Though widely grown in the country’s Southern provinces, mangoes are
most abundant between March to May, known as Vietnam’s mango season. The
country grows many different varieties of this fruit, of which the Cat
mango (Ben Cat mango), Tuong mango (elephant mango) and Xiem mango
(Siamese mango) are the most popular. Each variety has a unique flavour,
smell and taste, but all are generally sweet and tasty. In fact, the
mango is branded as one of the best-tasting fruits ever. When young, the
fruit could be very green and gradually turns yellow, and when at its
brightest yellow, indicates its ripeness. With its succulent sweetness
and invigorating smell, all the fruits’ flavour is contained in its
smooth-textured flesh on both cheeks hugging a single flat and oblong
pit that is usually fibrous or hairy on the surface.
To eat: Peel the fruit and carve the flesh lengthwise on both sides,
keeping the knife as close as possible to the seed in the centre. As
others eliminate the seeds, many still opt to serve it along with the
delectable fleshy sliced sides. Served as an appetizer, the mango is
best eaten fresh right after sliced in parts. They are also considered
part of certain dishes, yet, using it as an ingredient for desserts is
common. Mango juice and the dessert "Mango and Sticky (glutinous) Rice"
are popular desserts in Viet Nam that incorporates this delicious fruit
in its recipes.
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