10-07-2025
A Guide to Mango Season: How a Fruit Became the Symbol of Miami Summers
Born and raised in South Florida, I was surrounded by fruits — sweet, sticky, sometimes sour, and juicy varieties I couldn't live without. Key limes grew in abundance on trees in my maternal grandfather's Allapattah garden, as well as tiny bananas he'd use for cooking. At our Tavernier home, a cherry tomato bush grew wild, and our dog would escape to gobble the juicy little balls like Pac-Man. When my dad's aunt had cancer, he sourced soursop (also known as guanabana) — the small, spiky fruit said to have healing properties — from farms in Homestead so she could drink it in a tea.
But one of the strongest memories I have of growing up is devouring mangoes in the summer in all of their forms. Two plant pathologists, family friends, lived next door. They traveled the world researching fruiting plants and would deliver mangoes to us by the dozen every year. Today, my parents have a massive mango tree in their yard in South Dade, allowing us to continue the tradition of mango milkshakes, mango smoothies, mango margaritas, mango salsa, and peel-and-eat mangoes — biting straight into the flesh, no napkins or plates, juice dripping down our chins until we get to the seed, moments that feel like a nod to childhood and a fixture of my upbringing.
In Miami, we're in the heart of mango season, celebrating these divine fruits. Want to get your hands on the most delish mango dishes in the city, or plant a tree of your own? Mango season spans May to September, with peak ripeness June through August. Read on for a guide to celebrating the season, and where to get the best mango bites and drinks around town.
Mango season is a special time in Miami. Courtesy of Fairchild Tropical Botanic Garden
A Brief History of Miami's Mango Obsession
Mangoes have been growing in South Florida for hundreds of years, first arriving with pirates that surrounded the coast and later spreading throughout the state thanks to pioneers like the botanist and plant explorer Dr. David Fairchild in the late 1800s and the landmark Haden mango in 1910 (bred in Coconut Grove and spearheaded by the Haden family), which cemented Miami as the center of Florida's mango culture. From that original Haden sprang home‑grown varieties such as the silky, spoon‑friendly Glenn of the mid-20th century; the juicy, low‑fiber Kent (planted in 1932 Coconut Grove); and the less sweet, less flavorful, but super sturdy Tommy Atkins, which remains one of the most popular commercial varieties.
That deep-rooted mango legacy is still alive and well today, especially every July, when Fairchild Tropical Botanic Garden (named after the very man who helped introduce so many tropical fruits to the region) throws its legendary Mango Festival. This year, the celebration runs July 12 and 13 from 10 a.m. to 5 p.m. both days, and allows festival goers to taste their way through hundreds of mango varieties, local chefs' mango creations, and mango drinks while also appreciating the rich history that's helped shape the region. The culinary lineup includes big names like Cindy Hutson of Zest at the Cliff (and formerly Ortanique), Aaron Brooks of Sunny's, Jose Medin of Pubbelly Sushi, and others. Tickets range from general admission to the full brunch experience, plus tastings that include craft beer, cocktail flights, and mango smoothies.
Participants at the annual Mango Festival. Courtesy of Fairchild Tropical Botanic Garden
The Fruit is More than Seasonal, it's Part of the Lifestyle
Every summer is mango summer in Miami, and it doesn't have to be a full-on gimmicky 'Mango Girl Summer' a la last year's 'Loewe tomato summer' or this year's 'Sardine Girl Summer.' Mangoes evoke something even juicier, less curated, and more instinctual. And mangoes in Miami aren't just a seasonal fruit; they also represent a cultural currency tied to abundance, generosity between neighbors, and a sense of shared identity that feels quite tropical.
There's even a whole barter system around the fruit — started by Zak the Baker just a few years ago (many other restaurants and bakeries have caught on since) — where mangoes are swapped for scoops of ice cream, loaves of bread, or an order of chicken wings. A few pounds of fresh mangoes are arguably worth way more than those trades suggest, but maybe that's the beauty of it. Value, like summer, can be a bit subjective. One deal that does feel worth it? Exchange a single mango for a Mango Tango cocktail made with Cristalino tequila and coconut-flavored tequila, mango puree, pineapple juice, and lime juice at Bodega — they're calling it BYOM (bring your own mango), and all locations are in on it.
A mango chia seed parfait from Isabelle's Coconut Grove. Isabelle's Coconut Grove
More Mango Drinks/Dishes and Where to Taste the Best Ones
From farm stands to fine dining, some of the most inventive drinks and dishes in the city showcase Miami's favorite summer fruit.
At the Ritz-Carlton Coconut Grove's restaurant, Isabelle's, chia with fresh mango coulis is the perfect brunch or breakfast staple. And the hotel's cocktail lounge, the Commodore, offers a Munroe Mojito, made with mango Havana Club rum, fresh mango, fresh lime juice, elderflower, and soda water.
The brunch menu at the Michelin Green-starred Krus Kitchen currently has a zesty day's catch ceviche with coconut leche de tigre, pickled mango, grilled pineapple, and plantain crisp. Nearby at Chug's Diner you'll find a mango pastelito, which, according to Giovanni Fesser (partner at Chug's and Miami's 'pastelito papi'), is available all year thanks to having 'a great harvest from the community last year.'
Beat the heat with the perfect after-school or midday snack: the sweet, thick, and creamy mango milkshake found at local farm stands in Homestead like Robert is Here, as well as long-standing juice bars like Pinecrest Wayside Market. At Azucar in Little Havana and Pinecrest, the seasonal mango ice cream and sorbet are top tier, as well.
At Sunny's in Little River, Chef Aaron is using a mango mostarda on the duck terrine and will have a mango ice cream available on the dessert menu throughout summer.
An unexpected and delicious, filling bite is the brie and truffle naan with Kashmiri mango chutney at Ghee (Dadeland and Wynwood). And the mango bread at Domaselo — made with a drop of honey and local Miami mango chunks and puree folded into the bakery's signature recipe — is the sourdough of dreams.
For something light and refreshing, the mango salads at Rusty Pelican (with greens, cucumbers, Florida mangos, carrots, citrus ginger dressing, and crispy quinoa) and Stiltsville (local mango, butter lettuce, sesame seed vinaigrette, radish, candied pecans, heirloom tomatoes, and pickled onions) will cure all the cravings.
Booze it up with the Mango Petacon (mezcal, mango, lime juice, mint) at Bakan in Wynwood or the Exit Strategy (gin, Salers, citrus, and mango curry) at Over Under. If brain freeze is on the table, try the frozen mango margarita made with fresh fruit purées at Le Chick. Mango can also be added to any of the frozen cocktails, including the lime margarita, at Monty's Raw Bar in the Grove.
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