Mangoes
TOMMY MANGO
The Tommy Atkins mango originated from a seed planted in Fort Lauderdale, Florida in the 1920s. It was named after Thomas H. Atkins, who promoted it despite horticulturists’ criticism of its fibrous texture.
What it lacked in flavor compared to other mangoes, it made up for in tough skin, long shelf life, disease resistance, and shipping durability, making it a commercial success. By the 1990s, it became the dominant export mango from Latin America to the U.S. and Canada, especially from Mexico, Peru, Ecuador, Brazil, and Guatemala.
Key benefits
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Excellent source of vitamin C, supports immunity and skin health
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Contains mangiferin, a polyphenol linked to anti-inflammatory and antioxidant effects
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Offers dietary fiber and natural sugars for energy
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Hydrating and nutrient-dense, ideal as a snack or smoothie base
Fun Facts
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Most common in North America: Despite criticism from mango lovers, Tommy Atkins is still the #1 mango variety sold in U.S. supermarkets due to its hardiness and shelf life.
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Color ≠ ripeness: Its skin often stays red and green even when ripe, so squeeze gently to test ripeness.
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Fibrous but firm: Its fibrous flesh resists bruising, which is why it dominates in the export market.
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Grown globally: Major growers include Mexico, Brazil, Guatemala, Ecuador, and Peru—especially for export to the U.S. and Europe.
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Commercial workhorse: It paved the way for more flavorful varieties (like Kent, Keitt, and Ataulfo) to enter international markets.
KENT MANGO
The Kent mango originated in Florida in 1932, from a seedling of the Brooks mango. It was named after the Kent family, who grew it on their property in Coconut Grove.
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Though not as widely planted commercially in the U.S. due to its shorter shelf life, Kent mangoes gained popularity in Mexico, Peru, and Ecuador for export during the winter months. Today, it’s considered a premium export variety, especially popular in Europe, Canada, and the U.S. during the off-season.
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Key benefits
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High in vitamin C, supporting immune function and skin health
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Rich in natural sugars and fiber—energizing and gut-friendly
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Contains antioxidants like mangiferin, linked to anti-inflammatory effects
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Low in fiber, making it smooth and ideal for purées, juices, and fresh eating
Fun Facts
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Juice favorite: Kent mango’s low fiber content and sweet flesh make it a top choice for juicing and smoothies.
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Seasonal star: In the U.S., Kent mangoes are typically available from December to February, sourced from Peru and Mexico.
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No ripeness by color: The skin may remain green when ripe—judge ripeness by softness, not color.
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Highly rated flavor: Frequently ranked as one of the best-tasting mangoes, often preferred over Tommy Atkins.
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Export darling: Kent is widely grown for European and North American winter markets when other mangoes are out of season.
KEITT MANGO
The Keitt mango originated in Homestead, Florida in the 1930s, grown from a seed of the Mulgoba variety. Named after Mrs. J.N. Keitt, the grower who developed it, it became popular for its high productivity, late harvest season, and excellent eating quality.
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Though not as commonly found in conventional U.S. supermarkets as Tommy Atkins, Keitt is a favorite in specialty produce markets, especially in California, Florida, and Latin America, and is widely grown in Mexico, Ecuador, and the Dominican Republic for export during late summer into fall.
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Key benefits
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Very high in vitamin C, excellent for immune support
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Rich in antioxidants and hydrating, with natural anti-inflammatory effects
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Low in fiber and easy to digest—ideal for smoothies and purées
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Naturally fat-free, low-calorie, and packed with tropical flavor
Fun Facts
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Skin stays green: Even when fully ripe, Keitt mangoes often stay green—press gently to test ripeness.
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Late-season gem: Keitt is typically harvested August to October, making it a favorite after other varieties are done.
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One of the largest mangoes: Keitts can grow up to 2 pounds or more per fruit!
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Almost no fibers: Its flesh is silky smooth, making it a premium choice for fresh eating and desserts.
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Popular in Asia & Latin America: Keitt mangoes are also prized in Vietnamese, Mexican, and Caribbean cuisine.
ATAULFO MANGO
The Ataulfo mango originated in Chiapas, Mexico, and is named after Ataulfo Morales Gordillo, a grower who first propagated the variety in the mid-20th century. It is a descendant of the Philippine mango, introduced to Mexico via the Manila-Acapulco trade route in the 1700s.
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Today, Ataulfo is one of the most highly prized mango varieties for export, especially in Canada and the U.S., and is grown primarily in southern Mexico (especially Chiapas, Oaxaca, Nayarit, and Michoacán).
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Key benefits
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Very high in vitamin C—great for immune and skin health
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Exceptionally rich in antioxidants like mangiferin
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Smooth, fiber-free texture—perfect for children, smoothies, and purées
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Supports hydration, digestion, and low-calorie snacking
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Contains natural enzymes that may aid digestion
Fun Facts
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Wrinkles = ripeness: A ripe Ataulfo has a slightly wrinkled golden skin and feels soft to the touch.
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Top-rated taste: Often called “the sweetest mango in the world”, it’s favored by chefs and mango lovers alike.
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Long season: Available in North America from February to August, peaking in spring.
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Low waste: Its small, flat seed means you get more edible fruit per mango.
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Special designation: Ataulfo mangoes from Chiapas have protected geographical indication (PGI) status in Mexico due to their quality.