I wonder if the taste is dependent on location.
It has to be. I know Mike was baiting a bit here but seriously some of the cultivars that seem fine elsewhere taste very different (I assume) here. I am no KP fanboy but there must be something to it, whether it is climate or soil or whatever. I know the older USA cultivars are nothing like the new superstars, but they are still grown there and are preferred there to things like KP. I am really keen to try some of the newer superstars and expect them to be a cut above.
My 4 year old who has no idea about cultivars was NOT a fan of keitt, palmer, Kent or brooks. I eat them but wouldn't buy them again. KP, maha and honey gold are good and she loves them.
You all seem to dislike Kent in Australia! I don’t mind it at all (Mexican/Latin American grown) especially when the flesh turns orange and is not very soft (just gives a bit), and if it’s refrigerated is even better, sweet and carroty but also a bit of acid. The carrot flavor is carotenoids (vit a/beta carotene), clearly evidenced in the orange flesh..
I’m surprised nobody mentioned Tommy Atkins as the worst tasting mango ever propagated. It would score -1 from 1-10 in my opinion. Keitt isn’t too far behind in blandness. I don’t necessarily hate keitt but it’s just too bland and would MUCH prefer a Kent over it.
Haden has classic flavor but a bit stringy and just way too sweet especially when very ripe. If I eat one it has to still be pretty firm. I would rate a hair above keitt.
I have only tasted older varieties, except for ataulfo which is at least kind of newer, and I really enjoy this one especially because it tastes different over different ripening stages but still good during each stage.. Hard is sour, then sweet starts to balance out the sour with some resin, and very ripe it will be only sweet with slight resin and carrot taste (when the flesh turns darker yellow). I know there are better varieties that would make ataulfo look mediocre, lol. I feel like the colored flesh mangos are generally tastiest..