Mangoes are widely grown as a dooryard tree in many areas of Hawaii. The fruits are mostly eaten fresh, but are easily made into ice cream, chutney, relish, pickles, preserves, juice and a wide array of baked delights. The first plants were brought to Hawaii around 1824 from India and the Philippines. Many varieties and seedling selections are successfully grown here, with resistance to anthracnose fungus being the most important adaptation. This tolerance is crucial as the flowering season is usually humid and rainy. These wet conditions cause increased flower and fruit drop, reduced fruit set and black spots can develop later on the fruit.
Mangoes grow best in areas with 40 to 60 inches of rain annually. They grow into a large, spreading trees that can reach 20 feet tall or more. A grafted tree will begin to bear fruit after 3 to 4 years in the ground, with most varieties being harvested in the summer months. There are many popular varieties available in Hawaii.
