Collection: Mango

There is no singular smell of mango.

I have been building an aromatic library of Mangifera cultivar by cultivar, fruit by fruit, following each through ripeness, extraction, fermentation and age: Borneo, Crème Brûlée, Carrie, Julie, Kathy, Alphonso, Carabao, Mallika, Nam Dok Mai, Ataulfo, Champagne, and Manila, alongside green, sour and salt-fermented mango preparations.

I work with mango as botanical material rather than a generalized tropical-fruit note—flesh, skin, stone, sap and peel; unripe, ripe and overripe fruit; fresh extraction, spontaneous fermentation, salt fermentation and age. Some of these mangoes are grown and harvested by me; others are sourced specifically for their cultivar and aromatic character.

Across cultivars and states, mango moves from green sap, citrus and resin to flowers and spice; apricot and peach to custard and cream; honeyed, lactonic flesh to wine, fermentation, brine and animalic skin.

The perfumes and extracts collected here explore that spectrum: not an accord representing “mango,” but an evolving archive of the many smells contained within Mangifera.