Golden Elephant Mangoes
Estimated Inventory, lb : 4.67
This item was last sold on : 11/24/24
Description/Taste
Golden Elephant mangoes are large in size, averaging 0.5 to 1 kilogram in weight, and have an elongated, oval, to oblong shape. The fruits notably have a slight curve in their appearance and taper to blunt or slightly pointed ends. Golden Elephant mangoes ripen from green to yellow-green, golden hues when ripe and the skin is smooth, taut, leathery, and tough. The skin may also showcase a few brown markings, but these spots are typically superficial and do not affect the quality of the flesh. Underneath the surface, the flesh exhibits pale yellow to orange hues, depending on the degree of ripeness, and has a dense, thick, fibreless, aqueous, succulent, and tender consistency. The flesh also encases a small, flat, and oblong seed tightly adhered in the center of the fruit. Golden Elephant mangoes are favored for their high flesh-to-seed ratio and can be consumed at multiple stages of maturity. When ripe, the flesh has a fragrant, tropical aroma and a soft give, similar to an avocado. Golden Elephant mangoes have a rich, sweet, and tropical flavor.
Seasons/Availability
Golden Elephant mangoes are available year-round.
Current Facts
Golden Elephant mangoes, botanically classified as Mangifera indica, are a Vietnamese variety belonging to the Anacardiaceae family. Several types of Elephant mangoes are grown in Vietnam, including Pink Elephant and Green Elephant, and these varieties were exported for the first time to Australia and the United States in the early 21st century. Elephant mangoes are one of the largest varieties grown in Vietnam and can reach sizes that are 3 to 4 times bigger than other commercial cultivars. The variety acquired its elephant moniker from its notable size and golden descriptor from its yellow coloring when ripe. Golden Elephant mangoes are also known as Xoài Tượng Da Vàng in Vietnamese and are sometimes written as Xoai Tuong Da Vang and Tuong mango. The variety has been widely cultivated throughout Vietnam for centuries but has recently gained international recognition with the rise in exports from Vietnam to the United States. Golden Elephant mangoes are marketed as a sharing mango, a fruit that can be split between multiple individuals due to its large size. They are also positioned as a luxury cultivar sold at premium prices as a fresh eating delicacy.
Nutritional Value
Golden Elephant mangoes have not been extensively studied for their nutritional properties. Mangoes, in general, are a source of minerals such as calcium, phosphorus, iron, magnesium, potassium, and copper. Calcium and phosphorus support bones and teeth, iron develops the protein hemoglobin for oxygen transport through the bloodstream, and magnesium helps to control daily nerve functions. Potassium assists the body in balancing fluid levels and replenishing electrolytes, while copper helps to produce red blood cells. Other nutrients, including thiamin, manganese, zinc, riboflavin, and niacin, may be found in varying quantities within the fruits. Golden Elephant mangoes also contain vitamins A, C, E, and K. Vitamin C strengthens the immune system, while vitamin A maintains healthy organs. Vitamin E guards the cells against the damage caused by free radicals, and vitamin K assists the body in producing proteins that help the blood coagulate for wound healing.
Applications
Golden Elephant mangoes have a sweet, rich, and floral taste suited for fresh and cooked preparations. The variety is mainly eaten out of hand and can be consumed in its young or ripe stages. Golden Elephant mangoes have ample amounts of flesh and are often positioned as a mango shared between multiple people due to their larger size. The flesh can be consumed out of hand, discarding the seed and skin, or sliced and tossed into salads and fruit medleys. Ripe mangoes, such as Golden Elephant mangoes, are popularly added to desserts like mango sago and sticky rice in Vietnam. They are also used as a fresh topping over cakes, shaved ice, and other baked goods. In the United States, Golden Elephant mangoes are promoted for use in salsa recipes, slicing over avocado toast, or sprinkled in chili powder and eaten as a snack. Golden Elephant mangoes can also be blended with sweetened condensed milk or added to fruit smoothies. Try cooking the mangoes into chutney, sauces for seafood, syrups for desserts, or jams and jellies as a flavorful spread. Mangoes can also be halved and grilled to develop a smoky, savory, and sweet flavor. Golden Elephant mangos pair well with peanuts, cucumbers, red bell peppers, carrots, citrus juice, bean sprouts, herbs such as cilantro, Thai basil, and mint, strawberries, and coconut. Whole, unopened Golden Elephant mangoes should be ripened at room temperature. They can also be placed in a paper bag to help speed up the ripening time. Once mature, Golden Elephant mangoes should be immediately consumed for the best quality and flavor or stored in the refrigerator for a few days.
Ethnic/Cultural Info
Mango varieties locally grown in the Mekong Delta region of Vietnam are sometimes used as offerings during Oc Om Boc, an annual festival celebrating the moon deity and harvests. Oc Om Boc is the second largest festival in southern Vietnam, with Tet or the Vietnamese New Year being the largest, and is honored among the Khmer people between October and December, depending on the year and moon cycle. During Oc Om Boc, the moon deity is worshipped for providing a plentiful harvest, and thanks are given in the hope of another year of health and prosperity. Offerings are placed on tables outside of houses on the night of the full moon, and these offerings include rice, fruits such as mangos, and other foods. In addition to religious customs, the Oc Om Boc festival features live musical performances, traditional dances, boat races, and the release of floating paper lanterns to expel darkness.
Geography/History
Golden Elephant mangoes are native to Vietnam and are a part of the larger Elephant mango category. Much of the history of Golden Elephant mangoes is unknown, as most documented research references Green Elephant mangoes. Elephant mangoes, in general, were thought to have been created in the Phu Cat district of the Binh Dinh Province along the coast of central Vietnam. Green-skinned Elephant mangoes were notably mentioned in the Dai Nam Thuc Luc, a written chronicle about the Nguyen kings and nobility during the Nguyen dynasty. The chronicle is comprised of 584 volumes and documented events during the 19th and early 20th centuries. Within this chronicle, Elephant mangoes were recorded as an offering given to King Minh Mang during Tet, also known as the Vietnamese New Year. It is said growers were once required to send over 1,000 fruits to the king for Tet, and Elephant mangoes eventually became the choice fruit around 1834, being transported to the king by water. Over time, Elephant mangoes expanded in cultivation across Vietnam and were planted in the Mekong Delta region, an area in southwestern Vietnam. Golden Elephant mangoes may be a variant of the traditional Green Elephant mango, but more research needs to be conducted before conclusions can be made. Today, Elephant mangoes are a popular variety grown in Vietnam and are selected as an export mango. The variety is cultivated throughout central and southern Vietnam, especially in the province of Binh Ding and in the Mekong Delta region. Golden Elephant mangoes were first imported into the United States from Vietnam in 2024. Melissa’s Produce, a specialty fruit distributor, sources Golden Elephant mangoes from Vietnam and offers the variety to retailers and wholesalers within the United States.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Kingfisher | San Diego CA | 619-861-8074 |
| Omni Hotels | San Diego CA | 619-231-6664 |
