A fresh guide to Australian mangoes

Aussie mango season has arrived, meaning warmer days are here and sweet, juicy mangoes are back. With a great harvest under way, you can enjoy unbeatable seasonal value and peak flavour on all your favourite mango varieties.

Where are mangoes grown in Australia?

Our mangoes are 100% Australian grown by our local farmers, delivered fresh from the orchard to store. The majority of our mangoes are grown across Queensland, Northern Territory and Western Australia, with main growing regions being Darwin, Katherine, Bowen, Mareeba, Bundaberg and Carnarvon.

Recipes made for Kensington Pride mangoes

Know your mango varieties

R2E2

In season: October – January

These sunset-blushed giants are sourced from passionate growers in the Top End and QLD. Thanks to their firm flesh, R2E2 mangoes are the ultimate mango for slicing into a classic "hedgehog," tossing into salads or grilling on a BBQ.

Calypso®

In season: November – February

Grown in the NT and QLD, Calypso® mangoes feature a small seed, signature deep-pink blush and extra large, plump cheeks bursting with sweet flavour. Their firm flesh holds its shape when sliced, perfect in fresh summer salads.

Honey Gold™

In season: November – February

With a signature rich honey-sweet flavour and juicy texture, Honey Gold™ mangoes are perfect on a pavlova, tossed in a stir-fry or eaten straight from the cheek. Proudly sourced from growers in the NT, QLD and Carnarvon in WA.

Keitt

In season: January – March

This Far North Queensland beauty is a true taste of paradise. As Keitt mangoes ripen, the skin transforms into a stunning "tequila sunrise" — a glorious wash of deep orange, warm yellow and pine green.

Arriba

In season: November – December

This wonderfully exotic beauty is a gift from the orchards of Far North Queensland and the NT. Whiz Arriba mangoes into a refreshing smoothie to beat the heat, or dice into a vibrant summer salad.

Lady Jane

In season: late October

Nurtured by the heat and vast skies of Katherine in the NT, these resilient beauties have incredibly firm, velvety-fine flesh boasting a rich, nostalgic apricot hue. Lady Jane mangoes offer a rich, sun-drenched escape in every bite.

Maha Bliss

In season: October – January

True to its name, the Maha Bliss is a revelation — big on taste, small on seed. Every bite is an indulgence of dense, velvety and completely fibreless flesh. A nostalgic treat that instantly reminds us of the best days of summer.

Brooks

In season: February – April

Holding its pine-green coat even when perfectly ripe, the late-season Brooks mango calls up slow, sunny afternoons that we never want to end. Perfect sliced fresh, diced into a summer salsa or tossed through a crisp salad.

Odd Bunch

Great value all season

Adorable mangoes that dream of being tasted, not wasted. They may be a little smaller than their siblings, but they pack the same delicious punch with sweet, tropical flavours, perfect for enjoying fresh or in a smoothie.

How to pick

Ripe mangoes will have a strong aroma, so look for an irresistible, heady tropical scent near the stem. Give the mango a very gentle squeeze with your thumbs to test ripeness; if it yields slightly, it’s ripe and ready to enjoy.

How to store

Mangoes are happiest resting at room temperature as they ripen. Once they reach peak sweetness, place them into the fridge for up to 5 days; the cold halts further ripening to keep them fresh and delicious. And always skip the plastic bags so their skin can breathe.

How to use

Mango is a versatile fruit, working well in both savoury and sweet dishes. Mango pairs well with prawns and chicken. Cook both ripe and unripe mangoes in curries for a sweetened taste, or enjoy mangoes chargrilled. Process mangoes in a dressing or chutney, or use fresh sliced or pureed mango in desserts.

Fun facts

Mangoes are a source of fibre for a healthy gut and are rich in vitamin C to support immune function*.

*As part of a healthy balanced diet

Food saver tips

Chop or puree and freeze mangoes for up to six months. Add them to smoothies, curries, chutneys or a refreshing sorbet.

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Frequently asked questions

Cutting a mango is simple once you know how to navigate the large seed or pit at the centre.

The hedgehog method:

Slice the cheeks: Stand the mango stem-side up on a cutting board. Hold it steady and slice down each side, cutting as close to the flat inner pit as possible to remove the two cheeks.
Score the flesh: Take a cheek and use a paring knife to score a criss-cross pattern into the flesh, taking care not to cut through the skin.
Pop and scoop: Hold the edges of the cheek and gently press the back of the skin with your thumbs to pop the mango cubes outwards. You can slice the cubes off into a bowl or enjoy them straight off the skin.

Slice and scoop method:

Slice off the two mango cheeks
Scoop out the flesh with a spoon
Slice and dice mango as preferred

An easy hack for peeling a mango is to use a water glass

Stand mango stem-side up on a cutting board and slice off the two mango cheeks
Position the bottom edge of a cheek against the rim of a sturdy water glass.
Gently slide the cheek down along the inside of the glass. The skin peels away on the outside while the fruit slides neatly into the glass.

To tell if a mango is ripe, rely on feel and aroma.

Apply gentle pressure: Hold the mango in the palm of your hand and apply soft pressure near the stem. A ripe mango gives slightly, feeling similar to a ripe avocado or peach.
Smell the stem: Sniff the stem end of the fruit. A ripe mango gives off a sweet, tropical aroma. If there's no prominent scent, it needs a few more days to ripen.

Colour isn't always the best indicator of ripeness, as some varieties can retain a reddish or green blush even when fully ripe.

To ripen your mangoes, leave unripened mangoes at room temperature and away from direct sunlight; they should ripen naturally over 2 to 5 days. To fast-track ripening, place your mangoes inside a brown paper bag with an apple or banana and fold the top closed to accelerate the process (1–2 days).

Once your mangoes are ripe and soft to the touch, move them to the fridge to keep them chilled and fresh for up to 5 days.