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| Exotic Thai Fruit Thai Herbs and Spices - Fresh Thai Vegetables Many more !!! Thai Fruit Seeds....HERE Thai Mango - Ma-Muang - Peak season: April to June |
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| Nam-Dok-Mai Oval with a sharp-pointed tip. Ripe fruit are golden-yellow with deep yellow flesh the taste is sweet and slightly sour and scented |
Ok Rhong Oval with rounded tips. The ripe fruit and flesh are light yellowish orange and has a sweet taste |
Keo-Sa-Woei Oblong dark green fruit with white flesh, the ripe fruit and flesh are pale yellow, with a sweet and juicy taste |
| Grow Your Own Mamuang Nam Dok Mai  1 Seed $3.99 including postage & Packing Approx 15 Days Delivery |
Grow Your Own Mamuang Ok Rhong 1 Seed $3.99 including postage & Packing Approx 15 Days Delivery |
Grow Your Own Mamuang Keaw Sawoi 1 Seed $3.99 including postage & Packing Approx 15 Days Delivery |
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| Falan Oblong dark green fruit with white flesh, the ripe fruit and flesh are pale yellow, with a sweet and juicy taste |
Plaam Ovate, Dark Green when Unripe. Yellow Orange when Ripe. Dark yellow Orange Flesh, with a sweet and sour, highly scented taste |
Gaew Yaak Large Ovate, Dark Green when Unripe. Yellow Orange when Ripe. Dark yellow Orange Flesh, with a sweet scented taste |
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| Thong-Dam Oval with rounded tips. The ripe fruit and flesh are yellowish orange and has a sweet taste |
Gaew Lek Small Ovate, Dark Green when Unripe. Yellow Orange when Ripe. Dark yellow Orange Flesh, with a sweet scented |
Nang Klang Wan Oblong with curved and tapering tip, the ripe fruit and flesh are light yellow with a sweet and scented. |
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| Hua Chang Ovate(shaped like an Elephants Head, the ripe fruit and flesh are light yellowish orange with a sweet and scented taste |
Raed Oblong with a small pointed knob, the ripe fruit and flesh are light yellow with a sweet and scented taste |
Chauk Anan Oval with tapered tips. The ripe fruit and flesh are light yellow and have a sweet taste |
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| Nam Taan Jiin Oval with tapered tips. The ripe fruit and flesh are Bright yellowish orange and have a sweet palm sugar like taste |
Nuen Jan Oblong with tapered tips, the ripe fruit and flesh are light yellow with a sweet and scented taste |
Pimsean Oval with tapered tips. The ripe fruit and flesh are light yellow and have a sweet taste |
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| Simsean Oblong with tapered tips. The ripe fruit and flesh are dark yellowish orange and have a sweet perfumed taste |
Pya Ling Fou Oval with rounded tips. The ripe fruit has a yellow skin with deep orange flesh and has a sweet scented taste |
Kaen OanOblong with curved and tapering tip, the ripe fruit and flesh are light yellow with a sweet and scented taste |
Preparation and eating Carve the flesh lengthwise on both sides, keeping the knife as close as possible to the seed in the centre. Chop into squares. Eat with a fork. Nutritional value Fruiting season Uses Storage |
Those who know mangos only from the varieties found in places like Hawaii, Mexico or the West Indies may think they have discovered a new fruit in the light-coloured, delicately flavoured mangos that turn up on Thai markets between March and June. More than a dozen different kinds are grown, many of them hybrids developed in Thailand. They have become so popular among mango connoisseurs in neighbouring countries that nearly 3 million kilograms (6.6 million lbs) are exported annually. 
the variety. Some types are traditionally served at the peak of ripeness, accompanied by a mound of glutinous rice topped with sweetened coconut milk; the light yellow Ok Rong and the slightly darker Nam Dok Mai are especially good in this way. 
Green Keaw Sa-Woi is sweet and has a powdery texture, while Ma-Muang Raat is predominantly sour with a hint of sweet.
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