Mango is native to South Asia and Southeast Asia, from where it has been distributed worldwide. The centre of diversity of mango is in India and has been grown for more than 4,000 years. The mango is the most economically important fruit in the cashew or poison ivy family. There are 150 cultivars of mangoes produced around the world. Essentially a prime table fruit, mango pulp is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese or to be had by itself or with cream as a superb dessert. It can also be used in puddings, bakery fillings, and fruit meals for children, flavours for food industry, and also to make the most delicious ice cream and yoghurt. Among internationally traded tropical fruits, mango ranks only second to pineapple in quantity and value.