Mango

What it is

A mango is a stone fruit, with one seed enclosed inside the central stone. Its flesh ranges from pale yellow to deep orange, and varieties span roughly 6–25 cm (2½–10 in) in length. It is related to cashews and pistachios.

Variety changes the bite. Ataulfo has a small seed and smooth flesh, with a peach-like aroma. Tommy Atkins has more noticeable threads of fibre. Keitt is firm, juicy and sweet, and its skin stays green even when the flesh is ready to eat.

Where it comes from

Mango comes from the region around India and Myanmar and has grown in Indian orchards for thousands of years. India produced about 22.4 million tonnes in 2023/24. Major growing states include Uttar Pradesh, Andhra Pradesh, Bihar, Karnataka and Gujarat.

The Indian season moves across regions: southern and western varieties tend to bear before northern and eastern ones. Mango also travels widely. Mexico, Haiti, Ecuador, Peru, Guatemala and Brazil supply much of the fruit imported into the United States.

How it's eaten where it grows

In Gujarat and Maharashtra, aamras turns ripe mango pulp into a meal with puri. The mango is served chilled alongside the hot bread. Gujarati versions often have dry ginger; Maharashtrian versions often have cardamom.

In Thailand, kao niew mamuang pairs fresh mango slices with sticky rice soaked in sweet coconut milk. A salted coconut sauce goes over the rice. The fruit stays fresh and uncooked beside the soft, sticky grains.

How it's grown

A mango tree can reach 30 m (100 ft) or more. Orchard trees are kept much shorter, putting the fruit within easier reach at harvest. Most varieties are grafted onto the roots of vigorous seedling mangoes. These grafted trees begin bearing about three to five years after planting. The fruit is picked by hand.

When and where you'll find it

In Florida, most varieties usually ripen from May through September. US supermarkets receive fresh mangoes throughout the year as harvests shift between supplying countries. Canned slices and frozen pieces carry the fruit beyond any one fresh harvest.

A firm mango softens and grows sweeter at room temperature. Once ripe, it goes into the refrigerator; cut pieces can be frozen. For Keitt, green skin belongs to the variety: ripeness shows in a gentle squeeze, not in colour.