Mango, Mango, Mango

Different Types of Mangos for anytime of the Year!

ATAULFOS

Ataulfos have a very small seed, so there is a high flesh to seed ratio.

Flavor: Sweet and creamy
Texture: Smooth, firm flesh with no fibers
Color: Vibrant yellow
Shape: Small, flattened oval shape
Ripening Cues: Skin turns to a deep golden color and small wrinkles appear when fully ripe. Squeeze gently to judge ripeness.
Peak Availability: March to July
Primary Source Country: Mexico

FRANCIS

The Francis grows on small farms throughout Haiti.

Flavor: Rich, spicy and sweet
Texture: Soft, juicy flesh with fibers
Color: Bright yellow skin with green overtones
Shape: Oblong and sigmoid S-shape
Ripening Cues: Green overtones diminish and the yellow becomes more golden as the Francis ripens. Squeeze gently to judge ripeness.
Peak Availability: May to July
Primary Source Country: Haiti

HADEN

The fruiting of the Haden mango in 1910 inspired the creation of a large-scale mango industry in South Florida. The industry has since then been greatly reduced by the impact of development and hurricanes.

Flavor: Rich, with aromatic overtones
Texture: Firm flesh due to fine fibers
Color: Bright red with green and yellow overtones and small white dots
Shape: Medium to large with an oval to round shape
Ripening Cues: Green areas of the mango turn to yellow as it ripens. Squeeze gently to judge ripeness.
Peak Availability: April and May
Primary Source Country: Mexico

KEITT

Keitts are popular in Asian cultures, where they are enjoyed in its mature-green stage or even as pickles.

Flavor: Sweet and fruity
Texture: Firm, juicy flesh with limited fibers
Color: Dark to medium green, sometimes with a pink blush over a small portion of the mango
Shape: Large oval shape
Ripening Cues: Skin stays green even when ripe. Squeeze gently to judge ripeness.
Peak Availability: August and September
Primary Source Countries: Mexico, United States

 

KENT

Originating from Florida in the 1940’s, Kents are ideal mangos for juicing and drying.

Flavor: Sweet and rich
Texture: Juicy, tender flesh with limited fibers
Color: Dark green and often has a dark red blush over a small portion of the mango
Shape: Large oval shape
Ripening Cues: Kents have yellow undertones or dots that cover more of the mango as it ripens. Squeeze gently to judge ripeness.
Peak Availability: January to March and June to August
Primary Source Countries: Mexico, Ecuador, Peru

TOMMY ATKINS

Hailing originally from Florida, Tommy Atkins is the most widely grown commercial variety coming into the United States.

Flavor: Mildly and sweet
Texture: Firm flesh due to fibers throughout
Color: A dark red blush often covers much of the fruit with green and orange-yellow accents
Shape: Medium to large with oval or oblong shape
Ripening Cues: This mango may not provide any visual cues. Squeeze gently to judge ripeness.
Peak Availability: March to July and October to January
Primary Source Countries: Mexico, Guatemala,
Brazil,Ecuador, Peru

ADDITIONAL MANGO VARIETIES

Although the six varieties above represent the most common mango varieties available in the U.S. marketplace, there are a few others you might find as well. With hundreds of varieties the possibilities are endless!

  • Alphonse – This Indian variety is a mild flavored, firm fleshed mango which can range from purple to yellow skin with an oblong shape
  • Edward – This sweet and spicy flavored, fiberless mango can range from pink to yellow skin with a round or oblong shape
  • Kesar – This Indian variety is a sweet flavored, fiberless mango which can range from green to yellow skin with a round shape
  • Manila – This sweet flavored, fiberless mango can range from orange to yellow to pink skin with a slender shape
  • Palmer – This mild flavored, firm fleshed mango can range from purple to red to yellow skin with an oblong shape
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