- Genus: Mangifera
- Species: indica
- Family: Anacardiaceae
Whether you’re a life-long Floridian like me, a new recruit to the state from up north, or have previously graced tropical islands one thing we likely have in common is a love of Mangoes (otherwise, you’re reading the wrong article).
Though, depending upon where you grew up, you might never have had truly fresh, perfectly ripened Mangoes. And before getting too much into it, Mangoes one finds in a grocery store aren’t even close to the caliper of Mangoes you could grow in your backyard here in Central Florida.
In Puerto Rico, where my wife was born, it is not uncommon to see Mango trees loaded with fruit lining the street like weeds, undeterred even by concrete jungles, growing out of any patch of available soil.
Though growing up in Florida, I never saw Mangoes like that. Oaks take their place here, lining the streets of old neighborhoods, while Mangoes are typically confined to backyards. Until I found my way to growing edible plants, I truly had no idea how diverse and delicious Mangoes can be.
I only saw what grocery stores had to offer: Tommy Atkins (large red blushed Mangoes) and Ataulfo (long yellow Mango). Both of which are picked early to allow greater shelf life and are bred with commercial conditions in mind. As well as sprayed with chemicals we wouldn’t use in our backyards.
If you haven’t had fresh Mangoes, you’re missing out. They’re phenomenal and showcase why Mangoes are one of the most popular fruits worldwide (several countries even list the Mango as their national fruit including Pakistan, India, and the Philippines; additionally, the Mango tree is the national tree in Bangladesh).
There are two main genetics in Mangoes depending on their origination: Indian and Southeast Asian.
Mangoes are refreshing and delicious fruit that span a massive flavor profile. Some Mangoes are eaten green and used for various culinary uses including in salads and chutneys and other varieties are preferred ripened.
Some Mangoes have tropical coconut flavors and others have a slight spice and additional complexity to their flavor profile. The range is striking and can only easily be compared to citrus where a lemon and an orange are so clearly distinct as to render their uses entirely different.
The sheer number of Mango varieties available in Florida can be overwhelming, but the best thing to do is get connected to the local community to try a multitude of varieties before planting any tree.
In the Orlando area the Central Florida Fruit Society does an annual Mango Tango where members can try 20-30 varieties of Florida Mangos and rank their favorites.
When trying Mangoes, keep good records of which you loved. These will come in handy when you want to purchase a tree.
Mangoes can have either polyembriotic seeds or monoembriotic seeds. Monoembriotic seeds are cross-pollinated and will always produce fruit variable from the parent plant. Polyembriotic seeds have one embryo that contains 100% of the mother plant’s DNA and therefore will have identical fruit, while the other embryos are cross-pollinated.
However, most Mangoes are grafted. Grafted trees produce fruit quicker and reduces any potential variable fruit set. In the commercial industry in Florida, Mangoes are grafted to ‘Turpentine’ Mango rootstock.
Turpentine Mangoes are very stringy and not commonly preferred for fresh eating, but have favorable characteristics for soil tolerance, disease resistance and other factors that make them perfect for grafting onto for the Florida grower.
So, for the love of Mangoes, get a tree for your yard (once you’re ready)! Mango trees are beautiful with lush greens and can be pruned or grown into large specimens.
In Central Florida our cold can damage tender new growth and small branches. Young trees especially need to be protected and planted accordingly. Fruit trees can be protected using frost cloth and a teepee structure (making sure not to tie off the tree in a way which would separate the trunk from the ground as heat rises from the soil and insulates).
***One thing to note is Mangoes are in the same family as poison oak and poison ivy so the urushiols, particularly from the sap can cause contact dermatitis in individuals who have been exposed to poison oak, ivy or sumac as well as those with sensitive skin.