Maha Chanok Mango: Thailand’s Premium Sweet Delight

The Maha Chanok mango, also known as "Mahachanok," is a premium mango variety highly regarded for its exceptional taste, distinctive appearance, and versatility. Originating in Thailand, this mango has gained international recognition among fruit enthusiasts and stands as a testament to the country's rich agricultural heritage. Its exquisite flavor and aesthetic appeal make it one of the most sought-after mango varieties worldwide.

One of the defining characteristics of the Maha Chanok mango is its elongated shape, setting it apart from the more common round or oval mango varieties. When unripe, its skin is a pale green, gradually transitioning to a golden yellow with blush pink hues as it matures. This vibrant coloration not only enhances its visual appeal but also serves as an indicator of its peak ripeness. Unlike some mango varieties that contain fibrous flesh, the Maha Chanok boasts a smooth, fiberless texture, making it a favorite among consumers who prefer a creamy consistency. The deep orange flesh delivers a balanced flavor profile, characterized by an intense sweetness complemented by subtle floral and citrus undertones, offering a truly delightful and refreshing taste experience.

Beyond its delectable taste, the Maha Chanok mango is also celebrated for its impressive nutritional benefits. Rich in vitamins A and C, it supports immune function, skin health, and eye health. Additionally, it contains high levels of antioxidants, which help combat oxidative stress and inflammation. The dietary fiber present in the fruit aids digestion and promotes gut health, making it a nutritious addition to any diet.

The versatility of the Maha Chanok mango further enhances its appeal. It can be enjoyed fresh, blended into smoothies, incorporated into desserts, or even paired with savory dishes such as Thai mango salad. Its natural sweetness makes it a perfect ingredient for jams, sorbets, and pastries, expanding its culinary applications.

Cultivated widely in Thailand, the Maha Chanok mango has also gained prominence in international markets, with exports reaching countries across Asia, Europe, and North America. Its reputation as a premium fruit reflects Thailand’s commitment to high-quality agricultural production. As global demand for exotic fruits continues to rise, the Maha Chanok mango remains a shining example of Thailand’s agricultural excellence, delighting fruit lovers worldwide.
Maha Chanok Mango: Thailand’s Premium Sweet Delight

Keitt Mango: Size, Taste, Usage

The Keitt Mango, commonly found in commercial markets, is a substantial fruit typically weighing between 500 and 750 grams.

Upon reaching full ripeness, its skin adopts a lively green hue, and the golden-orange flesh becomes tender to the touch. The flesh is firm, devoid of fibers, and features a slightly lower sugar content compared to other mango varieties.

Thanks to its fiber-free composition, the Keitt Mango exhibits a smooth texture that enhances its honey-sweet flavor with subtle notes of lemon. While frequently enjoyed fresh and by hand, this mango is versatile in various culinary applications, including sorbets, cocktails, smoothies, fruit salads, and even savory rice dishes.

It is noteworthy that the Keitt Mango retains more vitamin C as it ripens, distinguishing it from certain other mango varieties that may see a decrease in vitamin C potency while simultaneously witnessing an increase in levels of vitamin A during the ripening process.
Keitt Mango: Size, Taste, Usage

Mango essential oil

Mango was originated in India more than 4000 years ago. Historically this fruit had gained great importance in India during the rule of Mughal Emperors.

The natural aroma of the mango plant varieties is different, implying that the chemical compositions of the components are likely to be different.

The essential oils are highly volatile components; found in leaves, flowers, pulp peeling, and in roots. The leaves of mango were rich in sesquiterpenes (70.3%), while fruit peel oil consisted of very high amount of monoterpenes (83.2%). The dominant compounds in mango leaf oil were δ-3-carene (20.5%), α-gurjunene (19.2%), β-selinene (13.9%) and β caryophyllene (13.7%), while fruit peel oil yielded mainly δ-3-carene (58.2%) and α-pinene (13.0%).

The essential oil from mango leaves also possesses bacteriostatic properties and contains several antimicrobial constituents such as α-gurjunene, trans-caryophyllene, α-humulene, α-selinene, and camphor. The benzophenone derivatives in mango leaves possess significant α-glucosidase inhibitory and immunosuppressive activities.

Monoterpene hydrocarbons such as cis-ocimene, α-pinene, βpinene, myrcene and limonene have been reported as key contributors to the aroma of the fresh fruit, depending on the variety. Monoterpene compounds have previously been identified in the flavor profile of Tommy Atkins.

The sugar moieties of glycosidically-bound aroma volatiles, which have been reported in mango, are α - terpenyl-β-D-glucopyranosides, α -terpenyl-6-o-rutinosides and α -terpenyl-6-o-( α -L-arabinofuranosyl)-β-Dglucopyranosides.

Some volatile compounds are essential contributors to mango flavor. Caryophyllene has a spicy, terpenic and woody odor and taste is woody, pepper-like spicy with citrus background. 3-Carene gives Mango flavor and aroma. Borneol with camphor like odor used to make perfume it is a natural insect repellant.
Mango essential oil