From a single tea leaf, a cup of bubble tea and a bowl of douhua to the lights of the night market — sail six stops along Taiwan's coast to meet its flavors and people, and see how a Taiwanese food company carries them to the world.
Along Taiwan's coastline — setting off from the tea hills and finally sailing from the harbor to the world.
Brand Philosophy
Tang Sugar Brand Philosophy: Taiwanese Food and Taiwanese Service, Bringing the Flavors of Taiwan to the World
From the Formosa Oolong that sailed to New York in 1869 to bubble tea loved around the globe, Taiwan has long been sending great flavors to the world. Tang Sugar (Caitang International) is a Taiwanese company proud of the food Taiwanese people make and the service they provide. With consistent ingredient quality, clear partnership terms and verifiable supply capability, we…
It introduces Taiwan's tea, bubble tea, night-market food, fruit and sugar, everyday life and Made in Taiwan, and shows how Tang Sugar brings these flavors and Taiwanese service to partners around the world.
How is Taiwan Stories different from the blog?
Taiwan Stories covers culture, origins and Taiwan through foreign eyes; the blog covers drink recipes, ingredient dosage and sourcing. The two link to each other, so you can go from a story to a recipe.
Taiwanese Mango: Irwin Mango Arrived from the US in 1954 — Yujing and Fangshan Seasons, Jinhwang vs Native Mango, and the Story of Mango Shaved Ice
Key answer
Taiwan’s signature mango is the Irwin: in 1954 the Joint Commission on Rural Reconstruction introduced Irwin and other varieties from the US, and after research and acclimatization they were first grown successfully in Yujing, Tainan; later the warmer Fangshan area of Pingtung also became a major growing region. Irwin’s season runs roughly May to July — Fangshan starts harvesting around late April, and Yujing continues into July and August. It is Taiwan’s most widely planted variety and its main export to Japan and Korea. Summer also brings native mango, Jinhwang, Yuwen and Keitt in turn. Tang Sugar supplies mango fruit syrup, jam and canned mango so shops overseas can make Taiwanese mango smoothies.
One mango, one Taiwanese summer
For Taiwanese people, summer means mango season. Markets overflow with red Irwin mangoes, ice shops serve bowls piled with mango cubes, and foreign visitors come to Taiwan in summer just to eat mangoes. Behind this fruit is a success story of Taiwanese agricultural improvement (further reading: Taiwan, kingdom of fruit).
1954: Irwin comes to Taiwan from the US
The Agriculture and Food Agency says the Joint Commission on Rural Reconstruction introduced Irwin and other mango varieties from the US in 1954, acclimatized them through research and helped farmers raise pollinating insects to fix poor fruit set. Irwin was first grown successfully in Yujing, Tainan, becoming a key local crop; later Fangshan in Pingtung, with its warm climate and sea breezes that make the fruit sweeter, also became a major growing area. In 2004 mango was named a flagship export, and after Japan lifted mandatory inspections in 2010, Irwin exports to Japan gradually recovered.
Taiwanese mango varieties and seasons
Variety
Character
Order of arrival
Native mango
Small, intensely fragrant, fibrous
Earliest
Irwin
Red skin, very sweet, most widely planted
About May–July
Jinhwang
Large fruit, yellow-green skin
After Irwin
Yuwen
Large, fragrant and sweet
Mid to late summer
Keitt
Late-ripening variety
Latest, up to around Mid-Autumn
Overall, Taiwanese mango season runs from late spring to early autumn, peaking in June and July, though actual timing depends on the weather (further reading: Taiwan fruit season calendar).
Mango shaved ice: the star of Taiwanese ice desserts
Taiwanese mango shaved ice piles fresh mango cubes, mango sauce and condensed milk onto shaved ice or snow ice, and it’s a must for many foreign visitors (further reading: what is snow ice?, a guide to Taiwanese food). In drink shops, mango also becomes mango smoothies, mango green tea and mango yogurt drinks.
Tang Sugar: Taiwanese mango flavor all year round
Fresh mango is only available in summer, and Taiwanese mango is hard to find overseas. Caitang International Co., Ltd. (brand name Tang Sugar) is proud of Taiwanese mango and supplies mango ingredients that keep well and taste consistent:
This article belongs to Stop 5, Fruit & Sugar, of the Taiwan Stories series. Series opener: Tang Sugar brand philosophy.
FAQ
Is the Irwin mango Taiwanese?
Irwin was introduced from the US in 1954 by the Joint Commission on Rural Reconstruction; after acclimatization and promotion in Taiwan it became Taiwan’s most widely planted mango variety.
When is Taiwanese mango best?
Irwin is mainly in season from May to July; Fangshan in Pingtung starts harvesting around late April, and Yujing in Tainan continues into July and August.
What are 愛文芒果 and 芒果冰 in English?
愛文芒果 is Irwin mango, and 芒果冰 is mango shaved ice.
How do Irwin and Jinhwang mangoes differ?
Irwin has red skin, medium-sized fruit and a sweet fragrance; Jinhwang is larger with yellow-green skin and usually arrives after Irwin.
How do drink shops make mango drinks?
Use mango syrup or jam with green tea, smoothie powder or yogurt — consistent in flavor and not limited by season.
