Mango tree ripened

Mango tree ripened

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  • In the shop: min. 10°C – max. 13 °C
  • Ethylene sensitivity: high
  • Ethylene productivity: high
  • At home: keeps for several days in a cool place.

Quality and ripeness

Airplane mangos are harvested when ripe and can be consumed immediately.


Mangos taste fresh and rich with a spicy and exotic nuance. Mangos are delicious to eat as is. They also constitute an exotic ingredient in fruit salads and can be mashed for use in sorbets and ice cream. Mangos also taste great with smoked meat, Parma ham and smoked chicken or as a refreshing side for spicy dishes and curries. Ripe mangos can be mixed with chilli peppers for a delicious salsa. They are also perfect for juices and smoothies combined with orange, watermelon, pineapple, banana and papaya.


Airplane mangos are always of the Kent variety. Kent is a round mango with a full body and a thin skin. Not containing any fibres, the flesh is juicy and very sweet. The pit is quite small.

Did you know that...

  • the mango is loaded with vitamins and improves digestion?
  • the mango cutter is an ideal tool for easy and quick cutting of the mango?


Transport methods

Air Sea Land
Burkina Faso
Ivory Coast


Transport method
not used
Transport method

Recipe: chocolate mousse with mango


For the marinated mango:

  • 1 ripe mango, cut in stripes
  • 1 teaspoon tarragon, cut very fine
  • 20g grated coconut
  • 1 tablespoon coconut liquor

For the chocolate mousse: 

  • 100g good quality dark chocolate
  • 3eggs separated

Preparation method

Mix all ingredients for the marinated mango and leave to marinate for 10 minutes.

For the chocolate mousse:

Melt the chocolate au bain marie and leave to cool slightly. Stirr in the egg yolks and the beaten egg whites. Leave to cool for 3 hours till set. 

Spoon or pipe some chocolate mousse in a nice glass and cover with the marinated mango


  • White chocolate mouse is also very nice.
  • Use basil or mint instead of tarragon

Recipe: Spicy mango with crayfish


  • 1 ripe mango, cut into cubes
  • Juice of half a lime
  • Half a teaspoon of freshly grated ginger
  • A pinch of fresh red piment, finely cut
  • 2 basil leaves cut small
  • 3 table spoons of olive oil
  • 100g crayfish
  • 75g Rucola
  • salt

Preparation method

  • Mix the mango with lime juice, olive oil, ginger, piment, salt and basil
  • Leave to marinate for 10 minutes
  • Carefully mix the crayfish and rucola with the mango
  • Serve in a small salad bowl or on plate