Yes, mangoes are grown in Hawaii and are deeply integrated into the local culture and diet. They are both a commercially available crop and a cherished element of home gardens across the islands. The arrival of mango season is a highly anticipated annual event, celebrated by locals who eagerly await the abundance of fresh fruit during the summer months.
Mango Cultivation in the Hawaiian Climate
The Hawaiian Islands provide a favorable environment that allows mango trees to flourish, especially in certain microclimates. Mangoes thrive in hot, dry, leeward areas, which are the sides of the islands sheltered from the prevailing trade winds. These regions typically receive moderate annual rainfall, ideally between 40 and 60 inches.
Cultivation is most productive at lower elevations, generally below 1,200 feet above sea level. The trees require a pronounced dry period during the winter and early spring to stimulate flowering and ensure a good fruit set. Wet weather during this phase can encourage fungal diseases like anthracnose, which damages flowers and developing fruit.
This need for dry conditions explains why areas like the Kona coast on the Big Island or the Waianae coast on Oahu are well-suited for mango production. While small commercial orchards exist, the vast majority of mango trees are grown as dooryard trees on residential properties, frequently shared among neighbors and friends.
Distinct Hawaiian Mango Varieties
Hawaii is home to a diversity of mangoes, with over 60 different varieties growing across the islands. Many are unique seedling selections cultivated in home gardens, contributing to a wide range of flavors and textures. A few specific varieties, however, have become the most popular and are widely recognized for their quality.
The Haden mango is a long-time favorite, valued for its firm, sweet flesh and vibrant red, yellow, and green skin. It is one of the most common varieties found during the peak season. Another highly regarded type is the Rapoza, a Hawaiian selection known for its excellent fruit quality and fiberless flesh, typically medium-sized with yellow skin blushed with red or purple.
The Pirie is an older, well-established variety with yellow and green skin, lacking the intense red color of the Haden. It is known for its good flavor and fiberless texture. Some older varieties, including Pirie and Haden, can be alternate bearers, producing a heavy crop only every other year. These locally cherished varieties are typically eaten fresh or used in local dishes like chutneys, salsas, and desserts.
Peak Season and Availability
The mango season in Hawaii begins in the late spring, with the first fruits appearing in May, and can extend as late as October. The peak of the harvest, when the fruit is most abundant and readily available, occurs in June and July. This period is often referred to by locals as “mango madness” due to the sheer volume of fruit ripening simultaneously.
During the peak season, mangoes are easily found at local farmers’ markets and small roadside fruit stands, often featuring unique varieties from small local farms or backyard growers. Grocery stores also stock mangoes, but the most intense availability is often through the informal network of sharing among residents with prolific backyard trees.