Mango:  Native to India and other areas of South Asia, Mango (Mangifera indica predominately) is one of the most treasured of tropical fruits.  Usually eaten fresh, pureed fruit show up in many formats, most particularly ice cream and similar deserts.  Cooks find Mangoes in markets, but discrimination and experience are useful in determining how and when they are ripe.  Many recipes tout the use of unripe (green) Mangos for salads and dips, but knowing some people are allergic to Mango foliage, I would be careful about serving any creation that utilizes unripe Mango fruit.

Ripe Mangos, hanging out

In a market, Systematists have plenty of options for relatives, including Cashews and Pistachios.  You might even find a jar of Red Peppercorns (Schinus) to bring to the table.  Other relatives, Poison Ivy, Poison Oak, and Poison Sumac will not be so welcome in the produce section. In fact, there is such a thing as a Mango Allergy, some people are sensitive to the foliage, and not the fruit. They can’t live in a house with a Mango tree in the yard.

Beautiful Mangos on a street corner in Cartagena, Colombia.., peeled, sliced, and served to order

It is universally agreed that Mango is a Drupe.  Everything fits.  It has a thin rind, a thick, fleshy fruit wall, and an inner stone (hard fruit wall) that encloses the seed.

A nice sized Mango, nearly 6″ long