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Thai Honey mangoes are elongated and slender with one end more rounded and the other end tapering to a slight point. Thai Honey mangoes can weigh up to one pound or more. They have a light yellowish green skin when young and mature to a deep golden yellow color when ripe. Thai Honey mangoes are very aromatic and will present a slightly wrinkled skin when fully ripe and boast a super sweet, rich, honey flavor. The firm flesh is free of fibers and features a buttery texture and deep yellow color. The stone is relatively thin and small.
Seasons/Availability
Thai Honey mangoes are available during the summer months.
Current Facts
Thai Honey mangoes are botanically classified as Magnifera indica. They are also commonly known as Thai Golden Honey mangoes or Nam Dok Mai. A popular Thai dessert, mango with sticky rice, is made specifically with Thai Honey mangoes and coconut cream. Thai Honey mangoes are probably the most popular and desired of all the Thai mangoes.
Nutritional Value
Thai Honey mangoes, like all mango varieties are rich in vitamins A, B, C and dietary fiber. Mangos also contain enzymes that have been shown to aid in digestion. Mangoes also contain vitamins B6 and other important vitamins like potassium and magnesium. Mangoes are high in iron and folate.
Applications
Thai Honey mangoes can be eaten both when raw (mature) and when ripe. When still green, the Thai Honey mangoes are peeled, the flesh cut away from the thin stone, and sliced to be eaten with dipping sauces. The green Thai Honey mangoes are also used to make pickles and preserves, traditional uses for raw mangoes in Thailand. When fully ripe (about a week after picking), Thai Honey mangoes are often eaten just as is. When prepared for dessert, Thai Honey mangoes are pureed, dried and candied, and juiced for beverages. For the traditional dessert Khao Niaow Ma Muang, Thai mango with sticky rice, the mangoes are simply sliced and put over the rice and smothered in a coconut cream sauce. Thai Honey mangoes will take about a week to mature, given the ambient temperature. Ripe mangoes will keep for a couple of days.
Ethnic/Cultural Info
The name Nam Dok Mai in Thai loosely translates to “sweet water from the flowers”.
Geography/History
The Thai Honey mango is native to Thailand, and is grown along the southern coast of the country, off the Gulf of Thailand. Generally, only available in the region surrounding Thailand, Thai Honey mangoes are also exported to Japan and Europe in limited quantities. Introduced to Florida in 1973, the Thai Honey mango has done well, becoming a popular Florida mango and bringing a taste of Southeast Asia to the United States. Thai Honey mangoes have also made their way to the Caribbean, where the fruit thrives in the tropical environment. The branches of the Thai Honey mango tree flower at different times, extending the summer season for this highly-desirable mango.
Fruit Logistica Berlin
Messedam 22, 14055 Berlin, Germany
+49 30 30382318
Ripe honey mangoes at Fruit Logistica Hall 26, booth F-41…Thai Honey mangoes have an elongated, slender shape with one end rounded and the other tapering to a point. When unripe, their skin is a light yellowish-green, maturing to a rich golden yellow as they ripen. A fully ripe mango develops a slightly wrinkled appearance, signaling its intense sweetness. Known for their fiber-free, buttery flesh, these mangoes also feature a vibrant aroma, making them perfect for fresh consumption or indulgent desserts.
Raya Grocery
+442074075556
Stoney St, London SE1 1TL, United Kingdom
Thai Honey mangoes are versatile and enjoyed at multiple stages of ripeness. When green, they are peeled and sliced to pair with dipping sauces or made into pickles and preserves, classic uses in Thai cuisine. Ripe mangoes, sweet and juicy about a week after picking, are eaten fresh, pureed, candied, or juiced. For mango sticky rice, they are simply sliced and served over glutinous rice with a rich coconut cream sauce.
Thai Honey mangoes are available at CS Fresh in Singapore….Thai Honey mangoes are botanically classified as Magnifera indica and are often referred to as Thai Golden Honey mangoes or Nam Dok Mai. These mangoes play a key role in Thai cuisine, being the go-to variety for the beloved dessert mango with sticky rice. Renown for their exceptional sweetness, they are said to be the most popular and desired among Thai mango varieties.
Seven Mile Market
Kota Sentosa Rd Sentosa, Kuching SARAWAK 93250
Thai Honey mangoes are native to Thailand, thriving along its southern coast near the Gulf of Thailand. While primarily enjoyed locally, they are also exported in small amounts to Japan and Europe. Introduced to Florida in 1973, they have since gained popularity in the U.S. and Caribbean. Their trees have a unique flowering pattern that stretches the summer season for this sought-after tropical fruit.
Thai Honey mango at Isetan grocery Tokyo …..Thai Honey Mango: The Thai name "Nam Dok Mai," associated with this mango, translates to "sweet water from the flowers," highlighting its fragrance and sweetness.
Thai mangoes are sweet and available at Raya Borough Market London …..Thai Honey mangoes feature a deep golden yellow color when ripe and emit a strong, pleasant aroma. They are known for their super sweet, rich, honey-like flavor. The flesh of these mangoes is free of fibers and has a buttery texture with a vibrant yellow hue. Each mango can weigh up to one pound or more, with a relatively small and thin stone, making them a delight to enjoy.
Fruit N' Cahoots
10900 SW 48th St Davie Fl 33328
(863) 512-2715
Thai Honey mangoes are incredibly versatile. When green, they're ideal for dipping sauces, pickling, and making preserves. Once ripe, about a week after picking, they're enjoyed fresh or transformed into desserts. Popular uses include pureeing, drying, candying, and juicing. For Thailand's beloved Khao Niaow Ma Muang, slices of ripe mango are paired with sticky rice and a rich coconut cream sauce, creating a simple yet delightful treat.
Thai Honey mangoes are a variety of Magnifera indica, also referred to as Thai Golden Honey mangoes or Nam Dok Mai. They are highly sought after among Thai mango varieties and are a key ingredient in the classic Thai dessert, mango with sticky rice, paired with coconut cream. Rich in vitamins A, B, C, and dietary fiber, they also contain digestive enzymes, potassium, magnesium, iron, and folate, promoting both nutritional and health benefits.
Thai Honey Mango: Thai Honey mangoes originate from Thailand's southern coast near the Gulf of Thailand and are prized for their unique flavor. They are mainly available regionally but are exported in small amounts to Japan and Europe. After being introduced to Florida in 1973, they became a favorite in the state, thriving in the tropical climate. Their trees bloom at staggered times, extending the summer harvest season, and they also flourish in the Caribbean.
Thai Honey mangoes: Thai Honey mangoes are known for their super sweet, rich, honey-like flavor and aromatic scent. When fully ripe, their deep golden yellow skin may appear slightly wrinkled. These mangoes have a buttery texture, with firm, fiber-free flesh in a vibrant deep yellow hue. They can weigh up to a pound or more and have a relatively thin, small stone, making them a satisfying and flavorful choice.
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