Today, India produces most of the world's mangoes, but it is also grown throughout the Pacific Rim, in Mexico, Brazil, Hawaii, Florida, Israel and California. More on Mango Mango, like papaya, contains an enzyme that is good for marinating and tenderizing meat. Dried green mango is known as amchoor in Indian cooking, and adds a pleasant tart flavor. In India, fresh mango also goes into chutneys, some sweet and some tart. In hot climates, Indians serve mango lassi, a refreshing drink of yogurt, mango puree, water and lots of ice cubes.
Mangoes come in oblong, round, or kidney shapes, with a slight ridge on one side.
Colors may be pink, yellow, orange and red when ripe, and usually green when unripe, but this depends on the species. The white varieties are yellow to green when ripe. Flesh may be pale green when unripe, to vivid orange or yellow when ripe. All mangoes do naturally contain some amount of kerosene, but the best tasting varieties smell aromatic and sweet. The peak season is May through September.