The tropical fruit known as the mango (Mangifera indica) is successfully grown in Florida, making the state one of the few places in the continental United States where the fruit thrives. Cultivation is deeply rooted in the state’s agricultural history, beginning with the first recorded introduction in the 1830s. Florida’s unique environment allows it to produce a wide variety of mangoes, supporting both commercial farms and widespread backyard cultivation. The state has also played a significant role in developing many of the named cultivars enjoyed globally today.
Geographic and Climate Requirements for Florida Mangoes
Mango trees are adapted to tropical and subtropical lowland climates, making successful cultivation in Florida highly dependent on specific geographical factors. The primary constraint is the tree’s vulnerability to cold temperatures, which limits commercial production to the state’s southernmost regions. Mangoes thrive almost exclusively in USDA Plant Hardiness Zones 10 and 11, with some protected areas of Zone 9b being marginal.
Young trees can be killed by temperatures between 29°F and 30°F, while mature trees can tolerate brief drops to about 25°F. The delicate flowers and developing small fruits are highly susceptible to damage if temperatures fall below 40°F for even a few hours. This cold sensitivity establishes a natural “frost line” that effectively concentrates commercial groves in Miami-Dade, Lee, and Palm Beach counties.
Beyond temperature, mangoes require full sunlight and well-drained soil. The subtropical climate provides the necessary high humidity and a distinct dry season for optimal flowering. This annual cycle of warm, wet summers and dry, mild winters is fundamental to triggering the bloom cycle and ensuring fruit set.
Common Mango Cultivars Grown in Florida
Florida has been a breeding ground for many unique mango varieties, distinct from the fruit imported into the rest of the country. These Florida-developed cultivars are known for their specific flavor profiles, low fiber content, and aesthetic appeal. The ‘Haden’ is a historical Florida cultivar, known for its vibrant red and yellow skin and rich, classic flavor, though it is susceptible to the fungal disease anthracnose.
The ‘Tommy Atkins’ variety is another Florida creation that has become the most widely planted export mango globally, valued primarily for its excellent color, long shelf life, and disease resistance. For home gardeners, the ‘Cogshall’ is a popular choice, often referred to as a “condo mango” because its semi-dwarf growth habit makes it highly manageable in small yards or containers. This cultivar produces fruit with smooth, fibreless flesh and a pleasant, spicy flavor.
Another late-season favorite is the ‘Keitt’, noted for its large size and distinct bright green skin, which remains green even when ripe. The flesh of the ‘Keitt’ is exceptionally sweet and nearly fiber-free. This makes it a highly desirable eating mango late in the summer.
When to Expect Florida Mangoes
The mango’s annual production cycle in Florida begins during the mild, relatively dry winter months when the trees enter their bloom period. Flowering typically occurs anytime between December and April, depending on the specific variety and the local weather conditions. A cool, dry period during this time is particularly beneficial as it encourages a heavy flowering set, which is crucial for a large harvest later in the year.
The fruit takes approximately 100 to 150 days to mature after flowering, meaning the Florida mango season generally begins in late May and can extend through October. The harvest often peaks during the height of summer, with the latter half of June and the month of July being the most prolific period for many varieties. Early-season cultivars, such as ‘Tommy Atkins’, are often ready first, followed by mid-season types like ‘Haden’.
The season is extended by late-maturing varieties like ‘Keitt’, which continues to ripen well into August and September. This staggered production allows consumers to enjoy fresh, locally grown mangoes throughout the entire warm season. The exact timing and volume of the crop, however, remain sensitive to seasonal weather variations, including the timing of the winter dry spell and any spring cold snaps.