Florida’s warm, subtropical climate makes it one of the few places in the continental United States where mangoes thrive. Unlike fruit bought in a grocery store, which is often picked well before maturity for shipping, the goal for the Florida grower is to pick the fruit when it is physiologically mature but not yet fully ripe. Harvesting at this specific stage ensures the best flavor and texture development while still allowing the fruit to be easily handled and ripened indoors. Determining this narrow window requires careful observation of the tree and the fruit itself.
Understanding the Florida Mango Season
The main mango season in Florida generally spans from late spring through the early fall, typically running from May to October. This broad time frame is influenced by the specific variety being grown and the annual weather patterns. Warm spring weather can accelerate the harvest, while cooler or wetter conditions might delay it.
The exact time a grower begins picking depends heavily on the cultivar planted, as varieties ripen in succession throughout the summer months. Early-season types, such as ‘Tommy Atkins,’ often start to reach maturity in May and June. Mid-season mangoes like ‘Haden’ usually follow in June and July, making the heart of summer the peak period for many Florida growers. Late-season varieties, including the popular ‘Keitt,’ often extend the harvest into August and even September.
Key Indicators of Harvest Readiness
A mango must be mature before it is picked, meaning it has completed its growth on the tree and is capable of ripening off the branch. The most reliable physical indication of maturity is the “shoulder fill” near the stem end of the fruit. As the mango matures, the flesh swells, causing the area around the stem to become plump and rounded, often appearing level with or slightly higher than the stem’s attachment point.
A secondary sign is the subtle change in the fruit’s skin appearance, often called the color break. While certain varieties, like ‘Haden,’ will develop a red or yellow blush as they near maturity, this color is a sun-induced cosmetic change and not a true indicator of ripeness. More importantly, the deep green color of the immature fruit will lighten to a paler green, and for some types, a slight yellowing may begin to appear at the “nose,” or the end opposite the stem.
Mature mangoes also commonly develop a slight, whitish, waxy coating, known as pruina, on their skin surface. This natural film is a sign that the fruit is approaching its peak development. When testing a fruit that exhibits these visual cues, a mature mango will separate cleanly from the branch with only a slight upward lift or gentle tug, whereas an immature one will resist removal. A final, close-range check involves a faint, sweet aroma beginning to emanate from the stem end, suggesting that the interior sugars are starting to develop.
Picking Techniques and Post-Harvest Care
Managing the Sap
The actual removal of the mango from the tree requires a specific technique to manage the sap, a highly irritating latex-like substance found in the stem. It is best to use specialized clippers or secateurs to cut the fruit from the branch, leaving a stem stub of at least four to six inches attached. This long stem acts as a wick to allow the caustic sap to bleed away from the fruit’s skin.
Immediately after picking, the mango should be inverted, stem-side down, and the sap allowed to drip freely, preventing it from running over the fruit’s surface. Contact with the sap can cause skin irritation, similar to poison ivy, and will leave black streaks on the mango skin, compromising its quality. The fruit can then be gently rinsed to remove any residual latex before the stem is trimmed down to about a quarter-inch.
Post-Harvest Ripening
Once harvested, the mature, green fruit is a climacteric product, meaning it will continue to ripen off the tree. For optimal flavor, the mangoes should be placed on a counter at room temperature, ideally between 70°F and 75°F, to complete the ripening process. Depending on the exact stage of maturity at harvest, this process typically takes between three and eight days.