Angie (mango)

Variety of mango

A ripe Angie mango

Angie is a mango cultivar that was developed in Florida, United States. It is known for its excellent flavor and disease resistance, making it a popular choice for both commercial and home cultivation.

History

The Angie mango was developed in the late 20th century by the United States Department of Agriculture (USDA) in collaboration with the University of Florida. The cultivar was named after Angie Whitman, a prominent figure in the Florida mango industry. The breeding program aimed to produce a mango variety that combined superior taste with resistance to common mango diseases such as anthracnose and powdery mildew.

Description

The Angie mango is a small to medium-sized fruit, typically weighing between 300 to 500 grams. The skin is smooth and turns a vibrant yellow-orange when ripe. The flesh is fiberless, juicy, and has a rich, sweet flavor with a hint of spice, often compared to the Alphonso mango.

The tree itself is moderately vigorous, reaching heights of 10 to 15 feet, making it suitable for small gardens and container growing. It has a dense canopy and produces fruit in clusters, which ripen from late spring to early summer.

Cultivation

Angie mango trees are well-suited to the subtropical climate of Florida. They require full sun and well-drained soil to thrive. The trees are relatively low-maintenance, with a high resistance to diseases that commonly affect mangoes in humid climates.

Pruning is recommended to maintain the tree's size and shape, and to promote air circulation within the canopy. Regular fertilization and irrigation are essential during the growing season to ensure healthy fruit development.

Uses

The Angie mango is primarily consumed fresh due to its excellent flavor. It can also be used in a variety of culinary applications, including smoothies, salsas, and desserts. The fruit's rich taste and fiberless texture make it ideal for mango lassi and mango sorbet.

Related pages

• Mango
• Mango cultivars
• Horticulture