Mango Thailand
Mangoes are a common ingredient in Thai cuisine, and Thailand is the world's top producer of the fruit. Mangoes are grown in Thailand in many distinct types, but the Nam Dok Mai, Nam Dok Fao, and Nam Dok Khao are the most well-known. Mangoes can be used in a range of meals, including salads, curries, and desserts, in addition to being commonly consumed fresh.
Do you know? Mangoes are a good source of dietary fiber, vitamins A and C, and both. They are a tasty and healthful fruit that are loved by people around.
The following is a list of some of the more common types of mango that you will be able to find in Thailand:
Top 10 Mangoes in Thailand
| Mango | Description |
|---|---|
| Nam Dok Mai | One of the most well-liked and extensively farmed types of mango in Thailand is this particular variety. It has a fruity, floral aroma, flesh that is juicy, and a seed that is not very thick. The complexion is often yellow, with a pinkish or reddish flush. The harvest season for this cultivar normally runs from March through May. |
| Khiaw Sawoei | The outside is green, and it has a flavor and texture that are both delicious. It is frequently consumed fresh or used as an ingredient in salads. |
| Ok Rhong | This particular species of mango is highly sought after due to its enormous size and succulent, sugary flesh. The complexion is often yellowish-orange with a flush of crimson. The months of May and June are typical harvest months for this cultivar. |
| Thong Dam | When consumed, the immature fruit has a sour taste. Because the skin of the fruit is green and somewhat yellow, mature fruit will have a dark or black appearance. This is because the green and yellow skin give the fruit a slightly glossy aspect. taste with a wonderful sweetness. |
| Raed | Authentic Thai cultivars that are frequently found being grown in private gardens. The vast majority of them are cultivated for raw consumption. Because it has a taste that is both sweet and slightly sour. Remove the peel, then cut the fruit into pieces. or cut into little pieces, seasoned with salt and sweet fish sauce, and served as an appetizing snack. |
| Mun Khun Si | This particular variety of mango is renowned for having flesh that is both firm and juicy, as well as a flavor that is distinctly sweet. In most cases, the skin has a yellowish undertone and a green hue. |
| Chok Anan | This particular kind of mango is well-known for having flesh that is both sweet and juicy with seeds that are on the smaller side. In most cases, the skin has a greenish-yellow color with a reddish flush. This cultivar is normally picked between the months of May and June. |
| Maha Chanok | This particular kind of mango is well-known for having sweet and juicy flesh, as well as thin seeds. In most cases, the skin has a green undertone and a reddish blush. The harvesting season for this cultivar normally runs from April through May. |
| Falan | ripe fruit that has a yellow-green skin and a flavor that is sweet. It is frequently consumed raw or utilized in the preparation of sweet dishes. |
| Nang Klang Wan | This particular kind of mango is well-known for having sweet and fragrant flesh in addition to thick seeds. The complexion is often greenish-yellow with a flush of crimson. The harvesting season for this cultivar normally runs from April through May. |
These are only a few of the many different kinds of mangoes that can be found in Thailand. There are many more. The time of year and the geographic location both play a role in determining the availability of more varieties of the product.
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