Mango is one of the high potential fruits in Kenya, suitable for different agro-ecological zones ranging from sub-humid to semi-arid. In 2016, this fruit was ranked 2nd in terms of value amongst fruits. The area under mango was 49,098 ha with a production of 779,147 million tons, valued at KES 11.9 billion in 2016 (HCD, 2018). The leading counties in mango production by value are – Makueni (30.4%), Machakos (23.2%), Kilifi (15.5%), Kwale (7.9%), Meru (4.5%), Embu (2.8%), Bungoma (2.1%), Tana River (1.8%), Elgeyo Marakwet (1.1%), Muranga (1.1%), Tharaka Nithi (1%), Kitui (1%), Siaya (0.9%), Taita Taveta (0.8%), Busia (0.7%) and others (5%). Mango is produced for both local and export markets. Kenya exports mature mango to France and Germany and both mature and immature to the United Kingdom, the latter for chutney-making. Kenya has a huge potential to further increase mango production. However, the quality and quantity of fresh and processed mango cannot adequately meet the demand of both domestic and export markets, though there is limited reliable data available on this. Due to the high seasonality of this fruit the sub-sector faces problems such as oversupply during peak season, resulting in high postharvest losses, and insufficient supply during off-peak season.