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Brahm Kai Meu mangoes grow in clusters at the end of long stems. The medium-sized tree that produces the Brahm Kai Meu mango is very productive and disease-resistant. The mangoes are small in size and range from a light green to a deeper green in color, even when ripe. Brahm Kai Meu mangoes are typically eaten when young and crunchy in texture, boasting a favorable sweet flavor and a fiberless texture.
Brahm Kai Meu mangoes are available for a brief period in the summer months.
The Brahm Kai Meu mango is botanically classified under the Mangifera indica species, and is known locally in Thailand as Pram Kai Mea. This mango is often referred to as the “candy mango” for its sweet taste. Brahm Kai Meu mangoes are eaten when just mature, while still green and before any color changes on the skin of the fruit; this is referred to as “raw”.
Mangoes contain enzymes that are beneficial for digestion and they are rich in potassium and magnesium. Mangoes also contain vitamins B6, C and other important vitamins. Mangoes are high in iron and folate.
In Thailand, the raw Brahm Kai Meu mangoes are almost always eaten with a dipping sauce. The two most popular are ‘prik gleua’, a mix of salt, sugar and dried chili, and ‘nam pla wan,’ a blend of chilli, fish sauce and palm sugar, heated until a caramel consistency. Brahm Kai Meu mangoes are also used to make ice cream and juices. Raw mangoes can be dried or pickled to preserve. Brahm Kai Meu mangoes are best enjoyed before they fully ripen. They are picked when mature and ready to eat. Brahm Kai Meu mangoes will ripen at room temperature in about four to six days.
In Thailand, according to feng shui, it is believed that growing a mango tree on the south side of one’s house will bring prosperity. The name Brahm Kai Meu is a phonetic spelling of the Thai word: Prahmnskaiemii. It is said that roughly translated, it means that the taste is so good even a Brahmin (the Hindu caste of teachers, priests and keepers of knowledge) would give up his wife for a Brahm Kai Meu mango.
Brahm Kai Meu mangoes are native to Thailand. They are most often found only in the area of Thailand, but some large tropical growers have them available for purchase in Australia and Florida in the United States. The only known commercial growing of the Brahm Kai Meu mango outside of Thailand is Florida, where the mangoes have been grown for a short time.
Recipes that include Brahm Kai Meu Mangoes. One
is
easiest, three is harder.
Someone shared Brahm Kai Meu Mangoes using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Mangoes | Listen |
| Food Fable: Mangoes | Listen |
Description/Taste
Brahm Kai Meu mangoes grow in clusters at the end of long stems. The medium-sized tree that produces the Brahm Kai Meu mango is very productive and disease-resistant. The mangoes are small in size and range from a light green to a deeper green in color, even when ripe. Brahm Kai Meu mangoes are typically eaten when young and crunchy in texture, boasting a favorable sweet flavor and a fiberless texture.
Seasons/Availability
Brahm Kai Meu mangoes are available for a brief period in the summer months.
Current Facts
The Brahm Kai Meu mango is botanically classified under the Mangifera indica species, and is known locally in Thailand as Pram Kai Mea. This mango is often referred to as the “candy mango” for its sweet taste. Brahm Kai Meu mangoes are eaten when just mature, while still green and before any color changes on the skin of the fruit; this is referred to as “raw”.
Nutritional Value
Mangoes contain enzymes that are beneficial for digestion and they are rich in potassium and magnesium. Mangoes also contain vitamins B6, C and other important vitamins. Mangoes are high in iron and folate.
Applications
In Thailand, the raw Brahm Kai Meu mangoes are almost always eaten with a dipping sauce. The two most popular are ‘prik gleua’, a mix of salt, sugar and dried chili, and ‘nam pla wan,’ a blend of chilli, fish sauce and palm sugar, heated until a caramel consistency. Brahm Kai Meu mangoes are also used to make ice cream and juices. Raw mangoes can be dried or pickled to preserve. Brahm Kai Meu mangoes are best enjoyed before they fully ripen. They are picked when mature and ready to eat. Brahm Kai Meu mangoes will ripen at room temperature in about four to six days.
Ethnic/Cultural Info
In Thailand, according to feng shui, it is believed that growing a mango tree on the south side of one’s house will bring prosperity. The name Brahm Kai Meu is a phonetic spelling of the Thai word: Prahmnskaiemii. It is said that roughly translated, it means that the taste is so good even a Brahmin (the Hindu caste of teachers, priests and keepers of knowledge) would give up his wife for a Brahm Kai Meu mango.
Geography/History
Brahm Kai Meu mangoes are native to Thailand. They are most often found only in the area of Thailand, but some large tropical growers have them available for purchase in Australia and Florida in the United States. The only known commercial growing of the Brahm Kai Meu mango outside of Thailand is Florida, where the mangoes have been grown for a short time.
Recipe Ideas
Recipes that include Brahm Kai Meu Mangoes. One
is
easiest, three is harder.| Sailu's Kitchen |
|
Vankaya Mamidi Pachadi ~ Eggplant-Raw Mango Chutney |
| Shikigami |
|
Paneer and Raw Mango Curry |
| Rak's Kitchen |
|
Raw Mango Rice |
Recently Shared
Someone shared Brahm Kai Meu Mangoes using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
|
Pasar Anyar bogor
Near Bogor, Jawa Barat, IndonesiaAbout 435 days ago, 7/21/19 Sharer's comments : mangga harum manis at pasar anyar bogor |
