Mango usage

The fruit flesh of a ripe mango contains about 15% sugar, up to 1% protein, and significant amounts of vitamins A, B and C. The taste of the fruit is very sweet, with some cultivars having a slight acidic tang; it tastes roughly like a cross between a peach and a pineapple. The texture of the flesh varies markedly between different cultivars; some have quite a soft and pulpy texture similar to an over-ripe plum, while others have a firmer flesh much like that of a cantaloupe or avocado, and in some cultivars the flesh can contain fibrous material. Mangoes are very juicy; the sweet taste and high water content make them refreshing to eat, though somewhat messy.
Mangoes are widely used in chutney, which in the West is often very sweet, but in the Indian subcontinent is usually sharpened with hot chilis or limes. In India, ripe mango is often cut into thin layers, desiccated , folded, and then cut and sold as bars that are very chewy. These bars, known as amavat or halva in Hindi, are similar to dried guava fruit bars available in Colombia. Many people like to eat unripe mangoes with salt (which are extremely sour; much more than lemon), and in regions where food is hotter, with salt and chili. In many American societies people enjoy eating the skin of the mango which happens to be rich in calcium, and vitamin B6.
The fruit is also widely used as a key ingredient in a variety of cereal products, in particular muesli and oat granola.
In the Philippines, unripe mango is eaten with bagoong. Dried strips of sweet, ripe mangoes have also gained popularity both inside and outside the country, with those produced in Cebu making it to export markets around the world.
In other parts of South-east Asia, mangos are very popular pickled with fish sauce and rice vinegar.
Mango is also used to make juices, both in ripe and unripe form. Pieces of fruit can be mashed and used in ice cream; they can be substituted for peaches in a peach (now mango) pie; or put in a blender with milk, a little sugar, and crushed ice for a refreshing beverage. A more traditional Indian drink is mango lassi, which is similar, but uses a mixture of yogurt and milk as the base, and is sometimes flavoured with salt or cardamom. In Thailand and other South East Asian countries, sweet glutinous rice is flavoured with coconut then served with sliced mango on top as a dessert.

"Mango Shake" or "Mangoshake" is a refreshing Punjabi (Indian/Pakistani) summer drink. It is traditionally made of mango pulp, whole milk, sugar and ice cubes. However there are various other ingredients which are sometimes added, such as ice cream, fresh fruit, chocolate sauce and other sauces, along with whipped cream. It is very similar to a milkshake which can be consumed with a spoon.

Dried unripe mango used as a spice in India is known as amchur (sometimes spelled amchoor). Am is a Hindi word for Mango and amchoor is nothing but powder or extract of Mango.
Note: The Sweet Bell Pepper (capsicum) was once known as mango in parts of the midwestern United States. With the advent of fresh fruit importers exposing individuals to the tropical fruit, the colloquial use of this alternative name for the Sweet Bell Pepper has become archaic, although occasionally midwestern menus will still offer stuffed mangoes as an entree

From wikipedia