Mango cultivation began thousands of years ago in India reaching Mexico by the 14th Century. Its sweet taste is perfect blending enhancement for chutneys, sauces and toppings. Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. Ripe mangoes are eaten fresh and have culinary uses in beverage, sweet sauces, pickles, desserts, etc. Mango is rich in a variety of phytochemicals & nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, provitamin A carotenoids, essential vitamins, dietary minerals as well as antioxidants Vitamins A, C, E, K, B6, potassium, copper, and 17 amino acids.