Jinhuang Mangoes
Estimated Inventory, lb : 0
Description/Taste
Jinhuang mangoes are a large varietal, averaging 16 to 20 centimeters in length and 7 to 9.5 centimeters in diameter, and are often compared to being around the size of a papaya. The elongated fruits have an oval, slightly curved shape with one blunt end and the other end tapering to a small point. Jinhuang mangoes can reach 0.6 to 2.0 kilograms in weight and have smooth, thick, and taut skin. The surface ripens from green to shades of yellow-green, golden yellow, to yellow-orange, depending on growing conditions. Pale yellow lenticels and a few dark brown spots may also be scattered across the skin. Underneath the surface, the orange flesh is aqueous, tender, soft, and succulent with a jelly-like consistency. The flesh is low in fiber and contains a thin, slender, and flat seed. Jinhuang mangoes release a light, sweet, and floral aroma. When ripe, the fruits can reach up to 17 degrees Brix, a measurement of sugar, creating a mild, sweet, honeyed, floral, fruity, and subtly musky flavor.
Seasons/Availability
Jinhuang mangoes are generally available from late May through early August, with a peak season in the early summer.
Current Facts
Jinhuang mangoes, botanically classified as Mangifera indica, are a Taiwanese variety belonging to the Anacardiaceae family. The cultivar was developed in Southern Taiwan in the late 20th century and arose from the passion and breeding efforts of a local grower. Jinhuang mangoes are named after their breeder, Mr. Huang Jinhuang, and the variety has acquired several names in Taiwan since its release, including Jin Huang, Golden mango, and Golden Brillant mango. Outside of Taiwan, Jinhuang mangoes are sometimes labeled Golden Queen, Cat Saigon, Ching Huang, and Kiew Yai, a Thai name meaning “Big Green.” Jinhuang mangoes are typically eaten when they are ripe and golden yellow in Taiwan, but in other countries such as Thailand, the variety is preferred in its crunchy, green state. Jinhuang mangoes are known for their disease resistance, size, low fiber flesh, and sweet taste. The variety is one of the largest mangoes produced in Taiwan and each fruit is wrapped in coverings by hand during cultivation to protect against insects, sun, and weather conditions. Jinhuang mangoes are picked before they reach maturity and are artificially ripened to prevent the flesh from spoiling. The variety is a popular commercial cultivar in the summer and is viewed as an everyday, versatile fruit. Jinhuang mangoes can be eaten at multiple stages of ripeness and complement flavors in both sweet and savory preparations.
Nutritional Value
Jinhuang mangoes have not been studied for their nutritional properties. Mangoes, in general, are a source of fiber to regulate the digestive tract, vitamin A to maintain healthy organs, copper to develop connective tissues, and potassium to balance fluid levels within the body. Mangoes also provide vitamin C to strengthen the immune system, magnesium to control nerve functions, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including folate, vitamin E, phosphorus, beta-carotene, and vitamin B6.
Applications
Jinhuang mangoes have a sweet, fruity, and floral taste suited for fresh and cooked preparations. The large varietal is versatile and is eaten green or ripe. In Southeast Asia, especially in Thailand, Jinhuang mangoes are typically consumed unripe and green. At this stage, the flesh is crunchy, sweet, and tangy, mainly shredded into salads, dipped into seasonings and sauces, or cooked into curries, soups, and stews. Jinhuang mangoes are also consumed ripe and are eaten when they are soft, tender, and sweet. In Taiwan, it is common for Jinhuang mangoes to be sold primarily for ripe purposes. When mature, the fruit develops a vibrant golden yellow hue, and the golden flesh is considered aesthetically attractive for fruit platters and as an edible garnish over sweet or savory dishes. Jinhuang mangoes are also a popular selection among Taiwanese street vendors to blend fresh juices and smoothies, and the variety has ample flesh for simmering into jams, jellies, and fillings for baked goods. The variety is a prevalent ingredient in commercial cakes, puddings, tarts, and custards in Asia and is favored for its sweet taste in frozen treats including popsicles, ice cream, sorbet, and shaved ice. The peak season for Jinhuang mangoes in Taiwan also frequently coincides with the annual Dragon Boat Festival in May or June, one of the three largest holidays celebrated in the country. This overlap allows Jinhuang mangoes to be sold as a refreshing snack and the variety is used as flavoring in cooling beverages, desserts, and sweet dishes, increasing its popularity during this time. Worldwide, Jinhuang mangoes can be utilized in any preparation calling for green or ripe, sweet mango varieties. The cultivar pairs well with other fruits such as passion fruit, lychees, strawberries, and pineapples, herbs including cilantro, parsley, and mint, and sweeteners like brown sugar, honey, agave, condensed milk, and maple syrup. Whole, slightly immature Jinhuang mangoes should be ripened for 3 to 5 days after purchase in a cool and dark location at room temperature. Once ripe, the fruits should be immediately consumed for the best quality and flavor or placed in the refrigerator for a few days to extend their shelf life.
Ethnic/Cultural Info
Jinhuang mangoes are sliced and served as a fresh topping over shaved ice in Taiwan. Ice-based desserts are some of the most popular types of shared treats commercially produced across Taiwan and it is common to see stores solely dedicated to the frozen creations. During the hot and humid summer months, sharing ice-based treats with friends or family is a popular social outing, and mango shaved ice has become a signature variation. The history of shaved ice in Taiwan dates back to the Japanese Colonial Period, spanning from 1895 to 1945 CE. During this time, the Japanese initially introduced ice machines to keep fish cold within the fishing industry, but over time, especially in the summer, ice was used as a cooling ingredient. Early versions of shaved ice were comprised of chopped pieces of ice drizzled with banana oil and sugar water. Over time, as the ice-making industry evolved and factories were constructed in the late 19th century, businesses began to sell ice-based products targeted towards consumers. Many types of ice-based products evolved throughout Taiwan, and the shaved ice toppings varied from mochi, rice balls, fresh fruits, to red beans. Mango-flavored shaved ice became a signature dish of Taiwan in the late 20th century. Vendors began topping finely shaved ice with ice cream, condensed milk, mango juice or sauce, and freshly cut, locally grown, mango slices. In the modern day, mango shaved ice is one of the most promoted ice-based treats throughout Taiwan, and Jinhuang mangoes are a preferred variety due to their thick flesh, soft texture, and sweet flavor.
Geography/History
Jinhuang mangoes are native to Taiwan and were developed in the Liugui, also known as Liouguei, District of Kaohsiung city in Southern Taiwan. The variety was bred by Mr. Huang Jinhuang in his home garden in the 1960s. Jinhuang mangoes were one of the first mango varieties in Taiwan to have been bred by a civilian and not through an agricultural breeding program. Mr. Jinhuang had a passion for agriculture throughout his life and spent his formative years managing workers at peach and bamboo groves. In 1958, Mr. Jinhuang returned from serving in the army and worked at an oil depot beside the Tainan District Agricultural Improvement Field in the city of Tainan. In his free time, he would visit the Agricultural Improvement Field and learned how to cross-pollinate plants. After his retirement, Mr. Jinhuang began crossbreeding various mango trees that he had on his property. Mr. Jinhuang crossed the Ivory mango with the Keitt mango and created a new unnamed seedling sometime around 1966. He continued growing the seedling for over eight years and discovered that it produced large, sweet, and golden yellow fruits. After years of evaluations, Mr. Jinhuang began promoting his new variety and later named them Jinhuang after his family name. Jinhuang mangoes became a widespread cultivar in the 1980s and were recognized by growers, consumers, and breeding programs as a commercially viable fruit. Mr. Jinhuang became the first non-academic winner of the Shennon Award in 1984 and again in 1991, and his mango variety was planted throughout Taiwan as favored summer fruit. Today, Jinhuang mangoes have spread in cultivation to subtropical and tropical regions worldwide, including China, Japan, Thailand, Hong Kong, Singapore, India, Sri Lanka, other parts of Southeast Asia, and the United States. The variety is considered an everyday commercial staple in Taiwanese markets and is a specialty fruit in countries outside of their native region. When in season, Jinhuang mangoes are stacked in large piles in fresh markets, grown in home gardens, or sold through local retailers as a fresh-eating fruit. In Taiwan, Jinhuang mangoes are primarily produced in the Liugui District of Kaohsiung and are also grown in the Shanlin, Tianliao, and Alian Districts and the municipality of Taoyuan. The Jinhuang mangoes featured in the photograph above were sourced through a local market in Taipei.
