Mangos

Asia has the greatest variety of mangos in the world. Fresh mangos like the Tommy/Atkins are available all year, and other types’ availabilities peak in certain times of the year. As a chef, I look to the difference in flavor and texture as the two main factors when choosing a variety. The Haden’s flavor is what most Americans are familiar with. It is large with lots of firm, usable flesh. The Ataulfo is what I reach for when making the Thai dessert of Fresh Mangos, Coconut Sticky Rice and Crispy Mung Beans (mamuang khao nieo). These mangos have a quinine flavor that Asians love. Ripe mangos are seldom used in savory foods. Green mangos, immature and unripe, are used extensively in Thai, Vietnamese, Malaysian, and Singaporean cuisine. They are shredded into salads with salted shrimp, chilies, and fish sauce, and large chunks are often dipped with salty, spicy shrimp paste and then eaten as a snack or tossed with salads. Thai: ma muang; Malay: mangga; Vietnamese: xoài