Four Seasons Mango is a mango variety belonging to the species Mangifera indica, family Anacardiaceae. It is cultivated in tropical regions, including Vietnam. The fruit is generally large, elongated, with thick flesh and is commonly consumed ripe or used in food and beverage preparation.
Characteristic Features
The fruit is relatively large and has an elongated or slightly oval shape.
The skin is green when unripe and changes to greenish-yellow or yellow as the fruit ripens, depending on maturity.
The flesh is yellow to orange-yellow, relatively thick, low in fiber, with a fairly flat seed.
The fruit has good firmness and should have an intact surface without bruising or mechanical damage.
Acceptable raw material should be fresh, firm, intact, free from decay, mold, fermentation, or abnormal odors.
Flavor & Texture
Four Seasons Mango has a characteristic fruity aroma and a naturally sweet, refreshing flavor when ripe. The fruit may have a slightly sour taste when green or partially ripe. The flesh is thick and juicy, becoming relatively soft when ripe while retaining some crispness when unripe.
Uses and Applications
Consumed fresh when fully ripe.
Used in salads, savory fruit salads, and mixed dishes.
Used to prepare smoothies, juices, and other fruit-based beverages.
Used as an ingredient in desserts.
Used for green mango preparations, pickled mango, and dishes made with unripe mango.
The fruit can be peeled and sliced, cut into pieces, or diced according to processing requirements.
Nutritionally, mango provides vitamin C, vitamin A, folate, dietary fiber, and natural antioxidant compounds such as carotenoids and polyphenols.
