Taiwan Mango is a mango variety of Mangifera indica, belonging to the Anacardiaceae family. It is widely cultivated in Taiwan and other tropical regions, including Vietnam. The fruit is generally large, elongated or slightly oval, with green skin that may develop a greenish-yellow color as it ripens. The flesh is pale yellow to yellow, firm, juicy, mildly sweet, and relatively low in fiber. Taiwan Mango is commonly used for direct consumption, salads, mango salads, smoothies, juices, and desserts.
Characteristic Features
The fruit is elongated or slightly oval, relatively large in size, with full shoulders.
The skin is green when immature and may develop a greenish-yellow or yellow-green color as it ripens; the surface is relatively smooth.
The flesh is pale yellow to yellow, relatively thick, firm, and juicy, with a relatively flat seed.
The fruit has a mild to distinct aroma depending on ripeness, while the flesh remains firm and relatively low in fiber.
Acceptable raw material should be fresh, intact, and 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
Taiwan Mango has a mildly sour flavor when green and develops a mildly sweet flavor when ripe. The flesh is firm and slightly crisp when green, becoming juicier and softer as it ripens, with relatively low fibrousness.
Uses and Applications
Used for direct consumption when green or ripe.
Used in mango salads and mixed preparations.
Used in fruit salads.
Used for smoothies and juices.
Used as an ingredient in desserts.
Can be sliced, shredded, cut into wedges, or diced according to processing requirements.
Nutritionally, mango provides vitamin C, vitamin A, vitamin E, folate, potassium, dietary fiber, and natural plant compounds.
