Mango

Did You Know?

The mango (Mangifera indica) originated in the northeastern part of the Indian subcontinent and has been in cultivation for over 4000 years.  Buddhist monks help spread mango cultivation by carrying seeds along ancient trade routes. The plant is a large tropical evergreen tree which can grow to over 100 feet tall and wide.  Because of their tropical nature, almost all mangos in the mainland US are imported – primarily from Mexico and South America.  Hawaii, The US Virgin Islands and Puerto Rico produce mangos, but they cannot be imported to the mainland because of potentially invasive pests.  Some mangoes are grown in the very southern areas of California, Florida and the Rio Grand valley of Texas.

Types of Mango

There are two genetic types of mangoes. The Indian type has bright orange-yellow flesh and is strongly aromatic. Their seeds usually produce a single embryo (one seedling). The Southeast Asian type has pale yellow flesh and a more curved shape. Their seeds usually produce multiple embryo (multiple seedlings from a single seed).  Over 2000 varieties of mango are grown around the world with different colors, texture and flavor.  The most widely available mango varieties in the U.S. include Tommy Atkins, Ataulfo, Kent, Keitt, Francis and Haden.   The Manga Espada (Sword Mango) was my favorite when we lived in Brazil in the 80’s.  I could buy a kilo of these mangos for a US 25 cent piece.

When to Plant

Mango trees are highly sensitive to cold and can be severely damaged by temperatures below freezing.  In our zone, mangoes will usually be grown in a greenhouse or in large containers to be brought indoors during a freeze.  Dwarf varieties should be considered to fit in a greenhouse or to be transportable.  Dwarf varieties can be grown in 25-gallon containers.  Some recommended varieties include Ice Cream, Cogshall, Pickering, Nam Doc Mai #4 and Carrie.  Trees can be grown from seeds but depending on variety may require grafting to produce the desired characteristics.  Alternately, grafted and named varieties can be purchased from various retailers.  Late spring to early summer is the best time to procure a plant.  Grafted mango varieties can produce fruit within 3 years.  Mangoes are self-fertile so only one tree is required to produce fruit.

Harvest and Storage

Pick mangoes when they reach mature size and start showing a color change, the stem area of the fruit begins to swell, and the stem begins to turn brown.  To avoid damaging the fruit, it is best to cut the stem with shears.  The fruit will continue to ripen indoors at room temperature.  When fully ripe, the fruit will soften and become very aromatic.  Ripe mangoes can be stored in the refrigerator for up to 5 days.  For long term storage, the flesh can be frozen for 6 to 12 months.  Mangoes can also be dehydrated and will store for 6 to 12 months in the refrigerator. Unripe, green mangoes can be used as a tart ingredient in chutney, salsa, pickles and salads or as is dipped in salt and chili.

By: Michael Vidrine

5 Tips for Wine Pairing with Fresh Mango

1. Fresh mangoes have stone fruit flavors that complement wines with similar flavors and with wines with herbal and mineral flavors that complement peaches.
2. Ripe mangoes are juicy with mild flavor weight. They do best with a wine that has some sweetness, like Messina Hof Blushing Angel, or with a wine of similar flavors components like Messina Hof Viognier.
3. Cooking down of the mangoes turns the fruit into a sweet and sticky sauce that is luscious to spread onto bread, meats, and cheeses and needs wine with a strong flavor weight.
4. Adding savory herbs and spices or rich meats in the dish pair well with red wines like our Messina Hof Primitivo.
5. Recommended wines:
   1. Messina Hof Viognier
   2. Messina Hof Paulo Primitivo
   3. Messina Hof Blushing Angel