow to orange in colour, juicy, and of distinctive spicy flavour. Mangoes are a rich source of vitamins A, C, and D.

The mango is inextricably connected with the folklore and religious ceremonies of India. Buddha himself was presented with a mango grove that he might find repose in its grateful shade. The name mango, by which the fruit is known in English- and Spanish-speaking countries, is derived from the Tamil man-kay or man-gay, which the Portuguese adopted as manga when they settled in western India. Probably because of the difficulty in transporting seeds (they retain their viability a short time only), the tree was not introduced into the Western Hemisphere until about 1700, when it was planted in Brazil; it reached the West Indies about 1740.

The mango does not require any particular soil, but the finer varieties yield good crops only where there is a well-marked dry season to stimulate fruit production. In rainy areas a fungus disease known as anthracnose destroys flowers and young fruits and is difficult to control. Propagation is by grafting or budding. Inarching, or approach grafting (in which a scion and stock of independently rooted plants are grafted, and the scion later severed from its original stock), is widely practiced in tropical Asia but is tedious and relatively expensive. In Florida, more efficient methods—veneer grafting and chip budding—have been developed and are used commercially.