Mango
The Mango is widely regarded as the "King of Fruits" in many cultures. In Thailand, mangoes are a culinary phenomenon, enjoyed in various stages of ripeness. From the sour and crunchy green mango to the honey-sweet, golden ripe mango, this fruit offers a spectrum of flavors that define the tropical experience.
Season: While available year-round, the peak season for the best varieties (like Nam Dok Mai) is from March to June.
Flavor & Texture: * Green: Sour, tart, and incredibly crunchy.
Ripe: Velvety smooth, fiberless, and intensely sweet with a rich floral aroma.
Primary uses:
Mango Sticky Rice: The world-famous dessert featuring ripe Nam Dok Mai mango with sweet coconut sticky rice.
Green Mango Salad (Som Tum Mango): Shredded green mango tossed with lime, chili, and fish sauce.
Dipping: Green mango slices served with "Nam Pla Wan" (sweet fish sauce dip).
Smoothies: Ripe mango blended with ice for a refreshing summer drink.
Benefits:
Eye Health: High in Vitamin A and beta-carotene, which are essential for good vision.
Immune Booster: Packed with Vitamin C to help the body fight off infections.
Digestive Aid: Contains enzymes that help break down proteins and fiber that supports gut health.
Skin Glow: The high antioxidant content helps clear skin and provides a healthy glow.
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