Mango

Thai: Ma-muang

Scientific: Mangifera indica L.

Season: March to June

Thailand is home to more than a dozen varieties of mango, most of which are yellow and soft to the touch when ripe. Thais eat mangos in a number of ways, depending on the variety. The most popular are the Nam Dok Mai and Ok Rong varietieswhose flesh is sweet, succulent, and smooth, and are traditionally served at the peak of ripeness, often with glutinous/sticky rice topped with sweetened coconutmilk. Other varieties 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. The Thai mangoes are also well sought after in other parts of Asia , and many are exported each year.

Preparation :

• Slice open lengthwise
• Remove the large seed
• Scoop out the delicious juicy flesh with a spoon.

Rambutan - Mangosteen - Guava - Pappaya - Bananas - Pomelo - Pineapple - Lychee - Roseapple - Longon - Watermelon - Custard_Apple - Mango - Sapodillo - Strawberry - Grapes - Lanzones - Jujube - Marian plum, plum mango - Oranges - Tangerine - Coconut - Jackfruit - Durian - - - - - - -

 

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