There are over one thousand mango varieties grown worldwide, each with a unique history, flavor profile, and texture. Known as the “king of fruits,” mangoes are popular in sweet and savory dishes across the globe, from Mango Sticky Rice in Thailand and Mango Lassi in India to Mangonada in Mexico. The golden, sweet, and juicy fruit can be frozen into refreshing pops, tossed into a vibrant fruit salad, or puréed into a creamy mango fluff.
Peak mango season is May through August, but because there are so many different varieties, at least one mango type is available January through December. Alex Salazar, owner of Tropical Acres Farm in West Palm Beach, Florida, grows over 300 varieties of mangoes, the largest private mango collection in the country.
“Mangoes have a tremendous spectrum of flavors. Some have what we’d call classic mango flavor, which is sweet with some subacid comparable to stone fruits like peaches and nectarine. There are also mangoes with Thai-type flavor, which are honey-like and floral, as well as mangoes with citrus and coconut flavors,” says Salazar. “Texture can also vary from zero detectable fiber and totally smooth to fibrous and stringy,” he adds.
6 most common types of mangoes
These are the six types of mangoes you’ll commonly find at your grocery store throughout the year. Each has a unique flavor and texture, but they can be used interchangeably in most recipes.
Tommy Atkins
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Available March through July, Tommy Atkins mangoes are the most widely grown commercial variety sold in the United States. They have a sweet-tart flavor and moderate amount of fiber. The ripe fruit has a red blush skin with bits of yellow and green.
Haden
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Haden mangoes have a short season from March to May. They have an aromatic peach-like fragrance and sweet-sour flavor with a slight bitter aftertaste. Ripe Haden mangoes are bright red with bits of green and yellow and small white dots.
Kent
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Juicy and low-fiber Kent mangoes are available December through February. The large oval mango is dark green with a small portion of red covering the skin. Overall, Kent mangoes are sweet with a touch of sourness.
Keitt
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Keitt mangoes have two windows of availability — January to April and then again in August and September. This variety is popular in Asian cultures and commonly eaten green or unripe. Keitt mangoes have a citrus-like aroma and firm, juicy flesh with minimal fibers.
Francis
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With peak season May through June, Francis mangoes are characterized by their oblong S-like shape and bright yellow and green skin. Francis mangoes have a sweet and fruity flavor and soft flesh with a moderate amount of fiber.
Ataulfo/Honey
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Ataulfo, or Honey, mangoes are small with a vibrant yellow skin. They’re prized for their sweet-sour flavor and smooth, virtually fiber-less texture. Available March through July, Ataulfo mangoes have a golden skin color with small wrinkles when ripe.
How to select a ripe mango
Ripe mangoes range in color from red to orange to yellow depending on the variety. A green skin is a sure sign that the mango is unripe, which is actually preferred in some recipes like Amba (Pickled Mango Sauce). “A ripe mango should have a very pleasant, noticeable aroma, smooth skin, and be soft enough to give with a minimal amount of pressure, but not mushy,” says Salazar.
How to store mangoes
Uncut mangoes can typically be stored at room temperature for up to one week. Once chopped, diced, or sliced, store the cut mango in an airtight container in the refrigerator for up to three days. To freeze cut mango, arrange the pieces in a single layer on a parchment paper-lined baking sheet and freeze until hardened, about one hour. Transfer the pieces to a ziplock bag and freeze for up to six months. Frozen mango chunks are perfect for smoothies.
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