Mango Tips

  • Preparation of scion material The best scion material is obtained from the tips of mature (rounded) shoots with prominent buds (called tip wood) immediately before the August (winter) growth flush. Tip wood is prepared two or three weeks before use by removal of leaves from the scion, leaving 1 cm of petiole (leaf stem) remaining. The graft stick is cut from the mother tree when required and should be about 6-8 cm long. If not used immediately scions can be stored, wrapped in a moist towelette and plastic bag, in a cool, dark position for periods up to seven days.  Ref:  Terry Muller

  • When I was in New Guinea, my golf caddies would spend a lot of time up mango trees.  Interestingly they ate the new leaves and prized these just as highly as the fruit.  Ref: Jennifer Vickers
  • We are successful in bringing mango to bloom without chemical. I used eggshell and vinegar and of course OHN.    Ref:  Jojie - Philippines  

  • In Vietnam there are 130 varieties of Mangoes and they can manipulate the tree to produce flowering at any time of the year. To induce flowering from the vegetative state to reproductive growth, they water stress and use chemical fertiliser. We stop fertiliser or use just a minor dose of nitrogen to make the roots weaker. If this does not produce results, then we cincture the trunk. Sheryl What stage of plant growth do you cincture?  A. After fruiting we promote new growth to get new flushing, then we consider when we want the fruit and from that point we count back to the time we apply this technique and it’s used 6-7 months before we want to have fruit. Sheryl So you cincture the trunk 30cm from the ground ie 2-3 months before flowering and Coaltar is used as a growth retardant in conjunction with this process and is applied directly on the tree trunk. Our Mangoes give 2 crops per year - one main crop and then a minor crop.

  • Because of the tropical climate in Malaysia, you can graft Mango and Chempedak all year round. The scion wood is quite long at about 8 inches – 20cm. If the scion is too short on the mango the success rate is low. You can graft anywhere – either in the green or at the brown hardened off stage. Wrap the graft  then put a long plastic cover over the graft Ref:  Mr. Zahar -  Agricultural Park in Kuantan


  • There's a mango called Dunn’s Special which really appeals to me. It has a very rich tangy taste that is unique. Kasper says people either love it or dislike it, but everybody that I gave a taste to liked it, even one person who normally didn’t like mangoes. It a bit smaller than a Kensington Pride (Bowen), and the seed is smaller, colour is not as intense, fibre similar, skin thick. It is considered to be a juicing fruit, and is used at the rate of one to seven because of its strong taste. It’s also good for drying. It bears consistently down here and is a medium size tree. The original tree in Queensland is at Bahrs Scrubb and is about 100 years old and is of Indian origin (mono embryonic). It is named after the introducer who also has his name on a road in the area. Kasper first got it through one of our club’s members Len Hansen (an ex-president). Unfortunately he hasn’t propagated from it, so if any one wants it they will have to put an order in. Ref: George Allen
  • John Picone had mangoes on his trees when most trees in S Qld and I would think N NSW have lost them to disease due to the wet weather even though they have sprayed. John said that he started weekly sprays, alternating with copper and mancozeb from early flower bud stage and kept it up on a weekly basis. Normally copper is not recommended for spraying on the open flowers, but John's results speak for themselves. The enclosure should have made the moisture-encouraged diseases worse. Ref: George Allen
  • Excellent info here:
  • Control of Anthracnose must start when you have young flushes (new leaves). Spray the young leaves with 300 grams Copper Oxychloride combined with 2 kilos Muriate of Potash (0-0-60) dissolved in 200 litres of water. Spray at bud break and repeated 3 times at 2 weeks interval. During fruit production, include fungicide in the spray solution. After harvest, use hot water dip. Ref: Tony Rola
  • Researchers from the Mariano Marcos State University (MMSU) in Batac City, Ilocos Norte discovered that two microorganisms commonly found in the soil could be used as biocontrol agents against Colletotrichum gloeosporioides. Colletotrichum gloeosporioides, a causal organism of anthracnose, is the most serious fungal disease in mango. According to Dr. Thelma Z. Layaoen, MMSU professor and study leader, the microorganisms, Trichoderma harzianum and Bacillus subtilis, were able to control and reduce the infection caused by anthracnose. To test the fungicidal effect of the microorganisms, suspensions of pure cultures were sprayed on anthracnose-infected mango seedlings every two weeks. The fungicidal effect of the microorganisms, 12-14 weeks after treatment, is comparable with the use of commercial fungicide and could be used as an alternative. The researcher recommends that the technology could be part of an integrated pest management program for mango to reduce the use of chemical pesticides. The result of the cost analysis study, however, showed that the use of the microorganisms as biocontrol agents is 20% more expensive than the commercial fungicide. Hence, it is recommended that low-cost materials for the production or multiplication of the microorganisms be studied further to reduce the cost. The MMSU researchers also noted that the microorganisms are sensitive to heat, so they recommended that application be done in the late afternoon. The researchers see potential for these biocontrol agents and stress the long-term beneficial effect of the microorganisms on the environment and human health.
  • Guinness Book of World Records has certified a 3.5 kilo mango from southern Philippines to be the world's biggest. It surpassed the 2.4-kilo mango from Canada which was a product of Sergio at Maria Socorro Bodiongan of Iligan City.
  • Queensland researchers have proven that mango disease can be reduced by 20 per cent simply by taking the cleaners through a plantation. The Queensland Department of Primary Industries found growers who improve the cleanliness of their orchard can reduce the amount of chemicals used, and improve fruit quality within two years. Researcher Dr Chrys Akem says it's simply a matter of going back to basics. "After we prune the trees, let's go back and clean out all the dead tissue that's hanging on the trees, all the panicles, all the leaves under the trees, let's clean them up, bury them, because that's the sources of the disease that do develop on the fruit when they start developing," he says.   Ref:
  • The only tree that fruited well was my Banana Jack and it had a few dozen on it but as it is a long thin mango, the flesh to seed ratio is not great - you need to eat 2 or 3 to get a mouthful! Gordon Tait from Bundaberg reports that his Java, Chok Anan, Bullocks Heart, Keitt and Brooks gave him a few.
  • Mango Grafting info from Berns in the Philippines  When I visited the Mandaue Experimental Station (MES) in Cebu, they have 3 different varieties of Mango - Guadalupe, Guimaras and Lamao. What is interesting is that they have a unique propagation method in mangoes. They use bantam grafting in Carabao mangoes. They use 5-6 months old mango seedling and graft the preferred variety in a very low graft union way. It’s like Carabao Mango Bonsai. I think the principle is like Mr. Loquias low bark grafting, keeping the canopy small with pruning the side and an open centre. Low bark grafting is grafted in a low graft union too.
    The reason for this bantam grafting is to make the mango trees dwarf with excessive pruning.
  • Mango Wine Recipe   Congratulations to Leigh Boileau for taking out a First for your class at the RNA Show. It was a really well balanced Mango wine. A winning Mango wine is a very difficult feat to pull off as it’s so hard to get a good balance. So from all of the Brewers, 'Well done Mate', and I hope we see a lot more club entries into the RNA Show next year.  Ref: Tony Bilborough

    Boil 3.5 L of water. While boiling the water, prepare 1.5 kg of mangoes by peeling, slicing and dicing. Liquefy the fruit using a blender. If there is no blender available, you can put the mangoes inside a straining bag, place it inside the fermenting bucket, then mash the mangoes using a potato masher. When the water boils, add 1.3 kg of sugar to the water. Stir the hot water to make it absorb more sugar. Once all the sugar has been dissolved the liquid substance will become syrupy. Let it cool a bit, then pour the liquid on the mashed mango inside the fermentor. Add ¼ tsp tannin, 1 ½ tsp acid blend, 2 Campden tablets and 1 tsp yeast nutrients together with the mixture in the fermentor. Cover the fermentor and leave it at room temperature for 24 hours. Then add ½ tsp pectic enzyme. Leave it again for 12 hours. Add 1 tsp wine yeast. Let yeast do its work for 10 days. Squeeze the straining bag 2-3 times a day for ten days. On the tenth day, squeeze the straining bag till dry then discard the bag and the pulp. Let everything settle overnight. Siphon the concoction to the secondary fermentor. Minimize the transfer of lees from the primary to the secondary. Air lock the secondary and leave it for 30 days. Rack the wine every two months for six months or until wine has no more lees. Bottle and age.

    Sheryl   The Club has equipment that you can borrow courtesy of Judy Walker – contact Sheryl.

    We also have preserving equipment you can have the loan of courtesy of Noreen Lehmann.