Kendall Farms | Condo Mango

The History of Condo Mango

Mango (mangifera indica). The term “condo mango” was coined by Dr. Richard Campbell, Ph.D. who is the curator of tropical fruit at Fairchild Tropical Gardens in Coral Gables, Florida. The term refers to varieties that are conducive to container growing, thus are small by nature and can be kept even smaller through selective pruning. Condo mangos are suitable for balconies, greenhouses, or for planting in suburban backyards. By cutting the tips of the branches once or twice a year the trees can easily be maintained at six to ten feet according to variety. Training the tree to stay small is very easy, and the fruits of your labour are sure to impress. .

Mangoes belong to the genus Mangifera which consists of about 30 species of tropical fruiting trees in the flowering plant family Anacardiaceae. The exact origins of the mango are unknown, but most believe that it is native to Southern and Southeast Asia owing to the wide range of genetic diversity in the region and fossil records dating back 25 to 30 million years.

The Kendall Farms Range

At Kendall Farms, we’ve now adopted the same term CONDO MANGO for our own range. These are the best species of mango available and more than suitable for growing in a container or in limited space.

Have a look at these sensational varieties grown in the sunshine at our farm in North Queensland.

Keitt Mango - The 'Keitt' is a Florida selection which has become one of the world’s most outstanding mangos. Excellent eating quality, disease resistance, productivity and ripening time are some of the features. Grows to only 2.8m in height, Keitt is more than suitable for growing in a pot - it is fast becoming known as a 'Condo Mango'.

Glenn Mango - 'Glenn' is a Haden seedling, and much like the Haden it is a Florida favourite. The fruit has a mild peachy flavour, which is both sweet and delicious. It is of excellent eating quality, has consistent production, and is effortless to grow. Trees are typically dwarf-type, with a rounded densely foliated canopy. The fruit ripens Spring; making it our most popular early-season mango.

Dwarf Mango (Palmer)

Dwarf Palmer Mango trees produce elongated fruit that is small seeded, virtually fibreless, and taste like Bowens. Palmer trees are grafted and grow only 2.8m-3m high. They are recognised as a top class mango and are commercially grown.

Cultivation Notes

Mangos basically require a frost-free climate requiring warm, dry weather to set fruit. Mangos luxuriate in summer heat and our dwarf mango varieties are ideal for culture in large containers or in a greenhouse. The tree is long-lived, with some specimens known to be over 300 years old and still fruiting. Mangos will grow in almost any well-drained soil whether sandy, loam or clay, but avoid heavy, wet soils. A pH between 5.5 and 7.5 is preferred. They are somewhat tolerant of alkalinity.

Try to maintain regular applications of nitrogen fertilizer to promote healthy growth flushes and flower production. Micronutrients, especially iron, are also often necessary. A feeding program similar to one used for citrus is satisfactory, but do not fertilize after midsummer. Organic fertilizers perform best, since the trees are subject to fertilizer burn. Young trees are particularly sensitive to over-fertilizing, but respond well to fish emulsion / soluble seaweed solutions. Sandy soils require more fertilizer than loam or clay.

Health Benefits

The mango is an excellent nutritional source, containing many vitamins, minerals, and antioxidants, as well as enzymes such as magneferin and lactase which aid in digestion and intestinal health. It is also used in some parts of southeast Asia and the Muslim world as a supplement for sexual potency. The mango is in the same family as poison sumac and contains urushiol, though much less than poison sumac.

Some people get dermatitis from touching mango peel or sap. While the peel is typically considered inedible, recent study has shown that it yields considerable extracts that can be used in antioxidant food supplements. Consuming the peel itself is generally not advised as a painful rash or swelling may appear on the lips and face, particularly to persons allergic to urushiol.

Interesting Facts

Ripe mangoes are extremely popular throughout Latin America. In Mexico, sliced mango is eaten with chilli powder and/or salt. Street vendors sometimes sell whole mangoes on a stick, dipped in the chilli-salt mixture. In Indonesia, green mango is sold by street vendors with sugar and salt and/or chilli. Green mango may be used in the sour salad called rujak in Indonesia, and rojak in Malaysia and Singapore. In Guatemala, Ecuador, Nicaragua, Honduras and El Salvador, small, green mangoes are popular; they have a sharp, brisk flavour like a Granny Smith apple. Vendors sell slices of peeled green mango on the streets of these countries, often served with salt. In Hawaii it is common to pickle green mango slices. Ayurveda considers ripe mango sweet and heating, balancing all the three doshas (humors) and acts as an energiser.

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TANDOORI FISH WITH MANGO SAUCE

Preparation

1 hour

Serves 4

Ingredients

1 tablespoon tandoori seasoning

4 x 175g boneless thick white fish fillets

1 tablespoon oil

Lime slices to serve

Mango sauce

2 teaspoons olive oil

1 small onion, finely chopped

1 clove garlic, crushed

2 teaspoons tandoori seasoning

1 teaspoon ground turmeric

1 mango, peeled

1/3 cup dry white wine

1 cup fish stock

3 teaspoons lime juice

Salt and pepper to taste

Method

Mango sauce: heat oil in a medium pan. Add onion and garlic; cook until soft. Add seasoning and turmeric; stir until fragrant. Remove and reserve cheeks from mango. Add remaining mango, wine and stock to onion; bring to boil. Simmer for about 8 minutes or until sauce thickens. Strain mixture over a small pan. Cut reserved mango into thin strips; add to sauce with lime juice. Stir until mango is just heated through; season with salt and pepper. Keep warm.

Sprinkle tandoori seasoning evenly over both sides of fish. Heat oil in a large non-stick frying pan. Add fish; cook on both sides until browned and tender.

Spoon mango sauce over fish; serve with spinach rice and lime slices.

Hint: To make spinach rice, cook one chopped onion in one tablespoon oil in a pan until soft. Stir in one cup basmati rice then one and a half cups of hot water; season with salt. Cook, covered, over low heat for about 15 minutes or until tender and water is absorbed. Remove from heat; stir in 100g baby spinach leaves.

AVOCADO FILLED WITH MANGO CRAB

Ingredients

100 gm can crabmeat

1 small mango, peeled and sliced

100 ml sour cream

l shallot, finely chopped

1 teaspoon lemon juice

2 teaspoons brandy

Good pinch paprika

Salt and pepper to taste

8 lettuce leave

2 avocados halved and seeded

Dill sprigs and cherry tomatoes to garnish

Method

Mash crabmeat and mango together. Add the sour cream, shallot, lemon juice, brandy, paprika, salt and pepper and blend well together. Make a bed of lettuce leaves on a flat serving dish. Place an avocado half on the leaves and fill with the crab mixture. Chill for at least 1 hour before serving.

Garnish with dill sprigs and cherry tomatoes.

ASIAN SHRIMP BOAT

Ingredients

4 mangos

16 large prawns

2 tbsp. freshly grated horseradish

1 cup mayonnaise

1 tsp. lemon juice

1 tsp. sugar

Pepper

Cream if desired

Mint leaves

Method

Halve mangos, then cube and reserve skins. Poach prawns in salted water for 5 minutes. Then peel and cut in chunks. Toss with mango cubes. Broil red pepper, then peel, seed and cut into strips. Set aside. Blend horseradish, mayonnaise, lemon juice, sugar and pepper. Add a little cream if desired. Pour over mango and prawn pieces. Fill mango skins with mixture. Garnish with red pepper strips and mint leaves. Refrigerate and serve cold.

[Cook's Comments - this recipe could be used for a main course if served with rice and vegetables]