sEASONS

Mango juice production is closely tied to the mango harvesting seasons, which vary depending on the region. In tropical and subtropical areas, mangoes are typically harvested during late spring and summer. For instance, in India, one of the largest mango producers, the peak mango season runs from March to June. Similarly, in Mexico, harvesting occurs from April to September. During these months, the fruit is at its ripest, bursting with natural sweetness and flavor, making it ideal for juice production. In regions with multiple mango varieties, staggered harvesting times extend production, ensuring fresh mango juice remains available for several months.

Origin

Mango juice is produced in several countries where the fruit is abundantly grown, primarily in tropical and subtropical regions. India, the world’s largest producer of mangoes, leads the market in mango juice production. Other significant contributors include the Philippines, Thailand, and Indonesia, where mangoes thrive in the warm climates. In Latin America, Mexico is a major producer, followed by countries like Brazil and Guatemala. African nations such as Egypt and Kenya also contribute to the global mango juice industry. These countries utilize both local consumption and international export to meet the growing demand for refreshing mango beverages.