Yasmina Mangoes
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Description/Taste
Yasmina mangoes vary in size, depending on their growing region, but are generally a small to medium-sized fruit, averaging 10 to 13 centimeters length and 7 to 10 centimeters diameter. The variety is hand-harvested when they have reached between 500 to 700 grams in weight and have an oval to oblong shape with slightly tapered, blunt, and curved ends. The fruit’s skin is semi-thick, smooth, and taut, covered in a powdery grey-white coating. Yasmina mangoes ripen from green to golden yellow-orange and showcase patches of red blush on sides with sun exposure. The blush can be translucent to solid, and the surface also features prominent pale-yellow lenticels. Underneath the surface, the golden yellow flesh is dense, aqueous, tender, and succulent with a soft, melting consistency. The flesh also encases a central seed adhered to the flesh through small fibers. Yasmina mangoes are primarily consumed once ripe and release a fruity, fragrant aroma. Ripe fruits have a rich, tropical, fruity, sweet, and floral taste.
Seasons/Availability
Yasmina mangoes are harvested in the summer, typically sometime between June and September, varying each year due to climate change.
Current Facts
Yasmina mangoes, botanically classified as Mangifera indica, are a sweet and aromatic variety belonging to the Anacardiaceae family. The cultivar is notably produced in Egypt and sold for domestic consumption and export. Yasmina mangoes are not extensively grown on a large commercial scale, but the variety is favored for its rich taste and distinct aroma. Mangoes grown in Egypt are cultivated in warm regions with ample amounts of sunlight mixed with fertile soil. This ideal growing environment produces flavorful, juicy, and aromatic fruits, and Egypt’s reputation for quality mangoes is increasing the number of fruits produced for exports, especially to the Middle East. Yasmina mangoes are also known as Yasmina Rose and Yasmina Rosa mangoes and are promoted in markets for their versatility. The variety is used in a wide array of fresh and cooked culinary preparations and is considered a specialty fruit in retail markets.
Nutritional Value
Yasmina mangoes have not been extensively studied for their nutritional properties. Mangoes, in general, are nicknamed the “happiness fruits” in Egypt and this moniker is derived from the fruit’s high-water content, providing a source of hydration on warm days. Mangoes also contain tryptophan, an essential amino acid converted in the body into serotonin, which can help improve overall mood. Beyond tryptophan, mangoes provide fiber to regulate the digestive tract, vitamin E to guard the cells against the damage caused by free radicals, vitamin A to maintain healthy organs, and vitamin C to strengthen the immune system. The fruits also contain calcium to support bones and teeth, magnesium to control nerve functions, and other nutrients, including zinc, iron, B vitamins, folate, and vitamin K.
Applications
Yasmina mangoes have a rich, sweet, and tropical flavor suited for fresh and cooked preparations. The variety is promoted for its versatile nature and can be sliced and eaten out of hand. Mangoes can be sliced into thin pieces and consumed, discarding the skin, or the fruits can be cut horizontally, twisted in half, and opened, removing the seed. These halves are scooped with a spoon, eating the flesh directly from the fruit. Yasmina mangoes can also be chopped into chutney, blended into sauces and dressings, or sliced and added to fruit and green salads. In Egypt, mango juice is a thirst-quenching beverage commonly sold in local markets. Mangoes are also incorporated into mahalabiya, a milk pudding, and konafa, also known as kunafa, a phyllo-dough dish filled with a combination of cheese, sugar, and cream. Both dessert recipes have origins in the Middle East and are being adapted in Egypt to include mangoes. Yasmina mangoes are also used in other desserts such as puddings, custards, sherberts, and sorbets. In addition to sweet preparations, Yasmina mangoes can be used in any savory recipe calling for mangoes. The fruits are also dried into strips and consumed as a chewy snack or chopped into small pieces and added to yogurt, granola, and fruit and nut bars. Yasmina mangoes pair well with herbs such as mint, basil, and cilantro, spices including fenugreek, mustard seeds, cardamom, and cinnamon, and other fruits such as melons, grapes, and berries. Whole Yasmina mangoes should be ripened at room temperature. Once mature, it is recommended to immediately consume the fruits for the best quality and flavor. Yasmina mangoes are also dried or frozen extended use for around six months.
Ethnic/Cultural Info
Over two hundred varieties of mangoes are estimated to be grown in Egypt, and production includes mix of commercial companies and local growers. In 2021, Egypt was ranked the eighth top mango growing region worldwide, and the fruits are primarily exported to Europe, Russia, and the Middle East. Mangoes are cultivated for domestic sale and international export as a source of income, but it is also tradition among Egyptian mango growers to utilize all parts of the tree. When trees are considered too old for fruit production or other issues arise, the wood is often harvested to make use of the remaining tree. Mango wood is a durable material for building furniture, flooring, and musical instruments. A type of gum can also be made from extractions of the tree’s bark and oil taken from the seed kernel is incorporated into cosmetics and other products.
Geography/History
The origins of Yasmina mangoes are unknown. Some sources claim the variety was developed in Egypt while other sources say Yasmina is not local to Egypt and was introduced to Egyptian markets as a variety that can withstand the changing climate. Regardless of the variety’s initial origins, Yasmina mangoes are grown in Egypt as a specialty cultivar and were planted as a mango that can thrive in increasingly warmer temperatures. Historically, mangoes were carried from India or Sri Lanka and planted in Egypt sometime in the 1820s or 1830s during the reign of Mohamed Ali Pasha. The first mango tree in Egypt was rumored to have been planted in the Shubra palace garden, now an area a part of the Ain Shams University’s Faculty of Agriculture in the modern day. Mango trees were initially viewed as an ornamental and were favored for their decorative nature. Over time, mangoes were later harvested and consumed as fresh-eating fruits, and cultivation expanded to areas throughout the country. Yasmina mangoes are primarily cultivated in the Ismailia, a city in Egypt known for being one of the top mango-producing regions. The variety was said to have been planted in the region as a cultivar that tolerates hot and cold temperature fluctuations and is sold domestically and internationally. Today, Yasmina mangoes are produced in Egypt and are exported to countries throughout the Middle East, including the United Arab Emirates, Kuwait, and Saudi Arabia. A few sources also mention that the variety may be grown in South Africa. The Yasmina mangoes featured in the photograph above were sourced through The Fresh Market, a specialty food store in Dubai in the United Arab Emirates.
