Grown to an exact weight, ripened on the branch, and shipped in a velvet-lined wooden box. The most precisely farmed mango on earth — Taiyo-no-Tamago, "Egg of the Sun" — and the closest thing the fruit world has to a luxury watch. Single fruits have sold at Japanese auction for record sums.
About Miyazaki Mango (Taiyo-no-Tamago)
Miyazaki Mango (Taiyo-no-Tamago — "Egg of the Sun") is the gift-grade tier of Japan's Irwin mango, grown almost exclusively in Miyazaki Prefecture. Each fruit is matured in a small protective net so it ripens evenly on the branch, hand-checked for weight and Brix, and packed in a velvet-lined wooden box that's part of the product.
The flavour is what every other mango is benchmarked against. The flesh is deep saffron-orange, almost entirely fibreless, with a honey-rich sweetness, a strong floral aroma and a long aromatic finish. Sugar content routinely passes 15 Brix on the graded fruit. Single fruits at Japanese auction have changed hands for sums normally reserved for vintage wine.
Serve at room temperature. Slice along each flat side of the stone, score the flesh into a grid, push the skin up to invert. Eat alone, or paired with absolutely nothing — anything else is in its way.
Did you know?
- The underlying Irwin cultivar was bred from a Lippens × Haden cross in Miami, Florida in 1939.
- Irwin is the cultivar of choice across Japan, Taiwan and Australia — Miyazaki Prefecture grades its peak-season fruit as 'Taiyo no Tamago'.
- Miyazaki's top-grade mangoes routinely sell at auction for record-breaking prices — individual fruit have cleared ¥500,000 at first-of-season sales.
Sources: Wikipedia
How to eat
Below are the general steps that work across most kitchens. The description above is the source of truth for any cultivar-specific detail — cross-check before you cut.
1. Check ripeness
Use the cues in the description above. As a rule, exotic fruits do most of their ripening off the tree — give them a day or two at room temperature if they feel firmer than expected.
2. Wash and chill
Rinse under cold water, pat dry, and chill before serving. Cold flesh holds shape better when sliced and brings the aromatic notes forward.
3. Cut, scoop or peel
Follow the technique described above. If in doubt, halve crosswise with a sharp knife and taste a spoonful before committing to a full prep.
4. Pair simply
A squeeze of lime, a pinch of salt, or a drizzle of honey will lift almost any tropical fruit. Match strong cheese, cured meats or yoghurt for a board; keep flavours minimal when the fruit is the star.
From the Cashew family (mango): Slice along the flat of the stone, score the flesh into cubes, push the skin up to pop them out.
Buy this fruit
Sourced ripe and graded by hand. UK next-day delivery on every order placed before the daily cutoff.