Mangoes

Mango trees thrive at lower to mid elevations, favoring drier leeward zones where rainfall is not excessive. Farmers often cultivate multiple varieties with different ripening windows, extending the supply season from late spring into summer. Popular cultivars such as Haden, Rapoza, and Pirie each bring distinct flavor profiles, with Rapoza especially prized for disease resistance and consistent yields.

State data indicate that mango acreage has gradually increased as more growers shift from backyard production to small-scale commercial enterprises. This trend, however, remains tempered by pest and disease challenges—anthracnose, fruit flies, and sometimes powdery mildew can impact fruit quality. Nonetheless, the local market is enthusiastic, and certain orchardists even brand their mangoes regionally (e.g., “Kona mangoes”) to attract higher prices.

Mangoes are not only a mainstay in fresh produce sales but also form the basis of many value-added products like jams, dried fruit, and salsas. Island visitors frequently seek out fresh, tree-ripened mangoes, enhancing agritourism potential. With continuing interest in local fruit production, producers who invest in proper orchard management, new cultivars, and possible season extension methods can expect strong returns. The Mango’s iconic standing in Hawaiʻi food culture likewise ensures a steady consumer following.