Keitt mango
Mangifera indica · Tropical fruit
Top 10 pairings
Keitt is a large, very late-season Florida mango famous for one trick that fools most shoppers — it stays green-skinned even when fully ripe. Behind that green skin is sweet, juicy, deep-yellow flesh that is rich and nearly free of fibre, which has made Keitt a commercial mainstay of the late-summer and autumn window in Florida, Mexico and Spain.
Picking a good onedrag
UnderripeOverripe
Firm ripeBuy itIt gives a little but still dices cleanly for salsa, salad or grilling.
SkinGround colour starting to lift
FleshYields a little under the thumb
StemShoulders full, level with stem
SmellFaint sweet resin at the stem
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Mango's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
71%
Edible part
336 g flesh · stone and skin out
473 g
Weight each
each one
Keeping ittap a temperature
Below about 10 °C the skin greys and it ripens unevenly. Chill only ripe fruit, and only briefly.
85-95%
Humidity
Open and uncovered
Airflow