The mango is an iconic fruit in Florida, thriving in the warm, subtropical climate of the southern half of the state. Its history in the region dates back to the 1800s, making it a popular fruit grown in backyard landscapes and local orchards. Hundreds of varieties are cultivated here, and the harvest window changes based on the type of fruit and annual weather patterns. Knowing the general calendar timing and the physical signs of ripeness are necessary for a successful harvest.
The General Florida Mango Season
The overall window for mango harvesting in Florida begins in late spring and extends into early fall. Growers begin picking mature fruit around late May or early June, and the season lasts through September or into October for the latest varieties. The height of the mango harvest, when the greatest volume of fruit is available, occurs during the warm, rainy months of June and July.
The exact start and end dates fluctuate significantly based on regional weather conditions. An unusually warm and dry winter may encourage earlier flowering, shifting the season forward by several weeks. Heavy rainfall and humidity during the summer also affect the fruit’s maturation process, influencing the sugar content and overall yield.
Peak Ripeness by Specific Mango Variety
The long season is possible because different mango types ripen sequentially, allowing for a continuous supply of fresh fruit. Early-season varieties, such as ‘Tommy Atkins’, are among the first to be ready, harvested from late May through June. This popular cultivar is known for its firm texture and deep blush of red and green color.
The mid-season is dominated by varieties like ‘Haden’ and ‘Kent’, which reach their peak availability during July and August. ‘Haden’ is recognized for its classic, rich flavor and vibrant coloring, while ‘Kent’ is valued for its low fiber content and large size. The ‘Keitt’ mango represents the late end of the spectrum, ripening from August through September and sometimes later.
Practical Indicators of a Ripe Mango
While calendar timing provides a general expectation, the most reliable way to confirm a mango is ready is through sensory evaluation. The most accurate physical test is checking the texture: a perfectly ripe mango will yield slightly to gentle pressure, similar to a ripe avocado or peach. If the fruit feels rock-hard, it needs more time to mature, but if it feels overly soft or mushy, it is overripe.
Another reliable indicator is the fruit’s aroma, which should be sweet and intensely fruity, particularly near the stem end. A lack of scent suggests the mango is underripe, whereas any sour or alcoholic smell indicates the fruit has begun to ferment and is past its prime. Color is the least dependable indicator, as many Florida-grown varieties, including ‘Keitt’, can remain significantly green even when fully ripe.
If a mango is picked when it is mature but still slightly firm, it can be ripened successfully at room temperature. Placing the fruit in a paper bag helps trap the ethylene gas naturally released by the mango, accelerating the softening process. Once the mango has reached the desired level of softness, it should be moved to the refrigerator to slow down further ripening and preserve its flavor.