first mangoes of the szn…kind of

Wow, what a journey it's been since we inherited this beautiful mango tree! Like many of you who might have a new fruit tree, I was totally clueless about when to pick the first mangoes of the season. My initial 'test picks' were a real learning experience, and discovering those tiny ones were so incredibly sweet was the best surprise. I quickly learned that just because a mango is green doesn't mean it's unripe, and sometimes, even the small ones pack the most flavor! I've been watching my lush mango tree daily, especially as the season progresses through what I now know is typically August to October for many varieties. For me, ripeness isn't just about color; it's also about a gentle squeeze – a ripe mango will give slightly. The smell near the stem also tells a lot; a sweet, fruity aroma is a great sign. It’s been fascinating to see the various sizes of mangoes develop, from the round, vibrant green ones still hanging, to the ones I carefully selected for my woven basket. What about those "unripe mangoes on the table" or still hanging on the tree? Don't despair! I've found that placing the greener, firmer mangoes in a paper bag with an apple or banana can help speed up the ripening process indoors. This is perfect for those larger, full-sized mangoes that are still green, unripe mangoes on the branches. You can also use them for culinary purposes – I've heard of making delicious pickles or chutneys with unripe mangoes, though I haven't tried it myself yet. Once they're perfectly ripe, like those halved, ripe orange mangoes on my white cutting board, the possibilities are endless! The sweet flesh is just divine on its own, but I also love adding them to smoothies, fresh salads, or even making a simple mango salsa. It’s so much more rewarding when you’ve grown them yourself. Many people ask about different types, like the Indian mango. While I’m still identifying the specific variety of my tree, it’s amazing how diverse mangoes are! Some are fiber-less, others have a distinct tartness, and their sizes and colors can vary greatly. Knowing your variety can help you understand its typical ripening patterns and taste profile. And what about the dreaded mango brown inside? I've definitely come across this, and it's usually a sign of overripeness, chilling injury (if stored in the fridge too long before ripening), or sometimes even internal fruit breakdown. A good ripe mango should have a vibrant, consistent color inside without any dark spots or stringiness (unless it's a naturally stringy variety). If you cut open a mango and find it has inside of mango brown, it’s best to discard those parts. I always try to pick them at their peak or ripen them carefully to avoid this. Taking care of an inherited tree, especially when you're asking which tree is this, can feel overwhelming. I'm learning that regular watering, especially when the fruits are developing, and some basic pruning can go a long way. Seeing my lush mango tree against the clear blue sky gives me so much joy, and I'm excited for all the full sized mangoes still "on their way!" It’s truly a rewarding experience, and I hope these insights help you with your own mango adventures!