Since the Portuguese brought mango to the Caribbean, this fruit can be found everywhere in the Dominican Republic. Mid-west and southwest coastal areas represent up to 70% of planted surface areas, production, and many structured farms. The provinces of Peravia, Azua, San Cristobal, and San Juan are the largest mango producers in the Dominican Republic. Other provinces known for mango production are Dajabon, Espaillat, and La Romana.
Mango needs dry and hot periods to produce a good crop. Laden with fruit from mid-April to the end of October, mango trees grow to 60 feet (18.2 m) tall and some to even 100 feet (30.5 m).
Mango fruit is rich in vitamins, minerals, antioxidants, and an enzyme with stomach-soothing properties. These comforting enzymes help digestion and give a feeling of contentment. If you get bored eating mangos on their own, there are thousands of different recipes with it: sauces, ice cream, toffee, fudge, and chutney.
The capital of mangos in the Dominican Republic is Bani, which is famous for large green and red mangos called Banilejo. Every year a mango festival is held here, with thousands of people flocking to taste all kinds of mangos.
