The Rich Red Thai Mango Plant is a visually stunning and flavorful variety of mango, prized for its vibrant red skin... Read more
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The Rich Red Thai Mango Plant is a visually stunning and flavorful variety of mango, prized for its vibrant red skin and sweet, juicy flesh. Native to Thailand, it has become popular worldwide for its unique appearance, delectable taste, and versatility in culinary applications.
Mangoes thrive in Thailand’s tropical climate. There will always be niche varieties in many provinces throughout the country, but a few are more popular than others, with some more fitting to consume as desserts. Here are the most famous varieties of Thai mango to try.
Nam Dok Mai
Nam Dok Mai directly translates to “flower nectar,” a nod to its sweet aroma. Coupled with the soft texture, it is most often enjoyed ripe and on its own. Nam Dok Mai is arguably the most widespread variety among Thai locals.
Ok Rong
Ok Rong mango is known to be very aromatic and sweet-tasting, with a more fibrous texture compared to Nam Dok Mai. Because of those qualities, it is best used in desserts. If you get a mango sticky rice and it tastes amazing, it’s probably an Ok Rong variety.
Keaw Savoey
Keaw Savoey mangoes are crunchy, with a taste that’s not too sweet. They also keep a green skin even when they ripens. You’ll see them in som tum papaya salad, or enjoyed dipped in sugar and chili flakes. The crunchy texture makes it perfect as a snack.
Mahachanok
Developed in Chiang Mai and now grown in Thailand and Australia, the Mahachanok variant is highly sought-after during summer for its buttery-sweet taste and juicy texture. The Rich Red Thai Mango Plant perfect for eating on its own when ripe, and features shades of red and purple on the skin.
| Plant Type | Fruit Tree |
| Fruit Variety | Thai Red Mango |
| Mature Height | 5 to 6.5 feet |
| Fruit Skin Color | Vibrant Red |
| Fruit Flavor Profile | Sweet, Juicy |
| Nutrient Content | Rich in Vitamin A, Vitamin C, Antioxidants, Fiber, Potassium, Magnesium |
| Climate Preference | Tropical |
| Primary Use | Fresh consumption, culinary applications |
| Origin | Thailand |
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