When it comes to fruits that evoke a sense of summer, sweetness, and sunshine, few can rival the beloved mango. Known as the “king of fruits,” mangoes are not only juicy and delicious but also come in a dazzling array of varieties. From India to Mexico, the Philippines to Florida, different mango varieties offer unique flavors, textures, colors, and aromas.

In this blog post, we’ll explore some of the most popular mango varieties around the world, what makes each of them special, how to use them, and where they thrive. Whether you’re a mango lover looking to expand your fruit palate or someone curious about which variety suits your taste, Mangoes Magic has you covered.

The Diversity of Mango Varieties

Mangoes have been cultivated for over 4,000 years and are native to South Asia. Today, they grow in tropical and subtropical regions across the globe. There are over 1,000 known mango varieties, though only a select few are commercially available and widely consumed.

Mangoes are categorized based on their shape, skin color, flesh texture, fiber content, sweetness, aroma, and seed size. Some varieties are ideal for juicing, while others are best eaten fresh, dried, or used in desserts and pickles. Let’s dive into some of the most iconic mango types.

Alphonso (India)

Often called the “King of Mangoes,” Alphonso originates from the Ratnagiri region in Maharashtra, India. This variety is known for its rich, creamy, non-fibrous flesh and deep saffron color. Its strong aroma and perfect balance of sweetness and acidity make it highly sought after.

Alphonso mangoes are generally available from late March to early June. They are ideal for making mango pulp, smoothies, ice creams, and traditional Indian sweets like aamras.

Ataulfo (Mexico)

The Ataulfo, also known as the Honey or Champagne mango, is a small, kidney-shaped mango with buttery flesh and minimal fiber. It has a sweet, tropical taste and is easy to peel and eat. This Mexican variety is available from March to July and is popular in both North and South America.

It’s one of the creamiest mango varieties and works well in salsas, fruit salads, or simply on its own as a healthy snack.

Haden (Florida, USA)

Haden mangoes are large, oval, and vibrant red with green and yellow hues. Originating from Florida, this variety helped launch the mango industry in the United States in the early 20th century. Haden mangoes are aromatic and slightly fibrous, with a sweet-tart flavor.

They’re great for juicing and grilling, and make an excellent choice for chutneys and mango BBQ sauces.

Kent (USA, Mexico, Peru)

Kent mangoes are another popular commercial variety that boasts juicy, tender flesh with little fiber. They are larger than Ataulfo but similarly sweet. They’re often found from December through February, particularly from Peru during winter months.

Because of their texture, Kent mangoes are ideal for smoothies, baby food, and mango lassi

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Keitt (USA, Mexico, Israel)

Keitt mangoes are large, oval-shaped, and remain green even when ripe, making them a bit tricky to judge at first glance. They are among the later-season mangoes, typically available from August to October. Their flesh is tangy-sweet with very little fiber.

Keitt mangoes are perfect for pickling when unripe, and when ripe, they’re great for jams, baking, or slicing over yogurt.

Tommy Atkins (Various)

Tommy Atkins is perhaps the most widely exported mango variety due to its long shelf life and resistance to bruising. However, many mango lovers criticize it for its fibrous texture and less intense flavor compared to other varieties.

It’s a popular supermarket mango because of its availability year-round and visual appeal, and it still works well for cooking, salads, and juicing.

Kesar (India)

The Kesar mango, grown primarily in the Gujarat region of India, is another much-loved Indian variety. Its name, meaning “saffron” in Hindi, reflects its bright orange hue and exotic fragrance. Kesar mangoes are known for their sweetness and are often used in Indian desserts.

This mango is highly favored for making purees, sorbets, and the beloved Indian mango milkshake.

Carabao (Philippines)

The Carabao mango, also known as the Manila mango or Philippine mango, is the national fruit of the Philippines. It holds the Guinness World Record as the sweetest mango in the world. It has an oblong shape, thin skin, and a soft, velvety texture.

Carabao mangoes are perfect for desserts, fresh eating, and traditional Filipino treats like mango float and mango sago.

Nam Dok Mai (Thailand)

Nam Dok Mai is a prized Thai mango known for its floral aroma and luscious texture. It’s small to medium in size and has a pale yellow skin when ripe. The flesh is fiberless and intensely sweet, making it ideal for Thai desserts.

This mango pairs beautifully with sticky rice and coconut cream in the famous Thai dish “mango sticky rice.”

Francis (Haiti)

Francis mangoes, grown primarily in Haiti, are small-to-medium mangoes with bright yellow skin and green accents. Their flesh is soft, rich, and somewhat spicy in flavor. They have a small seed and a juicy texture, making them very desirable.

Their vibrant taste makes them great for cocktails, tropical salads, or eating fresh.

Why Mango Varieties Matter

Understanding different mango varieties helps consumers make better choices based on their culinary goals, taste preferences, and seasonal availability. While some people enjoy fibrous mangoes with tangy notes, others prefer smooth, sweet mangoes for desserts.

Different varieties also thrive in different climates. Knowing the origin and growing seasons can help you choose the freshest mangoes available in your region.

Choosing the Best Mango

Here are a few tips for selecting the best mango, regardless of variety:

Touch: A ripe mango gives slightly under pressure.

Smell: A ripe mango will have a sweet, fruity aroma near the stem.

Color: Depending on the variety, ripe mangoes can be yellow, red, green, or a mix. Don’t rely solely on color.

Avoid: Overripe mangoes often have wrinkled skin and may feel mushy.

Storage Tips

Once you’ve brought home your favorite mango varieties, store them properly:

Unripe mangoes: Leave at room temperature until they ripen.

Ripe mangoes: Store in the refrigerator and consume within five days.

Cut mango: Keep in an airtight container in the fridge for up to three days.

Conclusion

From the rich and creamy Alphonso to the tangy-sweet Keitt, the world of mango varieties is as diverse and delightful as it is flavorful. Each type has its own charm, story, and culinary use. Whether you’re enjoying a mango fresh off the tree or blended into a tropical drink, you’re tasting centuries of cultivation and cultural appreciation.

At Mangoes Magic, we celebrate the vibrant world of mangoes in all their forms. Stay tuned for more tips, recipes, and mango adventures. And remember: no matter which mango you choose, you’re always making a sweet decision.

Explore more mango magic with us—because life is sweeter with mangoes!