The earliest mention of mango, Mangifera indica, that means "the great fruit bearer," is in the Hindu scripture dating back to 4000 BCE. The wild mango originated in the foothills of the Himalayas of India and Burma, and about 40 to 60 of these trees still grow in India and Southeast Asia. However, with its tiny fruits, fibrous texture, and unpleasant turpentine taste, there is little resemblance to the superlative mango we have come to enjoy today.

As the mango became cultivated, as early as 2000 BCE, its flavor, size, and texture developed into the exotic, richly flavored succulent treat we look forward to each May through September.

Mangoes continued to curry favor everywhere they were cultivated on their journey westward. The seventh century caliphs of Baghdad enjoyed their mangoes in the form of a complex brew that that required six months to a year to fully ferment. The traveling mango then hitched a camel ride from Persia and caravaned to the African continent about the year1,000.

Mangoes were first recorded in Europe by Friar Jordanus in 1328, but Europeans didn't fall in love with them as did countries with tropical climates. Although mangoes are the world's third largest food crop today, they still remain obscure in Europe.

Mangoes lend their tangy sweet flesh to many inventive dishes, especially in Indian and Southeast Asian cuisine. During times of famine in India, even the mango seed was eaten after lengthy boiling. In India mangoes are dried, ground into a powder, and used in amchur, a condiment similar to chutney. Jamaicans also dry their mangoes to make a spicy condiment similar to chutney.

India may have been the original inventor of sweet and chewy fruit leathers, which, centuries ago, they began making from ripe mangoes. They're also noted for their mango pickle that can be quite fiery hot and spicy. Indian restaurants today typically feature a beverage called Lassi made with mango, yogurt, sugar, ice and a touch of ground cardamom.

Mango chutney, an Indian condiment made from green mango, brown sugar, vinegar, hot peppers, and ginger is probably the most well known dish that employs the mango.

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