Thai Mango - Ma-Muang
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Peak season: April to June

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
Falan Oblong dark green fruit with white flesh, the ripe fruit and flesh are pale yellow, with a sweet and juicy taste	Gaew Lek Small Ovate, Dark Green when Unripe. Yellow Orange when Ripe. Dark yellow Orange Flesh, with a sweet scented	Gaew Yaak Large Ovate, Dark Green when Unripe. Yellow Orange when Ripe. Dark yellow Orange Flesh, with a sweet scented taste
Thong-Dam Oval with rounded tips The ripe fruit and flesh are yellowish orange and has a sweet taste	Ok Rhong Oval with rounded tips The ripe fruit and flesh are light yellowish orange and has a sweet taste	Nang Klang Wan Oblong with curved and tapering tip, the ripe fruit and flesh are light yellow with a sweet and scented
Hua Chang Ovate (shaped like an Elephants Head, the ripe fruit and flesh are light yellowish orange with a sweet and scented taste	Raed Oblong with a small pointed knob, the ripe fruit and flesh are light yellow with a sweet and scented taste	Chauk Anan Oval with tapered tips The ripe fruit and flesh are light yellow and have a sweet taste
Nam Taan Jiin Oval with tapered tips The ripe fruit and flesh are Bright yellowish orange and have a sweet palm sugar like taste	Nuen Jan Oblong with tapered tips, the ripe fruit and flesh are light yellow with a sweet and scented taste	Pimsean Oval with tapered tips The ripe fruit and flesh are light yellow and have a sweet taste
Simsean Oblong with tapered tips The ripe fruit and flesh are dark yellowish orange and have a sweet perfumed taste	Pya Ling Fou Oval with rounded tips. The ripe fruit has a yellow skin with deep orange flesh and has a sweet scented taste	Kaen Oan Oblong with curved and tapering tip, the ripe fruit and flesh are light yellow with a sweet and scented 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.

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 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.
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