Ahi Mango Pepper
The "Ahi Mango" is likely a misspelling of the Aji Mango pepper, a fruity variety of the Capsicum baccatum species. It is a productive pepper that originates from South America, likely Peru or Colombia. Description Flavor: Sweet and int...
- Origin
- Peru
- Flavor: Sweet and intensely fruity, with a distinct mango-like flavor and often bright citrus undertones.
- Heat: Highly variable, depending on the specific variety, ranging from mild to very hot. Some variants, like the 'Aji Mango Stumpy' and certain Peruvian heirlooms, are known for a moderate kick (around 1,000–50,000 SHU), while others may have higher heat levels (over 100,000 SHU).
- Origin: Peru or Colombia.
- Appearance: Typically 2–3 inches long with a wrinkled, elongated shape. Pods ripen from green to a vibrant yellow, orange, or peach color.
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Culinary Uses:
- Hot sauces and jams: The fruity flavor and heat make it ideal for tropical-inspired hot sauces and sweet-and-spicy jams.
- Salsas and marinades: Its complex flavor adds a tropical twist to salsas and marinades for seafood, chicken, or pork.
- Drying and powder: When dried and ground, the Aji Mango creates a flavorful and aromatic chili powder.
- Stir-fries and pickling: It can be used fresh in stir-fries or pickled for long-term storage.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
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