Green Thai Mangoes
Estimated Inventory, lb : 0
Description/Taste
Green Thai mangoes vary in size and shape, depending on the specific variety and growing conditions. They generally have an oval to oblong appearance with elongated, slightly curved, tapered, blunt, or pointed ends. The skin also ranges from thin to thick and has a smooth, taut, and leathery feel. Green Thai mangoes showcase a muted, olive to dark green coloring, and the skin sometimes features pale-colored lenticels and a dusty, powder-like covering. Underneath the surface, the flesh is firm, dense, and pale yellow to green. The flesh also bears a crunchy, snappy, and subtly chewy, apple-like consistency and contains a long and flat seed tightly adhered to the center of the fruit. When sliced, green Thai mangoes release a subtle fragrance, and the fruits are edible raw or cooked. Raw Green Thai mangoes vary in flavor, with mild, sweet, green, tangy, and sour flavors and floral undertones. If left to ripen, the fruits develop soft, tender flesh and a strong floral, fruity, and musky taste.
Seasons/Availability
Green Thai mangoes are available year-round in Thailand. In Australia, varieties appear in the spring through summer, with a peak season from late September through April.
Current Facts
Green Thai mangoes, botanically classified as Mangifera indica, are a category of mango varieties harvested at a specific stage, belonging to the Anacardiaceae family. The fruits develop on tropical evergreen trees and are picked when mature but not fully ripened. Harvesting the fruits at this stage gives them a crunchy, slightly chewy consistency and sweet and tangy flavor. Worldwide, the name Green Thai is a general descriptor for mango cultivars with origins in Thailand. This term is also prominently used for several types of Green mangoes sold in commercial markets in Australia. Popular varieties of Green Thai mangoes in Australia include Keow Savoy, Nam Doc Mai, Falan, TPP4, and Nang Klang Wan. Green Thai mangoes were once a localized delicacy in Thailand, but in the modern day, they have expanded in popularity among global markets and have become a favored alternative to ripe mangoes. Consumers value Green Thai mangoes as a delicacy and appreciate the varieties for their versatility in fresh and cooked dishes. Green Thai mangoes are also valued by growers for their resistance to pests, ease of cultivation, and ability to be sold in markets at premium prices.
Nutritional Value
Green Thai mangoes have not been extensively studied for their nutritional properties. Green mangoes, in general, are a source of vitamins A, E, K, and B to maintain healthy organs, guard the cells against the damage caused by free radicals, promote faster wound healing, and help produce red blood cells. Green mangoes also contain fiber to regulate the digestive tract, magnesium to control nerve functions, calcium to protect bones and teeth, potassium to balance fluid levels within the body, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including folate, phosphorus, copper, and zinc.
Applications
Green Thai mangoes have a mild, tangy, sweet, and sour taste suited for fresh and cooked preparations. The fruits are favored for their crunchy nature and are most famously incorporated into salads. Green mangoes can be shredded, sliced, or julienned into strips and are tossed with fresh herbs, spices, and other vegetables to create a sweet, savory, salty, and spicy dish. In Thailand, Green mangoes are prepared in salads known as som tum. This Thai dish has inspired raw salads throughout Australia, and variations are made with available ingredients. Green Thai mangoes are also sliced into pieces and eaten with salt as a crunchy snack. In addition to salt, Green mango slices can be dipped into fish sauce, vinegar, or other condiments for enhanced flavoring. The fruit’s firm flesh can also be mixed into salsa and chutney. Worldwide, Green mangoes are known for complementing spicy food. They provide a refreshing reprieve from the heat in dishes and are eaten with spicy rice, noodles, and stir-fries. Green mangoes are also simmered into soups and stews and sometimes blended into smoothies and yogurt-based lassis. Beyond fresh and cooked dishes, Green Thai mangoes can be pickled as a flavorful condiment. Green Thai mangoes pair well with herbs such as thyme, Thai basil, parsley, cilantro, mint, coconut, bell peppers, carrots, broccoli, citrus, and meats, including poultry, beef, and pork. Green Thai mangoes can be left for a few days at room temperature but are recommended to be stored in the refrigerator to prevent further ripening.
Ethnic/Cultural Info
One of the most commercially popular Green Thai mango varieties grown and sold in Australia is called Keow Savoy. This Thai variety is known for having a pleasant, sweet, and refreshing flavor in its green stage, and even the name reflects this trait. “Keow” roughly translates from Thai to mean “green,” while “savoy” means “eat.” Keow Savoy mangoes are primarily sold under the Green Thai mango moniker in Australia rather than their varietal name for ease of purchase, but it is said that the skin of the cultivar is thin and edible, allowing the variety to be bitten into like an apple. Keow Savoy mangoes were developed in Thailand around 1932 in the Nakhom Pathom Province and were commercially selected for their flavor, appearance, and cultivation characteristics. In Thailand, the variety is commonly pickled in its green state and is served as a side dish, edible garnish, or snack. Keow Savoy mangoes are also allowed to ripen and are sometimes used in various sticky rice preparations. In Australia, the variety is eaten fresh or used in cooked preparations, similar to Thai recipes for the fruit.
Geography/History
The term Green Thai mango describes several varieties of mangos initially grown in Thailand. Each variety will have a distinct history and date of creation as mangos have been cultivated in Thailand since ancient times, but these varieties were eventually shared with the rest of the world and expanded as commercial cultivars. Mangoes, in general, were introduced to Australia throughout the 19th century, and over time, new varieties from Thailand were planted throughout the continent for increased production. Green mangoes are only grown in limited quantities compared to other cultivars produced for ripe eating, but they have been slowly rising in popularity as more consumers become accustomed to their use in culinary dishes. Today, Green Thai mangoes are grown in tropical to subtropical regions throughout Australia in the major mango-growing areas of Western Australia, Queensland, and the Northern Territory. When in season, the fruits are widely sold through local markets, supermarkets, and wholesalers.
