When Is Mango Season In Hawaii?

Mangoes are one of the most beloved tropical fruits, with their sweet flavor and delicious juices. If you’re wondering when you can enjoy fresh Hawaiian mangoes, you’ve come to the right place.

If you’re short on time, here’s a quick answer to your question: The mango season in Hawaii runs from late April or early May through October.

In this comprehensive guide, we will cover everything you need to know about Hawaii’s mango season, including peak times to find the juiciest mangoes, recommended mango varieties that thrive in Hawaii, where to find mangoes from farms to markets across the islands, tips for choosing ripe mangoes, how to store them properly, unique ways Hawaiians enjoy mangoes, and delicious mango recipes you can make at home.

When Does Mango Season Start and End in Hawaii

Late April Through October is Peak Mango Season

Mangoes generally become ripe and ready for picking in Hawaii between late April and October. This 6 month period is considered the peak mango season across the Hawaiian islands. During this time, juicy, sweet mangoes straight from the tree can be found at farmers markets, farm stands, and grocery stores.

Mango trees first begin to flower and fruit in spring around late March or April. By late April and May, early varieties begin to ripen and get picked. More common mango varieties reach peak ripeness through the summer months between June and August.

While some fruit remains on trees into fall, most commercial mango harvests finish up in September or October before cooler winter weather arrives.

So for fresh, in-season Hawaiian mangoes, target late spring through early fall. Popular mango varieties grown in Hawaii include Keitt, Pirie, Hayden, and a coconut-flavored Filipino specialty called Piko.

Timing Varies Between Islands

While April-October is generally considered peak mango season, timing can vary slightly across different Hawaiian islands.

On Maui and the Big Island, mango harvests tend to start a little earlier in April and last a bit longer into October or even early November in hotter low elevation areas. Meanwhile, Oahu’s mango season may run slightly shorter from May through September.

So when visiting Hawaii, check with local growers or farmers markets on each island to find out when their mangoes are at their ripe, juicy peak!

Best Mango Varieties Grown in Hawaii

Common Types Like Haden, Pirie

Two of the most common mango varieties grown in Hawaii are the Haden and Pirie mangoes. The Haden mango tree was introduced to Hawaii in 1912 from Florida and is the most widely grown variety in the islands today according to the University of Hawaii’s College of Tropical Agriculture and Human Resources.

Haden mangoes have a rich, sweet flavor and contain high amounts of vitamins A and C. The skin turns yellowish-red when ripe with bright golden flesh. The Pirie mango was imported from India in the late 1800s and grows well across the Hawaiian Islands.

The medium-sized, flattend-oval Pirie variety has a sweet aroma, buttery soft flesh, and minimal fiber content.

Mango trees require consistent sunshine and moderate rainfall to product high quality fruit. Hawaii’s tropical climate allows most backyards and farms to yield multiple crops each year. According to a USDA report, Hawaii produced over 440,000 pounds of mangoes in 2020.

The islands of Maui and the Big Island contain the majority of commercial orchards, though mangoes are grown on small-scale farms and residential properties statewide. Popular types like Haden and Pirie thrive across diverse growing zones in Hawaii.

Specialty Varieties Worth Trying

Beyond classic mangoes, Hawaii farms have introduced several unique varieties over the past decade. The Carrie mango originates from Trinidad and stands out for its bright crimson skin and exceptionally rich sweetness concentrated in a petite package.

First planted on Oahu in 2004, the Carrie mango responds well to Hawaii’s climate and soils according to an in-depth CTAHR study. For cooks and bakers, the Ruby mango contains just the right balance of sugars and pectin to create jams, chutneys, and fruit leathers without needing to add thickeners.

And the coconut-ey flavors and cream-colored flesh of the Paniola mango make it ideal for swirling into ice cream or blending into smoothies.

The rich agricultural diversity across Hawaii allows specialty mangoes to flourish, especially on small organic farms with owners passionately preserving rare varieties. Though production volumes may be modest, tracking down these exclusive mangoes offers a delicious reward for adventurous fruit lovers.

Keep an eye out for tropical treasures!

Where to Find Fresh Mangoes Across the Islands

Farms Open for Fruit Picking

Several farms across Hawaii offer u-pick opportunities for mangoes during peak mango season from May to September. This allows visitors to hand pick tree-ripened mangoes straight from the branch. Some recommended u-pick mango farms include:

• Waimea Valley on O’ahu’s North Shore – Over 200 mango varieties available for picking from May-September.
• Kahuku Farms on O’ahu’s North Shore – 30+ mango varieties, open for picking June-August.
• Mountain View Orchards on the Big Island – Large selection of mango varieties, open for picking May-October.
• JJ Ohana Farm on Maui – Smaller u-pick farm specializing in Hayden mangoes, open June-September.

These farms often sell freshly picked mangoes onsite as well. U-pick prices average $2-5 per pound.

Farmers Markets and Fruit Stands

From May through October, locally grown mangoes can be found at farmers markets and roadside fruit stands across Hawaii. Some popular spots include:

• KCC Farmers Market on O’ahu – Largest open-air market in the state, multiple vendors selling mangoes in season.
• Upcountry Maui Farmers Market in Kula – High elevation location known for exceptionally sweet mangoes.
• Hawi Farmers Market on the Big Island – Vendors offer over 50 mango varieties grown in North Kohala.

These small-scale outlets are the best options for purchasing mangoes directly from local farmers at peak ripeness and flavor. Prices typically range from $2-5 per pound.

Grocery Stores Carrying Local Varieties

Larger grocery stores like Foodland, Safeway, Times, and Whole Foods have started stocking locally grown mango varieties when in season. However, only 60-75% of the mangoes sold at Hawaii grocery stores are actually grown in-state based on produce origin labeling laws.

Stores receive shipments of local mangoes 2-3 times per week from May to September. For best flavor and ripeness, shop seasonally and look for the “Grown in Hawaii” sticker.

Mangoes are usually sold for $2-4 per pound at grocery stores statewide.

How to Choose a Perfectly Ripe Mango

Indicators of Ripeness Based on Appearance

When selecting a mango, you’ll want to look for certain signs of ripeness. A ripe mango will have a rich golden-yellow, orange-red, green, or yellow-green skin tone, depending on the variety. As the fruit ripens, chlorophyll breaks down and carotenoids become more visible, changing the color.

The mango skin should give slightly to gentle pressure – not be mushy but have some softness or “give” to it. A few small freckle-like brown spots on the skin are normal and indicate a sweet, ripe mango. Large black spots or overly mushy skin indicate an overripe mango.

A ripe mango may also have a fruity aroma at the stem end. Give it a gentle squeeze in your hand and sniff. A sweet, tropical fragrance signals peak ripeness. The shape can offer clues too – a ripe mango often has a slightly slender look as compared to underripe fruit, which are more rounded on the sides.

Tips for Assessing Ripeness by Squeezing

Gently squeezing the mango is one of the best ways to gauge ripeness. A ripe mango will give slightly and be a tad soft, but should not feel mushy. An underripe mango feels rock hard when squeezed, while an overripe one feels overly soft or even squishy.

The area right around the stem is the best place to test softness. Apply very light pressure with your thumb near the stem end. A ripe mango indentation will slowly even out and bounce back if the flesh is still firm.

If your thumb leaves a deep, permanent dent, the flesh is likely becoming overripe and past its prime picking stage.

Mangoes actually get sweeter and more flavorful after they are picked from the tree. Allowing them to ripen for 2-4 days on your kitchen counter results in a better tasting fruit than picking an already soft mango at the store.

Squeezing mangoes at various stages of ripening helps you find the perfect time to enjoy its sweet, lush flavor.

According to mango experts, gently squeezing combined with looking for external signs of ripeness offers the best way to find a perfect mango. Ripe mangoes give slightly, deliver a fruity aroma, and have rich, golden skin – no deep dents or mushiness.

Allowing firm store mangoes to ripen for a few days brings out their full, sweet flavor.

Proper Storage and Handling of Mangoes

Best Place to Store Ripe Mangoes

The best place to store ripe mangoes is in the refrigerator. Although mangoes are tropical fruits that thrive in warm environments, once they are ripe they need cooler temperatures to slow down ripening and extend their shelf life. An ideal storage temperature is around 50°F.

At this temperature, ripe mangoes can last up to 5 days.

Before refrigerating mangoes, it’s important to allow them to fully ripen at room temperature first. Storing unripe fruit in the fridge can interrupt the natural ripening process and affect flavor and texture.

Once the mango yields slightly to gentle pressure, develops a fruity aroma, and shows a rich color, it’s ready for the fridge.

How Long Mangoes Last

How long mangoes last depends on their ripeness level and if they are stored properly. Here is an overview:

• Unripe mangoes stored at room temperature: Can last up to 2-3 weeks.
• Ripe mangoes stored at room temperature: Will last 2-4 days.
• Ripe mangoes stored in the fridge: Can extend shelf life to 5 days.

Freezing is another excellent way to extend the shelf life of ripe mangoes. Sliced mangoes can keep well in the freezer for 2-6 months. And whole, peeled mangoes last 3-6 months frozen.

Signs It’s Time to Use or Toss

It’s important to keep an eye on mangoes and watch for signs that they need to be used soon or tossed out. Here are the top indicators a mango has gone bad:

• Moldy spots
• Wrinkled, soft skin
• Unpleasant sour or fermented smell
• Brown discolorations inside the flesh
• Excess moisture or juice leaking out

Trust your senses! If a mango doesn’t look, smell or feel appetizing, it’s best to play it safe and let it go to avoid possible foodborne illness.

Conclusion

Hopefully this guide has helped answer your question about when mango season is in sunny Hawaii. With the sweetest mangoes arriving as early as late April through October, it’s the perfect time to enjoy this luscious superfruit fresh or incorporated into all kinds of delicious recipes.

Just be sure to look for the signs of perfect ripeness and store them properly so you can savor flavorful Hawaiian mangoes at their best.

Now all that’s left is to grab a juicy mango, find a relaxing beach, and let the sweet flavors of the islands wash over your senses. Enjoy Hawaii’s mango season to the fullest!

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