Mango can be eaten raw as a dessert fruit or processed to various products. Ripe fruits can be sliced and canned or processed to juice, jams, jellies, nectars and preserves. Eastern and Asian cultures use unripe mangos for pickles, chutney and relishes. In India, unripe mangos are sliced, dried, and made into powder for amchoor, a traditional Indian preparation used for cooking.
In India, flour is made from mango seeds. Seeds are also eaten during periods of food shortages. The timber is used for boats, flooring, furniture and other applications.
Raw mango consists of about 81.7% water, 17% carbohydrate, 0.5% protein, 0.3% fat, and 0.5% ash. A 100 g (3.5 oz) serving of raw mango has 65 calories and about half the vitamin C found in oranges. Mango contains more vitamin A than most fruits.

Mango can be eaten raw as a dessert fruit or processed to various products. Ripe fruits can be sliced and canned or processed to juice, jams, jellies, nectars and preserves. Eastern and Asian cultures use unripe mangos for pickles, chutney and relishes. In India, unripe mangos are sliced, dried, and made into powder for amchoor, a traditional Indian preparation used for cooking.
In India, flour is made from mango seeds. Seeds are also eaten during periods of food shortages. The timber is used for boats, flooring, furniture and other applications.
Raw mango consists of about 81.7% water, 17% carbohydrate, 0.5% protein, 0.3% fat, and 0.5% ash. A 100 g (3.5 oz) serving of raw mango has 65 calories and about half the vitamin C found in oranges. Mango contains more vitamin A than most fruits.