Mangifera indica

Place of origin: Cundinamarca, Tolima and Magdalena.

The most important tropical fruit in the world in terms of production, in Colombia there are two harvests in the year in August and December.

Small, scarce fiber, good aroma and flavor, juicy fruit, consists of peel, edible pulp and hard seed, ripe is sweet, soft texture, a yellow-orange color, its skin or peel is bitter, its pulp firm and very sweet, popular in juicing. It is consumed raw, it can be frozen or dried.

Antioxidant, nutritional and sensory, source of ascorbic acid.

Frequent questions


  • Color: It is yellow and sweet. Its skin is greenish-yellow which with maturation turns into an intense yellow color; the rind is also edible.
  • Health: It is a great source of Vitamins A and C. Its antioxidant power strengthens the immune system. Prevents colds and helps digestion.
  • Flavor: It has a fresh and sweet flavor, aromatic. It can be eaten plain and can be prepared in sauces, chutney, and salads.
  • (° Brix): 11.0 – 12.0

Storage conditions

It is recommended not to break the cold chain, store in places separated from strong odors, and keep as much as possible at temperatures around 13º C. For conservation in controlled environments, keep relative humidity between 65 – 70%.


Due to its sweet and sour taste and its soft pulp, it is very appetizing if consumed naturally as fresh fruit or in the form of juices, sorbets, ice creams, and jams. Exquisite sauces are made from pulp that is used to accompany meat, poultry, and fish or are even put in natural salads, combined with vegetables.


Stages of Reception, Storage, Selection, Cleaning, Ventilation, Packaging, and Shipping.

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