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-colored, delicately flavored 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 neighboring
countries that nearly 3 million kilograms (6.6 million lbs) are
exported annually.
Thais eat
mangos in a number of ways, depending on the variety. Some types
are traditionally served at the peak of ripeness, accompanied
by a mound of glutinous rice topped with sweetened coconut
milk; the light yellow ok rong and the slightly darker
nam dok mai are especially good in this way.
Other kinds,
such as kiao sa woei are more often eaten as a condiment
or in salads when the skin is still dark green and the
flesh is white. Mangos are also pickled (ma-muang dong),
soaked in sugar water (ma-muang chae im) salted and dried
(ma-muang khem), or turned into jams and chutneys.
