There are over 200 types of mangos in Thailand with varying textures and tastes to go around, with some being nice and crunchy when unripe, along with some tasting better when ripened. The most popular types of mangos in Thailand are “Nam Dok Mai”, “Ok Rong”, “Rad” and “Khio Sawoi.”
And just like there are multiple ways to skin a cat, the same can be said for your mangos! Now, personally, my favourite type of mango is “Nam Dok Mai”, with the name translating to “flower water.” This gem consists of sweet and tangy flavours when ripened and emits an even sweeter fragrance - perfect with sticky rice!
But Khio Sawoi is one type of mango that I personally love, in particular with sugar, salt and chilli powder mix. This type of fruit is best enjoyed raw and is less sour than Rad and is enjoyed in salads, alongside deep-fried fish.
Though something even cooler than mangos is…FROZEN MANGO SORBET! This is also something that I love to make from scratch and is one thing that you can make in your Thermomix! If you ever choose to make this tasty dish at home then I think the best mango for the job would be “Nam Dok Mai.” However, the secret is to add a few pieces of frozen banana in there as it’ll only add to the sorbet’s creaminess! So be sure to be on the lookout for this one during your next visit to your local Asian grocery store.
As you can probably tell by now, we’re not in the business of serving mango in the “traditional” way. Because this is one fruit that you’ll be able to find served in a variety of ways throughout the country. From mango cheesecake to mango tart, even mango pudding etc… needless to say, we got some tasty options to choose from!
I usually use mango in a lot of my savoury dishes (eg. mango salad/slaw, mango somtum, mango chutney etc.), but the one thing I LOVE to make (and something that you can make in your Thermomix) is mango sorbet! But if that’s not cool enough for ya, then you could also do what I do and use mango in your cocktail drinks to make stuff like mango bellini and mango martini!