Mango Season! | Locally Available Mango Varieties

Mango Season

In Australia, we (sadly) don’t go much for knowing the varieties of fruits and vegetables sold in our Green Grocers and Supermarkets. In fact, some vegetables, like potatoes, are sold under one varietal name, but the suppliers use different potatoes  with similar characteristics, depending on the time of year.

But visit a large Asian grocery, and they care about varieties of some items. Mangoes, for example. While our supermarkets often only sell Mangoes, Asian groceries will sell around 2 dozen different varieties of green and sweet mangoes across the season.

It is important to know the different mangoes. Each variety has its own personality – different tastes, textures and aromas. Different shapes and colours. The seed size varies, and the amount of fibre in the mango. Some are crisp and crunchy, some are juicy and melt in your mouth. Some suit dehydration, others suit making Mango Lassi.

We have taste tested each of these mangoes available at our local grocers and green grocers. But for each named variety mango that we could identify, there were others, green and yellow, that had no labels, or were simply labelled green mango.


Sweet Mangoes

Sweet Green Mangoes

Sweet Thai Mango – Nam Doc Mai

This mango is the green Thai Mango that has been left to ripen. The colour of the skin is green-yellow when ripe enough to eat. The flesh is yellow, and the taste is sweet with a slight tang. It is not an intense tasted, more gentle than other mangoes, and is a taste that you might associate with Thai foods. The flesh is strongly attached to the skin – it takes some effort to remove – and it retain  a certain bite as you eat it. The shape is elongated/oval.

Sweet Green Mango

It is also called Nam Dog Mai. It is generally not eaten as a green fruit in Thailand (rather waiting until it ripens and the skin turns yellow), however in Australia, most Nam Doc Mai grown is sold as green (tart) fruit. In Asian shops you will find both the green and ripe ones.


Keow Savoey – Thai Green Sweet Mango

Another Thai Mango, also known as Kaiew Sawei, Kaow Sawoey, Khao Savoey, Kiew Sa Waei, Khiew Savoy, Kyo Savoy, Khieo Sawoei, and various other spellings. Keow means green and Savoey means eat. It is oblong and dark green in colour. When its skin is a little rough and has pronounced yellow spots. As it ripens, these almost disappear and the skin smooths. It is a reasonably thick skin.

Keow Savoey is considered the best of the green eating varieties in Thailand, with its crunchy flesh texture and nutty, sweet flavour. The flesh is definitely crisp compared with Mangoes such as the Calypso, and the taste is milder. Its is very suitable for savoury uses and it is used mainly in salads. It also goes well in salsas. When ripe, it has very soft, green-yellow, semi-translucent flesh with gentle overripe sweet flavours with a little acid detectable.

Keow Savoey - Thai Green Sweet Mango

Giant Mango – Labelled as TPP Mango

There was excitement for the discovery of this overly large mango in our local Asian store, but it was short lived. Labelled as a TPP Mango, it is unlikely that this is the source. When it is identified, the post will be updated. See below for the real TPP mango.

This mango is 24cm long and 34 cm circumference at the widest point. It weighs a whopping 1060g! It was clearly labelled as TPP but it might be a ring-in.  It has yellow flesh with a slight green tinge and a slight reddish tinge. Its flesh is firmer than many sweet mangoes and the flavour is nondescript. A little fruity, perhaps some green apple overtones, but not prominent. The flesh tolerates cutting into cubes very well. It tastes better with lime juice, but not enough to recommend this mango to you.

TPP Mango (Sweet)

or is it??

The slices of the mango are large and easily fill several dehydrator trays if you are intending to dry some mangoes. It peels easily and there is little fibre in the flesh. No discernible aroma. The flesh has a silky feel to it, not quite slimy, more silky.  Best used in curries where strong mango flavours are not expected, or to flavour rice. Our recommendation is to purchase elsewhere.

Giant Mango

Falan Mango

Falan is another popular green eating variety from Thailand. When translated into English, Falan means Thunder. This variety is given its name because of its tendency, when mature, to split after a thunder storm or heavy rain.

It is a green, oblong shape fruit with no blush. Falan has a milder flavour than Keow Savoey – the flesh is white through orange with sweetness and crunch.  It is sometimes eaten as slices in vinegar.

Sweet Yellow Mangoes

R2E2 Mango

What a gorgeous name! We are always reminded of Star Wars. Another popular mango in Australia, it is large, round and slightly elongated. It can grow reasonably large and resembles a large apple.

R2E2 Mango

The flesh is light yellow when ripe and greener when raw. Its taste is sweet with a slight sour tang, like it has been sprinkled with the tiniest amount of lime juice. The flesh is yellow and firm, and the taste is pronounced but not intense like the Calypso and Kingston Pride.  It peels very easily, and cuts into the nicest circles for dehydrating. A comparatively large fruit, it is a great Mango for drying. The flesh clings to the stone somewhat, but does not have a lot of fibre.

R2E2 Mango

You can purchase R2E2 green for a sweet-sour taste, or when fully ripe. As they ripen they look like juicy large apples.

R2E2 Mangoes

TPP Mango

The more normal size is more like the photo below. Notice the banana-like shape, and the very yellow skin when ripe. This mango is sweet but not overly intensively sweet like the Calypso and Kingston Pride, with overtone flavours of banana and cinnamon. It is delicious.

TPP Mango

The T.P.P mango is very popular in Australia, especially amongst people from Asia and S.E. Asia. It is a sweet Australian mango with a distinct shape. It has a very short season so needs to be eaten quickly once bought. This mango is often eaten crunchy with a cold beer.

The TPP also makes lovely long slices for the dehydrator, for those interested in drying mangoes, and has a thin, long seed so the flesh to seed ratio is high. The banana-yellow flesh does not have a lot of fibre. The mango is very aromatic and scents the room as you cut into it.

TPP Mango

Alphonso Mango

The Alphonso is the King of Mangoes in India, and loved by the most if not all of the people of India. During Alphonso season the internet is full of odes to this mango and recipes using it. In recent years it has been possible to import some small quantities of the Alphonso. Those lucky enough to be in the know can snaffle a box of them. This mango, which is slightly elongated in shape, is golden yellow with a tinge of green and sometimes a tinge of red. The flesh is saffron coloured and has a rich creamy texture – it has an extraordinary taste and mouth feel. The taste is very rich and quite intense.

Alphonso Mangoes make great lassi drinks, sorbets and icecreams. It can also be dried in pieces, and made into fruit leather. Try it in a chickpea salad.

Calypso Mango

This mango, popular in Australia, is a large yellow-orange mango with a red blush,  a round shape, and a deep orange flesh. The taste is intense, and the flesh is soft and collapses in the mouth. It is a very sweet mango with overtones of intense sweet incense; it’s the type of mango that you might use to make sweet Mango Lassi, or perch chopped on top of a cake or pavlova. This mango is not at all stringy and is delightful eating from September to March.

Calypso Mango

Kingston Pride (KP)

Kensington Pride fruit is relatively soft when eaten ripe and has a short shelf life. It is sweet and tangy with a rich, juicy flesh. It is the sort of mango you should only eat in the bath, and it leaves the chopping board covered in juice. The fruit has yellow to orange skin with a pink blush and the flesh is orange-yellow. It is very aromatic when ripe.

Kingston Pride Mango

Both Calypso Mango and Kingston Pride claim to be the most popular mango in Australia. The tastes are similar – intense and sweet. The flesh is softer than the Honey Gold and firmer than the Calypso. The Calypso and the Kingston Pride are wonderful in lassi drinks – the intensity of the flavours means that it shines through in the drink and less sugar is needed, whereas the yoghurt can overwhelm the subtler flavours of some other mangoes.

Kingstong Pride Mango

We also tried the Kingston Pride from the Pinata stable of growers. Curiously their website does not mention Kingston Pride as one of their key products (they appear to focus on Honey Gold). The local shops were full of the Pinata Kingston Pride in early to mid December, quite cheaply. This fruit is difficult to peel, and needs a knife rather than a peeler. The flesh is soft and mushy, and reasonably fibrous. The aroma is not strong, but the taste is as sweet and intense as the other Kingston Pride that we trialled. Heavy notes of sweet strawberries. The flesh sticks to the seed and is difficult to remove. A great one for making Mango Rice with to use all of that flavour.

Kingston Pride Mango

Because the flesh is so juicy, is not as good for dehydrating as the firmer varieties.

Pinata Kingston Pride

Honey Gold

Honey Gold has a rich sweet flavour and firm, fibreless but juicy flesh. It has a golden apricot skin and yellow-orange flesh. The taste is very sweet, but not as sweet at the Calypso, and has undertone flavours of apple and strawberry. The flesh is firmer than the calypso, and it is a definite favourite for eating.

Honey Gold Mango

Brooks Mango

Brooks is the latest maturing variety in Australia, so appears late in the Mango season. It has oval shaped fruit and a green/yellow skin colour, and can be consumed both as green and ripe fruit.

Keitt Mango

A late season mango, generally harvested 4-6 weeks after Kensington Pride. Rainbow red to bronze blushed skin with a beautiful yellow /orange flesh, it is a medium-large mango with a mild, sweet and slightly lemony flavour. The flesh is firm an the seed is thin. It is juicy, and its flesh is low on fibres. A very nice option late in the season.

Keitt Mango

Palmer Mango

Another late mango with skin that varies from red through yellow to green. Medium sized with firm flesh which is mild and aromatic. It has a little fibre. Its skin is still fairly thin.

Sindhri Mangoes

Sindhri is a leading variety of the Sindh region of Pakistan and can sometimes be found in Middle Eastern and Afghan groceries. Its flavour is pleasantly aromatic and sweet. The fruit is large and ovalish long in shape, lemon yellow in colour when ripe, and the pulp is yellowish-cadium. Its texture is fine and firm and fibreless. The stone is medium sized.

Sindhri Mangoes

Maha Chanok Mangoes

It is grown in Australia, where it has been grafted onto existing Kensington Pride trees. The fruit of the Mahachanok mango tree is very elongated and elegantly curved, with a typical weight between 250 and 370 grams. The skin, which is smooth and thin, turns from green colour to yellowish-orange when ripening, and there is often an attractive pink-red blush on one side. The stone is long and thin, leaving a good proportion of flesh. The flesh, which has an alluring yellow-orange colour, is exceptionally smooth and virtually fibreless. The sweetness of the mango is intense, and the flavour and aroma are beautifully refined and fragrant, and is one of the most popular varieties in Thailand for eating ripe. Some say that this mango is the same as the King Thai Mango.

Green, Sour/Tart Mangoes

The common myth is that Green Mangoes are simply unripe sweet mangoes. That myth is not completely true. While there are some mangoes that can be eaten both green/raw and sweet/ripe, many mango varieties never ripen to a sweet mango. They stay crisp and tart. And we are grateful.

Xoai Tuong – Elephant Mango – Vietnamese Green, Tart Mango

Xoai Tuong is an oblong-shaped mango with a slight curve. When eaten green, the pulp is crisp with low fibre and is covered with a medium-thick green skin without any blush. The fruit has a strong, tart flavour which mellows as it ripens, giving way to a tart mango flavour. It is the most popular green eating variety in Vietnam.  Xoai means mango and Tuong means elephant in Vietnamese.

Elephant Mango

The seed of this mango is very thin, like a cuttlefish shell you find on the beach. This means that the flesh to seed ratio is higher than for many mangoes. The Elephant Mango is named presumably because Thai elephants like them. Excellent mango for roasting for drinks, flesh has yellow overtones.

Elephant Mango

Green Nam Doc Mai – Sour


One of the first mangoes of the season, this one is first eaten raw and sour, mainly in Thai style salads, or with ingredients such as Jicama (yam bean). As previously noted, it is also eaten when ripe with semi sweet, crunchy flesh.

Nam Doc Mai Green Mango

When green, the mango is mouth-puckeringly sour with a slight sweet edge. Crunchy and lovely it makes a great pickle too.

Green Mango Pickle

Cat Cay Mango

A green Vietnamese mango. Crisp flesh, pale with green tones. The bite is very crisp and tart, like eating an unripe green apple. Clean flavours. An excellent choice for that crisp salad or salsa. Slices well for dehydration.

Cat Cay Green Mango

It feels like eating an unripe green apple, and you just want to get the chilli, lime and salt to it. An excellent green mango.

Green Unripe R2E2 Mango

R2E2 is eaten green as well as ripe. I have never been able to find a really sour one – the green mango has yellow flesh that is sour-sweet.


It goes lovely in Green Mango Rice.

Green Mango Rice

Brooks Green Mango

Brooks is the latest maturing variety in Australia, so appears late in the Mango season. It has oval shaped fruit and a green/yellow skin colour, and can be consumed both as green and ripe fruit.

Brooks Mango

Dehydrating Mangoes

All mangoes make delicious dehydrated snacks, even the green ones which are tart and addictive. The best dried sweet ones are the intensely flavoured fresh ones  – Calypso & Kingston Pride.  The dehydration mellows the flavour of the mangoes a little, so begin with Mangoes of good flavour. Because Calypso and Kingston Pride are both soft flesh mangoes, buy them when they are just ripe, and not overly ripe. If they are too soft, make fruit leather instead.

Making Mango Stock from the Seeds

What do you do with all of the seeds from dehydrating the mangoes? Simmer them for 20 – 30 minutes, and then remove some of the remaining pulp from the seeds into the stock. Discard the seeds. Freeze the stock in small batches to use in making Indian Pickles, cooking rice (use about half and half water and mango stock), or putting into curries.

Mango Stock

To make Mango Rice, cook the rice in water and mango stock, add salt, make a tadka of brown mustard seeds, channa dal, urad dal and curry leaves. Mix and enjoy!

Mango Rice with Tomato Shorba, Green Bdans and Spicy Green Tomatoes

Roasting Mangoes

Green mangoes can be roasted or char grilled, which gives it a smoky earthy flavour and somewhat reduces the tartness. Rub a little oil or ghee over the whole mango and roast over a gas flame, coals or on the BBQ. When the skin has blackened, let it cool and then peel it. We recommend:

Mango Season

Special Mango Recipes

Browse all of our Mango Recipes here.

By the way, my local shops have infinite varieties of bananas too.

Monkey Bananas

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

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