Falan Mangoes
Estimated Inventory, lb : 0
Description/Taste
Falan mangoes vary in size, depending on growing conditions, but are generally 12 to 20 centimeters in length with an oval, elongated, and slightly tapered shape ending in a small blunt tip on one end. The variety ranges from 181 to 400 grams in weight and has thick, tough, and leathery skin. The surface is semi-smooth and taut, showcasing prominent yellow spots. Falan mangoes remain mostly green throughout ripening and occasionally develop yellow hues once they mature. Underneath the surface, the flesh bears white to green hues when young, later transitioning into pale yellow hues during ripening. The flesh is dense, firm, and fibreless, encasing a long, flat seed. Falan mangoes can be eaten young and have a snappy, crunchy, and chewy consistency. As it matures, the flesh will soften, become slippery, and will yield under gentle pressure. Falan mangoes are challenging to determine ripeness based on their exterior color alone. The fruits are edible raw when young or mature, and young mangoes have a mild, sweet, subtly green, and tangy taste. Ripe Falan mangoes develop a sweet and sugary taste.
Seasons/Availability
Falan mangoes are available in the summer, with a peak season in June through August in the Northern Hemisphere and December through February in the Southern Hemisphere.
Current Facts
Falan mangoes, botanically classified as Mangifera indica, are a Thai variety belonging to the Anacardiaceae family. The green-skinned fruits develop on slow-growing, compact trees reaching 3 to 4 meters in height and are a polyembryonic variety, meaning the seeds produce multiple shoots, often featuring one that will be a clone of the tree. Falan mangoes are also known as Fah Lan, Fralan, Fahlan, and Thunder mangoes and are a specialty variety favored for their ability to be eaten at multiple stages of ripeness. Worldwide, Falan mangoes are primarily consumed when they are young, firm, and crunchy. During this stage, they are often sold as cooking, green, or young mangoes. The variety can also be eaten ripe, transforming into a softer consistency with a sweeter, sugary taste. Falan mangoes are versatile in culinary preparations and complement sweet or savory dishes. The variety is cultivated worldwide and ranges from a unique novelty to a commercially produced fruit, depending on the market and region. When in season, Falan mangoes remain mostly green, even when ripe, and are increasing in notoriety as more consumers are becoming aware of mangoes being eaten in their crunchy states.
Nutritional Value
Falan mangoes have not been studied for their nutritional properties. Green mangoes, in general, are a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, magnesium to control nerve functions, and calcium to protect bones and teeth. Green mangoes also provide vitamin E to guard the cells against the damage caused by free radicals, potassium to balance fluid levels within the body, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, vitamin A to maintain organ functions, and other nutrients, including phosphorus, vitamin K, copper, zinc, folate, and B vitamins.
Applications
Falan mangoes have a mild, sweet, and tangy taste, depending on the degree of ripeness, suited for fresh and cooked preparations. The variety is traditionally eaten in its green state when the flesh has a crisp, snappy, and chewy quality. Young Falan mangoes still have a subtly sweet nature and are typically peeled and consumed raw. Peeled Falan mangoes can be bitten like an apple, taking care not to bite the hard seed or sliced into pieces. Young Falan mangoes are popularly sprinkled with salt and spices as a savory-sweet snack, or they are dipped into condiments, sauces, and salsas. In Thailand, Falan mangoes are served with spicy sauces similar to rojak, which is served in Indonesia and Malaysia, and the heat is believed to balance the cooling, sweet nature of the fruit. They are also eaten with a splash of vinegar or fish sauce. The young mango’s firm nature allows it to be shredded into salads and tossed with crushed nuts, fresh herbs, and other fruits and vegetables. Young Falan mangoes can also be served with various seafood dishes. In Australia, Falan mangoes are sometimes advertised as cooking mangoes, meaning their firm texture holds up to heat. This descriptor helps differentiate between ripe and young Falan mangoes, as they contain different consistencies. Young Falan mangoes can be simmered into soups, stews, and curries or cooked into rice-based dishes. The variety is also popular for Indian preparations, incorporating its sweet flavor into chutney, biryani, raita, and dal. Try pickling Falan mangoes for a sweet and sour taste or blending the flesh into juices. The fruits can also be cooked into jams and jellies with flavorful spices for extended use. When ripe, Falan mangoes develop a softer, sweeter flesh and are primarily eaten out of hand. Falan mangoes pair well with bell peppers, carrots, lime, aromatics such as ginger, red onion, and garlic, coconut, spices including cinnamon, cumin, cloves, paprika, and bay leaves, and herbs such as thyme, cilantro, and mint. Falan mangoes should be left at room temperature to ripen. Younger mangoes may take several days to ripen, but the variety can be enjoyed at any stage in culinary preparations. Once ripe, the fruits can be stored in the refrigerator for a few days but should be consumed relatively quickly for the best quality and flavor.
Ethnic/Cultural Info
The name Falan roughly translates from Thai to mean “thunder.” The mango acquired this curious moniker from its tendency to crack open suddenly. If Falan mangoes are exposed to excessive rain, they have a higher probability of cracking open due to water intake. Falan mangoes can also crack open the length of the fruit when it is being peeled, surprising the peeler and making a sound that resembles a thunderclap. It is rumored that Falan mangoes should never be picked after rainstorms as they have an unpredictable nature. The fruit’s spontaneous cracking has been featured through social media pages worldwide, and in the videos, the mangoes can be seen cracking multiple times as consumers attempt to peel the skin.
Geography/History
Falan mangoes are native to Thailand. The exact origins of the variety are unknown, as mangoes have been growing in the region since ancient times. Mangoes are thought to be native to Southern Asia, especially in parts of modern-day India, and were eventually spread throughout East Asia and Southeast Asia. The species was introduced to Thailand, where it was extensively cultivated as a food source, and portions of the tree were also used in medicinal practices. Later on, mangoes were spread via trade routes, and when the Portuguese arrived in India in the 15th century, they carried the fruits to regions worldwide. Mangoes were planted in Australia in the early 19th century. It is unknown when Falan mangoes, a Thai variety, were introduced to Australia, but the green-skinned fruit was favored for its ability to be eaten young or ripe. Green mangoes have slowly increased in popularity among Australian markets, and more consumers and chefs are discovering their versatility in culinary preparations. Falan mangoes are tolerant to cold weather and can grow at low altitudes. The variety is cultivated worldwide and can be found in Thailand, other parts of Southeast Asia, India, the United States, and Australia. In Australia, the variety is sometimes labeled as Falan Cooking mangoes in commercial markets to signal to consumers that the young fruits will have firmer flesh.
