Sweet Tart Mangoes
Estimated Inventory, lb : 0
Description/Taste
Sweet Tart mangoes vary in size, depending on the growing environment, and average 6 to 7 centimeters in diameter and 8 to 10 centimeters in length. The variety has an oval to oblong shape, ranging from 340 to 680 ounces in weight, and features blunt, curved edges, broad shoulders, and a small point on the non-stem end. The fruit’s skin is smooth, taut, leathery, tough, and firm, ripening from green to shades of yellow-green and golden yellow. The surface may also showcase textured, black-brown spots on the surface that are only superficial and do not affect the quality of the flesh. Underneath the skin, the saturated orange flesh is dense, fibreless, aqueous, and tender with a silky, slippery, and succulent consistency. The flesh also encases a large central seed. Sweet Tart mangoes release a distinct floral aroma when ripe and should be plump and heavy for their size. The variety has a high sugar content, creating a rich, sugary, and sweet taste followed by a zingy, tangy, and tart flavor with citrus undertones. For the tangiest flavor, Sweet Tart mangoes should be enjoyed slightly underripe. They can be left to ripen fully for a sweeter, syrupy taste.
Seasons/Availability
Sweet Tart mangoes are available in the summer in Florida, with a peak season in July through August.
Current Facts
Sweet Tart 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 late 20th century and was selectively bred as a commercial cultivar with a memorable flavor. Sweet Tart mangoes grow on large, upright, branching trees extending 2 to 6 meters in height and can hang in clusters or individually. The variety is a polyembryonic type, meaning the seeds produce multiple shoots, often featuring one that will be a clone of the tree. Sweet Tart mangoes are one of the most popular local varieties in Florida and are revered as a dessert mango, meaning the fruits are enjoyed fresh for optimal flavor. Growers also favor the variety for their disease resistance, productivity, and vertical growth habits. In markets in South Florida, Sweet Tart mangoes are sometimes known as C-1, their true varietal name, and are a seasonal delicacy revered for their flavor, aroma, and tender, juicy consistency.
Nutritional Value
Sweet Tart mangoes have not been studied for their nutritional properties. Mangoes, in general, are a source of potassium to balance fluid levels within the body, copper to develop connective tissues, vitamin E to guard the cells against the damage caused by free radicals, and fiber to regulate the digestive tract. Mangoes also provide vitamin C to strengthen the immune system, vitamin A to maintain healthy organ functioning, folate to build genetic material such as DNA, and other nutrients, including magnesium, vitamin B6, iron, and copper.
Applications
Sweet Tart mangoes have a rich, sugary, and tangy flavor suited for fresh and cooked preparations. The variety is typically consumed out of hand and is savored for its juicy, tender, and silky flesh. Before tasting the fruits, washing the skin to remove any lingering sap residue is essential, as the tree sap may irritate the skin and cause topical poison-ivy-like rashes. In Florida, it is common for the variety to be sliced into thin pieces, and the flesh is then scraped from the skin with the teeth like an artichoke leaf. This process allows the authentic flavor of the flesh to be tasted, as the most concentrated flavors appear just beneath the skin. The mango flesh can also be sliced from the seed in large pieces, often known as the "cheeks" of the fruit. Sweet Tart mangoes are prized for their flavor and are mainly eaten straight out of hand. The variety can also be sliced and added to fruit salads, diced into salsa, or served as an edible garnish over breakfast dishes such as yogurt, smoothie bowls, overnight oats, and porridge. Ripe Sweet Tart mangoes complement flavors in seafood dishes, and the flesh can be pureed as a sauce for sweet or savory dishes. They can also be cooked into chutney, jams, jellies, and preserves. Beyond culinary dishes, the variety’s flesh can be frozen into popsicles, added to smoothies, or made into ice cream and sorbet. Sweet Tart mangoes pair well with spices such as cinnamon, nutmeg, and cloves, herbs including basil, mint, and cilantro, and fruits such as coconut, bananas, pineapples, strawberries, and kiwis. The variety can be picked before it has reached full maturity and should be ripened at room temperature. It is important to frequently check the ripening fruit as the variety can overripen quickly. Once ripe, Sweet Tart mangoes should be immediately consumed for the best quality and flavor or stored in the refrigerator for a few days.
Ethnic/Cultural Info
Mango breeding runs in the Zill family. Gary Zill, the breeder of Sweet Tart mangoes, often attributes his passion for mango breeding to his father. In interviews featuring Zills, he mentions that he grew up in mango orchards and that his father, Laurence Zill, was an established nurseryman in Florida. Laurence Zill spent his youth in Delray Beach, Florida, and began grafting trees in high school. He was fascinated by the ability to graft and alter fruits on trees and eventually switched careers from being a commercial fisherman to a nurseryman. Since Laurence’s decision to grow mango trees, the tradition has been passed to the next generation through his son Gary Zill. The Zill family has developed a reputation for producing quality mango cultivars, and Gary Zill has created some of the most popular mango varieties in Florida in the present day, including Piña Colada, Coconut Cream, and Sweet Tart mangoes.
Geography/History
Sweet Tart mangoes are native to Florida and were created through breeder Gary Zill in the early 21st century. Zill is a nurseryman in South Florida passionate about mango breeding and owns Zill High Performance Nursery near Boyton Beach, Florida. In the late 20th century, Zill attended a mango symposium in Miami, Florida, that changed the way he bred mangoes. Australian breeders shared a process where they could crush the young leaves of a seedling and determine the aroma of what the fruits would bear. Zill adapted this process into his breeding and 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. Sweet Tart mangoes were one of the selections from this trial period and are seedlings of the Zill Indochinese mango. The variety was originally labeled as C-1 and bore fruit in 2001. After selection, C-1 was renamed Sweet Tart and was later released to the public. Sweet Tart mangoes became popular among mango growers throughout Southern Florida and were favored for their tangy, zingy nuances. Today, Sweet Tart mangoes have remained localized to Florida and are a specialty variety grown for their distinct flavor. They are one of the most popular varieties within Southern Florida and are a local favorite of home gardeners and small growers. When in season, Sweet Tart mangoes are sold through fresh markets and select farm stands. The Sweet Tart mangoes featured in the photograph above were sourced through local markets in Homestead, Florida.
