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【Seasonal】Kyushu Keitt Mango (PRE-ORDER) -【季節限定品】九州産・幻キーツマンゴー(予約販売対応可)

The Japanese Keitt Mango

Keitt Mangos are generally larger than their Apple Mango counterparts, and have a much longer history of cultivation in Japan. Because they are less fibrous inside, these mangos are considered to have an even more delicate mouthfeel than Apple Mangos. Add on the extremely rich mango taste that is characteristic of Keitt Mangos, and you will find that most mango lovers say they prefer Keitt Mangos over Apple Mangos.

Although their harvest season starts around the end of the Apple Mango’s harvest season (July/August), Keitt Mangos are a rare sighting even within Japan’s most selective fruit gift shops. Because there are so few producers, each of whom choose to focus exclusively on cultivating the highest quality mango over quantity, there are not enough mangos to meet domestic demand. This rarity has earned the Japanese Keitt Mango the nickname of “Phantom Mango,” fetching it a correspondingly high price tag.

When your mango arrives

When you receive your mango, please do not put it inside the refrigerator. Instead, keep it inside the box to allow it to continue ripening. The preferred environment is on the warmer side: slightly higher than room temperature. Avoid direct sunlight or colder environments such as air-conditioned rooms. If you live in an area with sub-20°C weather, please try to find a warmer room if possible.

How to tell if your mango is ripe

Normally, Keitt mangos should be left to sit for 10 days to 2 weeks, but this may vary based on your room temperature and other environmental factors. We recommend that you observe the mango and make a judgment based on the guidelines below:

Signs that your mango is ripe:

  • Like Apple Mangos, Keitt Mangos will have light, white layer immediately after harvest. When this white layer disappears from the skin and the skin becomes glossy/lustrous, the mango is ripe or almost ripe (see other cues below)
  • When the entire mango feels soft to the touch (you want not only the outside layer to be soft and tender, but also deep in the mango's center)
  • Orange/red/yellow hues begin to appear
  • After taking it out of its box, you can smell a strong mango scent
  • For some mangos (not all), the skin may start to wrinkle. Small black dots may also appear on the skin during this process due to contact with the air. This does not affect the mango's taste or quality at all, so please do not worry if you see them.

Using the above cues, please observe your mango everyday. Once it is fully ripened, you can put your mango in the fridge for a few hours before you plan to eat it, since many will prefer the texture of a cold mango (do not put the mango in the fridge for any other reason).

PRE-ORDER INFORMATION: Because these mangos are also in high demand within Japan, you may reserve a mango from the first available harvest batches by placing an order ahead of time. Mangos will be delivered to pre-order customers in the order that they were received. Once the harvest season begins, we will notify you and ask if you would like to choose the first available delivery date or another preferred date.

Size 500g+
Region Okinawa/Kagoshima/Miyazaki/Kochi prefecture
Storage Room temperature

キーツマンゴーの特徴

 キーツマンゴーはアップルマンゴーと比べると果実が大きいのが特徴です。しかもこのキーツマンゴーは、アップルマンゴー(アーウィン種)よりも古くから日本では栽培されていました。食感はアップルマンゴーよりも繊維質が少なく、味は非常に濃厚で、マンゴー中毒のお客様の中にはアップルマンゴーよりもキーツマンゴーを好んで食べるお客様も多くいらっしゃいます。

 収穫の時期としてはアップルマンゴーの出荷が終わる頃が収穫期になりますが、収穫量や生産者が極めて少ないため、産地消費がほとんで、日本国内にすら出回ることがほとんどありません。それ故、キーツマンゴーは幻のマンゴーと呼ばれ、希少価値のあるマンゴーと言われています。

キーツマンゴーの食べ頃&食べ方 

≪キーツマンゴーが届いたら…≫
 キーツマンゴーが届きましたらすぐに冷蔵庫には入れず、箱を閉じたままある程度室温の高いところで追熟させて下さい。ただし、直射日光の当たる場所やクーラーの効いている部屋は避けて下さい。気温が20度を下回る地域にお住まいのお客様は、出来るだけ室温の高くなる場所で追熟させることをお勧め致します。

≪追熟させる期間≫
 通常、キーツマンゴーの追熟期間は10日~2週間前後とされておりますが、これも個体差があり、さらに追熟させる場所の室温など、条件によって追熟期間が異なりますので、届いた果実をお客様自身で観察しながら追熟度合いを判断して下さい。

≪完熟の判断目安≫
 キーツマンゴーはアップルマンゴー同様、収穫したばかりの時は「ブルーム」という白い粉のようなものが表面についている状態となっております。このブルームが完熟すると見えなくなり、果実の表面も全体的に柔らかくなっていきます。また、表面に光沢感が出て、色は若干黄色がかってきます。さらに、物によってはシワがよることもあります。匂いはブルームに覆われていた時は無臭だったものが、完熟になるにつれ、甘い香りが漂い始めます。

【注意】シワがよったり炭素(表面に出る黒い斑点のようなもの)が出ても決して傷んでいるわけではございませんので、安心してお召し上がり下さいませ。

このように、キーツマンゴーは毎日状態が変化していきますので、小まめに観察をしてあげて下さい。そして、いよいよキーツマンゴーが完熟しましたら、お召し上がりになる数時間前に冷蔵庫に入れ、冷やしてお召し上がり下さい。

※ 季節外オーダーを頂きましたら、予約扱いとさせて頂きますので、収穫後より順次お届け日をご案内させて頂きます。チェックアウト後、着日のご案内をメールにてご連絡させて頂きます。

サイズ 500g UP
産地 日本沖縄・鹿児島・宮崎・高知県
輸送保管 常温

All fresh/live seafoods arrive by air once per week. Before placing your order, please refer to this page for the latest information on the next available delivery/pickup dates, weekly order cut-off times, and other important information.

If you have any special requests or questions, please contact us

How do you guarantee the freshness of my seafood? (Hint: it's much more than just using the fastest air shipping)

Takuya has extensive experience working in the seafood industry, consistently handling high-end fish when he worked as an auctioneer at Tsukiji Market (now known as Toyosu Market) for over 10 years. From logistical solutions like oxygen-regulated water tanks to traditional Japanese techniques such as ikejime, Takuya will draw on his expertise to deliver you the highest level of freshness and quality. To learn more about how fresh seafood reaches your doorsteps, click here for an interesting read.

To share his love of seafood with you, Takuya hand-picks a fresh selection of the highest quality fish every week, and he hopes that you will enjoy them as much as he does. However, he also know that some expert foodies will want to explore and try even more seafoods!

Toyosu Market is full of Japan's rich culinary wonders (not just seafood, but also fruits and produce), and Takuya-san will be able to source any item that you are looking for on the auction floor. He has a lot of knowledge about the best season ('shun') for each species, fishing locations/towns, and varieties, so he would love to talk with you and share his passion for seafood. Just send him an email or use the contact form!

For example, if you are looking for the highest grade of uni that is exclusively found at Tokyo's top restaurants (these can go from $600-1000 per box), Takuya will get these for you at the auction. Or if you are looking for live kegani, he can arrange for them to be shipped from Hokkaido the moment they are pulled out of the water. If you are confident in your knife skills and have a lot of stomachs to fill, you could even try making sushi with a 3kg block of bluefin tuna.

If you're curious about how the whole process works, click here to learn more about the role of Toyosu Market (which acts as a central exchange location for seafood distribution in Japan) and how seafood reaches your door.

See below for examples and ideas of Japanese culinary wonders that you could try at home.

Why we launched Tsukiji Selections

After moving to Canada, I realized that there were many people who wanted to eat authentic Japanese fish, but did not have the chance to try them. Through Tsukiji Selections, I wanted to share delicious fish with as many people as possible, because people feel HAPPY when they discover delicious foods!

However, as much as tasty fish can make people happy, it can also be a huge burden on the environment. If we continue to capture a limited number of marine fish, the ecosystem will gradually collapse, making it impossible to return to its original balance. A huge part of my mission when starting Tsukiji Fish Market is to promote sustainable seafood. I want everyone to know that there are so many more types of fish out there, beyond the ones that people are already familiar with in BC. Adding these new fish to your diet not only makes a tasty addition to your family dinner table, but also diversifies our consumption patterns. If we are able to explore and enjoy an even larger variety of fish, we can reduce our strain on overfished populations.

With sustainability in mind, I am committed to introducing a variety of high quality fish which are hard to find in Canada, so that more people become aware of the thousands of seafood species that they are missing out on.

築地セレクションズ

築地セレクションズとは、築地セリ人であった疋田が日本人向けに開始した水産物販売サービスでした。その後、口コミで好評を得て、多くの方にその広がりを増しています。築地セレクションズは下記のような気持ちでスタートしました。

美味しい日本食を食べようとすると、なかなか本物 “Hon-mono” に出会う事ができない。バンクーバーでも、食卓で日本の味を気軽に愉しんでもらいたい、家族・友人で美味しさを共有してほしい、そんな想いが届けばとても嬉しいです。

築地セレクションズは、本物 “Hon-mono” を取り入れられるようなライフスタイルに貢献したいという想いから、魚のエキスパートである築地セリ人の疋田が始めました。また、食育の基本は家庭です。セレクションズを通して、食卓から次世代への架け橋をお手伝いし、魚を食べる楽しみを未来に繋いでいきたいです。