Mangos are among the great pleasures of living in South Florida as the steamy, hot rainy season gets underway. By mid-May, early varieties start popping up in farmstands and farmers markets; June and early July are typically the height of the season; and late July through August sometimes yields some late mango varieties.

The fruits of the season are a cause for joy and celebration, reflected in multiple mango festivals, special dinners and menu items in South Florida every June. For homeowners and backyard gardeners with prolific mango trees, the question becomes: what do I do with all these mangos? After they’re frozen, dehydrated, turned into chutneys and pickles, distributed to the neighbors, or shipped off to friends, mangos can turn into currency, to be bartered for other products.

Mango trading is nothing new. Chef Allen used to accept bags of mangos at his eponymous North Miami restaurant in return for dining credits. Today, South Florida restaurants have offered their own versions of mango trade. 

Zak the Baker started trading mangos for loaves of bread four years ago. He uses local mangos in seasonal conchas, aguas frescas, jams, cheesecake, danish and yogurt. The exchange rate is determined by how successful the mango season is. This year, his 2026 rate is five mangos per loaf, which reflects this season’s cold snaps and weather. His rules: the promotion runs for the month of June. One trade per person per day. Mangos must be larger than a closed fist. No bruised, bitten, damaged or overripe mangos accepted. Zak the Baker

In Miami Shores, Peel Soft Serve, which uses rescued bananas and other fruits for their creamy frozen desserts, offers one small soft-serve with your choice of swirl, two toppings and a drizzle in return for five pounds of neighborhood mangos. Peel Soft Serve

Cielito Artisan Pops in Wynwood, Aventura Mall and Boca Raton will trade 40 mangos (including green ones) for a six-pack box of popsicles. DM them for details.