Thai mango

Thai mango

　　   The Thai mango, originally from Thailand and known as the white-flower mango, was a premium variety in Thailand in the past.

　　   Its main characteristics include: moderately vigorous to strong tree vigor, an oval-shaped canopy, and numerous upright branches; leaves are long elliptical-lanceolate, medium in size, with an uneven surface and relatively light color; flower spikes emerge early and bloom early. The fruit is kidney-shaped and flat, weighing 150–250 grams, with thick skin that turns bluish-yellow or dark green when ripe; the flesh is pale yellow to cream-colored, fine-textured, juicy, richly aromatic, sweet, and of excellent quality; the edible rate is 64%–72%, with soluble solids content of 18%–24%, a large but thin seed, and multiple embryos. The fruit matures in June to July. The Thai mango is an outstanding fresh-eating variety, but due to its early flowering period, it is suitable only for cultivation in dry-hot valleys without low temperatures or rainy conditions during spring.