Mango

Mango Varieties in Vietnam

Mangoes (Xoài) are primarily cultivated in southern Vietnam, particularly in provinces such as Tien Giang, Dong Thap, and Can Tho. In recent years, cultivation has also expanded to northern regions like Son La, Ha Giang, and Lai Chau. Vietnam boasts a rich variety of mangoes, including sweet and soft yellow options like “xoài cát,” “xoài tượng,” and “xoài ngựa,” as well as the tart green varieties known as “xoài xanh.”

Photo: tamnhinrong.org 

Mangoes typically have a rounded shape and can weigh anywhere from 50 to 500 grams per fruit. The mangoes from Cao Lanh District in Dong Thap are often regarded as the finest in the country, though each region offers its unique flavors. For instance, Xoài Mộc Châu is smaller and features a green exterior with a vivid orange interior, renowned for its naturally sweet taste. Conversely, Xoài Nha Trang is characterized by its bright yellow skin and flesh, delivering an intensely sweet and juicy flavor.

Use of Xoài in Vietnam

Xoài is a popular after-meal fruit enjoyed by families throughout Vietnam, from the North to the South. Ripe mangoes are frequently blended with sweetened condensed milk, creating a delicious treat reminiscent of Lassi in India.

The crunchy green mangoes are particularly favored in the preparation of the well-known green mango salad, which is a staple dish in Southern Vietnam.

Photo: tamnhinrong.org