How to grow mango
Overview
Mango (Mangifera indica) is a large evergreen fruit tree from the Anacardiaceae family, prized for its sweet, aromatic fruit and dense tropical canopy. It requires a warm, frost-free climate and deep, well-drained soil to produce a reliable crop.
Varieties
- Kensington Pride — The classic Australian mango with rich, sweet flavour and good disease resistance.
- R2E2 — Large, pale fruit with low fibre and excellent storage life, popular in Queensland.
- Nam Doc Mai — Thai variety with elongated, sweet fruit and a clean, fibre-free texture.
- Haden — Old Florida variety with red blush and strong flavour, widely grown in subtropical Australia.
Soil Preparation
Mango prefers slightly acidic soil (pH 5.5–6.5) with excellent drainage. Before planting, dig in 2–3 kg of well-rotted compost per square metre and add a handful of dolomite lime if soil is too acidic. Avoid heavy clay or waterlogged sites.
Growing Guide
Plant mango in full sun with at least 8 m spacing between trees. Dig a hole twice the width of the root ball and backfill with well-rotted compost. Water deeply every 7–10 days during dry spells, and mulch heavily to retain moisture. Avoid planting near buildings or shade.
Sowing
Sow mango seed 2–3 cm deep in a seed-raising mix, keeping it warm and moist. Germination takes 2–4 weeks. Transplant to a permanent spot when 30 cm tall, but note that grafted trees fruit faster and are more reliable than seed-grown ones.
Care
Feed mango with a balanced 10-10-10 fertiliser in early spring and again after harvest. Prune to an open vase shape after fruiting, removing water shoots and crossing branches. Apply a 5 cm layer of aged manure in autumn to boost soil organic matter.
Companion Planting
Underplant with comfrey, lemongrass, or sweet potato to suppress weeds and retain moisture. Avoid planting near eucalypts or casuarinas, which compete heavily for water and may stunt growth.
Common Pests & Risks
Anthracnose causes dark lesions on fruit and leaves; control with copper sprays before flowering. Fruit fly can be managed with bait traps or netting. Scale insects are treated with horticultural oil in early spring. Mango tip borer is pruned out by removing affected shoots.
Harvesting
Harvest mango when the fruit's shoulders fill out and the skin colour changes from green to yellow or red, depending on variety. Pick by hand with a short stalk attached, and ripen at room temperature for 3–7 days before eating.
In the Kitchen
Mango is best eaten fresh when fully ripe, but also works in chutneys, smoothies, and sorbets. Store unripe fruit at room temperature; ripe fruit keeps in the fridge for 5–7 days. Slice cheeks off the pit for easy serving.
Troubleshooting
Yellow leaves: overwatering or poor drainage — reduce watering and improve soil. Brown leaf edges: salt burn from hard water or too much fertiliser — flush soil with fresh water. Fruit drop: caused by sudden temperature changes or lack of water — maintain even moisture. Black spots on fruit: anthracnose — spray with copper before flowering. Poor fruit set: lack of pollination or cool weather — plant a second variety nearby.