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ST Maui

ST Maui

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ST Maui originated in Hawaii and was evaluated by the University of Hawaii under the designation S-T, representing an individual’s initials rather than a reference to “Saint.” Very little formal literature exists describing this cultivar. Based on fruit and tree characteristics, it is widely speculated that Piri or White Piri may be part of its parentage. Although it was not formally recommended by the University of Hawaii, ST Maui was later sent to Florida by Richard Hamilton and introduced into the Miami-Dade County germplasm collections by Richard Campbell.

The fruit are medium-sized and round, developing an eye-catching red blush over a green to yellow background at maturity. The flesh is firm, light yellow, and fiberless, occasionally showing small white speckles that are cosmetic and harmless. Flavor is where ST Maui truly stands out—intensely sweet with resinous spice notes and a distinct guava-like component that gives it a unique and memorable profile. The seed is monoembryonic, and the fruit maintains a respectable shelf life.

While difficult to classify precisely, ST Maui fits best within the Indian/West Indian flavor group due to its aromatic intensity and resin character.

Trees are extremely vigorous with a spreading growth habit and dense canopy, making them unsuitable for limited-space plantings. Flowering can be inconsistent during warm winters, as the trees are not precocious and may only partially bloom under marginal conditions. When flowering does occur, fruit set is generally good. Anthracnose tolerance is moderate, and current observations suggest solid resilience against newer disease pressures.

ST Maui is a mid-season mango in Florida, typically ripening in July.

Flavor - Indian/West Indian
Country - USA / Hawaii
Season - Mid

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