Myanmar Mangoes
Estimated Inventory, lb : 0
Description/Taste
Myanmar mangoes vary in size and appearance, depending on the variety, and range from small to large, averaging 7 to 11 centimeters in diameter and 9 to 15 centimeters in length. The fruits are typically harvested when they are 250 to 352 grams in weight, but some varieties can reach up to 1.3 kilograms in weight. If harvested early, Myanmar mangoes will have a green appearance. The fruits are sold at varying degrees of maturity and are also displayed when ripe, showcasing brilliant hues of golden yellow, orange-yellow, and orange. The skin is thin to semi-thick with a taut, smooth, and firm consistency. The most popular Myanmar mango grown commercially, the Sein Ta Lone variety, displays a distinctive pointed beak on one end and occasionally will have another smaller point beside the prominent tip. Underneath the skin, Myanmar mangoes often have yellow to orange flesh that is aqueous, fibreless, and soft with a tender, succulent consistency when ripe. Green mangoes will have a firmer, crunchier texture. The flesh also encases a thin, small, and flat seed. Myanmar mangoes release a fragrant aroma when ripe and are traditionally sweet and subtly sour with tangy, fruity, turpentine, and floral nuances.
Seasons/Availability
Myanmar mangoes are available from April to September, with each region having a slightly different season. In the Mandalay region of Myanmar, mangoes have a peak season from April to June, while in the Shan State, the fruits arrive between June through September. Myanmar’s mango export season spans from late April through mid-July.
Current Facts
Myanmar mangoes, botanically classified as Mangifera indica, are a category of varieties grown in Myanmar belonging to the Anacardiaceae family. There are more than 200 types of mangoes grown in the Southeast Asian country and most of the fruits are harvested for domestic use. A few varieties are commercially produced, and these mangoes include Yin Kwe, Shwe Hintha, Mya Kyauk, Ma Chit Su, Thone Lone Tit Htaung, Sine, Shwe Ya Za Ma, Padamyar, and Nan Dawhmine. The most famous mango variety cultivated in Myanmar is known as Sein Ta Lone or Seintalone, which translates to “One Diamond.” The variety is the country’s top-exported mango and has also been introduced and planted in gardens worldwide. In the United States, Sein Ta Lone is known as Diamond mango, Diamond Solitaire mango, and Guava mango. In Kerala, India, they are known as Priyoor. Historically, mangoes were an essential crop in Myanmar, harvested from wild trees and planted in home gardens. Many portions of the trees have been used for cultural, religious, culinary, and medicinal purposes, and the fruits are a revered fresh-eating and cooking ingredient. In the modern day, Myanmar mangoes have remained a prevalent crop and are planted as a source of income and food. Mangoes are used in a wide variety of culinary preparations and are also given as gifts during special occasions to friends, family, and acquaintances.
Nutritional Value
Myanmar mangoes have not been extensively studied for their nutritional properties, and each variety will vary in its vitamin and mineral content. Mangoes, in general, are a source of potassium to balance fluid levels within the body, fiber to regulate the digestive tract, and vitamin C to strengthen the immune system. The fruits also provide magnesium to control nerve functions, vitamin E to guard the cells against free radical damage, calcium to build strong bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including vitamin K, folate, vitamin A, phosphorus, and B vitamins. In natural medicines of Myanmar, it is said that stems from mango trees are sometimes boiled and used to soothe toothaches.
Applications
Myanmar mangoes are used at varying stages of ripeness for fresh and cooked culinary preparations. When slightly underripe and green, Myanmar mangoes typically have a mild, sweet, and tangy taste and a crisp, snappy, and chewy quality. This stage of ripeness is popularly served chilled and is consumed as a refreshing dish on hot summer days. Green Myanmar mangoes are shredded, added to salads, and served as an accompaniment to meat dishes. Green mango is also sliced into strips, tossed with soy sauce, chili sauce, or fish sauce in local markets, and sold as a snack. Some consumers choose to eat green mango with salt or other spices as a simple snack. In addition to green stages, Myanmar mangoes are eaten ripe and primarily consumed out of hand, discarding the skin and seed. The flesh can be sliced and used as a fresh topping over dishes or cooked into chutney. During the summer in Myanmar, mangoes are frequently blended into smoothies, shakes, and juices as a refreshing reprieve from humid, hot weather. Mangoes are also combined into ice cream, sorbets, and ice-based desserts. Beyond cool treats, Myanmar mangoes are incorporated as flavoring into cakes, jellies, custards, and puddings, or they are added to savory dishes like mango chicken curry. They can also be dried into fruit leather for extended use, and the leaves of the mango tree are eaten as a vegetable with fish paste. Myanmar mangoes pair well with spices such as cumin and curry powder, aromatics including ginger, garlic, and shallots, coconut milk, peanuts, cucumber, tomato, and fruits such as papaya, oranges, and berries. Whole, unopened Myanmar mangoes should be immediately consumed once ripe for the best quality and flavor. The mangoes should be left at room temperature to mature, and once ripe, they can be placed in the refrigerator for a few days to extend their shelf life.
Geography/History
Myanmar mangoes are descendants of varieties with origins found across the Indo-Burma region. Mangoes have been growing wild since ancient times and have been selectively bred over time for improved flavoring, texture, and cultivation qualities. Mangoes are deeply intertwined in the history of Myanmar and have been a prevalent crop for thousands of years. Each mango variety found within Myanmar has its individual story. Sein Ta Lone, Myanmar’s most famous variety, is said to have arisen from the Kyaukse District in the Mandalay Region. The variety became well-known commercially in the early 1980s and quickly became one of the top cultivated mangoes. Sein Ta Lone mangoes were later planted in Southern Florida and have become a specialty mango in Homestead and Miami. Today, Myanmar mangoes are mainly grown in home gardens, parks, and in the wild throughout Myanmar, especially in the Shan State, Mandalay Region, Tanintharyi Region, Sagaing Region, Bago Region, Yangon Region, and Ayeyarwady Delta. Select Myanmar mangoes are also exported to China, Singapore, Thailand, Russia, and sometimes Hong Kong.
