Aji Mango Hot Pepper is a Capsicum baccatum cultivar that delivers an unexpected marriage of tropical sweetness and serious heat in a diminutive package. These tangerine-colored peppers measure just half an inch wide and 2 inches long, yet pack approximately 25,000 Scoville Heat Units, reaching maturity in 80 to 90 days. Hardy in zones 9 through 11 and thriving in full sun, this heirloom variety has earned its reputation as perhaps the perfect pepper for cooks who want genuine heat without brutality.
14
Full Sun
Moderate
9-11
?in H x ?in W
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Moderate
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The Aji Mango achieves a rare balance between flavor and intensity that makes it genuinely valuable in the kitchen. Its mango sweetness combined with a searing heat sits right between a hot serrano and a Lemon Drop pepper, giving you complexity rather than pure burn. The tiny, jewel-toned fruits appear prolifically on compact plants, and their versatility in cooking, pickling, and hot sauce production means you'll find uses for every pepper you harvest.
This pepper earns its place in the kitchen through sheer versatility. The small, prolific fruits work beautifully fresh in salsas and hot sauces where their distinctive mango sweetness shines through the heat. They pickle exceptionally well, their size making them ideal for whole-pepper preservation. Cooks also prize them for infusing oils and vinegars, where the flavor develops complexity over time.
No timeline data available yet for this variety.
Start seeds indoors in a warm location, maintaining soil temperature around 70 to 75 degrees Fahrenheit. Peppers sprout in 10 to 14 days under these conditions. Begin seeds 6 to 8 weeks before your last frost date to give transplants adequate maturity before moving outdoors.
Transplant outdoors after all danger of frost has passed and soil has warmed to at least 60 degrees Fahrenheit, ideally closer to 70. Space plants 14 to 18 inches apart in full sun. Harden off transplants gradually over 7 to 10 days by exposing them to outdoor conditions incrementally.
Peppers reach harvest readiness 80 to 90 days from transplanting when they develop their full tangerine color. Pick fruits when they feel firm and have achieved their mature hue; they can be harvested at earlier stages if you prefer slightly milder heat. Use a sharp knife or pruners to cut the stem rather than pulling, which can damage the plant. Consistent harvesting encourages continued flowering and production throughout the season.
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