Tommy Atkins mango
Mangifera indica 'Tommy Atkins' · Tropical fruit
Top 10 pairings
Tommy Atkins is the workhorse of the global mango trade — the firm, red-blushed Florida cultivar that fills most Western supermarket bins. It was bred and selected for colour, durability and shelf life rather than flavour, so it ships beautifully but eats mild, only moderately sweet and noticeably fibrous beside an Alphonso or Ataulfo.
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