Kitchen Pepper
Aji Mango brings fruity pepper flavour to fresh salsa, cooked sauces and marinades. Finely chop a small amount into tomato or tropical-fruit mixtures, then adjust the heat gradually.
CASA VERDE · HEAT PROFILE
Medium
- Sweet
- Mild
- Medium — this variety
- Hot
- Super hot
Scoville range awaiting confirmation.
Understanding the heat
A diamond marks the midpoint of a listed range, or the listed value when only one number is given. An arrow marks a stated limit. These are variety guides, not measurements of our seed lot. This guide uses unequal numerical bands: sweet 0; mild up to 10,000; medium 10,000–50,000; hot 50,000–800,000; super hot from 800,000 SHU (display capped at 3 million). Heat varies between fruits and with growing conditions.
No numeric marker is shown without a sufficiently clear range. For bundles, the highlighted categories refer to the different varieties.
A Scoville range has not been listed for this variety.
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FROM GARDEN TO KITCHEN
Aji Mango, from seed to supper.
Add pepper gradually to fruit salsa, carrot sauce and dried seasoning; heat varies with the harvest.
01 / BRIGHTEN A FRUIT SALSA
Pineapple, lime and a little heat.
Mix finely diced pepper with pineapple, tomato, onion and lime juice. Start with a small amount of pepper and adjust gradually to suit your harvest and taste.
02 / BLEND A CARROT SAUCE
A smooth sauce with measured heat.
Cook carrots until tender, then blend with a small amount of cooked pepper and a splash of vinegar. Adjust the texture with water and add more pepper gradually if desired.
03 / MAKE A DRIED SEASONING
Small pinches for everyday cooking.
Dry ripe peppers thoroughly, then crush into flakes. Stir a small pinch into cooked dishes and adjust gradually. Let any dust settle before opening a grinder.
AI-generated culinary illustrations. Serving inspiration, not photographs of our harvest. Select a photo to enlarge.
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
Fruity pepper for sauces and salsa
Aji Mango pepper seeds
Aji Mango brings fruity pepper flavour to fresh salsa, cooked sauces and marinades. Finely chop a small amount into tomato or tropical-fruit mixtures, then adjust the heat gradually.
At a glance
Catalogue species
Capsicum baccatum
Catalogue heat
Medium; exact selection unconfirmed
Flavour
Fruity; often described as mango-like
Kitchen role
Sauce, salsa and dried seasoning
Why grow it?
The fruity character makes this pepper useful when you want aroma as well as heat. Growers sell different forms under the Aji Mango name, so a seller’s measurements should not be treated as a test of this seed lot.
In the kitchen
- Fresh salsa: Mix a little finely chopped pepper with tomato, onion and lime, or add it to a pineapple salsa.
- Cooked sauce: Simmer into a vegetable or fruit-based sauce and taste after mixing before adding more.
- Dried seasoning: Dry ripe fruit thoroughly with a suitable controlled method and crush into flakes. Avoid breathing pepper dust.
Growing and harvesting
- Start indoors: Provide warm seed-starting conditions and bright light after emergence.
- Transplant: Harden plants off and wait until frost risk has passed and the soil and nights are warm.
- Site: Choose full sun, well-drained soil and steady moisture.
- Harvest: Let fruit reach its ripe stage before drying. Named selections differ in pod shape, colour and maturity; we do not promise a yellow-to-orange-to-peach sequence or a fixed harvest date.
Explore the catalogue
Pepper seeds CanadaPepper germination guideCommon questions
Is this Aji Mango Stumpy?
The precise selection has not been confirmed, so we do not identify it as Stumpy or transfer another seller’s seed-line claims to it.
How hot is it?
Medium is the current Casa Verde catalogue category, not a laboratory result. Published Aji Mango estimates differ substantially. Start with small amounts; do not assume this is a heatless pepper.
Why does the address say Ahi Mango?
The product was previously listed with that spelling. The established catalogue name is Aji Mango; the existing address is retained so saved links continue to work.
Seed note: this catalogue lists Capsicum baccatum. Exact selection, production origin and lot-specific heat remain unconfirmed.
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
