Green Elephant Mangoes
Estimated Inventory, lb : 0
Description/Taste
Green Elephant mangoes are large in size, averaging 0.5 to 1 kilogram in weight, and have an elongated, oblong, or oval shape with blunt, curved ends. Some fruits may be straight, while others will have a slight curve and slightly pointed ends, depending on growing conditions. Green Elephant mangoes showcase variegated shades of green and yellow, and the skin is smooth, taut, leathery, fibrous, and tough. The skin may also showcase a few brown markings, but these spots are superficial and do not affect the quality of the flesh. Underneath the surface, the flesh exhibits pale yellow, ivory, or white hues, depending on the degree of ripeness, and has a dense, thick, and semi-firm consistency. Green Elephant mangoes are known for having a crunchier and succulent consistency compared to other types of Elephant mangoes. The flesh also encases a small, flat, and oblong seed tightly adhered to the center of the fruit, giving the variety a high flesh-to-seed ratio. Green Elephant mangoes can be consumed at multiple stages of maturity and have a refreshing, sweet, sour, and tangy flavor, becoming milder and sweeter with age.
Seasons/Availability
Green Elephant mangoes are available year-round.
Current Facts
Green Elephant mangoes, botanically classified as Mangifera indica, are a Vietnamese variety belonging to the Anacardiaceae family. Elephant mangoes are a widely cultivated and recognized cultivar in Vietnam and the name Elephant is derived from the fruit being one of the largest varieties grown in the country. Elephant mangoes can reach sizes that are 3 to 4 times bigger than other commercial cultivars and have a slightly elongated, curved shape. Green Elephant mangoes have been commercially cultivated for centuries as fresh-eating fruit. In the 21st century, the production of Green Elephant mangoes increased across central and southern Vietnam due to the variety’s popularity, leading to the creation of several other types of Elephant mangoes, including Pink Elephant and Golden Elephant mangoes. In the modern day, the term Elephant mango is a general descriptor for Green, Pink, and Golden Elephant mangoes. Green Elephant mangoes are also known as Xoài Tượng, Xoai Tuong, Dai Mong, and Tuong mangoes. The variety is positioned as a specialty, fresh-eating fruit in Vietnam and as a luxury cultivar sold at premium prices in international markets. Green Elephant mangoes have a distinctly sweet and sour flavor, used in an array of fresh and cooked culinary preparations.
Nutritional Value
Green Elephant mangoes have not been extensively studied for their nutritional properties. Mangoes, in general, are a source of vitamins and minerals such as potassium, copper, vitamins A, C, E, and K, magnesium, iron, phosphorus, and calcium. Potassium helps to balance fluid levels within the body and replenishes electrolytes, while copper helps to produce red blood cells. Vitamin A maintains healthy organs, vitamin C strengthens the immune system, vitamin E guards the cells against free radical damage, and vitamin K promotes coagulation in the blood for faster wound healing. Magnesium controls everyday nerve functions, iron develops the protein hemoglobin for oxygen transport through the bloodstream, and calcium and phosphorus support bones and teeth. Mangoes also provide other nutrients, including riboflavin, niacin, manganese, thiamin, and zinc.
Applications
Green Elephant mangoes have a subtly sweet, sour, and tangy flavor suited for fresh or cooked preparations. The variety is primarily consumed out of hand, discarding the seed and skin, and is cut into thin pieces. Green Elephant mangoes have a pleasant crunchy consistency and are often dipped into salty, sweet, and spicy sauces. In Vietnam, Green Elephant mangos are traditionally dipped into fish sauce mixed with sugar, or served with shrimp paste or homemade condiments. They are also sprinkled in chili powder, salt, or sugar for enhanced flavoring. Green Elephant mangoes can be shredded into slaws, tossed into salads, or eaten with fresh herbs and lemon juice for a tangy taste. The variety is also incorporated into various vegetable dishes, soups, curries, and main dishes or cooked into chutney and pickles. While most Green Elephant mangoes are enjoyed in their slightly underripe stage, the fruits can also be allowed to fully ripen and soften, creating a milder, sweeter flavor. Green Elephant mangos pair well with red bell pepper, carrots, red onions, ginger, garlic, herbs such as cilantro, mint, and parsley, and seafood including shrimp, fish, and crab. Whole, unopened Green Elephant mangoes can be consumed at any stage and are typically left on the counter for a few days. Once the fruit has reached the desired degree of ripeness, it is recommended to immediately consume or store it in the refrigerator for a few days.
Ethnic/Cultural Info
Elephant mangoes were notably given as annual tributes to the emperor of Vietnam during the Nguyen Dynasty, from 1802 to 1945 CE. Elephant mangoes are documented in the Woodblocks of the Nguyen Dynasty, a compilation and record of the period's historical events, literature, and cultural writings. Over 34,555 plates of woodblocks were made during the Nguyen Dynasty, and Elephant mangoes were featured on the woodblock called Dai Nam Thuc Luc Chinh Bien, also called the royal records. In Dai Nam Thuc Luc Chinh Bien, it is said that Elephant mangoes were offered as gifts to the emperor in 1812 from the province of Binh Dinh. Over 1,000 elephant mangoes were given to emperor Minh Mang for Tet Doan Ngo, an annual festival celebrating the transition between spring and summer. After the initial tribute, the emperor requested anywhere from 500 to 1,000 Elephant mangoes from Binh Dinh each year for various events and occasions. The emperor also granted that the fruits be privately transported via water for faster shipping times around 1831 as they were heavily anticipated, favored tribute fruits.
Geography/History
Green Elephant mangoes are native to Vietnam and are a part of a larger general Elephant mango category comprised of Green, Golden, and Pink Elephant types. Much of the history of Green Elephant mangoes is unknown, but the variety is hypothesized to have first arisen in the Phu Cat district of the Binh Dinh Province along the coast of central Vietnam. Over time, Elephant mangoes expanded in cultivation across Vietnam and were planted in central and southern regions, especially in the Mekong Delta, an area in southwestern Vietnam. The variety became well-known throughout Vietnam for its large size, sweet taste, and versatility but remained relatively unknown worldwide until the 21st century. Today, Green Elephant mangoes are primarily grown in Vietnam and are cultivated commercially for domestic sale and international export. The variety is produced throughout central and southern Vietnam, especially in the province of Binh Ding and in the Mekong Delta region. Vietnamese mangoes, in general, were first exported from Vietnam to Australia, parts of East Asia, and the United States beginning in 2017. Green Elephant mangoes may have been a part of these shipments, but notable exports of this variety occurred to the United States in 2024.
