Season

Typically late June through August.

Uses

Ripe, fruit mangos are excellent eaten as fresh fruit. They can also be used in a variety of culinary delights from jams to salsa. Try one of these mango recipes.

Not sure how to prepare mangos? Check out our video How to Cut a Mango.

How to Buy

Ripe mangos are available for pickup at our Farm Market during season. 

We also ship within the continental United States (except to CA and AZ). Your choice of four package sizes. Now offering sampler plans and the Mango Lovers Club. Order online now.

Cultivars

Variety		Picture	Eating Quality
Tommy Atkins:  Most common mango. Seedling of the  Haden variety. Medium size fruit. Ships very well.			Fair to good.   Mild and sweet flavor  with moderate fiber.
Southern Blush: Medium to large mango. Ships well.			Excellent.   Rich flavor and very  little fiber.
Kent: Medium size fruit. Yellow dots multiply as fruit ripens but  skin retains green color.			Excellent.   Rich flavor and  virtually no fiber.
Keitt: Large mango. Mostly green with a pinkish blush on stem end. Skin takes on a yellow hue as ripens, but does not turn yellow.			Good to excellent.   Sweet, delicate flavor  with very little fiber.

Nutrition

Mango is a very good source of Vitamins A and C, and a good source of Dietary Fiber and Vitamin B6. It is very low in Saturated Fat, Cholesterol, and Sodium. One cup of sliced mango (165g) has 107 calories, only 4 of which are from fat.

Articles about mango nutrition:

• Mangoes May Ward off Colon and Breast Cancer