Mango (Mangifera indica) is a tropical stone fruit that originated in South and Southeast Asia, where it has been cultivated for thousands of years. There are hundreds of named varieties, ranging in size, shape, colour, and flavour from small, fibrous types to large, buttery-fleshed cultivars. The fruit has a single large flat seed surrounded by juicy flesh encased in smooth skin that ripens to shades of yellow, orange, red, or green.
Mango is the most widely consumed tropical fruit in the world. It is eaten fresh, dried, pickled, juiced, and used in chutneys, sauces, ice cream, and baked goods. In Australia, mangoes are grown commercially in the Northern Territory, Queensland, and Western Australia, with the Kensington Pride (or Bowen) variety being the most recognised locally. The Australian season runs from September to March.
How it's produced
Mango trees are grown in tropical and subtropical orchards and can be productive for decades. Commercial varieties are propagated by grafting to ensure consistent fruit quality. Trees flower in the dry season and fruit matures three to six months later, depending on the variety and climate.
Harvesting is done by hand, with fruit picked at the mature green stage for fresh market and allowed to ripen off the tree during transport and storage. In Australia, harvest is labour-intensive and often relies on seasonal workers. Mangoes bruise easily and require careful handling. Some production is diverted to processing — puréed, dried, or frozen — particularly fruit that doesn’t meet fresh market grade standards.
What it costs the planet (per kilo)
* Based on what it takes to produce, from farm to factory gate.
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