Aji Mango

Family: Solanaceae Hot Pepper

Planting Schedule

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Sun-warmed and vividly aromatic, Aji Mango peppers ripen into golden-orange pods with a bright, mango-like sweetness balanced by a gentle, lingering heat.

The fruit is smooth and slender with a crisp snap, offering a juicy interior and a clean, fragrant flavor that shines in fresh salsas, roasted pepper blends, and vibrant sauces. Grow Aji Mango for a garden-to-table harvest that delivers both color and character—perfect for adding a tropical lift to your favorite pepper-forward creations.

Light: Full SunMaturity: 75 DaysHabit: Upright

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Aji Mango Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Oct 3rd – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 23rd – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 23rd – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Sep 27th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 23rd – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 21st – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 16th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 12th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 9th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 3rd – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Aug 29th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 19th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 10th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 1st – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 15th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 20th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Aji Mango’s strength is its juicy crispness and mangoy aroma—heat shows up politely and lingers without scorching the palate. Use it raw for that snap or roast to coax a silky orange sauce that clings to rice and tortillas.

Best Uses

fresh-chopped salsa where it stays snappy and fragrant
roast and blend into a glossy orange pepper sauce
quick pickle or hot-honey application for a sweet-heat pop
slice and fold into rice bowls or fajita-style fillings

Flavor Profile

mango-bright sweetness gentle, clean heat crisp snap with a juicy interior vivid, tropical pepper aroma

Kitchen Pairings

lime cilantro garlic smoked turkey toasted corn honey

Frequently Asked Questions

My Aji mango leaves have silvery patches and the plant looks stunted—what pest is this and how do I treat it?

This pattern is most often thrips, which leave silvery scarring on foliage and can stunt young Aji mango plants. Spray both sides of leaves with insecticidal soap (or horticultural oil) and repeat every 5–7 days for 3 rounds; also remove badly damaged leaves to reduce reinfestation. If the problem is heavy, follow the label of an appropriate spinosad or azadirachtin product for peppers/Aji mango and rotate treatments so thrips don’t build resistance.

How often should I water Aji mango during the main growing phase?

During the main growth stretch (roughly weeks 3–10 from transplant), keep soil evenly moist but not waterlogged—aim for the top 1 inch to dry slightly between waterings. In hot full-sun conditions, this often works out to about 2–4 waterings per week, depending on pot/bed and rainfall; water deeply so moisture reaches the rooting zone. Don’t let it swing too dry too wet, because Aji mango can drop flowers and set fewer fruits when moisture is inconsistent.

How do I know when to harvest Aji mango peppers?

Aji mango pods are ready at about 75 days when they have fully developed their mango color—typically orange to yellow-orange—and feel firm rather than rubbery. Taste-test one: pick when the fruit is flavorful and has reached the intended heat for your variety, not when it’s still green. Harvest by cutting the stem (don’t yank) to avoid breaking adjacent fruiting branches.