Guides7 min readApril 4, 2025

Caribbean Mango Varieties: A Complete Guide to the King of Fruits

From Julie to East Indian to Bombay — discover the incredible diversity of Caribbean mango varieties, their flavors, seasons, and how to enjoy each one.

The Caribbean grows some of the world's finest mangoes. While supermarkets typically stock one or two varieties, the islands are home to dozens of distinct cultivars — each with unique flavors, textures, and personalities.

Julie Mango

The most beloved mango in Trinidad and Tobago. Small, kidney-shaped, with fiberless, buttery flesh. Sweet with a slight tartness. Perfect for eating fresh or in chow (a spicy fruit salad). Season: June–August.

East Indian Mango

Jamaica's most prized variety. Small, flattened shape with brilliant sunset colors. Intensely sweet, fiberless, and aromatic. Often called the 'champagne of mangoes.' Season: June–July.

Bombay Mango

Large, oval, and deep red when ripe. Popular across the Eastern Caribbean. Sweet, juicy flesh with minimal fiber. Excellent for juicing and desserts. Season: May–August.

Kent Mango

A commercial favorite found worldwide. Large, oval, with green skin even when ripe. Sweet, fiberless flesh. Good for eating and processing. Available almost year-round in the Caribbean.

Number 11 (Graham)

A Jamaican classic — large, round, with reddish-orange skin. Sweet, juicy, with a distinctive flavor. The tree bears heavily and is popular in home gardens. Season: July–August.

How to Choose a Ripe Mango

•Smell the stem end — a ripe mango is fragrant
•Gently squeeze — it should give slightly
•Color varies by variety — don't rely on color alone
•A ripe mango feels heavy for its size
•Avoid mangoes with wrinkled skin or black spots

Mango Nutrition

One cup of mango provides: • 100% of daily Vitamin C • 35% of daily Vitamin A • 20% of daily Folate • 3g of dietary fiber • Only 99 calories • Rich in polyphenol antioxidants

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