Cultivar | Ripening Season | Flavor Profile |
Alampur baneshan | ? | -- Alanpur Baneshsan is a very flavorful mango. The only problem is, the flavor it has isn't a flavor that everyone likes. It is very strong flavored and has a considerable resinous twang. (REF) -- Alampur Baneshan is a very fragrant and spice mango. I would say that it is a mango for people that like full flavored unusual mangoes. The skin remains mostly green when mature, and the flesh is kind of pale. However, the flesh packs a good punch of smells and flavors. (REF)
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Amrapali | late in the season (REF) | -- My one and only runt fruit was picked green and ripened on the counter for a week. Taste was awesome! To me, the taste is right up there with the Alphonso mango. Sorry, didn't take pictures of the cut fruit. Remembered it had deep orange color flesh. (REF) -- From Julia Morton: "Another new hybrid, 'Amrapali', of which 'Dashehari' was the female parent and 'Neelam' the male, is definitely dwarf, precocious, a regular and heavy bearer, and late in the season. The fruit is only medium in size; flesh is rich orange, fiberless, sweet and 2 to 3 times as high in carotene as either parent."(REF) -- Forgot to add this mango the real Amrapali Brix 27 this is one of the sweetest I've had right there with White Chaunsa & Gary but much more complex. Reminds me of the floral taste of seacrest with a slight piney finish. We will propagate this variety next year as well as Jumbo Amrapali. Amrapali is from the same hybrid breeding project Malika came from in India but unlike Malika you don't need to play the guessing game when to harvest it. Top 10 mango(REF) -- This year I tasted Amrapali for the first time. The taste was excellent! In taste and texture was like the Alphonso mangos from India that I have enjoyed in the past. (REF)
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Angie | it is the late part of the early season to early part of the mid season. (REF)
| -- There have been numerous tastings that I have been involved with where it has vied for top billing. Unfortunately, it does have some inconsistencies. There have been years where the flavor has been off for some unexplained reason.(REF) -- the flesh is sweet silky smooth no fiber and a slight papaya undertone/aftertaste. The first year my tree fruited it did not wow me but this year they were great. As I said earlier it does have a resinous taste near the skin and the stem. This is more prominent if eaten too underripe. I am not very fond of the resinous taste but the key to it is to cut the skin away before eating or slicing and it is completely gone. (REF) -- By "real indian flavor" i mean sweet, with minimal acidity, strong flavor, complex. Alampur baneshan seems to be my number one choiceat the moment.(REF)
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Baptiste | ? | -- It has a faint turpentine taste mixed with sweetness and is reasonably fragrant. On its own, it would be a decent mango, fibre free and juicy.(REF) -- 'Baptiste' is actually not very juicy. Haitians sometimes describe it as a "dry" mango--- one that can be eaten without first taking off one's shirt! It has good, low-fibre texture, and is quite sweet, with an odd spiceyness. If you didn't grow up eating it or hearing that it was grandpa's favorite, don't get one before trying the fruit.(REF)
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Carrie | mid to early-late(REF) | -- It is a distinct taset to the flesh and a "piney"/resinous component near the skin that some, or many find off putting. (REF) -- The carrie goes from creamy (code word for chalky :-), with a great sweet and tart combo to sweet gelatinous sludge with funky odor and foul aftertaste very quickly. The novice mango eater will wait until the carrie is yellow before eating, but that is a mistake. One should consume the carrie at the very first sign of give. (This does not apply to islanders / latinos, as they often prefer to let it ripen to the point of extreme sweetness.) Carrie also tend to have a better flavor and consistency (in my opin) if picked green and allowed to ripen indoors. I very rarely find a tree ripened carrie that I like. It takes some trial and error to get the carrie at the right stage, it does have that strong piney flavor (which is stronger in some years than others), and the flavor can vary from year to year.(REF) -- Because I like strong-tasting mangos, 'Carrie''s flavor, and fiber-free texture and thin edible skin win hands-down with me(REF) -- Carrie: Finally a break from all those mild tasting FL varieties!! Strong flavor plus piney taste made of of my favorites. Supposedly has very short window for perfection. I tried 5 Carries in various stages, and they were all excellent mangoes. Failed to see all that fuss about window of perfection and hate relationship some people have to this variety. Also refrigerated Carries are simply awesome. Refrigeration actually increases overall appeal with Carrie. It isn't necessarily true with other varieties. (REF)
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Cogshall | mid (REF) | -- It ihas a propensity to being mild and having at times a washed out flavor. Texture is soft too. (REF) -- All that said tho, the flavor in a perfectly ripened fruit is outstanding, and I've had several so far this season that were perfect. Of my 4 mango varieties, it is my favorite flavor wise. The fruit have a prominent sub-acid component to the flavor, which I like a lot. But if you want an all sweet fruit, that might not be a bonus. The part near the stem especially has a tangyness to it that I like a lot - no resin or turpentine type flavor, not really sure how to describe it. More like concentrated flavor. (REF) -- The coloration on this mango was green, pink and yellow blended into each other with white spots. The mango weighed 381g and was 5in long. When I cut open the mango it revealed a yellow gold flesh with some watery juice. The flesh was fiberless, soft, and of melting consistency. It had nice flesh to seed ratio with plenty of edible flesh and a monoembryonic seed. The taste was sweet, with a slight tangy-ness and hints of orange juice with a spicy funky finish which I cannot compare nor explain exactly what it was. I thought this had a complex flavor. Next time i get my hands on a few of these i plan to eat them at different stages of ripeness to see how or if the flavor profile changes much, think that would be interesting.(REF)
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Cotton Candy | late (REF) | -- If you like high acidic levels in your mango read no further. At first bite you taste a the flavor of a firm but tamed down Gary (no distinct pina colada flavor) and then all hell breaks loose and here comes the flavor of, yes, I am not kidding, the flavor of cotton c andy on through the finish. I have eaten a few of these and the flavor profile is consistent. (REF) -- This thing is sweet. Sickly sweet. Perhaps some alternate names could have been Sucre. Or The Amputator. A good looking mango with subtle yellow pink outside, also decent mid sized fruit. Inside is yellow and, again, mine had slightly gone past its prime. But in this case, it didn't matter. First impression were, aroma was positive. Second thing, it struck me as being very similar in flavour profile go Coconut Cream - excellent. The knock out punch though is the after taste. It seemed the closer to th seed I got, the sweeter the mango got. It is like a mix of Brahm Kai Mea and coconut cream. (REF)
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Duncan | early to late (Extended Harvest. Always wait for color break before picking). (REF) | -- Duncan's flavor to me is like a sort of 'milder' Edward, with some other delicate notes it probably inherited from the Pico cross.. It is quite good. I would not place it in the level of Cushman or Dot strictly in terms of flavor but it certainly ranks well. The best quality of Duncan is the sum of all its qualities really;(REF) -- this is a fiberless, orange fleshed fruit with nice flavor(REF) -- Duncan: Most people consider this anywhere from good to excellent. I had the same opinion. I changed my mind when Alex (squam256) picked the most perfect fruits out of big pile of Duncans. I peeled them like potatoes (this method eliminates any chances of bitter skin), cut off the slice and wow! The most perfect Duncan of my life. I felt like it was right up there with all premier varieties. Something irresistible about that mellow delicate taste working with few tones in the background. And I'm not even a fan of mild tasting mangoes mind you! I felt like a fool for never requesting Duncan budwood. Another factor to overall appeal is silky smooth texture. Different from all mangoes. Even some gelatinous tones, although not the same gelatinous as NDM. Again fruit must be perfect and almost overripe for me in order to compete with other premier varieties.(REF)
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Dwarf Hawaiian | very early and mid (almost always two harvests, or more); (REF) | -- I only had a timely one and it had that tang like sizzle to it, sort of like carbonated water - but sweet and aromatic. The flesh looks stringy but was fine to me. This is a good mango.(REF) -- Dwarf Hawaiian continues to please. What they lack in size, they make up for in earlyness and zippy sweetness. (REF) -- Dwarf Hawaiian was certainly the best of the early mangoes. Even slightly over ripe it tasted fine.(REF) -- It tastes like a cross between 'Julie' and 'Kent', and those are its probable parents. Though I don't care for 'Julie', I do like the flavor of 'Dwarf Hawai'ian' pulp very much, and also the flavor of its skin--- together they are very sweet and spicey.(REF)
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Edgar | long harvest, mainly mid-season, with some early and late (REF) | -- Finished eating the rest of the Edgar and wow, it's SO GOOD Nice size and the flavor is very sweet, smooth, well-rounded and just wonderful. It's been my #2 most delicious mango eating experience of this summer so far, just below the Maha Chanok.(REF) -- My first reaction to tasting this Edgar (Edward x Gary) from Walter Zill's in Boynton Beach, FL, was the same as Borat's: "Wowwah weeeewah! Very nice, I like." I cut it when it was still fairly firm. It has the sweetness of a popsicle, the smoothness of an Edward, its creamy as a Candy Corn, and there's a laid back tropical flavor mystique that is delightful. Eating close to the skin there is a beautiful, subdued resinous finish. I would rate this mango as "Excellent" and say that it is truly delicious and high grade. It did not blow my mind in the way in the way I associate with an outstanding mango, but this one is close. (REF) -- I thought my 2 remaining Edgars would have been very overripe at the time of the sampling but there were not. The black spots on the exterior barely penetrated through the skin and into the flesh. Sweet, fiberless, deep orange flesh. I felt they tasted much better than the Edgars I sampled earlier last week. And considering how they held up well since purchasing ripe 8 days, maybe some commercial growing potential here (?) with this cv. Very enjoyable.(REF) -- Edward x Gary = Edgar. This mango was mostly yellow with some olive green towards the bottom and starting to brown on top. This mango was 4in long and weighed 355g. When I cut the mango open it produced a bright yellow-orange flesh and leaked some thin juice. The flesh was fiberless soft and juicy. There was an alright amount of flesh to eat that surrounded a monoembryonic seed. The taste was like canned peaches with an added tangy finish and a resinous taste near the peel.(REF) -- Edgar - this was said to be the "brother" of Coconut Cream... a supposed Edward Gary cross = EdGar. A nice mid-size mango with a beautiful pink blush... and a complex, almost "royal" flavor. The tasted reminded me of some mangoes I had in India... but toned down and smoother, more 'Western'. I knew it was really good because I ate such tiny bites, not looking forward to it being gone. Later, I sliced off the second half and drove to the beach... waded out into the water as the sun set... and slowly nibbled the orange flesh off the skin while looking up at sky. I sadly dropped the peel in the Atlantic ocean, walked back to my car and drove home thinking about finding more mangoes of the same quality. A(REF)
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Fairchild | ? (based on mango reviews it seems like a mid-season ripener?) | -- I really like Fairchild. It does have a strong "muskiness" similar to Indian mangoes which is probably why I like it.(REF) -- Grass flats, the Fairchild is a very good mango, but I didn't find it to be complex or spicy. It had kind of concentrated mango flavor (good thing), but I didn't detect other flavors in it. But it was up against some stiff competition on the complexity scale! I've never had Carrie, so can't comment on that. I have decided on Maha for my yard. I considered Fairchild - liked it, but the spread out fruiting season and its unique flavor of the Maha made it the winner. I'm going to topwork the Angie. (REF) -- Fairchild - smelled a bit like celery on the outside, but none of that carried into the fruit flesh. It was a very good mango. No special flavors - just mango. Good sweet tart balance, with the tip being sweet and the stem end having a pleasant tartness. (REF)
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Florigon | early.(REF) | -- Our early Florigons were washed out. The later ones were quite good, sweet with a citrus-hint. (REF) -- Later that weekend, I tried a bunch more mangos and one was Florigon, and I agree that is a middling good but not superior mango flavor. (REF) -- This florigon was 4in long and weighed 394g, it was a flat orange color with black freckling and a large anthracnose streak. This was another mango which had an oily feel to the outside skin. When I cut open the mango it revealed a deep orange color with hardly any excess juice. The juice that was present adhered to the flesh and was a syrupy consistency. The flesh was smooth with a consistency somewhere between gelatinous and creamy completely absent of fiber. The sugar content seemed mild and the taste seemed like mild honeydew melon. Overall I thought the flesh was of desert quality but it was not really sweet and lacked any distinct flavor characteristics, maybe this was watered down? Worthy of a second try.(REF)
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Honey Kiss | late (REF) | -- Just got back from Walter Zill's in Boynton and I ate a ripe Honey Kiss drop with my lunch. It was smaller than a fist and what I consider the ideal size for one person. This mango is juicy, it has nice melts-in-your-mouth flesh texture with no fiber I recall. It tastes sweet and mellow, like a honeydew melon and beneath the skin has just a hint of the Lemon Zest / Orange Sherbet flavors. Very smooth taste - I did not encounter one funky, tart, resiny, stringy, spicy, or bitter aspect in it. I would rate it as "excellent" and put it in the mild & sweet corner of the tasting table. (REF) -- This mango I have no information on and eventually I'll call over to get some more info on it. This mango was a yellowing green with a small amount of light red blush at the top and felt soft and ready to eat. It was 3.5in long and weighed 238g. When I cut the top off it revealed a pale orange flesh with very little juice adhering to the flesh. The flesh was firm and fiberless with a few long strings noticeable on flesh direct on the peel. There was not a large amount of flesh to eat as this was a smaller sized mango with a big (what seems to be) polyembrionic seed. The taste was mildly sweet and slightly tangy with a peachy nuance and no resinous taste. (REF) -- The ones I tired early last year were a little washed out but the late seasons were excellent.(REF) -- Again, it can be picked mature green but will ripen much better and with peak flavor is left on the tree until it begins to or heavily obtains its yellow/golden base color. When its allowed to color up on the tree, the texture and flavor will be amazing and a distinct honey taste is present. (REF)
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Imam Passand | ? | -- ‘Imam Pasand’ is one of the best mangos of India, ideally suited for dessert, the table and show. The fruit weigh 16 oz or more and are a beautiful smooth oval at maturity. The skin is a dark green, with distinct white highlights over the entire surface. Upon ripening the fruit can attain a deep yellow blush the shoulders and mid-section. The tree has a trailing growth habit and is easily controlled by annual pruning. The properly pruned tree will have a full, spreading canopy of 8 to 10 ft in height and spread. During the fruiting season of June and July, ‘Imam Pasand’ hangs heavy with consistent production. The fruit should be harvested mature green and ripened off the tree at a temperature of 75° to 85° F. Harvesting should occur 2 to 4 weeks before ripening on the tree for the development of the best quality. Properly harvested and ripened fruit have a fiberless, silky flesh with a deep, sweet flavor and distinct citrus overtones. The tree and fruit are tolerant of diseases and require little in the way of special care.(REF) -- It is a large, not too attractive looking mango, mottled green that lightens to blotched yellow-green as it ripens. It has a hard stone which you can hear rattle inside . The flesh is a light yellow that looks unripe, and in fact, when you first bite in, there's a sourness that makes you think you've made a mistake. But the flesh is ripely smooth, with little stringiness, and then you realise the sourness is really a citrusy tang that adds a zest to the sweetness that spills over your palate. A friend's father who grew up near Tiruchirapalli tells me that he's heard the Imam Pasand was a cross between a Banganapalli and a Mulgoa. I don't know if this is scientifically accurate, but in taste terms it makes sense. It has the heft of a Banganapalli, the biggest mango of any quality, and its light yellow flesh, but where that tends towards sweet insipidity, with a chalky undertaste, a Mulgoa-like acid bite rescues it, adding lively interest. (REF)
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Jehangir | ? | -- I believe I tried it at Smather's place (Four Fillies farm) years ago. I think Crafton said it was introduced to Florida by Frank Smathers. It was green skinned and almost white fleshed and wasn't very good. Had some resinous flavor and not overly sweet. It didn't have fiber but the flesh was firm. It was totally green on the outside. Now that I look at the Fairchild book, it is rated Fair to Good (on the Excellent, Good, Fair, Poor scale). That's the same as Tommy Atkins. I don't rememer the tree as being any different in size than the rest of the trees there. But, I am sure they were all well pruned. I think "exceptional quality" might not apply to this cultivar. Of course, the fruit I had might have been an aberation, but Crafton didn;t say that it was when we tried it.(REF) -- Didn't get a chance to ask Richard but I was told it was white fleshed. From Harry's description of it being resinous and you mentioning it's dwarf, it sounds like an excellent tree. I like the stronger 'spicy' flavored mangos and I think a white fleshed one would be cool to have. (REF)
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Julie | mid (REF) | -- Yep, that denser flesh is what I would call 'creamy'. There is an offspring of the Julie called a Gary which has even denser/creamier flesh. The Gary was used as the natural pollinator for many of the new Zill mango releases. Personally I much prefer a creamy mango over one that's 'watery'. That's why I'm going so berzerk over all the new Zill releases!(REF) -- It has a complex, fruity-resinous flavor profile that I'd place in the Caribbean (e.g., Julie/Graham/Bombay) corner of the tasting table.(REF)
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Leo #2 | ? | -- The Leo #2 smells absolutely amazing and it has great color with yellow as the base and a sunset red blush. There are lenticels, otherwise this fruit can be as beautiful as a Maha Chanok ripened in the sun. The Leo #2 is an excellent tasting fruit with high Brix the last time I tested it. These fruit are not ripe yet but I'll get a Brix reading on them when they ripen up. (REF) -- I just cut open the Leo#2 and it was soooo sweet. It had a Brix of 21.5% but tasted even sweeter because it lacked a bit of acidity to balance out the sweetness. Both my daughters and my wife loved. I liked it very much but wish it had a bit more acid. This fruit has a small amount of fibers, mostly concentrated around the seed. The flavor is hard to pin but to my palate had hints of Edward with a bit of Vanilla on the back end. Overall a great mango. (REF)
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Mahachanok | extended (mid-early to late)(REF) | -- Hi Clay, I'm really bad at describing mango flavors and taste...but here goes...its very sweet, no fiber till you get very close to the seed. The flavor is slightly stronger than my Glenn but not over powering. I prefer it over my Cogshall and I really like Cogshall...it has a little spicy overtones to it...not strong though. All I know is I really enjoy the taste and so does my husband. I too like the shape, very different than the mango varieties I have. These first (4) mangoes from this tree is small...I'm hoping the sizes will be larger next year since I planted it inground...depending on what type of winter we have. Thanks...Good luck to us all this winter that gets the occasional freeze...hope its not a bad one Hi Obet, for me at least when I say a little 'spicy' overtones I definitely do not mean resinous or turpentine...I do not like the flavor of Carrie ( and its due to this "off" herb, medicial flavor and I'm not a fan of it) so when I say it has a little spice what I mean is its not bland or just sugary sweet, it has some nice mild spice (think of a hint of say cinammon,lol)...it has a very nice flavor that I like (very pleasant tasting). I have come to the conclusion I do not like strong and overly spicy...herb, medicinal overtones in mango...just prefer the regular sweet, fiberless mango with a good overall nice flavor with that tropical flavors you get...anything very strong I'm not big fan of...(REF) -- Maha Chanok - has the most complex and elegant flavor, more subtle than a Sweet Tart(REF) -- the Maha Chanok...well the Angie has just had its death sentence I think! I let my husband have the first taste, and he made a hilarious face and proclaimed "holy moly that's the sweetest mango I've ever tasted! Starts kind of coconutty and tart and then explodes with sweetness!" - I was most amused watching him. What did I think? One of the best mangos I've ever had! Very complex flavor, incredible sweetness near the skin, a good balance of sweet and subacid, flesh was firm and smooth with no fiber or mushiness - just outstanding! Not sure I taste cola syrup exactly, but do understand the comparison. There was absolutely no resinous or bitter flavor. I thought the cut skin had a slightly piney scent, but there was no pine in the flavor. There is a distinctive scent to the fruit overall not unpleasant, fruity with a hint of earthiness, hard to pin down, and mostly stood out to me as smelling different than it tasted. Here's a pic of the fruit(REF)
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Manilita | early (REF) | -- I just tasted my first home grown fruit and I was pleasantly surprised. It had a very nice flavor and I was really expecting much less based upon other reviews here on the forum. Is this a blue ribbon winner, a taste sensation? No....its not, but is very respectable in overall eating experience, and for those that want an early, smaller, colorful skinned fruit that has a very manageable growth habit, this mango is worth the effort, in my humble opinion.(REF) -- The flavor might not be top tier, but it is my favorite in my yard. Fragrant, colorful, disease resistant, every fruit ripens perfectly, and while not complex, I like the flavor a lot. A perfect cogshalls will beat it in flavor, but this year I had about 50 manilitas and around 30 cogshalls, and due to inconsistent ripening in the cogshalls, I'd say around 3 were superior, the rest were beat out by the Manilita in flavor this year.(REF) -- My Manilita may be plain flavor wise, but it is a joy in the garden. Every fruit ripens unblemished and perfect, no uneven ripening, and it requires no spraying. Very easy tree. (REF) -- The flavor was in my opinion not top tier - not as good as an Edward. But it was quite a bit better than a store bought Honey mango. It is in the same flavor category, sweet and tart, but it has a richer flavor and is distinctly coconutty. It has a bit of pine flavor, but not so much as to be unpleasant. When I bought the tree, nobody had any comments on its flavor, but I purchased it because it is one of the smallest dwarfs and can be maintained very narrow. As you can see, the tree is staying quite small. Since I like Honey mangos, I'm quite pleased. My only complaint about it is that it seems prone to fruit split. It set really well - 20 to 30 fruit, most of which grew to the size of small plums. But with all those rains we got a month ago, all but 4 fruit split=( But it ripens early, so many years it will be before we start the summer rains. (REF)
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