The mango, a tropical stone fruit originating in South Asia, is known for its fragrant, sweet pulp. Commercial cultivation in the continental United States is restricted to a few isolated regions due to the fruit’s specific environmental needs. The vast majority of mangoes consumed domestically are imported from countries with more suitable climates, such as Mexico and Peru.
The Essential Climate Conditions for Mangoes
Mango trees thrive in warm, subtropical to tropical climates that offer a distinct seasonal rhythm. The ideal temperature range for optimal growth is between 75°F and 81°F (24°C to 27°C). Established trees tolerate high temperatures, but they are extremely sensitive to cold; brief dips below 32°F (0°C) can kill the trees and destroy the crop.
A successful harvest relies on a specific wet-dry cycle, which dictates the tree’s reproductive process. The tree needs a wet season for vegetative growth, followed by a two-to-three-month dry period to induce flowering and fruit set. Mangoes require well-drained, slightly acidic soil (pH 5.5 to 7.5). Irrigation is often withheld before flowering to prevent the tree from producing new leaves instead of blooms.
Primary Commercial Production in the US
Commercial mango production in the continental U.S. is centered almost exclusively in South Florida, particularly in Miami-Dade County, Homestead, and the Keys. Cultivation dates back to the mid-19th century. The industry gained momentum with the development of the ‘Haden’ mango in the early 1900s, which became the foundation for many modern cultivars.
The consistently warm, humid subtropical climate provides the necessary frost-free conditions for mango trees to flourish. Although Florida’s commercial acreage is small compared to global producers, the state developed many popular commercial varieties. These include ‘Tommy Atkins,’ prized for its long shelf life and disease resistance, and ‘Kent,’ known for its rich, sweet, and fiberless flesh. The ‘Keitt’ variety, a late-season mango, is also grown for its mild, juicy flavor.
Secondary and Experimental Growing Regions
Beyond South Florida, mangoes are grown in other U.S. territories and states, though production is either truly tropical or highly experimental.
Tropical Territories
Hawaii and Puerto Rico have climates that fully support robust, year-round mango cultivation. In Puerto Rico, large commercial farms operate, often on the arid southern coastline, utilizing innovative techniques like off-season flowering induction to provide fruit throughout the year. Hawaii’s tropical environment allows mangoes to be widely grown in home gardens across the major islands. However, commercial success has been limited by erratic production and quarantine restrictions that prohibit the shipment of fresh fruit to the U.S. mainland due to the presence of pests like the fruit fly.
California
Mango cultivation in California is highly restricted and largely experimental, limited to specific microclimates in extreme Southern California, such as parts of San Diego County and the Coachella Valley. Growers in these areas often face challenges due to cooler winter nights and an overall lack of the consistent tropical humidity that promotes reliable fruit set. Success in California relies on selecting cold-tolerant varieties and providing careful protection against occasional frost events.
Texas
In Texas, mango growth is extremely limited and primarily confined to backyard or small-scale, highly risky endeavors in the lower Rio Grande Valley. The constant threat of a significant winter freeze makes commercial viability almost impossible, as a single cold snap can wipe out an entire orchard. The need for specific, warm, and freeze-free microclimates makes mango a specialty crop in these secondary regions.