Edible plant · fruiting

Dwarf mango

Mangifera indica

Also known asMango · Condo mango · Pickering · Cogshall · Carrie · Aam

advanced year round tropical-season frost-sensitive continuous
Days to harvest
1095–1825
Yield / plant
2kg
Spacing
360 cm
Daily light
24–36DLI

Environment

The bounded range this crop tolerates.

Temperature
5°C15°C25°C35°C
1335°C
pH
45.578.5
5.5–7.5
EC (hydro)
01234
1.2–2 mS/cm
Daily light
515253545
24–36 mol/m²/d
Continuous harvest

Climate and zones

USDA zones
10–13 (winter low around -1°C)
Frost
frost sensitive (dies at first frost)
Season
year-round tropical
Outdoor year-round (in zone)
Outdoor in growing season
Unheated greenhouse / hoop
Heated greenhouse
Indoor (heated home)
Indoor hydroponics + grow lights

Growing systems

Root mass: very heavy. Thin-channel systems can't hold this crop.

Deep water culture (rafts)
NFT channels
Vertical / aeroponic tower
Drip / Dutch buckets
Media bed (ebb and flow)
Wicking bed
Soil bed

Growing media

MediumpH effectRetentionBacterial surface
Soil-based mix (Potting soil) varies high high
Coco coir (Coconut coir) slightly acidic high moderate

Nutrient demand by stage

NPK ratios are relative weights. EC targets shift through the plant's life.

StageNPKEC (mS/cm)
seedling1110.8
vegetative2121.5
flowering1131.8
fruiting1131.7

Companion-growing notes

  • Heavy uptake of nitrogen, potassium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
  • High transpiration. Regular reservoir top-ups needed during fruiting.

Aquaponics suitability

Not recommended

Fish waste alone doesn't supply enough of what this crop demands. Grows in hybrid systems with supplemental dosing, but expect active management.

Care notes

A challenging but rewarding container fruit crop for greenhouses with good climate control. Large container (60 L) with well-drained media. EC 1.5-2.5 mS/cm. pH 5.5-7.0. Temperature: 2035°C for growth; requires a brief dry, cool period (1520°C for 4-6 weeks) to induce flowering (this mimics the dry season in tropical climates). Very high light (DLI 25-40 mol/m2/day; mango trees need intense light to flower and set fruit, more than most supplemental lighting can provide, so south-facing greenhouse placement is important). Fruiting from grafted nursery stock begins at 2-4 years. Self-fertile (most varieties); a single tree can produce fruit. The tree flowers on panicles, and each panicle may set 1-5 fruits (from hundreds of tiny flowers). Anthracnose (a fungal disease) is the primary challenge in humid conditions; fungicide spray during flowering and good airflow help. Fruit ripens 3-5 months after flowering. For temperate-climate growers, container mango is a luxury hobby crop; don't expect the yields of a tropical orchard, but even a few homegrown mangoes are a significant culinary reward.

Notable varieties

CultivarTypeDaysNotes
Pickering open pollinated 1460 Florida dwarf cultivar, the most container-friendly mango at 2-2.5 m mature. Sweet coconut-noted flesh, no fiber. Heavy reliable producer once established. The variety to start with for home growing. Available widely from Florida tropical-fruit nurseries.
Cogshall open pollinated 1460 Florida dwarf cultivar, 2.5-3 m mature. Sweet rich flesh, very low fiber, excellent eating quality. Slower-growing than Pickering, useful for serious container culture. Resistant to anthracnose, important in humid Florida conditions.
Carrie open pollinated 1460 1940 Florida selection. Sweet aromatic flesh, semi-fibrous. Compact tree 3-4 m. Susceptible to anthracnose so needs dry climate or copper spray. Popular in California where humidity is lower. Excellent eating quality.
Mallika open pollinated 1460 Indian dwarf hybrid (Neelum × Dasheri), 3-4 m mature. Sweet honeyed flesh with the classic Indian-mango aromatic. The Indian-cuisine mango. Heavy producer, ripens July-August. Sometimes available in US tropical-fruit catalogs.
Nam Doc Mai open pollinated 1460 Thai cultivar, dwarf forms reach 2.5-3 m. Long thin yellow fruit, very sweet, low fiber, fragrant. The Thai-cuisine mango, eaten both green (with salt and chili) and ripe. Popular across Southeast Asia, increasingly available in US.

Further reading