Mango

From August to September

We cultivate Kensington Pride mango, present in Sicily since the 1980s, for its cold tolerance. Our fruits are small in size (around 250 g) and feature an intense sweetness. We are field-testing other varieties with the goal of extending the production calendar. We believe in tropical crop farming in Sicily as an environmental protection choice: we ensure the sustainability of our crops, and by offering Sicilian produce we help reduce the ecological footprint of food choices, avoiding reliance on produce imported from the Southern Hemisphere.

The processing method for our organic mangos includes manual harvesting, selection, peduncle trimming, fruit cleaning, and packaging in food-contact suitable materials, with no post-harvest treatments.

Thanks to its water, vitamin, and mineral content, mango is ideal for athletes needing to replenish energy and fluids, as well as for the elderly in cases of dehydration or a non-varied diet.
Fiber promotes bowel regularity and helps counter common intestinal tract discomforts; furthermore, it increases satiety, helping reduce sugar intake. Mango can also serve as an excellent snack within a controlled diet plan.

Vitamin C provides powerful antioxidant action and strengthens immune defenses, while beta-carotene stimulates melanin production, protects the skin, and supports the cardiovascular system, helping lower blood pressure.

Mango is a good source of natural antioxidants such as quercetin, gallic acid, catechins, mangiferin, caffeic acid, kaempferol, tannins, and xanthones. It also contains small amounts of omega-3 and omega-6 fatty acids.

With its high sugar concentration and low fat content, mango is extremely versatile in the kitchen. It is generally eaten raw as a dessert fruit or used in smoothies, salads, and desserts; we also recommend trying it in recipes like Indian lassi or Thai sticky rice.