The mango is the stone fruit of the tree Mangifera indica, a large evergreen species. Classified botanically as a drupe, it belongs to the Anacardiaceae family, which also includes cashews and pistachios. Originating in South Asia, the mango has been cultivated for thousands of years. Today, it is one of the most commercially significant fruits globally, with hundreds of distinct cultivars grown across tropical and subtropical environments.
Essential Environmental Conditions
Mango trees thrive in tropical and subtropical climates that offer a distinct seasonal rhythm. A warm environment is necessary for growth, with optimal temperatures ranging between 24°C and 27°C (75°F to 81°F).
To transition from vegetative growth to reproductive growth, the tree requires a period of dry weather. This dry spell, often accompanied by cooler night temperatures, helps induce the flowering process essential for a good harvest. The ideal soil is a deep, well-drained sandy loam with a slightly acidic pH (5.5 to 7.5). Mature trees require reduced watering during flowering to avoid inhibiting bloom development, though young trees need consistent moisture.
Starting the Mango Tree
Establishing a new mango tree uses one of two methods: growing from seed or grafting. Planting a seed is simple but often results in a tree that does not produce the same quality fruit as the parent. Since mangoes are highly heterozygous, the resulting seedling is a genetic mix that can take five to eight years to bear fruit.
Commercial growers rely on grafting, a form of asexual propagation. This technique fuses a shoot (scion) from a desired variety onto the root system (rootstock) of a vigorous seedling. Grafting ensures the new tree is a genetic clone, guaranteeing consistent fruit quality and reducing the time to fruiting to about three to five years. The newly planted tree should be placed in a hole slightly larger than its root ball and watered immediately.
Stages of Fruit Development
The progression from a dormant bud to a harvestable mango begins when the tree breaks dormancy. Small, terminal buds swell and elongate into a structure called a panicle, which is a large, pyramidal cluster of hundreds of tiny, white or pale-yellow flowers.
Each panicle produces two types of flowers: male flowers (containing only pollen) and hermaphrodite flowers (containing both male and female parts). Only the female part can be fertilized and develop into fruit. Pollination is primarily carried out by various insects, including flies, wasps, and beetles.
After successful pollination, fruit set occurs, and fertilized ovaries swell into miniature fruits. The tree naturally sheds a massive number of developing fruits; less than one percent of flowers ultimately set into mature mangoes. This self-thinning ensures the tree only supports the fruit it has the resources to grow.
The remaining fruit enters the maturation phase, lasting between 100 and 150 days. During this time, the fruit swells in size, and internal sugars and flavors develop. High temperatures and sufficient sunlight influence the conversion of starches to sugars within the fruit during this final phase.
Harvesting the Ripe Fruit
Harvest time is determined by maturity, which allows the fruit to ripen successfully off the tree. Visual cues for maturity include the fruit becoming plump, with the “shoulders” near the stem filling out and becoming rounded. A color change from deep green to a lighter shade, often with a slight blush, also indicates readiness.
During harvest, the fruit must be severed with a small portion of the stem, about five centimeters, still attached. This technique prevents milky sap from leaking onto the fruit’s skin, which can cause a painful burn and blemish the fruit. Once picked, mature mangoes are placed in a cool, shady area to soften and complete their development of rich flavor.