Fruit
Mangoes
Mangoes are a stone fruit with sweet, soft orange flesh and a large flat seed. The Australian season runs from late September to April, starting in the north and moving south, so the best prices arrive in December and January. Varieties differ: Kensington Pride is fragrant and fibrous, while Calypso and R2E2 are firmer and less stringy. A ripe mango smells sweet near the stem and gives slightly when pressed. Mangoes are a good source of vitamin C. Eat them fresh, blend them into smoothies, or slice them into salsa, salads and curries. Green mangoes are used in Asian cooking, and ripe ones suit a quick fruit sauce for grilled fish or chicken.
In season in Australia
Best Oct to Jan- January: in season
- February
- March
- April
- May
- June
- July
- August
- September
- October: in season
- November: in season
- December: in season
National guide. Local seasons vary by state.
Need help growing mangoes? Try Planting Season
Illustration generated with AIHow to choose
Smell the stem end: a ripe mango has a sweet, tropical scent. It should give slightly when pressed and be firm, not rock hard or mushy. Skip any that look wrinkled or shrivelled, because they will be overripe and taste fermented. Skin colour depends on the variety, so go by smell and feel.
How to store
Ripen firm mangoes at room temperature, out of direct sun, for a few days. A paper bag speeds it up. Do not put unripe mangoes in the fridge, as they will not ripen there. Once ripe, keep them in the fridge for a few days. Avoid plastic bags, since mangoes need air.
Freezing
Yes, ripe mangoes freeze well. Peel, cut the flesh from the seed, and dice or slice it. Freeze the pieces in a single layer on a tray, then bag them once solid, so they do not clump. Use within 6 months. Frozen mango suits smoothies, sorbet and sauces better than eating thawed.
Too many mangoes?
Dice and freeze them for smoothies, or blend the flesh into a puree and freeze it in cubes. Cook a batch into mango chutney, which keeps in sterilised jars. Slice firm ones into a salsa with lime, chilli and coriander, and serve it with fish, prawns or grilled chicken.
Mangoes recipes
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Mangoes questions
When is mango season in Australia?
Mangoes are in season from late September to April. The first fruit comes from the north, and supply and flavour peak over December and January. Buy by smell and feel, not by the calendar, because early-season fruit can be less sweet.
How do you know if a mango is ripe?
A ripe mango smells sweet at the stem end and gives slightly when you press it. It should not be rock hard, mushy or wrinkled. Colour is a poor guide because it varies by variety, so rely on smell and the gentle give.
Can you ripen a mango in the fridge?
No. Mangoes do not ripen in the fridge, and cold can stop them ripening properly. Leave firm fruit on the bench at 18 to 22 C, out of the sun, for a few days. Refrigerate only once the mango is ripe.
What is the easiest way to cut a mango?
Stand the mango on its end and slice down either side of the flat seed, keeping close to it. Score the flesh of each cheek in a grid without cutting the skin, then push the skin inside out and slice off the cubes. Trim the flesh left on the seed.