Seasons/Availability
Thai Honey mangoes are available during the summer months.
Current Facts
Thai Honey mangoes are botanically classified as Mangifera indica and are a variety of the ever popular mango. The Thai Honey mango is believed to have originated in Thailand where it is also referred to as Ma Tong Nin or Ma-yuen, meaning ‘honey’.
Nutritional Value
Thai Honey mangoes hold a high amount of vitamin C, fiber and iron. They are also a good source of minerals such as copper, magnesium and potassium. Thai Honey mangoes contain lesser amounts of calcium, niacin, folate and vitamins A, B6 and E. The colorful pigments that give the fruit its yellow hue also provide antioxidants which protect against cell damage caused by free radicals.
Taste and Texture
Thai Honey mangoes are sweeter than other varieties, with a mild honey-like flavor. The flesh is firm and juicy, with small fibers that give it a unique texture. It has a deep yellow color when ripe, with an exotic aroma that sets it apart from other mangoes.
Uses
The Thai Honey mango can be eaten fresh or used in recipes like jams, jellies and chutneys. Mango slices also make great toppings for yogurt or ice cream. In many parts of Thailand, the fruit is made into a syrup called ‘nam-mamuang’ that is used to sweeten drinks or food dishes such as sticky rice desserts.
