-
 Common
name : Mango
- Thai name : Ma-muang
- Scientific name : Mangifera indica L.
Varieties
Keo-Sa-woei
- Shape : oblong
- Color : mature fruit-dark green; flesh-white. It should be eaten
at this stage.
- Taste : sweet and juicy
Nahng-glahng-Wahn
- Shape : oblong with curved and tapering tip
- Color : ripe fruit and flesh-light yellow
- Taste : sweet and scented
Nahm-dawg-mai
- Shape : ovate with sharp-pointed tip
- Color : ripe fruit, golden-yellow; flesh-deep yellow
- Taste : sweet and scented
Tawng-dahm
- Shape : ovate with rounded tip
- Color : ripe fruit and flesh-yellowish orange
- Taste : sweet
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 degree ), it can be kept for 3-4 days. |
