Sweet in taste, with a fruity mango aroma, and short in stature; Somango XL is a robust indica-dominant strain which has passed the test of time. A notable favorite for cannaisseurs and growers alike.
Heritage & Genetics: Created by Royal Queen Seeds, Somango XL is the result of a mix between Somango and Critical 47, making it a 75% indica-dominant hybrid. It kept part of its parent name, Somango, due to the persistent fruity aroma and Mango scent it releases.
Flavor & Aroma: Somango XL provides a sensory-overload of sweetness and fruitiness. Users who enjoy the original Somango will be pleased to hear that Somango XL retains the fruity, exotic taste of Somango, while the combination of Critical 47 adds a skunky aftertaste.
Effect: Somango XL produces a body-stoned and long-lasting high due to its high THC content (18% Avg.). Nevertheless, this strain has been noted to increase creativity while reducing unnecessary thoughts, making it an ideal ‘get stuff done’ strain. It can be consumed during the day without bringing about any sluggishness that is likely to leave you glued on the couch. But, users who are familiar with Somango should note that Somango XL does produce a slightly more noticeable physical body-stoned sensation than its parent.
Medical: Ongoing research has suggested that high THC and low CBD strains may have potential benefits including reducing fatigue and relieving symptoms of Glaucoma. Although thought to be more effective when working together with CBD, THC is also understood to have some pain-relieving properties on its own. Considering this, this high THC strain may also provide some relief from general aches and pains.
Grow characteristics: Somango XL grows well in both indoor and outdoor conditions, and it reaches a short-medium to medium height respectively. This makes it a suitable strain for indoor growers with limited space. At around the 8th week, it produces dense buds, occasionally with purple hairs and leaves, depending on the temperature conditions. When grown outdoors, expect to harvest by the end of September.