Keo Mango is a mango variety of Mangifera indica, belonging to the Anacardiaceae family. It is widely cultivated in Cambodia and other parts of Southeast Asia, including Vietnam. The fruit is generally elongated or slightly oval, with green skin that develops a greenish-yellow color as it ripens. The flesh is pale yellow to yellow, firm, crisp, juicy, and mildly sour to sweet depending on ripeness. Keo Mango is commonly consumed green or at an early ripe stage and is used in salads, mango salads, and other preparations.
Characteristic Features
The fruit is elongated or slightly oval, with relatively full shoulders and a slightly pointed tip.
The skin is green when immature and changes to greenish-yellow or yellow-green as it ripens; the surface is relatively smooth.
The flesh is pale yellow to yellow, firm and crisp, with a relatively flat seed and low to moderate fibrousness.
The fruit has a mild characteristic aroma, firm flesh, and good crispness when green or at an early stage of ripeness.
Acceptable raw material should be fresh, intact, firm, and free from bruising, decay, mold, excessive liquid leakage, or abnormal odors; it should show no significant signs of pest damage or deterioration.
Flavor & Texture
Keo Mango has a refreshing sour flavor when green and becomes sweeter as it ripens while retaining some crispness. The flesh is firm, juicy, relatively low in fiber, and characteristically crisp, making it suitable for preparations using green mango.
Uses and Applications
Used for direct consumption when green or at an early stage of ripeness.
Used in mango salads and mixed preparations.
Used in fruit salads.
Served with suitable salt or seasoning mixtures.
Used as an ingredient in desserts.
Can be sliced, shredded, or diced according to processing requirements.
Nutritionally, mango provides vitamin C, vitamin A, vitamin E, folate, potassium, dietary fiber, and natural plant compounds.
