Sicilian Mango

Tropical fruit grown in Sicily and harvested ripe

The true tropics: golden pulp, intoxicating aroma and the sweetness of a fruit ripened in the island sun.

Sicilian Mango: Authenticity and Artisanal Flavor

Sicilian mangoes are one of the most beautiful surprises of Italian agriculture: a tropical fruit that has found a home in the privileged microclimates of the Sicilian coast, where the sea tempers the nights and the sun does the rest. The difference between them and imported mangoes is profound and lies in one word: ripeness. While mangoes that travel across the oceans are harvested unripe—and remain so—the Sicilian mango ripens on the tree and is picked at the perfect time, developing a juicy, golden flesh, an intoxicating aroma, and an aromatic sweetness with notes of peach, citrus, and flowers. Grown naturally, they arrive on the table in just a few days instead of weeks on a ship: the tropics, without the journey.
 
 
 

The roots of this Mango are deep in tradition

The mango is among humanity's oldest and most revered fruits: cultivated in India for over four thousand years, it is mentioned in sacred texts, and tradition holds that the Buddha meditated in the shade of a mango grove, a gift from a disciple. From India, the "king of fruits" traveled with merchants along the spice routes, with the Persians and Arabs to the west, with the Portuguese to Africa and the Americas, conquering every warm land it encountered. The final chapter of this millennial journey is closest to our own: in recent decades, the mango has made its way up the Mediterranean to the coasts of Sicily, where a few areas blessed with a unique microclimate allow it to be grown in Europe today. A sacred fruit in India, it has become the pride of Sicilian agriculture.
 
 
 

Choosing Sicilian Mango means taking care of yourself

A ripe mango not only tastes better, it preserves its nutritional and nutraceutical properties intact. The orange pulp is a concentration of beta-carotene, a precursor to vitamin A, essential for eyesight and skin, and vitamin C, which supports natural defenses, along with potassium, fiber, and antioxidant polyphenols. With its natural sweetness, it's a ready-made dessert that requires no added sugar, rich in water and refreshing. Choosing Sicilian mango also means cutting the cost in half: less transportation, more freshness, and the certainty of an organic fruit ripened on the tree as nature intended.
 
 
 

How to Best Use: Sicilian Mango

• TROPICAL-MEDITERRANEAN BREAKFAST – Ripe mango cubes on a bowl of Organic Kefir with a teaspoon of Pressed Wildflower Honey from the Treja Valley: ferments, floral sweetness and Sicilian sun to start the day.
• THE EXOTIC SALAD – Mango loves salty: cut it into slices on a bed of Rucola and seasoned with the Organic apple cream: sweet, spicy and citrusy in one dish, perfect alongside fish and fresh cheeses.
• THE DESSERT WITHOUT COOKING – Very cold mango carpaccio with the fragrant pulp of the Organic Passion Fruit poured on top: two Sicilian tropical fruits, zero added sugar, applause guaranteed.

Food container

If the fruit is already ripe (it yields slightly to pressure and releases a strong aroma), refrigerate and consume within a few days. If it's still firm, let it ripen at room temperature, away from direct light. Once cut, cover the pulp and refrigerate, consuming within 24-48 hours.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 60 kcal
• Fat: 0,4 g
• Carbohydrates: 15 g
• of which sugars: 13,7 g
• Fiber: 1,6 g
• Protein: 0,8 g
• Salt: traces

Estimated nutritional values ​​based on average reference data for fresh mango.
 
 
 

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