Picking a ripe mango

This How to Cut a Mango post is sponsored by the National Mango Board. All opinions are my own.


Everything you ever wanted to know about How To cut A Mango, How to Tell if a Mango is Ripe, How to Ripen Mangos, How to Store Mangos and Mango Nutrition

Mangos are a juicy, natural superfruit that can be enjoyed year round but often people shy away because they don’t know How to Cut a Mango. This post will help you conquer your fears and get you giddy about Mangos!

I am SO excited to be partnering with the National Mango Board to share my love of mangos with you! As I state on my About Page, “Some people escape in dreams of sandy beaches and sunny skies, I escape in dreams of mangos, chipotle peppers and bacon,” AKA mangos are my happy place and I hope they will be yours too if they aren’t already! Mangos are naturally sweet, juicy and just plain delicious! I have used mangos in many of my recipes (see Recipes List below), but not as many as I would like because I know many people are intimidated by choosing and cutting mangos. In fact, while mangos are considered the world’s most popular fruit, a recent survey by the National Mango Board, finds that nearly half of Americans not only don’t know how to cut a fresh, whole mango but they actually consider mangos the toughest fruit to cut. The same survey showed Americans are more confident in hosting a dinner party than they are cutting a fresh, whole mango and less than half of women surveyed felt like pros when it came to cutting mangos. I’d like to change all of that! I want you to feel confident and excited about mangos because they not only taste divine, but they are also a Super fun, Superfruit. I am going to walk you through everything you need to know about mangos from Mango Nutrition, to How to Tell if a Mango is Ripe, How to Ripen Mangos, How to Store Mangos and How to Cut a Mango. The information I’m going to share comes from the National Mango Board. So, let’s talk mangos!

Mango Nutrition

Mangos are the versatile, juicy superfruit you are going to love. They are guilt free good for you!

  • One cup of mangos is just 100 calories, so it’s a satisfyingly sweet treat.
  • One cup of mango provides 100% of the daily value for Vitamin C, which plays an important role in immune function.
  • One cup of mango is a good source of Vitamin A, which is important for immune function and helps maintain healthy skin.
  • Mangos contain over 20 different vitamins and minerals, helping to make them a superfood.
  • One cup of mango is rich in folate, which helps maintain cardiovascular function.
  • One cup of mango is a good source of fiber, which helps you feel full faster.
  • Each serving of mango is fat free, sodium free and cholesterol free.

How to tell if a Mango is Ripe

Mangos are available year-round thanks to the six varieties that have staggered growing seasons in Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti so don’t shy away from eating them in the winter too! Right now, you’ll likely find the delicious Honey, Kent and Tommy Atkins mangos available in your supermarket, offering different mango options for any dish, here’s more information about mango varieties.

  • To check for ripeness, focus on FEEL not color because every variety is a different color when ripe. For example, red doesn’t necessarily mean ripe.
  • Squeeze gently to judge ripeness. A ripe mango will give slightly, indicating soft flesh inside.
  • Use your experience with produce such as peaches or avocados, which also become softer as they ripen.
  • Ripe mangos will sometimes have a fruity aroma at their stem ends.

How to Ripen Mangos

  • Keep unripe mangos at room temperature. Mangos shouldn’t be refrigerated before they are ripe.
  • Mangos will continue to ripen at room temperature, becoming sweeter and softer over several days.
  • To speed up ripening, place mangos in a paper bag at room temperature, and store for approximately 2 days or until the mangos are ripe.
  • Once ripe, mangos can be moved to the refrigerator to slow down ripening for several days.

How to Store Mangos

  • Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process.
  • Whole, ripe mangos may be stored for up to five days in the refrigerator.
  • Mangos can be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.

How to Cut a Mango

Learning How to Cut a Mango is easy! There are no real mistakes. The worst thing that can happen is you accidentally hit the pit, no biggie. If you hit the pit, then just move your knife further from the center of the mango and cut again. You got this!

  1. First, the basics. Wash your hands and wash the mango. Always use a clean knife and cutting board to cut a mango.
  2. Start by locating the stem. Make sure the step is on top. The long, flat seed runs from stem to nose. We want to cut around this pit.

3. Once you locate the stem, make a vertical cut 1/4″ away from this midline then make the same cut on the other side.4. With the mango stabilized on a flat surface, make vertical slices without cutting through the skin. At this point you can use a large spoon to detach the flesh from the skin and scoop out OR… 5. Slice the flesh the other direction without cutting through the skin to create a grid pattern. 6. Use a large spoon to detach the flesh from the skin and scoop out the cubes.

  1. Enjoy!


I love mangos so much I have used them in sauces, stir fries, salad dressings, dips, chimichurri, smoothies, salads and even desserts. I hope you enjoy these recipes thanks to the versatile, ever delicious mango!

  • Mango Salsa
  • Cilantro Lime Shrimp with Mango Salsa
  • Chicken in Coconut Mango Verde Sauce
  • Chipotle BBQ Chicken Salad with Mangoes and Tomatillo Avocado Ranch
  • Aloha Tropical Smoothie
  • BBQ Chipotle Chicken Sandwiches with Mango Guacamole
  • Honey Lemon Chicken Asparagus Mango Stir Fry
  • Poppy Seed Chicken Fruit Salad Lettuce Wraps
  • Fiesta Ranch Chicken Burrito Bowls
  • Red Curry Beef Tacos with Coconut Crema
  • Southwest Orzo Salad with Chipotle Honey Lime Vinaigrette
  • Cashew Coconut Chicken Tenders with Mango Honey Dip
  • Baja Tuna Melt Cups with Mango Broccoli Slaw
  • Chipotle Chicken Salad with Honey Lime Mango Dressing
  • Mango Honey Jalapeno Chimichurri
  • Coconut Honey Lime Shrimp with Sriracha Mango Dip
  • Chipotle Chicken, Mango and Black Bean Enchiladas
  • Mango Black Bean Chipotle Chili
  • Tropical Cashew Chicken Salad (with Mangos)
  • Avocado Chicken Salad Sandwiches
  • Shrimp Avocado Salad with Caribbean Vinaigrette
  • Mango Coconut Oreo Fudge Creme Ice Box Cake

Want to remember how to cut a mango?

How to Tell if a Mango is Ripe

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Learn how to tell if a mango is ripe and how to ripen mangos easily. Then you can enjoy a sweet and juicy mango at peak ripeness. This fresh fruit is delicious and good for you too!

When our Fruity Watermelon Jello video went viral on Facebook, many comments said they never knew how to cut a mango so easily! It can be kind of intimidating cutting a mango as with other exotic fruits like pomegranates and dragon fruit.

A ripe mango is nonetheless an amazing thing! There are even perfectly ripe mangos for sale in Japan for no less than $40 apiece! Yep, you read that right. They’re grown under exacting conditions so each bite is unbelievably sweet and juicy! Fortunately, mangos are available stateside for a fraction of the price 🙂


How to know when a mango is ripe? Texture is the most reliable indicator followed by smell:

  • Texture: A ripe mango will give slightly when squeezed. An unripe mango will be hard, and an overripe mango will be wrinkled and/or mushy.
  • Smell: Ripe mangos will sometimes have a sweet aroma near the stem-end. Therefore, while no smell is not a problem, a sweet smell is a positive sign. Of course, avoid any mango with a fermented or sour smell.

It’s important to pick up the mango at the grocery store and give it a gentle squeeze. A mango’s color or appearance can be misleading, as ripe mangos may be red, yellow or green depending on the variety (more information on varieties below).


If the mango is not ripe, simply store it at room temperature for a day or two to allow it to ripen.

Some people like to put mangos in a paper bag to speed up the ripening process. The bag traps ethylene released by the mango, causing it to ripen faster.

Do not store an unripe mango in the fridge, as that’ll stop the ripening process!


Storing a ripe mango in the fridge will help it to stay fresh longer before use. You can refrigerate a ripe mango for up to 3 days.

To store a cut mango, simply cut it into chunks and store them in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze them for up to six months.


  • Place the mango on a clean work surface.
  • Locate the stem and make sure it’s on top.
  • Position the mango so the narrowest side is facing up.
  • Using a sharp chef’s knife, make a vertical slice ¼-inch (3/4 cm) from the middle (this ensures you’ll cut along the pit and not into it).
  • Rotate the remaining large piece 180 degrees clockwise. Cut again 1/2-inch from the flat side (along the other side of the pit).

Now you should have two fleshy pieces and one piece with a pit in it. Use a spoon to scoop the flesh out of the edge pieces. Then use the knife to peel the skin from the pit piece and cut off any flesh around the pit.


To enjoy mangos at peak ripeness, buy them in peak season! While there are hundreds of mango varieties, here are the most common ones found in U.S. grocery stores:

Mango Variety Size Color When Ripe Growing Season
Tommy Atkins Medium-large Green with bright red blush March – October
Ataulfo Small or medium Golden yellow July – February
Keitt Medium-large Green July – September
Palmer Medium-large Green with dark red blush August – October

While Tommy Atkins is the most common, it tends to be more fibrous and less sweet than Ataulfo or Keitt mangos. The Mango Board has more details about these and other varieties. Enjoy your mango and try one of the recipes below.

Mango recipes:

  • Mango Salad
  • Mango Cheesecake
  • Mango Panna Cotta


Mangos orginated in Southeast Asia and India, where references to the fruit are documented in Hindu writings dating back to 4000 B.C. Buddhist monks cultivated the fruit and in fact, the mango is considered to be a sacred fruit in the region because is is said that Buddha himself meditated under a mango tree. The mango belongs to the same family as the cashew and pistachio nut.

Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D. Mangos sold in the U.S. are grown near the equator in countries like. Mexico, Ecuador, Peru, Brazil, Guatemala and Haiti.

Mangos have been grown in the U.S. for a little more than a century, but commercial, large-scale production here is limited.

Because mangos need a tropical climate to flourish only Florida, California, Hawaii, and Puerto Rico grow mangos. The United States Territory of Puerto Rico has been producing mangos commercially for the last 30 years. Currently about 4,000 acres of mangos are being cultivated for export, but the majority of this crop goes to Europe rather than the mainland United States.

In the Coachella Valley of California, around 200 acres of mangos are being produced, with about half of these being certified organic. Slow, gradual growth in mango acreage is expected in California, where the competition for suitable land is fierce. Mangos are susceptible to frost, and farmers who own appropriate land are hesitant to switch from tried and true crops such as grapes and citrus. In Hawaii, the estimated space devoted to mangos is around 300 acres and nearly all of this fruit will be sold locally.

Many mango varieties have been cultivated in South Florida, as part of a seedling program initiated by the United States Department of Agriculture (USDA) and spearheaded by David Fairchild, founder of USDA’s Section of Foreign Seed and Plant Introduction. The program focused on introducing mango varieties to the region, with the goal of producing mangos that could be exported.

Over time, new varieties were developed, and some of these were introduced to growers in other parts of the world. Today, many of the popular varieties of mango grown around the world were derived from this program in Florida, including the Tommy Atkins, Haden, Keitt, and Kent. In fact, the Haden was a seedling of the Mulgoba, a seedling brought to Florida by the USDA from India during the late 1800s.

While the mango industry in Florida thrived for some time after the mango’s introduction, its commercial acreage peeked at 7,000 acres in the early 1900s. The mango industry in Florida has since been diminished by freezes, urbanization, hurricanes and competition from other countries. Today, it’s estimated that less than 1000 acres of mangos are still in production, and most of these mangos are destined for local farmers’ and specialty markets. Meanwhile, backyard trees in Florida continue to thrive and bring joy to residents across the southern part of the state.

In addition to these backyard mangos, Fairchild Tropical Gardens, named after David Fairchild, continues to cultivate mango varieties and work with mango growers all over the world. Fairchild is known for its annual International Mango Festival, which draws thousands of mango lovers each year to its Miami-area location in a celebration of all things mango. For more information on David Fairchild, and the Fairchild Tropical Gardens, visit www.fairchildgarden.org.

Mango Facts

  • What are mangos? Mangos are one of the most popular fruits in the world. They are the succulent, aromatic fruits of an evergreen tree (Mangifera indica), a member of the cashew family (Anacardiaceae) of flowering plants.
  • Botanically, mango is a drupe, consisting of an outer skin, a fleshy edible portion, and a central stone enclosing a single seed – also called stone fruit, like a plum, cherry, or peach.
  • Where do mangos come from? Mangos were first grown in India over 5,000 years ago.
  • Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
  • The paisley pattern, developed in India, is based on the shape of a mango
  • A basket of mangos is considered a gesture of friendship in India
  • The mango is a symbol of love in India
  • Legend says that Buddha meditated under the cool shade of a mango tree
  • Mangos are related to cashews and pistachios
  • A ripe mango is known to be 14% sugar by weight and 0.5% acid by weight, with a sugar acid ratio of 28.
  • Spanish explorers brought mangos to South America and Mexico in the 1600’s. The first attempt to introduce the mango into the U.S. came in 1833 to Florida.
  • The species name of the mango is Mangiferi indica, which means “an Indian plant bearing mangos.”
  • Mango bark, leaves, skin, flesh, and the pit have been used in folk remedies for centuries.

Mangoes have delighted people’s senses with their sweet fragrance and flavour for ages. However, while Indians have been cultivating this juicy fruit for more than 4000 years, the Western world has savoured it only for the last 400!


If you are curious about its origins, here is the interesting journey of the mango in India over the years.

Photo Source

History yields some very interesting facts about this celebrated fruit. The mango has been known to Indians since very early times. Scientific fossil evidence indicates that the mango made its first appearance even earlier – 25 to 30 million years ago in Northeast India, Myanmar and Bangladesh, from where it travelled down to southern India.

The earliest name given to the mango was Amra-Phal. It is also referred to in early Vedic literature as Rasala and Sahakara, and is written about in the Brihadaranyaka Upanishad and the Puranas, which condemn the felling of mango trees. On reaching South India, the name translated to Aam-Kaay in Tamil, which gradually became Maamkaay due to differences in pronunciation. The Malayali people further changed this to Maanga. The Portuguese were fascinated by the fruit on their arrival in Kerala and introduced it to the world as Mango.

In ancient India, the ruling class used names of mango varieties to bestow titles on eminent people – like the honour given to the famous courtesan of Vaishali, Amra Pali. The mango tree was also associated with the god of love, Manmatha, and its blossoms were considered to be the god’s arrows by the Hindu Nanda Kings. It was during the Nanda rule that Alexander arrived in India and fought the famous battle with King Porus. When it was time for him to return to Greece, he took with him several varieties of the delicious fruit.

With the rise of Buddhism, mangoes came to represent faith and prosperity among the religion’s followers, as there were several legends about the Buddha and mango trees. Among Buddhist rulers, mangoes were exchanged as gifts and became an important tool of diplomacy. During this period, Buddhist monks took mangoes with them wherever they went, popularising the fruit.

Legend has it that the Buddha was presented with a mango grove so he could rest under the shady trees.

Megasthenes and Hsiun-Tsang, the earliest writer-travellers to ancient India, wrote about how the ancient Indian kings, notably the Mauryas, planted mango trees along roadsides and highways as a symbol of prosperity. They also wrote about the incredible taste of the fruit, bringing the mango to the notice of people outside India. The Munda tribals and the Dattaraya sect of Swamy Chakradhar were also instrumental in taking this decadent fruit to the masses of ancient India.

In the medieval period, Alauddin Khilji was the first patron of the mango and his feast in Sivama Fort was a real mango extravaganza with nothing but mangoes in different forms on the lavish menu. Next came the Mughal Emperors, whose fondness for the mango is legendary. The obsessive love for mango was, in fact, the only legacy that flowed untouched from one generation to another in the Mughal dynasty.

The first Mughal, Babur, was reluctant to face the feared warrior Rana Sanga of Mewar, despite Daulat Khan Lodi’s promises of a good part of his empire and war booty. It is said that Lodi then introduced Babur to the mango, a fruit he became so fond of that it convinced him not only to face Rana Sanga but to also lay the foundation of his empire in India!

While on the run from India to Kabul, Humayun ensured a good supply of mangoes through a well-established courier system. Akbar built the vast Lakhi Bagh near Darbhanga, growing over a hundred thousand mango trees. This was one of the earliest examples of grafting of mangoes, including the Totapuri, the Rataul and the expensive Kesar.

Shah Jahan’s fondness for mangoes was so deep that he had his own son, Aurangzeb, punished and placed under house arrest because the latter kept all the mangoes in the palace for himself. It was also mangoes that Aurangzeb sent to Shah Abbas of Persia to support him in his fight for the throne.


The famous Persian poet Amir Khusrau called the mango Naghza Tarin Mewa Hindustan, the fairest fruit of Hindustan.

The Mughals relished their favourite addiction, with Jahangir and Shah Jahan awarding their khansamahs for their unique creations like Aam Panna, Aam ka Lauz and Aam Ka Meetha Pulao, a delicate mango dessert sold all through the summer in Shahjahanabad. Nur Jahan used a mix of mangoes and roses to create her legendary wines. The yellow-golden Chausa Aam was introduced to celebrate Sher Shah Suri’s victory over Humayun, while the luscious Dussehri Aam owes its birth to the Rohilla chieftains.

The Peshwa of the Marathas, Raghunath Peshwa, planted 10 million mango trees as a sign of Maratha supremacy. Folklore has it that it was a fruit from these trees that eventually turned into the famous Alphonso, the king of mangoes. The advent of Europeans eventually affected the mango, which fell from its position of empire builder to simply a fruit – the British had no use for it in matters of diplomacy. Though it retained its superiority of taste, many varieties disappeared from the scene while several new ones emerged.

The Mulgoa mango is the outcome of Portuguese experiments with new varieties of mango, a result we cherish today.

Over the ages, the mango became a household fruit and odes were sung in its praise. Rabindranath Tagore was extremely fond of mangoes and has written several poems about the fragrant flowers of mangoes, including the very famous aamer monjori. Legendary Urdu poet Mirza Asadullah Khan Ghalib was a mango aficionado too; he despised people who didn’t share his addiction for the fruit.

Today, the curvaceous shape of mangoes, which has long held the fascination of weavers and designers, has become an iconic Indian motif. The mango is seen as a symbol of good luck and prosperity and in many parts of India mango leaves are strung up over the front doors of homes as Toran.

A Purnakumbha is a pot filled with water and topped with fresh mango leaves and a coconut. It is considered to be the foundation of a puja, with the mango leaves symbolising life.

Childhood memories for many Indians include precarious attempts to pick elusive mangoes, dangling enticingly from the branches of fruit laden trees. Every summer, the heady smell of mangoes ripening on trees and the velvety taste of home-made aamras bring happiness to countless Indian homes. It’s no wonder then that the mango is rightfully called the king of fruits.

With mango festivals being celebrated in Ahmedabad, Lucknow, Allahabad, Delhi, and Goa, mangoes in India have become a symbol of summer and are no less than a cultural legacy. Noted mango cultivator Haji Kalimullah has even named a new variety, a cross-breed of Kolkata’s Husn-e-Aara and Lucknow’s Dussehri, as the “Modi Mango” !


Featured image photo source

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Mango Mania! An Authentic Florida Road Trip


Robert is Here for tropical fruit, mangos and legendary milkshakes

Ahhhhhhhhh, Mangos – rich, exotic, bursting with flavor and considered the “crown jewel” of Florida’s tropical fruits. The fruit is oblong shaped, larger than an apple, thick-skinned and colorful – with a ripening process that goes from green to sunset yellows and reds. The inside is yellowish-orange, firm and juicy – with a large seed in the middle. Just the verbal description can trigger a mango craving.

Florida mangos

Indigenous to India and Southeast Asia, mangos are grown in Florida, Texas, California, and Hawaii. Drum roll …. with Florida being the largest producer in the U.S. market.

There are many varieties of mangos grown in Florida – both commercially and for home gardens. South Florida’s Dade, Lee and Palm Beach counties are the leaders in commercial crops, but mangos grow along the southeastern and southwestern coastal areas, as well as the south end of Lake Okeechobee and up to Merritt Island … and we have friends all over the Central Florida region with mango trees in their yards.

Florida Mango tree

Florida’s mango season lasts from May through October, depending on the variety, but summer is generally thought of as “peak” mango season.

Mangos are a highly desired Florida fruit and those who are fortunate to have their own trees will discuss fruit yields and taste for hours at a time. Trees are a prized possession and bitter feuds ensue if a mango bandit is discovered, be it an unscrupulous neighbor or wildlife stealing the fruit for its sweet succulent taste.

Savoring your Florida mango

Choose Your Mangos Wisely

Depending on where you are in Florida, and whether you grow them in your backyard or in an orchard, the best Florida varieties to grow really depend on your personal preference.

Pine Island Nursery located in Miami-Dade County, farms and specializes in mangos. Named “Pine Island Nursery” because of a stand of pine trees that the farm maintains, this place is a great resource for those who want to grow or just enjoy the tasty fruit.

Miami’s Pine Island Nursery identifies a large variety of mangos on its website

These are a few mangos that we were introduced to:

Glenn Mango: This is a deliciously sweet mango with a “mild, peachy flavor” requiring very little effort to grow. It usually ripens in June and July.

Nam Doc Mai or the Carrie Mango: These are known as the “condominium variety”, which is recommended for individuals who have constrained yard space. This type can even be planted in large tree pots. As the name Nam Doc Mai implies, it was introduced from Thailand. It is sweet, with a melon, peach and tangerine flavor, aromatic and fiberless. It usually ripens in June and July. The Carrie Mango is also ideal for smaller yard spaces and requires minimal care. It is extremely sweet with a silky flesh and is also an early summer mango.

Tebow Mango: (yes, named after the famed University of Florida football quarterback by a Florida nursery owner). It has been described as a “champion” with yellow and pink colors, absent of fiber and ripens in July and August.

Valencia Pride Mango: This is another fiberless mango, with exceptional flavor. It’s firm, sweet, and succulent with delightful aromas. Slender in appearance, it also ripens in July and August.

For a good look at the mango varieties, check out the Pine Island Nursery website.

A Mango Road Trip

Historic Redland Tropical Trail

Summer is the time of year to enjoy mangos. One of the best locations to learn about Florida mangos is the Redland area of Miami-Dade County. It is one of the most prolific agricultural areas in all of Florida and is only 20 miles southwest of downtown Miami … it serves as a “city escape” to the country. The Redland region, near Homestead, is named for its pockets of red clay found in the soil, but it’s also known for its unique tropical and subtropical plants and fruit industry. Mangos, avocados, and specialty fruits – lychees, jackfruit, sapodilla, mamey sapote – are just a few species grown in this area.

For a full immersion Florida Mango Tour, we suggest a visit to four locations that are all within driving distance of one another – a nursery, a fruit and spice park, a renowned fruit stand and, if you like to indulge responsibly with an adult beverage, a winery specializing in tropical fruit wine and beers. All of the above will help you become more acquainted with the Florida mango, plus you will learn more about the wide variety of tropical plants grown in the state. The bonus is you get to enjoy eating your way through this tour.

Tour Stop #1: Pine Island Nursery

Summer is Florida mango season

The first stop is a visit to the Pine Island Nursery in Miami (not to be confused with Pine Island on Florida’s west coast, which is also a well-known mango growing area). Pine Island Nursery is a 50-acre farm located southwest of Downtown Miami situated in an upland Pine habitat. The nursery will give you an overview of Florida’s mangos as well as other tropical fruits, nut and spice trees. Nursery staff will provide tastings and even a tour. They also feature bins filled with seasonal fruit for you to purchase – and now is definitely harvest time. If you are interested in taking a plant home to grow your own mango, this is an ideal place to buy a tree and get good advice on growing your own.

Tour Stop #2: The Fruit and Spice Park

Photo credit: The Fruit and Spice Park, Homestead

The Fruit and Spice Park is the only 37-acre tropical botanical garden of its kind in the United States. It’s operated by Miami-Dade County. It hosts over 500 varieties of fruits, vegetables, spices, herbs, and nuts, and other commercially important plant specimens from around the world which are identified throughout the park.

Guests are allowed to eat any fruit that has fallen from the tree. There’s also a “seasonal sampling platter” at the main center. If you’re hungry for something beyond fruit, you can also grab a sandwich or salad at the Mango Café.

Visitors can choose to go on a guided tram tour or walk around on their own. Guided tours are conducted every day at 11am, 1:30pm and 3pm, weather permitting. Park admission is $10.00 per adult, $3.00 per child 6-11, and children under 6 are free.

The Garden, its buildings and its tour vehicles are accessible to people with disabilities, with the exception of a few areas where the terrain is naturally uneven. Wheelchairs are available free of charge at the Garden entrance, on a first-come, first-served basis (reservations are not accepted).

Tour Stop #3: Robert is Here Fruit Stand

Photo credit: Facebook @robertisherefruitstandandfarm

“Robert is Here” is one of Florida’s most famous farm stands. The business started over 50 years ago by Robert Moehling. When Robert was a first grader he tried to sell family cucumbers from his roadside stand after school. When he failed to attract customers, he placed a sign that read “Robert is Here” and promptly sold out.

Nowadays, Robert still stands behind the counter. In addition to specializing in tropical fruits (including mangos), he also sells unique bottled marinades, sauces, salsas and jams. You’ll definitely want to try the legendary fruit milkshakes. If you are there during the summer, you might try the mango milkshake – or one of the other tropical flavors including key lime.

Tour Stop #4: Schnebly Redland’s Winery

Schenebly Redland’s Winery, Homestead

To finish off your day with a little libation head over to the local Schnebly Redland’s Winery, not far from Robert’s Fruit Stand, where the specialty is tropical wine and beer. Peter and Denisse Schnebly began their wine business by experimenting with wine production out of their garage. They created wine from tropical fruit instead of grapes. You can enjoy their wine in the impressively appointed tasting room with a selection of daily wines, or consider the two mango wines (one called Mango Dolce). They even have Mango beer. The selection of tropical wines and beers is enticing – flavors of guava, lychee, carambola (starfruit), and passion fruit are just a few of the uniquely flavored offerings.

Fairchild Tropical Botanic Garden, home to the Tropical Fruit Program

If you haven’t had enough, you may want to head north to Miami to visit the Fairchild Tropical Botanic Garden. With 83 acres, it is one of Florida’s most famous tropical gardens. This vast selection of tropical plants, flowering trees and palms is a Florida gardener’s Mecca. Opened in 1938 and named for Dr. David Fairchild, it is one of the first to introduce the mango to Florida. As a result, the organization’s Tropical Fruit Program, which is dedicated to continuing Dr. Fairchild’s work and research, now has one of the largest tropical fruit collections in the world. (Fairchild Garden also has an agricultural station located in Redlands). This is a garden with year-round activities ranging from the annual International Mango Festival to impressive visiting art shows.

Fairchild Tropical Botanic Garden is an excellent resource for mango cultivation.

Mangos ripening on the trees

Here are four recommended growing tips from the organization for growing your mango trees.

#1 Choose a healthy tree: A two-gallon container is a good size. A small tree will establish quicker and grow better roots to resist hurricanes.

#2 Plant Wisely: Depending on the variety, mango trees should be planted in full sun for best growth and fruit production. Select a part of the landscape away from other trees, buildings and structures, and power lines. Remember, mango trees can become very large if not pruned to contain their size. Select the warmest area of the landscape that does not flood (or remain wet) after typical summer rains.

#3 Water the tree until established – 1 to 3 months. Do not irrigate after establishment – as irrigation will increase disease and lower fruit quality.

#4 Fertilize lightly with low analysis fertilizers. No nitrogen fertilizers should be applied. Fertilize when your tree is active and do not fertilize during the winter. Use a 0-0-50 formulation, sprinkled lightly below the drip-line of the canopy three times per year. Fertilize 3 times per year with foliar micronutrients that include magnesium, zinc, and manganese.

For more tips, be sure to consult the Fairchild Tropical Botanical Garden website.

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Mango season is upon us, and with it, all the emotions.

First, there’s the anticipation. The leaves are a bit greener, the small bulbs at the edge of the tree branches are beginning to swell. You know the days of bounty are near.

Then there’s the jealousy and the conniving, as they emerge. You notice mangoes all around you, just out of reach, teasing you. Your annoying neighbor’s massive tree dangles over the fence with its surplus of just ripened fruits. You remember that you really have been meaning to invite those neighbors over for dinner, you’ve just been busy until now.

Then you get desperate. You remember your ex’s huge tree and you have to use every bit of your self-restraint to not send that “I miss you” text. Aren’t the season’s first mangoes worth sacrificing a little bit of your pride?

Then there’s the excitement, and relief. The season begins and mangoes are everywhere! On the side of the road. In every dessert, smoothie, and cocktail you can consume. Bags of them mysteriously appear on your desk at work. It’s glorious! “Eat all the mangoes!” you chant until you’re orange in the face.

Then there’s the anxiety. You’ve run out of ways to eat them. All those mangoes are just sitting on your counter, mocking you and attracting fruit flies.

We suspect this is the point John David Arroyo was at when he asked The New Tropic for a little help figuring out what to do with the sweet oblong jewels we’ve waited for all year. John, say no more fam.

And if you’re still uncertain about what to do with all those mangos, ask Abuela. (Or find our office, we gotchu)

When are mangos in season?

By : The Hale Groves Team | On : July 30, 2018 | Category : Fruit Facts

I am a big fan of mangos; they always remind of the beautiful and exotic tropical Asian countries I?ve been to where they are so popular and considered the King of Fruits. If you?ve never had one and are a little hesitant to try the plump, luscious and peculiar mango fruit then let me tell you that you are missing out on a tremendous opportunity to eat an awesome and deliciously healthy fruit.

All about Mangos

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So what is a mango? Mangos are creamy, mouth-watering, flavorful sweet-smelling tropical fruits that belong to the flowering plant genus Mangifera in the cashew family Anacardiaceae. These fruits have waxy, leathery skin that is typically color green when unripe and turns yellow, or yellow with red blush when ripe.

Depending on the cultivar, mangos size range from 2 to 9 inches long and weighs 8 to 24 ounces with flesh that is bright yellow to orange when ripe. Mangos flesh texture vary according to variety; some are very much like that of a peach or overripe plum in that it is succulent, juicy and creamy, while some are a little bit firmer like that of avocado or cantaloupe flesh, and some have fibrous texture.

Florida Mangoes

It may still be exotic in the United States but in reality there are actually 400 mango varieties grown in Florida alone. One popular Florida Mango is Haden which is the parent of other mango cultivars grown in the United States. It has deep yellow flesh that is rich and highly aromatic.

Other popular Florida Mango varieties are:

  • Kent ? sweet, aromatic mango with yellow peel tinged with red blush.
  • Tommy Atkins ? mildly flavored variety with firm and fibrous flesh.
  • Valencia Pride ? aromatic mango with smooth, juicy and flavorful flesh that melts like butter.

Mango Benefits

Mangos are considered super fruits because of their nutritional content and many health benefits. Mangos are rich in vitamin A, B6, C, D and E, and also contain copper and flavonoids like ?-carotene, ?-carotene, and ?-cryptoxanthin that are good in fighting diseases and boosting the immune system. Calories in a mango is pretty low and is only at 100 count per one cup.

Research also shows that consuming mangos help in decreasing risk of diabetes and heart disease. Other health benefits of a mango include asthma prevention, improved calcium absorption and decreased risk of macular degeneration.

How to eat a mango

If you have never tried this fruit you might be wondering how to eat a mango. There are actually a few ways to enjoy this fruit.

  • Cut in 3 parts while avoiding the large pit. Cut the flesh in criss-cross pattern without cutting the skin. Push the skin forward until the flesh puckers out.
  • If you think that making criss-cross cuts is too tedious, you can always just scoop out the flesh using a spoon.
  • If you are uncomfortable with using a knife you can just tear the skin and eat the fruit as is.

You can eat mangos fresh out of hand, add it in salads, use it to flavor ice-cream, or as an ingredient for yummy dishes like sweet and spicy chicken beef teriyaki and chicken with lime and cilantro. Bon App?tit!

Purchase Mangos

In the wide world of tropical fruit, nothing tops our prized Florida Mangos. To slice and eat one fresh off the tree is a fruit-lover’s dream come true. Shop Now

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