Nam-Dok-Mai
Oval  with a sharp-pointed tip. Ripe fruit are golden-yellow with deep yellow flesh the taste is sweet and slightly sour and scented

Plaam
Ovate, Dark Green when Unripe. Yellow Orange when Ripe. Dark yellow Orange Flesh, with a sweet and sour, highly scented taste

Keo-Sa-Woei
Oblong dark green fruit with white flesh,the ripe fruit and flesh are pale white, with a sweet and juicy taste

Those who know mangos only from the varieties found in places like Hawaii, Mexico or the West Indies may think they have discovered a new fruit in the light-coloured, delicately flavoured mangos that turn up on Thai markets between March and June. More than a dozen different kinds are grown, many of them hybrids developed in Thailand. They have become so popular among mango connoisseurs in neighbouring countries that nearly 3 million kilograms (6.6 million lbs) are exported annually.
Thais eat mangos in a number of ways, depending on the variety. Some types are traditionally served at the peak of ripeness, accompanied by a mound of glutinous rice topped with sweetened coconut milk; the light yellow Ok Rong and the slightly darker Nam Dok Mai are especially good in this way.
Other kinds, such as kiao sa woei are more often eaten as a condiment or in salads when the skin is still dark green and the flesh is white. Mangos are also pickled (Ma Muang Dong), soaked in sugar water (Ma Muang Chae-Im) salted and dried (Ma Muang Khem), or turned into jams and chutneys.
All Thai mangoes are sweet, juicy, and fragrant, when ripe. However the "Nam Dok Mai" and "Ok Rong" variety are best known. They are the favourite choices as dessert fruit or as "Mango and Sticky (glutinous) Rice", a popular dessert during the peak of the mango season in the summer.
"Ma-Muang Keaw Sa-Woi" and "Ma-muang Rat" are also delicious as ripe mango but Thais prefer to enjoy both of these as raw mango served with a dry salt-and-sugar dip seasoned with crushed chilli called Prik Kab Gleua or a savoury chilli dip prepared by blending palm sugar with fish sauce heated to a caramel-like consistency called nam pla wan.
Green Keaw Sa-Woi is sweet and has a powdery texture, while Ma-Muang Raat is predominantly sour with a hint of sweet.
Raw mangoes add a more delicate sour flavour to dishes and are featured in Thai salads such as Yam Ma-Muang and in chilli dips.
Thai mangoes come in many other preserved forms such as delicious mango ice-cream, or pickled mango - Ma-Muang Dong, Ma-muang Chae-Im or dried mango, and Ma-Muang Kuan.
Mangos are a major fruit crop in Sakhon Nakhon province in Northern Thailand, Yasothon, Si Sa Ket and Chaiyaphum in North-eastern Thailand, Ratchaburi and Chon Buri in Central Thailand, and Prachin Buri in Eastern Thailand.

Preparation and eating

1. Carve the flesh lengthwise on both sides, keeping the knife as close as possible to the seed in the centre.

2. Chop into squares.

3. Eat with a fork.

Nutritional value
High vitamin A

Fruiting season
March - June

Uses
Eating fresh and processing e.g. canning, fruit juice, mango preserve, etc.

Storage
Keep the fresh fruit at room temperature (25-30 Celsius),
they can be kept for 3-4 days.