The mango (Mangifera indica) is one of the world’s most widely consumed and economically important tropical fruits. Originating in South Asia, its cultivation has spread globally across tropical and subtropical regions. Although the harvest is intensely seasonal in any single location, fresh fruit is available year-round on international markets. Understanding the timing of mango growth and harvest requires examining the tree’s biological phases and environmental cues.
The Mango Annual Cycle
The mango’s annual cycle begins with a shift from vegetative growth to reproduction. This starts with floral induction, where terminal buds transition from producing leaves to forming flower structures. These flower clusters, known as panicles, are large, pyramidal arrangements that bloom with hundreds of tiny, often white or pinkish-red flowers.
Successful pollination leads to fruit set, the stage when miniature fruits begin to form. Only a small fraction of flowers successfully develop into fruit, a process dependent on factors like temperature and the presence of pollinators. Once fruit set occurs, the maturation period begins, requiring roughly three to six months until the fruit is ready for harvest, though the duration varies by cultivar.
Global Harvest Seasons
Mango availability is continuous globally due to staggered production across different regions. The early spring and summer months mark the peak season for the largest growing regions in the Northern Hemisphere. Major production areas like India and Southeast Asia typically harvest from March through July.
This timing transitions westward, with Mexico and Central American countries supplying large volumes from roughly February into September or October. As the Northern Hemisphere season ends, production shifts to the Southern Hemisphere. Countries like Peru and Brazil enter their peak harvesting periods during the Northern Hemisphere’s fall and winter months, generally from August through January. This geographical rotation, leveraging opposite seasons, ensures consumers can reliably find fresh mangoes year-round.
Key Environmental Influences on Timing
The precise timing of the mango’s annual cycle is dictated by specific environmental triggers. Mangoes require a period of cool or dry weather to initiate flowering. Optimal conditions often involve night temperatures dropping below 15°C (59°F) or a sustained period of cooler temperatures, signaling the tree to stop vegetative growth and begin reproductive development.
Water stress also plays a significant role in floral induction, especially in tropical environments. A dry period or reduced irrigation helps break bud dormancy, encouraging flower formation instead of new leaves. Warmer conditions generally accelerate the fruit maturation period between fruit set and harvest readiness. Furthermore, the specific cultivar planted—whether early-season, mid-season, or late-season—determines its inherent harvest window.
Identifying a Ripe Mango
Determining if a mango is ready to eat involves assessing a combination of physical and aromatic cues, because color alone can be misleading. A ripe mango should yield slightly to gentle pressure when squeezed, similar to a ripe avocado. If the fruit feels hard, it is unripe; if it is extremely soft, it is likely overripe.
The most reliable indicator of ripeness is the aroma emanating from the stem end. A fully ripe mango will have a strong, sweet, and fruity scent, while an unripe fruit will smell neutral or herbaceous. Many commercially shipped mangoes are picked when mature but still firm, as they are climacteric fruits that continue to ripen after harvest. While the skin color may change from green to shades of yellow, red, or orange, some varieties, like the Keitt, remain largely green even when fully ripe.