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Mangoes are a tropical juicy stone fruit commonly called the ”king of all fruits” by mango lovers. The mango fruit has hundreds of varieties, and each type differs in size, shape, aroma, and flavor. They are grown all over the world. Mangoes are rich in vitamin A among other minerals. The fruit also contains anti-oxidant properties. Egypt mangoes are eaten fresh, made into juice or smoothies, or used in salads.

The earliest cultivation of mangoes was in India. Later in the 15th century, it was brought to the Philippines and around the 16th century to Africa, Portuguese, and Brazil. Mangoes were brought to Egypt from Sri-Lanka, and the first shrub planted in 1825. The trees grow to 35-40 meters and can live and yield fruit after 300 years. The roots grow 6 meters deep in the soil, while the green leaves grow to 15-35 centimeters long by 6-16 centimeters width. The flowers are white five-petaled with each petal at 5-10milimetres. The mango leaves change color as they mature, from an orange-pink when young to dark green when mature. 

Ripe mango peels differ according to variety between yellow, red, green, and orange. The fruit is round, oval, or kidney-shaped with a diameter of 5-25 centimeters, and the shape and size depend on the fruit cultivar. The mango seed does not survive drying or freezing. 

Egypt mangoes trees grow in high humidity conditions like in the Nile Delta region. It is mainly grown in the Ismailia tropical region, which is well known for its high-quality products primarily attributed to good soil and favorable climate. Mangoes cover approximately 33,904 acres of land. Other governorates that cultivate the tropical fruit are; Sharkia, Fayom, Giza, Nobaria, and Qera.

Owais is the most famous Egyptian mango. Other varieties are the excellent sugary mango, white sugary, butter-like mango(Zebdea), and Sinara.

Egypt mangoes planting is suitable in places with temperatures not below 40°F since it requires adequate sunshine. Fruit production begins three years from planting. The plant doesn’t actively grow during late winter to early spring, which makes it a favorable time to plant more trees. Mango fruit season in Egypt runs from June to November.

The harvesting period for Egypt mangoes is after 3-5 months from the flowering time. During maturity, both the outside and inside colors of the mango changes from green and white to yellow, respectively. The fruit at this time is firm and mature, making it ready to harvest. The fruits don’t all ripen at the same time and can also ripen after being picked. The fruit harvesting is by hand or using pruning shears, always leaving a 4-inch stem on top of the fruit. Packing often occurs 3-8 days after harvest, whereby the stems are cut to a quarter inch and placed stem down in trays. Packaging can be in a carton, plastic crates, or boxes. The packing factors in ventilation, and the fruits are not over packed due to premature ripening incidences. The ripe mangoes are stored in temperatures of between 70°-75°F awaiting exporting. Egypt exports its mango varieties mainly to European countries.

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