Mango Maya

. The Israeli “Maya” (Global Premium Variety)

This is the version most commonly found in high-end supermarkets in Europe and Canada. It was developed as a natural clone in an Israeli orchard and is prized for its “export-grade” quality.

• Physical Trait: Rounder and more “plump” than most mangoes. It has a distinctive small “horn” or bump at the tip.

• Color: Deep yellow skin that often develops an attractive orange-red blush.

• Flavor Profile: * Sweetness: Very high, often described as having a “honey-like” or “heavenly” sweetness.

  • Aroma: Intense and tropical; a single ripe fruit can fragrance a whole room.

  • Texture: Completely fiberless and buttery. It’s often eaten “out of hand” because it’s not messy.

• Season: Generally harvested from July to September.

2. The Indian “Maya” (Hybrid Variety)

In India, “Maya” often refers to a specific hybrid developed to combine the best of two legendary mangoes: Ratnagiri Alphonso and Banganapalli.

• Breeding Goal: To capture the rich, sophisticated flavor of the Alphonso while incorporating the large size and hardiness of the Banganapalli.

• Brix Level: It boasts a high sugar content, typically ranging between 20° to 23° Brix (extremely sweet).

• Tree Habit: Popular with home gardeners because it is a “dwarf” or semi-dwarf tree, often staying around 6–8 feet tall, making it perfect for smaller spaces or even large pots.