Everything you need to know about the most popular types of mangoes. Plus, how to pick one, how to cut one, and how to use mangoes in delicious recipes!
🥭 Types of mangoes
Different types of mangoes can vary in flavor, texture, sweetness, shape, and size. According to the National Mango Board, there are six main types of mangoes sold in the United States:
- Francis
- Hayden
- Honey
- Keitt
- Kent
- Tommy Atkins
These all have different shapes, ranging from oval to round; varying flavors of tart and peachy to honey-sweet; and an array of hues of dark red, green, and bright yellow. Also, the seed-to-flesh ratio and amount of juice vs. fibrous pulp differs by the type of mango.
See below for full descriptions of each type. ↓↓↓↓↓
Mangoes are grown all across Asia, India, Africa, Central America and South America, Asia. However, most mangoes sold in the United States are imported from Mexico, Brazil, Peru, Ecuador, Guatemala, and Haiti.
Francis
- Flavor: Sweet and fruity.
- Flesh: Peach-like, tropical fragrance, and juicy, soft, fibrous flesh.
- Appearance: These mangoes have green overtones that become yellow and take on a golden hue when they ripen.
Hayden
- Flavor: Sweet and sour with a mildly bitter after-taste.
- Flesh: Firm flesh with fruit-like aroma and medium fibers.
- Appearance: These bright red mangoes have green-yellow shaded skin with tiny white dots and an oval shape.
Honey
- Flavor: Sweet and sour.
- Flesh: Peachy tropical aroma with smooth, firm flesh without fibers and a small pit.
- Appearance: These mangoes have a flattened oblong shape. When fully ripe, the fruit turns deep yellow with slight wrinkles.
Keitt
- Flavor: Sweet and fruity.
- Flesh: Citrusy aroma and juicy, firm flesh, with little fiber.
- Appearance: These large, green-skinned mangos, are popular in Asian cuisines, where they are enjoyed in pickles.
Kent
- Flavor: Sweet with sour notes.
- Flesh: Tender, juicy flesh with limited fiber and tropical peachy aroma.
- Appearance: These large, oval mangoes are dark green and often have a dark red blush. As they ripen, they develop a yellow skin and dots cover more of the mango.
Tommy Atkins
- Flavor: Tart with sweet notes.
- Flesh: Citrusy fragrance and firm fibrous flesh.
- Appearance: These mangoes are smooth-skinned and oval with a green skin that is almost always covered with a dark red, almost purple, blush with occasional orange or yellow accents.
ℹ️ FAQs
Hailing originally from Florida, the Tommy Atkins mango is the most widely grown commercial variety in the United States.
While not necessarily the tastiest variety, they became popular among mango growers in Florida in the 1950s as a replacement for the disease-prone Hayden mangoes. They are visually attractive and long shelf-life – which makes them commercially desirable.
According to the USDA, 1 cup of mango pieces contains 2.6 grams of fiber, 67% of the recommended dietary allowance (RDA) for vitamin C, 10% of the RDA for vitamin A, and just 99 calories.
According to the Guinness Book of World Records, the sweetest type of mango is the Carabao, also known as the Philippine mango or the Manila mango.
There are nearly 300 different mango varieties in the world. However, only about 30 are consumed globally. They prefer to grow in tropical environments with warm temperatures like Florida, the Philippines, Thailand and India.
✔️ How to pick a mango
According to Mango.org, you want to choose mangoes that are ripe or close to being ripe. They should smell quite fragrant, tropical and sweet, and feel firm but have a slight give when gently squeezed.
The skin should be smooth and firm, not wrinkled.
However, if you are making a Thai mango salad, Indian-style pickles, or chutney, you’ll want to look for young, green mangoes. They are mildly sweet and have a strong citrusy flavor.
🕕 How to store mangoes
Unripe mangoes should be stored at room temperature until they’re soft.
To speed up the ripening process, store the mangoes in a paper bag on your kitchen counter. The ethylene gas they release will help them ripen faster.
Once ripe, transfer mangoes to the refrigerator to slow down the ripening process. Whole, ripe mangoes will last for up to 5 days in the fridge.
Cut mangoes can be stored in an airtight container in the fridge for up to three days.
To freeze, spread the mango pieces out on a small baking sheet lined with parchment paper. Once frozen, transfer them to an airtight container or freezer bag for up to three months.
🔪 How to cut a mango
- Mangos have a flat-ish oblong pit in the center. You want to cut along the sides of the pit.
- To do this, make sure stem is on top, then cut vertically, ¼ inch away from the midline, on each side of the pit.
- Cut the flesh in a grid like pattern without going through the mango skin.
- Use a large spoon to scoop out the mango cubes.
👩🍳 How to use mangoes
Use mangoes in salads, mango salsa, smoothies, mango desserts (I love this mango cobbler), drinks (mango micheladas anyone?), or in chutneys.
📖 Recipes using mango
- Grilled Mango Chicken Recipe
- Creamy Thai Curry Meatballs
- Mango Michelada
- Fish Taco Bowls with Avocado Crema
- Mango Salsa
- 25+ Mango Desserts
- 45+ Mango Recipes
Types of Mangoes: And How to Use Them
Ingredients
For the fruit:
- 4 cups mango (diced (about 4 medium mangos))
- 2/3 cup white sugar
- ½ stick butter (4 Tablespoons)
- 1/2 cup all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
For the cobbler:
- 1 cup all purpose flour
- 3/4 cup old fashioned rolled oats
- 1/2 cup sugar
- ½ teaspoon cardamom
- 1/2 teaspoon kosher salt
- 1 stick butter (cold, cut into small cubes)
Instructions
- Preheat oven to 375°F.
- In a 10-inch cast iron skillet, add mango, sugar, butter, flour, cornstarch, vanilla and salt. Cook on stovetop over medium heat, stirring regularly, until bubbly and thickened.
- Meanwhile, in a stand mixer with paddle attachment, add 1 cup flour, oats, sugar, cardamom and salt. Add the butter and mix until mixture holds together in coarse clumps, adding a splash of water, if needed.
- When fruit is ready, drop large tablespoons of dough on top of warm fruit. Place into preheated oven and bake for 35-40 minutes, until the edges are bubbling and the top is golden brown.
- Serve warm as is or topped with ice cream.
Equipment
Nutrition
