The mango fruit belongs to the genus ‘mangnifera’ and the family of drupes- these are fruits whose seeds are surrounded by organic shells. Other plants that belong to this family are; dates, olives, and coconuts.

The warm climatic conditions temperatures of 24–27°C (75.2–80.6°F) in Eastern and coastal areas of Kenya make it the ideal place for growing the best variety of mangoes.They also provide for well drained sand, gravel and limestone soils. The optimum soil pH is between 5.5 and 7.5

Our Varieties

1. Apple Mangos

Rich yellow/orange colour when ripe, round shaped fruits that are medium to large in size. Smooth texture, no fibres. Very sweet!

2. Ngowe mangos

The most common of the local Kenya mango varieties.

3. Kent mangos

A large greenish yellow fruit with red or crimson blush on the shoulder. Its flesh is juicy, melting deep yellow, with rich flavor

4. Tommy Atkins mangos

A hard mango, reddish when ripe and equally delicious.

Our mangos are grown in the best of conditions, handled carefully during harvest and packed in the best hygienic conditions befitting the global market for mangos from Kenya.

Nutritional Value

1. Rich in Fiber

Assisting during the digestion process and particularly preventing constipation.

2. Contains polyphenolic antioxidant

Prevent leukemia, breast cancer, prostate cancer and colon cancer.

3. Rich in Copper

These are important in enhancing the functioning of red blood cells, the cells that carry oxygen around the body.

4. Rich in Vitamin A and E

Help abundantly in maintaining a good eye vision, as well as vitamin E which regulates the sex hormones