Manila Mango Category 1 grown in Guerrero, selected for uniform size, smooth flesh and excellent natural sweetness. Elongated and slender fruit with bright yellow skin at maturity and a nearly fiberless texture, widely appreciated for its traditional profile and fresh consumption appeal.
Organoleptic Properties
Bright yellow flesh. Soft, juicy and almost fiberless texture. Sweet tropical aroma. Sweet flavor with a slight tang and fresh characteristic notes.
Suggested Uses
Ideal for fresh consumption, juices, smoothies, sauces, desserts, liqueurs, Mexican cuisine and foodservice applications. Not recommended for freezing, as the pulp tends to turn dark brown due to enzymatic oxidation (polyphenol oxidase activity), which intensifies when cell structure is damaged during freezing.
Format
Bulk (BLK) per kilogram. Category 1 fruit selected for uniform size, proper firmness and good commercial presentation.
Storage and Handling
Store between 10–13 °C to preserve quality. Avoid temperatures below 8 °C to prevent chilling injury. Allow ripening at room temperature before consumption.
Freshness Criteria
Firm fruits, smooth skin without dark spots, uniform yellow color at maturity and no signs of fermentation or mechanical damage.
Origin
Guerrero, Mexico.
The Manila mango originates from Philippine-type varieties introduced to Mexico in the 17th century via the Manila Galleon, linking Asia with the port of Acapulco. Over time, it adapted to local conditions, developing a distinctive profile. Today, Guerrero and Veracruz are key production regions, making it one of Mexico’s most traditional varieties, valued for its sweetness, juiciness and low fiber content.
