Mangoes in Taiwan date back to the 17th century when the Dutch introduced seeds from Southeast Asia to the Liujia area of ​​Tainan for cultivation. After years of domestication, these mangoes developed into the "native mango" (commonly known as "local mango"), characterized by its rich aroma, higher fiber content, and smaller fruit size. In the early days, mangoes in Taiwan were mainly used as ornamental trees or for pickling and processing. During the Qing Dynasty, they were listed as a local product, representing a shared nostalgic taste memory for Taiwanese people and serving as the parent plant for many improved varieties today.

The turning point for Taiwan's mango industry occurred in the 1950s when the government introduced varieties such as Irwin and Kate from the United States, ushering in the era of "imported mangoes." Subsequently, Taiwanese farmers demonstrated remarkable research and development capabilities, with the "Golden Emperor Mango," cultivated by the independent breeder Mr. Huang Jinhuang, and later varieties such as "Yuwen" and "Xia Xue," combining delicate flesh with high sweetness. Today, Taiwan has become one of the regions with the richest variety of mangoes in the world, and its excellent quality exported to Japan and South Korea has earned it international renown.