How to grow Mango in Australia
A tropical tree for full sun in deep, well-drained soil in a warm, frost-free spot. Water young trees regularly to establish, then ease back once mature, especially before flowering, as a dry spell helps trigger blooms.
At a glance
- Difficulty: Intermediate
- Sun: Full sun
- Water: 20 litres a week, watered every 7 days
- Spacing: 800 cm
- Time to harvest: 1095 days (about 3 years)
- Time to germinate: 14 days
- Soil pH: 5.5 to 7.5
- Frost tolerance: Frost tender
When to sow by region
| Region | When to sow | Regional note |
|---|---|---|
| South East Queensland | September to March | |
| Northern Rivers NSW | September to March | |
| Sydney & Coastal NSW | October to January | Marginal tropical; select Sydney-adapted varieties; fruit set unreliable; prefer warm microclimates. |
| Melbourne & Victoria | Not suited | Requires tropical warmth and 200+ frost-free days. Melbourne winter lethal. Only viable in protected north-facing microclimate with thermal mass (brick wall, very rare). |
| Adelaide & SA | Not suited | Mediterranean: unsuitable Adelaide. Perth warm microclimates only. Mango requires tropical heat/humidity; unsuitable temperature extremes. |
| Perth & WA | Not suited | Mediterranean: unsuitable Adelaide. Perth warm microclimates only. Mango requires tropical heat/humidity; unsuitable temperature extremes. |
| Tasmania | Not suited | Unsuitable. Tropical tree killed by frost. Not viable in Tasmania. |
| Canberra & ACT | Not suited | Mango unsuitable for Canberra: tropical fruit; frost kills young trees; requires sustained warmth. Not viable. |
| North Queensland | September to March | Wet season Sep to Mar. Mango is tropical heartland crop; fruit season Nov to Apr. Sow spring for establishment. |
| Darwin & Top End | September to March | Wet season Sep to Mar. Mango is tropical heartland crop; fruit season Nov to Apr. Sow spring for establishment. |
Harvest and storage
Harvest tip
Pick when the shoulders fill out, colour develops and a fruity aroma rises near the stem. Cut with a short stalk to avoid sap burn, then ripen on the bench.
Storage
Bench until fully ripe, then fridge for 2 to 3 days. Freeze chunks for smoothies.