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Those who know mangos only from the varieties found in places like  Hawaii, Mexico or the West Indies  may think they have discovered a new fruit in the light-coloured, delicately flavoured  mangos  that turn up on Thai markets between March and June. More than a dozen different kinds are grown, many of them hybrids developed in Thailand. They have become so popular among  mango  connoisseurs in neighbouring countries that nearly 3 million kilograms (6.6 million lbs) are exported annually.

 

Thai Mangoes vary in size, shape and color depending on the type, soil and harvest areas. The shapes of mangoes can be round, kidney-like in shape, oval, or a long slender shape. The color of a raw mango is typically green, but the color of ripe mangoes (the skin) can be yellow, yellow-green, green, yellowish Orange or yellowish red. All mangoes have only one flat seed surrounded by flesh. Ripe mangoes have flesh that is yellow, golden-yellow, orange or orange-yellow.

 

* Nam Dok Mai: oval with a sharp pointed tip. The ripe fruit has golden-yellow flesh with a sweet-scented taste