Fresh mango (Mangifera indica) is a sweet, aromatic tropical fruit with golden-yellow to orange flesh and a flavor and texture that vary considerably among varieties. Mangos provide vitamin C, beta-carotene and other carotenoids, fiber, folate, and a diverse mixture of polyphenols. Their phytochemical profile includes gallotannins and compounds related to mangiferin, while the combination of fiber and polyphenols contributes to digestive and metabolic health. Depending on the variety, ripe mango flesh can be silky and creamy, firm and juicy, or somewhat fibrous, making different mangos particularly well suited to eating fresh, blending, cooking, or preserving.