There are around 500 hectares in production in Jamaica. Most of the commercial mango orchards are five hectares (12.35 acres), although there are many smaller farms throughout the island.
Mangos are eaten fresh but are also used for cooking as a paste, for juice, and to make jellies or smoothies. The green or immature fruits are excellent for cooking in a sauce or curry.
“In the last decade, there has been an increased use of mangos as ingredients in cooking and in refrigerated products (ice cream, shakes, and smoothies), in cosmetics, canning, bottling, jelly, and candy.
If you’re going to Jamaica and want to find mangos, 90 percent of the fruit grows in the island’s dry south and southwest regions: Saint Elizabeth, Yallahs, Mandeville, Kingston, Saint Thomas, Clarendon Parishes, and Hodges.
However, she says, mangos also can be found throughout the entire island, especially in the northern mountainous areas at elevations above 300 meters (984 feet) along roads, in backyards, and on abandoned farms.
“Jamaica can produce mangos almost year-round. Mango production peaks during April to June in most parishes, except in St. Thomas. Several cultivars, i.e. Julie, Bombay, and East Indian, have their highest production in the parishes of Kingston, St. Andrew, and St. Thomas.