• From the Nahuatl manilatzapotl
  • From the Portuguese manga, this fruit reached Mexico at the end of the 17th century when the Spaniards brought the manila (known as manilita in English) mango to the country.

It has an oval shape, inedible skin, and its color varies from pale yellow to dark red. Its pulp is sticky. The flavor of a ripe mango is sweet and tart when it is still green. The juicy and fibrous fruit surrounds a pit. 

Different types of mangoes are cultivated: Ataulfo, Haden, Tommy Atkins, Irwin, Keitt, Kent, Manilita, Palmer, Sensation, and Van Dyke, to name a few.

No

Nutricional Value: 

Among the mango’s nutritional benefits are its vitamin C, potassium, magnesium, and fiber, while it is also a good source of beta-carotenes.

Preparation: 

Mexico occupies first place worldwide as the foremost mango exporter. This fruit is harvested in 23 states in Mexico, which benefits the economy by creating a large number of jobs.

Mangoes are prepared in diverse ways, whether consumed as a fruit or as a garnish in different dishes.

Basic Facts: 
  • Mexico is ranked seventh in mango production worldwide.
  • India is the leading mango producer in the world.
  • Japan, the United Kingdom, and the Netherlands are the principal buyers of Mexican mangoes.
  • Mexico’s participation is 4.2 percent in the global mango market.
  • People in Mexico consume an average of 10 kilos a year per person.
Regions: 
These are the states with the highest mango production during 2014:
1. Guerrero
2. Sinaloa
3. Nayarit
Season: 
The harvest is from April to July.
ENE ENE
FEB FEB
MAR MAR
ABR ABR
MAY MAY
JUN JUN
JUL JUL
AGO AGO
SEP SEP
OCT OCT
NOV NOV
DIC DIC

Moderate Production

Abundant Production