Mango

The mango, Mangifera indica, is a member of the Cashew family.

It is a tree that grows 50 to 60 feet tall and is thickly covered with narrow, dark green leaves. Mango trees grow in the tropics from sea level to 4,000 ft., but tend to do best below 2,000 ft.

Mango trees should be grown from grafted or budded plants. This

ensures a true variety and a healthy plant. Many different varieties are

available around the Pacific region. The fruits are different sizes, shapes and weights. They can be orange, yellow, red or a mixture of colors. A couple of well known cultivars are Hayden and Pope. For more information on variety selection contact your local agriculture extension agent. Grafted mango trees begin bearing fruit when they have been growing for about six years. Heavy rains during flowering periods may greatly reduce pollination and fruit set. Even under the perfect conditions trees will often have heavy crops only once every other year. Mango trees reach maturity at about forty years old and bear less fruit each year thereafter. Fresh mangoes are a favorite fruit in the Pacific Islands. They are best when picked ripe from the tree. When picked almost ripe they will continue to sweeten if kept in a cool, dry place. They can be used in almost any recipe requiring a sweet fruit. The unripe fruit can also be used in green salads, or as a relish.

Mango/Tropical Fruits Salad

2 ripe mangoes

1 small ripe papaya

1 small ripe pineapple

1/4 cup fresh lime or lemon juice

2 ripe bananas (eating banana)

2 passion fruits

1 orange

1 cup of grated coconut

1/2 watermelon or cantaloupe

Wash and prepare all fruits. Peel and remove seeds from papaya;

remove the skin from mangoes and pineapple; peel banana, mandarins or

orange; peel cantaloupe; scoop out meat from watermelon; scoop out flesh

from passion fruits. Chop all fruits into cubes or small pieces and mix

together in a bowl, add lemon, lime or orange juice, to prevent change of

color. Add coconut meat and mix well. Serve immediately or after chilling.

PACIFIC ISLANDS COOKBOOK, University of Hawai’i