Mango Crunch Regular

Mango Crunch: High Levels Of THC And Fruity, Sour Terps
Mango Crunch is the result of a long and complex breeding process. Our aim was to produce a cultivar that targets both the sweet and sour taste buds simultaneously. Of course, she also needed to provide a hard-hitting and enjoyable high. To achieve this, our breeders combined two parent strains from opposite sides of the pond. They recruited an old indica cultivar from the north of Holland, and a sativa hybrid from the legendary Emerald Triangle in Northern California. With specimens from two international cannabis meccas, our breeders were ready to work their magic.

Mango Crunch emerged from this combination as a hybrid strain featuring 65% indica genetics and 35% sativa.

EFFECTS, FLAVOUR, AND AROMA OF MANGO CRUNCH
Mango Crunch’s closely balanced genetic profile produces varying effects. Users will note euphoric and stimulating qualities alongside stoning and sedating properties. The high begins as a cerebral, motivating experience that is superb for physical activities. You’ll enter a deep flow state while running or surfing and feel an intense mind-muscle connection. After a while, the cognitive effects start to fade. The high moves toward the body and initiates a deep feeling of relaxation. This sensation is ideal for athletic recovery, pain management, and sleeping issues.

We named Mango Crunch after her stunning terpene profile. Her large flowers pump out resin that stinks of mango, pineapple, and juicy fruits. Every hit contains contrasting and delicious tastes of sweet and sour—hints of candy, grapefruit, and diesel light up the tongue.

GROWING MANGO CRUNCH
Mango Crunch abides by an indica growth pattern. It maintains a medium size throughout the entire grow cycle and is easy to manage. Growers can use pruning and low-stress training to keep her even more compact. Plants grown indoors provide a yield of around 500g/m² after a flowering time of 56 days. Plants cultivated outdoors produce around 500g/plant and will be ready to harvest in early October.