Water young trees deeply once or twice a week, reducing frequency as the tree matures. Prune after harvest to remove weak or crossing branches, promoting better airflow and fruit production. Watch for pests such as aphids, scale, and mango hoppers, and treat infestations with neem oil or insecticidal soap. Prevent fungal diseases by ensuring good air circulation and avoiding overhead watering.

Mango trees can be grown from seed, but they may take 5–8 years to bear fruit and may not produce true to the parent tree. Remove the seed from a ripe mango, clean off any pulp, and dry it for 24 hours. Crack open the husk to extract the inner seed and plant it 1 inch deep in moist, well-draining soil. Keep the soil warm (75–85°F or 24–29°C) and moist, and germination should occur in 2–4 weeks.

Mango trees thrive in well-draining, sandy or loamy soil with a pH of 5.5–7.5 and require full sun for at least 8 hours per day. If planting in the ground, space trees 25–30 feet apart to allow for proper growth. For container growing, use a large pot (at least 15–20 gallons) with drainage holes and repot as the tree grows.

Mango trees need a balanced fertilizer (such as 10-10-10) during early growth and a phosphorus and potassium-rich fertilizer (such as 5-10-10) during flowering and fruiting. Apply compost or organic mulch around the base to improve soil nutrients and moisture retention.

Mango trees are sensitive to cold temperatures below 40°F (4°C). In colder climates, wrap young trees with burlap or frost cloth and apply mulch around the base for insulation. If growing in a container, bring the tree indoors to a warm, sunny spot during winter.

Mangoes take 3–6 months to ripen after flowering. They are ready to harvest when they develop full color and slightly soften when pressed. Cut fruit with pruning shears to avoid damaging the tree. Pruning should be done annually after harvest to maintain a manageable size and encourage better fruiting next season.