Mango Keitt Each

The Keitt is one of the great large mangoes, and it arrives late. A Florida variety that has found a home in Australian and imported crops, it is a big, green-skinned mango that stays green even when fully ripe. Rich, sweet, and virtually fibre-free, with thick flesh and a small seed that delivers exceptional yield per fruit.

Keitt mangoes are at their best from January through March when late-season crops from tropical growing regions are at peak ripeness. They come on after most Australian varieties have finished, extending the mango season well into late summer.

Look for Keitts that give slightly to gentle pressure and have a sweet fragrance at the stem end. The key distinction: the skin stays green when fully ripe, so do not wait for colour change. Press for ripeness, not colour.

Slice into cheeks, score and turn, eat fresh, or dice into a salsa or fruit salad. Their low fibre and thick flesh make them particularly suited to smoothies and desserts.