Mango Ecuador Foundation

Ecuadorian Mango Varieties

Mangos are grown in tropical climates all over the world. The mangos we buy here in the U.S. come mostly from Mexico, Ecuador, Peru, Brazil, Guatemala and Haiti. Fortunately for us, these countries harvest their mango crops at different times of the year, which means we get to enjoy mangos all year round.

Mango Tommy Atkins 1.- TOMMY ATKINS: Florida early 1920's. Mango cultivar developed and grown for commercial export. The fruit is a regular oval, medium to large sized, 12 to 24 ounces, yellowish-orange with deep red to purple blush, thicker skinned, juicy but firm with medium fiber.
 
 
Mango Tommy Atkins 2.- HADEN: Captain Haden - 1910, Florida. Originated from Mulgoba seedling, Bombay, India. The fruit is a regular oval, large, 16 - 24 ounces, yellow almost entirely washed over with an orange-red color, mild in flavor with a small amount of fiber.
 
 
Mango Tommy Atkins 3.- KENT: Florida 1944. Direct descendant of the Brooks cultivar, derived from the Sandersha seedling. The fruit is a regular oval shape, large 20 - 26 ounces, with plump cheeks, greenish-yellow color with red shoulder. Very rich and sweet with fiber-free flesh (slices clean to the pit - like butter when ripe!) A softer mango, that really should not be put to the squeeze test.
 
 
Mango Tommy Atkins 4.- KEITT: Indian strain thought to have originated, like the Haden, from a seedling of Mulgoba 1945, Homestead, Florida. The fruit is a large (20-26 oz.) ovate tapering with slight nose-like protuberance above its tip. Green to orange-yellow as it ripens; firm flesh with a piney sweetness and minimal fiber surrounding the seed area. A late fruiting mango, often available into fall.

Nutrition Facts of Mango

In addition to sumptuous tropical flavor, mangos deliver a host of nutrients and make healthy eating a delightful sensory experience. The Dietary Guidelines for Americans recommend that healthy adults consume 5 to 13 servings of fruits and vegetables every day (based on a daily consumption of 1,200 to 3,200 total calories). Why not make one of those a mango? The versatile mango is available year round and adds delicious flavor to a balanced diet.

The fruits of the mango constitute a valuable dietary supplement, because it is very rich in vitamins A and C, minerals, fibers and anti-oxidizers; being low in calories, fatty and sodium. Their caloric value is of 62-64 calorías/100 g of pulp. In the following chart the nutritious value of the mango is shown in 100 g of eatable part.

 
COMPONENTS AVERAGE VALUE
Water(g) 81.8
Carbohydrates (g) 16.4
Fiber (g) 0.7
A Vitamin (U.I.) 1100
Proteins (g) 0.5
Ascorbic acid (mg) 80
Phosphorus (mg) 14
Calcium (mg) 10
Iron (mg) 0.4
Fat (mg) 0.1
Niacina (mg) 0.04
Tiamina (mg) 0.04
Riboflavina (mg) 0.07
 
Ecuadorian Mango Varieties
Each mango has a unique flavor and texture, which makes mango tasting an adventure of new discoveries! Try mangos at different stages of ripeness and at different times of the year. You'll be glad you did.
Learn more about Our Members
Mango Ecuadorian Foundation is a non profit organization whose main objective is to support the producer, exporters and industry sectors with a concern on the most efficient and sustainable use of our natural resources.
"Slice & Scoop" Mango Cutting Method
Stand the mango on your cutting board stem end down and hold. Place your knife about 1/4" from the widest center line and cut down through the mango.
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