King David Mangoes
Estimated Inventory, lb : 0
Description/Taste
King David mangoes vary in size, depending on growing conditions and climate, but typically average 7 to 8 centimeters in length and 10 to 11 centimeters in diameter. The variety ranges from 500 to 700 grams in weight and has a round to oval shape with blunt, curved ends. Some King David mangoes may also display a slight point on the non-stem end. The mango’s skin is thin, smooth, and taut with a faint sheen, ripening from green to shades of golden yellow. The surface is also covered in orange to dark red, burgundy, or crimson blush, and this blush varies in transparency, depending on the amount of sunlight exposure during cultivation. King David mangoes also occasionally exhibit tiny pale yellow to black lenticels on the surface. The skin peels easily, revealing a vibrant yellow-orange flesh that is soft, aqueous, tender, and fibreless with a succulent, melting consistency. The flesh also encases a small, central, oval to oblong, flattened, thin seed that is inedible and should be discarded. King David mangoes emit a tropical, sweet, and fruity aroma when ripe and have high sugar content, creating a sweet, fruity, and tangy taste.
Seasons/Availability
King David mangoes are available in the late summer through fall, with a peak season in September and October.
Current Facts
King David mangoes, botanically classified as Mangifera indica, are an Israeli variety belonging to the Anacardiaceae family. The mid to late-season cultivar was developed in research centers in Israel as a commercial variety sold domestically and positioned for export. Israeli mangoes account for around 20% of the mangoes promoted in Europe, and several Israeli varieties are produced throughout the summer with varying ripening times to extend availability. King David mangoes are one of the last varieties to be exported from Israel and are sold in supermarkets as a fresh-eating fruit. The variety is favored for its succulent, juicy texture, sweet taste, and distinct coloring and is utilized in a wide array of sweet or savory culinary preparations.
Nutritional Value
King David mangoes have not been studied for their nutritional properties. Like other mangoes, the variety may be a source of potassium to balance fluid levels within the body, vitamin E to guard the cells against free radical damage, and vitamin C to strengthen the immune system. Mangoes also provide magnesium to control nerve functions, fiber to regulate the digestive tract, calcium to build strong bones and teeth, and other nutrients, including vitamin K, folate, iron, vitamin A, phosphorus, and B vitamins.
Applications
King David mangoes have a sweet, fruity, and subtly tangy taste suited for fresh and cooked preparations. Once ripe, the variety is primarily consumed out of hand and is valued for its juicy flesh. King David mangoes can be eaten as a snack, chopped into fruit medleys, or thinly sliced and served as an edible garnish. They can also be added to salsa, blended into dressings and sauces, or used as a fresh topping over desserts. In Israel, mangoes are often mixed into smoothies, also known as fruit shakes. They are also pureed and frozen into popsicles and sorbet. Try incorporating King David mangoes into chutneys, curries, or sticky rice dishes. King David mangoes can be used in any recipe calling for a sweet and fruity mango variety. King David mangoes pair well with other fruits, such as strawberries, bananas, oranges, pineapples, and herbs, including mint, cilantro, and lemongrass. Whole, unopened King David mangoes should be immediately consumed once ripe for the best quality and flavor. The mangoes should be left at room temperature to mature and then later placed in the refrigerator for a few days to extend their shelf life.
Ethnic/Cultural Info
Mangoes are famous in Israel for making homemade amba sauce. Amba is a sweet, tangy, and spicy condiment popularly served with Israeli street food. Despite its fame throughout Israel, amba sauce has origins in India, and the name amba is derived from the Marathi word for mango in Maharashtra, India. In the mid-18th century, settlers of Iraqi and Jewish descent developed communities throughout India. During this time, trade connections were prevalent between India and Iraq from the colonialization of India through the British East India Company, leading to groups of settlers traveling between the two. The Iraqi Jewish communities began to adopt Indian customs over time, especially the consumption of mangoes and making mango chutney. Several legends and theories are used to explain how mango chutney was transformed into amba sauce. One theory connects the sauce to members of the Sassoons, an Iraqi Jewish family in Bombay, India. It is said they shipped barrels of mangoes soaked in vinegar to Iraq to share the fruits with their friends and family. When the barrel arrived in Iraq, it was discovered that the mangoes had been pickled from the transportation time mixed with being steeped in vinegar. The pickled mangoes were allegedly used for a sauce, marking the initial versions of amba. Other theories point to Iraqi Jewish communities leaving India and settling in Iraq, Israel, and other parts of the Middle East. They introduced customs they had learned in India to their new communities, later creating recipe fusions, including amba-like sauces. Amba was introduced to Israel sometime in the mid-20th century, and the sauce quickly spread as a flavorful condiment. In the present day, Amba is incorporated into traditional Iraqi Jewish Shabbat breakfasts to balance the richness of other ingredients featured in the dishes, and it has also become a common street food served over shawarma, falafel, and sandwiches.
Geography/History
King David mangoes are native to Israel and were developed through the Volcani Institute, a research center with locations across Israel to conduct trials and experiments to advance agriculture within the country. Much of the variety’s history has not been released, but mangoes, in general, have been bred in Israel as a product for export. Israeli mangoes are primarily grown in subtropical regions in the Jordan River Valley, Emek HaMayanot, Western Negrev, Arava, Southern Golan Heights, along the slopes of the Gilboa mountains, and near the Sea of Galilee. Over half of the total mango production is grown by private farms, while the remaining is cultivated by various kibbutzim communities, and the varieties are exported to parts of Europe. King David mangoes were thought to have been first exported to the United Kingdom and other regions of Europe sometime in the early 2020s. Today, King David mangoes are grown in Israel and are shipped throughout Europe as a specialty variety. The King David mangoes featured in the photograph above were sourced through Tesco market in Kensington, London, England.
