10 Popular Mango Varieties in Thailand
Mango is one of the most popular tropical fruits, considered in Thailand not only an essential part of the culinary culture but also a source of national pride. There are over 200 different varieties of this fruit, each with its own unique characteristics: taste, size, color, and texture. Some varieties are enjoyed only when ripe, sweet, and soft, while others are best consumed unripe, offering a tangy and slightly bitter flavor ideal for salads and spicy dishes.
Thailand’s climate is perfectly suited for growing mangoes, so the fruit is cultivated almost everywhere year-round. However, the peak harvest season typically falls between March and July, depending on the region.
Here’s a guide to the 10 most popular mango varieties in Phuket and tips on how to choose the perfect fruit.
Nam Dok Mai
One of the most popular varieties, characterized by its yellow color and distinctive pointed tip. These mangoes have a smooth, thin skin and exceptionally tender, sweet flesh. Nam Dok Mai is available year-round, with its peak season in April and May. Outside of peak season, the fruit can be slightly more acidic and fibrous.
Okrong
The fruit can range in color from yellow with greenish hues to yellow-orange. When ripe, it is a very sweet variety with minimal fibers. The famous Thai dessert “mango sticky rice” is typically made with Ok Rong mangoes. Interestingly, the fruit is also consumed in its unripe state.
R2E2
This variety is sometimes referred to as “apple mango.” Originally developed in Australia, it quickly gained popularity in Thailand. It features orange flesh, is always juicy and sweet, with a distinct, rich flavor. The fruits can weigh between 500–800 grams, sometimes even more, and have a round-oval shape, making them appealing and convenient for storage and transportation.
Chok Anan
The fruit is medium to large in size, weighing up to 500–800 grams, with a slightly elongated shape and greenish skin tinged with yellow or orange. The flesh is juicy and sweet, with a vibrant aroma and a hint of tanginess. Its texture is soft and creamy, with minimal fibers.
Chok Anan is suitable for fresh consumption as well as for making juices, smoothies, and as an ingredient in salads and sauces.
This variety is also ideal for making dried fruits, as its flesh retains its shape well during the drying process.
Keo-sa-woei
A green mango variety that handles long transportation and storage exceptionally well. It typically reaches a medium size of up to 400 grams and has an oval shape. The skin of the fruit remains green even when the mango is fully ripe. The flesh of Keo Savoy mango is juicy, sweet, and fiber-free.
Red Ivory
This mango variety was developed in South Africa. The fruits are large, with bright orange or yellow-orange skin featuring a pink hue. The taste is sweet, juicy, and rich, combining the tropical sweetness typical of mangoes with subtle citrus notes. The flesh is dense, soft, and fiber-free.
This variety is suitable for both raw consumption and as an addition to desserts, cocktails, salads, or sauces. It is also used for making marmalade and jams.
Gaew Lek
Small, green, but incredibly sweet fruits. Due to their small size, this variety is usually more affordable. However, the flavor is not compromised at all: the mangoes are exceptionally sweet and juicy.
Lin Ngu
The name Lin Ngu translates from Thai as “snake tongue,” referring to the fruit’s appearance — an elongated shape with yellow-green or fully yellow skin. The flesh is very tender, and the aroma features a distinctive pine-like note. Lin Ngu mangoes are sweet even when unripe.
Kaen Oan
The fruits have an elongated shape and weigh around 200 grams. They grow in large clusters on trees, making the harvesting process easier. The skin of this mango variety is orange-yellow with pink spots. The flesh is highly aromatic and dense, resembling a peach in texture. One advantage of this variety is that it can be easily peeled without getting your hands sticky with juice.
Mahachanok
Fairly large fruits, weighing up to 300 grams, with an elongated oval shape. The skin of this mango variety is thick and yellow-red. The taste and texture of the flesh are classic for mangoes. Interestingly, this is the variety most commonly found on the shelves of Russian stores imported from Thailand.
How to Choose a Delicious Mango
To buy a ripe and sweet mango, you need to know a few rules:
- Color should match the variety (this is why it’s important to understand the different types).
- Ripeness: A ripe mango should feel soft, but not overly so. If the fruit is hard, it’s likely unripe. If it’s too soft, it may be overripe and close to spoiling.
- Aroma: The fruit should have a fragrant smell near the stem.
- Shape and surface: The fruit should be intact, with no deformed areas. The surface should be smooth, without cracks or dark spots. Small “wrinkles” on ripe fruits are normal.
- If you’ve bought an unripe mango, simply leave it at room temperature for a few days, and it will ripen. Ripe mangoes, on the other hand, are best stored in the refrigerator to prevent them from over-ripening and to keep them fresh longer. But why store mangoes? They’re meant to be eaten!
Thai cuisine offers a variety of dishes with mango. Check out our selection of Cafes & Restaurants to try the best ones. We also recommend visiting the Night Markets, where you can buy the juiciest, sweetest mangoes and taste the unique Thai dessert – mango sticky rice.
