Thai: "Mamuang"


The mango is native to southern Asia, especially Burma and eastern India. It spread early on to Malaya , eastern Asia and eastern Africa. Mangos were introduced to California (Santa Barbara) in 1880.

Mangos in Thailand are a major fruit crop in Sakhon Nakhon province in Northern Thailand, Yasothon, Si Sa Ket and Chaiyaphum in Northeastern Thailand, Ratchaburi and Chon Buri in Central Thailand, and Prachin Buri in Eastern Thailand. Thai mangoes are sweet, juicy, and fragrant when ripe.


Usage

• Eaten fresh and frozen.
• Make juice, ice cream, pickle mango, dried mango, jam and sauce.
• Added in fruit salad and desserts.


Nutrition

Rich of vitamins (A & C plus beta-carotene), antioxidants and minerals. Naturally high in fiber. One mango will provide about 40% of the body's daily fiber requirement and will replace potassium lost through perspiration. An average size mango will deliver only 1 gram of fat and 110 calories.


Storage

Pre-cooling

If mangoes are to be exported to the destination within two to three days of harvesting, as with air-shipments, then pre-cooling is advisable but not essential. Mangoes transported by sea should be precooled prior to loading into containers or holds. Several methods of pre-cooling are available, and the system adopted should suit the specific requirements and capabilities. Temperature controlled rooms are the most simple, although cooling may be slow if stacking and spacing are not adequate to allow free and even air flow or if the refrigeration capacity is low. A forced air system is more efficient, although this requires a specially designed unit and compatible packaging. Mangoes should be cooled to a minimum of 12°C.

Storage and Ripening

For export of mangoes by air, storage or ripening may be required prior to shipment.

Fresh: 2-3 weeks at 10-13 C13°C for mature-green mangoes, 10°C (50°F) for partially-ripe and ripe mangoes.

Frozen puree: "Mango Puree" is procesed from fresh fully ripened carabao mango. The highly hygienic process starts with automated mechanical washing of whole mangoes which then destined and skinned in stainless steel destining machine. The extracted pulp is subsequently passed thru stainless steel finished, resulting in very fine uniform texture, suitable for juice preparation. The finished puree is pasteurized an immediately chilled and blast frozen in blocks of 10 - 20 kilogram cartons and stored at minus 18 degree centigrade storage room prior to delivery or shipment.


Technical specifications:

Season

Availability: year round
Peak period: Mar. - May