Piña Colada Mangoes
Estimated Inventory, lb : 0
Description/Taste
Piña Colada mangoes are small in size, averaging 5 to 6 centimeters in diameter and 8 to 8.5 centimeters in length, and have an oval to oblong shape with a small, blunt point on one end. The fruits are typically 226 to 311 grams in weight and have semi-thin, taut, and smooth skin, often covered in tiny lenticels. The skin ripens from green to pale yellow, and some fruits may showcase brown-black markings, depending on growing conditions. Piña Colada mangoes can be challenging to determine ripeness by skin color alone, as some ripe fruits may still be tinged with green. The variety is best when most of the fruit is a pale golden hue. Underneath the skin, the saturated yellow-orange flesh is dense, aqueous, fibreless, and tender with a smooth, succulent consistency. The flesh also envelopes a large, inedible seed. Piña Colada mangoes release a fragrant, tropical, musky aroma. The fruits are edible when ripe and have a bright, rich, sweet, fruity, and floral taste with pineapple-forward nuances. Initially, the fruits may have a tangier undertone, but as they continue to ripen, a pineapple-coconut taste appears with a pleasant, subacid mature.
Seasons/Availability
Piña Colada mangoes are available in the summer, appearing in Florida markets in June and July.
Current Facts
Piña Colada mangoes, botanically classified as Mangifera indica, are an American mango variety belonging to the Anacardiaceae family. The mid-season cultivar was developed in South Florida in the early 21st century and is a type of condo mango, meaning the trees stay compact. Piña Colada mangoes typically reach 1.8 to 3 meters in height and are a polyembryonic variety, meaning the seeds produce multiple shoots, often featuring one that will be a clone of the tree. The variety was selectively bred with a focus on flavor. Piña Colada mangoes have a vibrant, rich, and aromatic taste, and the variety is valued as a dessert mango, meaning the fruits are enjoyed fresh for optimal flavor. Despite its widespread popularity in South Florida, Piña Colada mangoes have remained relatively localized to Florida and are not well-known outside of the state. The variety is reserved as a specialty cultivar and is primarily found in home gardens and select growers as a seasonal delicacy.
Nutritional Value
Piña Colada mangoes have not been studied for their nutritional properties. Mangoes, in general, are a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, magnesium to control nerve functions, and iron to develop the protein hemoglobin for oxygen transport through the bloodstream. Mangoes also provide potassium to balance fluid levels within the body, copper to develop connective tissues, folate to build genetic material such as DNA, and other nutrients, including vitamin E, beta-carotene, and vitamin B6.
Applications
Piña Colada mangoes have a rich, sweet, and pineapple-like flavor suited for fresh and cooked preparations. The variety is customarily eaten out of hand as it is a seasonal delicacy not widely available. Most consumers choose to wash the skin before consumption to remove lingering sap residue. Once cleaned, the flesh can be sliced into small, elongated wedges, or it can be cut in half and scored to produce petite cubes. Piña Colada mangoes are prized for their flavor and fibreless texture. Fresh slices of the fruit can be served as a refreshing snack for their juicy nature, or the slices can be displayed on fruit platters. Piña Colada mangoes can also be added to fruit bowls, green salads, grain bowls, or as a topping over breakfast dishes and desserts. The fruit’s aromatic flesh can be pureed into sauces, chutney, jams, and jellies, or it can be mashed into a filling for puddings, custards, yogurt, and oats. Piña Colada mangoes can be diced and served over baked brie, cooked into a filling for malasadas, mochi, and cakes, or added to seafood dishes as a sweet flavoring. In addition to culinary dishes, Piña Colada mangoes are blended and strained as a juice for smoothies, cocktails, and shakes. Piña Colada mangoes can be utilized in any preparation calling for ripe mangoes. The variety pairs well with herbs such as mint, basil, and cilantro, seafood including crab, white fish, scallops, and shrimp, other fruits such as strawberries, bananas, citrus, dragon fruit, and blueberries, and spices including cinnamon, ginger, cloves, and cayenne. Piña Colada mangoes are traditionally picked before they have reached maturity and showcase yellow-green hues. The mango should be left at room temperature to transition into yellow shades and will have a soft give when squeezed. Ripe Piña Colada mangoes will release a permeating, intense fragrance. It is important to frequently check the ripening fruit as the variety can overripen quickly, affecting quality and flavor. Once ripe, whole mangoes can be kept in the refrigerator for a few days, but they should be immediately consumed for the best quality and flavor.
Ethnic/Cultural Info
Piña Colada mangoes acquired their tropical moniker from their fruity, pineapple-coconut-like flavor. The name was chosen as a memorable descriptor to help consumers distinguish the variety in seasonal markets. The name was also picked to attract potential buyers who may not have tried the variety. Piña Colada translates from Spanish to mean “strained pineapple,” and the moniker is most closely associated with the famous tropical cocktail. There are many origin stories of the fruit-based drink that claim to be the original. The earliest reference to a drink labeled Piña Colada was written in Travel Magazine in the December 1922 issue. This recipe utilized pineapple juice, lime, sugar, and rum, not including coconut cream. Later in the 1950s and 1960s, two stories emerged from Puerto Rico of the creation of the drink using coconut cream. Both stories involved bartenders creating the signature drink for hotel cocktail menus, and the drink became an instant hit among locals and tourists throughout Puerto Rico. Since its creation, Piña Colada has embodied tropical paradise, and the name was passed on to the new mango variety to invite consumers to experience the paradise of the mango’s flavor. Piña Colada mangoes are a part of Gary Zill’s line of specialty mangoes grown and sold in Florida. Many of these other varieties within the line also have descriptive names, such as Coconut Cream, Orange Sherbert, and Sweet Tart.
Geography/History
Piña Colada mangoes are native to Florida and were created through breeder Gary Zill in the early 21st century. Zill is a nurseryman in South Florida who is passionate about mango breeding. Zill was inspired by his father's propagation of mangoes and spent most of his life growing up in mango orchards. In the 19th century, Zill felt that many of the mango varieties in Florida had a similar aroma and taste. He began germinating, planting, and evaluating mango seedlings on his five-acre property in Boynton Beach, Florida. It is said that Zill once germinated over 10,000 seeds and planted over 1,000 seedlings within a three-year testing period, eventually selecting twenty new mango varieties. Zill was primarily focused on flavor when choosing the new fruits. Piña Colada mangoes were one of the selections from this trial period and are seedlings of the Dot mango, pollinated by the Gary mango. The variety was released to the public in 2012 and quickly increased in notoriety among mango growers throughout Southern Florida. Today, Piña Colada mangoes have remained mainly localized to Florida and are a specialty variety grown for their distinct flavor. The variety is only cultivated on a small scale due to its lower yields, but the fruits are a local favorite of home gardeners and small farms. When in season, Piña Colada mangoes are sold through fresh markets and select farm stands. The Piña Colada mangoes featured in the photograph above were sourced through local markets in Homestead, Florida.
