Mango is a fruit that has its origins in Southeast Asia that has spread as a crop with great success in the Axarquía region, since it was introduced as such in the last decade of the eighties. In fact, there is one of the largest concentrations of this product in the country, with nearly 4,000 hectares, only surpassed by the Costa Tropical of Granada.

Each year crops ranging from 10,000 to 30,000 tons of Malaga mango are produced. In this sense, the yield per hectare is higher than that of the avocado, also introduced in the region with great success.

It must be taken into account that up to a thousand mango trees can be planted in each hectare. Although there are numerous varieties of mango, mainly five are grown in Axarquía: Osteen, Tohmmy Atkins, Sensation, Kent and Keith. The first is the most common of all, since it accounts for 80 percent of the cultivated area. For its part, the Tohmmy Atkins is the earliest variety, since it begins to be harvested in the month of August.

Depending on the variety, the Malaga mango can have a yellow, green or even reddish peel. Its pulp is a very intense yellow color, almost orange. In the bone environment its texture becomes more fibrous. Its flavor is smooth and very sweet, but full of aromatic nuances. The Malaga mango is an increasingly coveted fruit inside and outside the national territory. In fact, currently most of the production is exported as a high-quality fruit to European countries, such as France, Germany and the United Kingdom.

Uses. Mango, like other subtropical fruits, is very versatile in the kitchen. In addition to being consumed directly as a dessert, it can be used to make homemade desserts, such as a smoothie or juice. It is also increasingly common to find it as an ingredient in salads that you want to give an exotic touch. In recent years, several companies in Malaga have opted for its manufacture in the form of jam or even liqueur.