What Does Mango Taste Like?

There’s an explanation as to why Mango is the king of fruits! Its delightful and juicy flavor is second to none and simply difficult to beat! This fruit is aboriginal to India, with over 1000 varieties grown there, but then, many other species and hybrid forms are cultivated worldwide.

So when you wonder about this question, know that you’re stepping into a world so big and full of intrigue you might not be able to step back out. To give a simple answer, the taste of mangoes differs from type to type. Let’s go deeper.

What is a Mango?

Mango

Mango is a kind of fruit recognized as a drupe. A drupe is a variety of fruit in which an outer eatable flesh embodies an inner cavity. Also, it thrives at the edge of a long, string-like branch. Like all other fruits, a mango’s appearance will change during the growth cycle as an unripe fruit is green, turning yellow, orange, red, or purple.

Do all Mangoes Taste the Same?

You already know that there are considerably over a thousand variations of mangoes, with over 350 of them being cultivated in retail nurseries worldwide. Each mango species has its own unique flavor and distinctive texture! Follow me, let us analyze various mouth-watering kinds of mangoes if you indeed cherish this fruit. I’m sure you do!

Honey Mangoes

They are accessible from March to July each year. Mexico, Brazil, Peru, and Ecuador are the primary countries to get this fruit. The fruit changes from green to deep yellow with tiny creases and develops a flattened oblong structure when they become ripe.

Flavor profile: Sweet and sour.
Flesh: Peachy tropical scent with smooth, rigid flesh without fibers and a small pit.

Tommy Atkins Mangoes

The Tommy Atkins Mango has a delicate taste that is not excessively sweet, and it does give a sharp scent, though. The texture is delicate and juicy, and it has tough fibers that give the Mango an extensive texture.

Tommy Atkins mango is aboriginal to Florida. It is the most primarily cultivated variety in the United States, but this fruit is mainly grown in Brazil, Mexico, Guatemala, and Ecuador. You can have this delightful mango variety from March to July.

Flavor profile: Tart with delightful notes.
Flesh: Citrus aroma and firm fibrous flesh.

Kent Mangoes

Emerging from Florida in the 1940s, Kent mangos are suitable mangos for juicing and drying. Its primary source countries are Mexico, Peru, and Ecuador, and it is usually available in January, February, and December of every year.

It has a dark green color and frequently has a dark red ruddiness over a small segment of the Mango, and yellow undertones or dots come over more parts of the Mango as it ripens.
It has an overall oval shape.

Flavor Profile: Sweet with hints of sour notes.
Aroma: Peachy and tropical fruit with juicy, tender flesh with limited fibers

The Haden

Haden is primarily cultivated in Mexico, Peru, and Ecuador. These colorful, red mangoes have green-yellow tinted skin with tiny white specks and an oval to round structure.

It has a delightful mango aroma with fruity, tropical, coconut, and pineapple notes. It has come to be one of the most cultivated mangoes worldwide after being initiated into the fruit varieties in South Florida in 1910. And it is the second most popular Mango in North America.

The Haden mango is one of the oldest species of Mango and is assumed to be the parent of most others. While that is accurate, it can even trace its ancestry to a different mango altogether. Later in the article, I’ll tell you which Mango if you read to the end.

The Haden Mango has a lovely flavor and a strange texture. While it is firm, the second you start to eat it, the texture becomes almost mushy, somewhat like a fruity custard.

Flavor profile: Sweet and sour with a delicately bitter aftertaste.
Flesh: Firm flesh with fruit-like aroma and medium fibers.

Keitt Mangoes

Keitt mangos are popular in Asian cultures, where they are enjoyed in their mature-green stage or even as pickles. It has increased citrus notes and ranges from dark to medium green color, times with a pink ruddiness over a bit of part of the Mango.

It has a broad oval shape, and the skin remains green even when it gets ripened. It is grown in Mexico, Ecuador, Brazil, United States and is available from March to April, August, and September.

Flavor profile: Sweet and fruity.
Texture: Firm, juicy flesh with scarce fibers.

Graham Mangoes

Graham mango was initiated in Trinidad from the seedling of the Julie mango. It has an oval shape and changes its color to yellow with a bumpy surface when it gets ripened.

Flavor profile: Sweet.
Flesh: Aromatic orange-colored, doesn’t have fiber.

Alphonso Mangoes

From over 1000 mango types in India alone, alphonso mango is undoubtedly the number one in zest and flavor. The primary originator of this wonderful variation is the Maharashtra state, India.
It is obtainable in during the summertime. It is regarded as the most excellent species of Mango in the world.

It adopts tropical flavors with its sweet mango fragrance and terpene, green, and coconut notes.
Praya Sowoy is deemed to be a delicately sweet mango with green and nicely fruity notes.

The Royal Special has similar tastes as it is sweet with some terpene and fruity notes but is more distinguished by a raspberry note. Finally, Malindi which has various tastes such as terpene, green, pineapple, and tropical.

Flavor profile: Sugary-sweet.
Flesh: Buttery, tender texture, and fiberless.

Francis Mangoes

The Francis Mango flavor is undoubtedly unique as it has a subtle spice to it which boosts the sweet tropical flavor. The Francis mango thrives on small farms throughout Haiti.

It has bright yellow skin with green overtones, and the shape ranges from oblong and sigmoid. The green overtones vanish when it starts ripening, and the yellow becomes brighter as the Mango ripens.
It is available mainly in Haiti and Ecuador and from May to June every year.

Flavor: Sweet and fruity.
Flesh: Peach and tropical fruit with a delicate texture and long, stringy fibers.

Carabao Mangoes

The Philippines own carabao mango. It is also recognized as Manila mango, champagne, or Philippine Mango. It is the nationwide fruit of the Philippines, and the nation sits at number six after India, China, Pakistan, Brazil, and Mexico in its output of the fruit.

Flavor profile: Sweet.
Flesh: Juicy and soft flesh with less fiber.

The Mulgoba Mango

It has a sweet and subtly spicy flavor. The composition is soft and juicy, and unlike most other Mangoes, it doesn’t have fibers. Because the pit is so tiny on these Mangoes, the fruit has a lot of sweet fruity flesh.
It is one of the most valued Mangoes in the world.

You might have guessed, and you’ll be right if you did; this fruit emerged from India, and it got so popular that it was sent abroad to the United States in 1902. I know you’ve been waiting to hear it, so yeah, here it is.

It is because of this Mango that the Haden Mango was bred. Exactly, Mulgoba is the progenitor of the
Haden. Yeah, go right ahead. You can think of it as the grandparent of most other Mango cultivars that you know, and that’s why I saved it for the last.

Conclusion

Although the ten varieties I have discussed above characterize the most generally accessible mango variations in the US market, there are many others.

You can eat a different kind of Mango every day from today, and in three years, you have not even finished tasting everything.

Thank you for reading!

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