Garden Blog - Top Tropicals

🌈 What is a good late-season Mango? Gold Nugget, a late-season fiberless gem

Gold Nugget, developed in Florida in the 1990s and patented in 1990, likely originated from Kent seedling parentage . The fruit is large, oval, about a pound, with yellow‑orange skin and occasional pink blush. Inside, it offers firm, fiberless yellow flesh with a mild, classic mango flavor. The vigorous tree is spreading and prolific, ripening fruit from late July through August in Florida, and exhibits strong resistance to bacterial black spot. An excellent choice for late-season harvest and home dooryard planting.

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🌈 Golden Queen enormous Thai Mango with many names and one big reputation

Mango Kiew Yai - has many names! It is also known as Khaew Yai, Khao Yai, Kiew Yai, Cat Saigon, or Jin Huang, Golden Queen... It is a semi-dwarf mango originally from Taiwan, prized in Thailand for eating green or pickled. It is a cross between Ivory and Keitt, producing enormous, very ornamental fruit - firm, fiberless, and sweet, with floral and honey notes. It stays mostly green with a pink or yellow blush depending on climate. A late-season variety in Florida, ripening August to September. The tree has a vertical, dense canopy and strong anthracnose resistance, making it a great backyard pick.

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🌈 Why Mallika Mango is stealing the spotlight in small gardens

Mallika mango is a top-tier Indian dessert mango with rich flavor, zero fiber, and condo-friendly size. It is a semi-dwarf mango from India known for its deep orange, fiberless flesh and intense sweetness with citrus and melon notes. The fruit is harvested mature-green and ripens off the tree at room temperature, reaching peak flavor after 2 to 3 weeks. Small but highly productive, Mallika is ideal for containers and prized for its flavor, disease resistance, and reliability. Best eaten fresh, but also excellent for juice and dried mango slices.

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🌈 Why mango lovers are obsessed with this rare variety: Maha Chinook - the mango even Nam Doc Mai envies

Maha Chinook Mango is possibly the best mango you've never tasted. Rare, beautiful, and unbelievably delicious. It is a prized semi-dwarf variety from Singapore, known for its exceptional flavor and fiberless flesh. The fruit is long, often with a pink blush, and resembles Nam Doc Mai - only better! It can be enjoyed green (sweet and crisp) or ripe (smooth and aromatic). Slow-growing and perfect for containers, it produces multiple crops and has a long, variable season. Its nearly paper-thin seed and high flesh-to-seed ratio make it one of the most sought-after mangoes in the world.

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How to make chocolate dumplings in mango sauce: exotic recipe

Ready to sneak this onto your dessert menu under a name like "Tropics Lost in Vienna"?

Ingredients

• 🔸 For the dough:

• 200 g (1 ½ cups) all-purpose flour

• • 1 egg
• • 3 tbsp water
• • Pinch of salt

• 🔸 For the filling:

• 70 g (2.5 oz) dark chocolate

• • 3 tbsp heavy cream
• • 1 tsp cocoa powder (optional)
• • 1 tsp sugar (if chocolate is too bitter)

🔸 For the mango sauce:

• • 1 ripe mango (or 150 g mango puree)
• • 100 ml (just under ½ cup) heavy cream
• • 1-2 tsp honey
• • 1 tsp lime or lemon juice
• • Pinch of salt

🔪 Instructions

• ➡Make the dough: Mix flour, egg, water, and salt into a soft dough. Knead, wrap, and rest for 30 minutes.
• ➡Prepare the filling: Melt chocolate with cream over a water bath. Stir in sugar and cocoa if using. Let cool until thick.
• ➡Shape the dumplings: Roll out dough, cut into circles, fill with chocolate, and seal. Freeze for 10 minutes to firm up.
• ➡Cook: Boil in lightly salted water. Once they float, cook 2–3 minutes more. Lift out gently.
• ➡Make the mango sauce: Blend mango, then stir in cream, honey, citrus juice, and salt. Warm gently without boiling.
• ➡Serve: Arrange dumplings, spoon over sauce, and garnish with mint or lime zest if desired.

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🌈 A flavor bomb of sugar and citrus, syrupy when ripe - Mango Sweet Tart

Sweet Tart is a Florida-grown mango prized for its rich, sweet-tart flavor and silky, fiberless flesh. Created by breeder Gary Zill, it's known for its dense orange pulp, excellent sugar-acid balance, and juicy texture. The fruit is oval, heavy for its size, and sometimes develops harmless speckles on the skin. Great fresh, underripe or ripe. Tangy when underripe, syrupy when ripe and perfect for containers thanks to its upright growth and high productivity. A standout variety that lives up to its name!

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🌈 Wise Mango - a smart choice for flavor lovers: sweet, juicy, and Florida-tough.

Mango Wise is a forgotten gem from the golden age of mango breeding in South Florida. Originating in Miami during the post-1930s boom of cultivar development, it was once part of a wave of exciting new introductions. Over time, many of these excellent varieties faded from commercial propagation, despite having outstanding eating qualities. Wise stands out with its nearly round fruit, minimal to no fiber, and rich, juicy sweetness. It's a smart, flavorful choice that deserves a comeback in Florida gardens.

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How to choose the right Mango variety?
Watch Top Tropicals on TV 📺

• 
  Do you love mangoes but feel overwhelmed by all the varieties? Don't worry - at Top Tropicals, we've got you covered!
• 
  Visit our garden center in Ft. Myers or BFarm in Sebring, FL, and let our fruit tree expert Kristi help you choose the perfect mango trees for your garden.

📱 Watch ABC7 Fort Myers News: Mango Varieties with Kristi at Top Tropicals👇


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❤️ Mango and Ricotta/Cottage Cheese Dumplings

• 
  Ingredients:

• · 1 large ripe mango, peeled and finely chopped
• · cup ricotta cheese or cottage cheese (use ricotta for a smoother texture or cottage cheese for a more textured filling)
• · 2 tablespoons sugar (adjust based on the sweetness of the mango)
• · 1 teaspoon vanilla extract
• · 1 package of wonton wrappers
• · Water, for sealing the wrappers
• · Powdered sugar, for dusting (optional)
• · Butter or oil, for frying

• Instructions:


Prepare the Filling:
In a mixing bowl, combine the chopped mango, ricotta or cottage cheese, sugar, and vanilla extract. Mix well until the ingredients are evenly distributed.

Assemble the Dumplings:

· Lay out the wonton wrappers on a clean surface. Spoon about one tablespoon of the mango-cheese mixture into the center of each wrapper.

• · Dip your finger in water and run it along the edges of the wrapper to moisten them. This helps seal the dumplings.
• · Bring the edges of the wrapper together to form a triangle or purse, making sure to expel any air pockets as you seal the edges firmly.


Cook the Dumplings:
• · For Frying: Heat butter or oil in a frying pan over medium heat. Once hot, add the dumplings and fry until golden brown on both sides. Remove from the pan and place on paper towels to drain excess oil.
• · For Steaming: If you prefer a healthier option, you can steam the dumplings. Place them in a steamer basket over boiling water and steam for about 10-15 minutes or until the wrappers are translucent.

Serve:

Serve the dumplings warm. Dust with powdered sugar if desired for a sweet finish.

Optional Sauce:
You can serve these dumplings with a simple dipping sauce made by mixing some honey with a splash of lime juice. This adds a zesty contrast to the sweet and creamy filling.

These mango and cheese dumplings are a creative twist on traditional dessert dumplings, bringing together flavors that are both refreshing and comforting. Enjoy your cooking!

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