What Is a Keitt Mango? Late-Season Variety Explained | DS

By Arturo Peguero | International Trade Specialist | Former Dirección de Comercio Exterior | Former International Trade Professor

Last updated: June 2026

Quick Answer: Keitt is a large, late-season mango variety that stays green-skinned even when fully ripe, with firm, low-fiber flesh suited to retail and food service. Dominican Republic Keitt runs roughly June through September, extending the country’s mango window into late summer. Because it stays green, ripeness is judged by feel and aroma, not color.

What Is a Keitt Mango?

Keitt is a mango variety distinguished by three traits: it is large, it is firm and low in fiber, and it stays green-skinned even when fully ripe. That last point is the one buyers and handlers most need to know. Unlike varieties that blush red or gold, a ripe Keitt looks green, so ripeness is judged by gentle give and aroma rather than skin color. The clean, non-fibrous flesh and large size make it a strong fit for retail display and food-service prep.

Its commercial value is as much about timing as eating quality. Keitt is a late-season variety, which means it carries the mango window into late summer after earlier varieties have finished. For a buyer building a summer mango program, that late slot is the point.

Keitt Season and the Dominican Window

Dominican Republic Keitt runs roughly June through September. It opens after the country’s early mangoes (the Dominican mango season as a whole runs from spring through September across varieties) and anchors the late-summer end of that window. This timing is what makes Dominican Keitt relevant to a US summer mango program: it is available during a stretch when supply from some other Northern Hemisphere origins is tapering.

For a buyer, the variety plus the lane is the case. Dominican mango enters the US at 0% duty under CAFTA-DR, and the sea lane to Port Everglades runs about 4 days, so a late-season green-skin variety arrives fresh and duty-free in the back half of summer. For a deeper comparison of the summer mango decision, see our blog guide on DR Keitt versus Mexican mango.

Sourcing late-season Keitt for summer? We work with verified Dominican Keitt exporters and handle the vetting, certification checks, and introduction. Send a sourcing inquiry →

Frequently Asked Questions

What is a Keitt mango? Keitt is a large, late-season mango variety. It is firm, low in fiber, and distinctively stays green-skinned even when fully ripe, which makes ripeness harder to judge by color alone. It is valued for retail and food service because of its size and clean, non-fibrous flesh.

When is Dominican Keitt mango in season? Dominican Republic Keitt runs roughly June through September. As a late-season variety, it opens after the early Dominican mangoes and extends the country’s mango window through the late summer, a period when some other Northern Hemisphere origins are winding down.

Why does a Keitt mango stay green when ripe? Keitt is a green-skinned variety by nature; its skin does not turn the red or yellow blush associated with varieties like Tommy Atkins or Ataulfo. Ripeness is judged by give to gentle pressure and aroma rather than color. Buyers and retailers educate handlers on this so green Keitt is not mistaken for unripe fruit.

Related Terms

• Mingolo mango: the early-season Dominican mango
• Crema de Oro mango: the mid-season Dominican mango
• Semil 34 avocado: a Dominican green-skin variety, another non-Hass / non-obvious-color category
• CAFTA-DR: gives Dominican Keitt 0% US duty

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About the author: Arturo Peguero is the founder of DominicanSources, former official at the Dirección de Comercio Exterior and International Trade Professor at PUCMM with 20+ years in Dominican trade.