Philippine Super Mango v Maha Chanok v Edward...
Greetings fellow tropical fruit growers.
I just wanted to post a few words regarding my recent run-in with Mr. Maha Chanook. I was grocery shopping at the local Tesco Lotus Supermarket and saw they had a single tray of Maha Chanooks for sale in the mango fruit section. Needless to say I did a double-take at the sight of the sign advertising them. Unfortunately, many of the best fruits had been sorted through and bought before I had the chance to select from the tray. As all things locally grown here in Thailand, it was ridiculously cheap and affordable. Six beautiful mangoes for the equivalent of approx. $4.00 U.S. had me in stitches at the deal I just came upon.
You can see the variety name in English at the top.
I had two of them before I decided to snap away.. Delicious!
Very faint blush..No sun exposure while they were developing on the tree. Some fruits in the market had a very rich and vibrant blush on them while the fruit I chose to buy did not.
The buttery flesh of a ripe Maha Chanook.
I had the mangoes sitting on the shelf in my apartment and when I came home this evening, they had filled my entire place with the scent of ripe mangoes. They have such a strong scent! I would describe the taste as melting and buttery, juicy, fragrant, with a sweetness to round it out. Much more complex than any Thai mango I had eaten thus far except for one unnamed mango of which I have never seen again. The MC had a perfect balance of acid and absolutely no fiber to speak of.
The first thing I thought of was the Philippine Super Mango I had eaten when I visited Luzon Island on vacation in the P.I. The Ataufo, Champagne and Honey from Mexico and the Caribbean are all sports of the Carabao variety within the Philippines. They do NOT in my opinion reach the level of the Philippine Super Mango. They are not as fragrant, juicy, or fully flavored. This is just IMHO, being that I have tried both varieties at their peak and several times over. The PSM is also a sport of this variety except it has been selected due to it being a superior strain of Carabao and propagated under the designation "PSM." The Edward I ate shared all the basic characteristics of the PSM and MC but was unique in its own way. I also think the Edward I had has more of a sweeter and more powerful scent than either the MC or PSM. I had two MC's giving out a slightly "off" scent from the sap oozing out of the stem on the top of the fruit. This did not affect the flavor of the flesh inside. In my opinion, the Edward, MC and the PSM have relatively the same balance of acid, sweetness, buttery flesh, luscious flavor, lack of fiber, powerful fragrance, and overall appeal.
One thing I thought I would add is that since trying the Guiness Book of World Records "sweetest mango" being the PSM, I have to disagree with that designation. I'm not so sure they have entered some of the Okrung's from Thailand for their brix to be compared. It might have been a sport of Okrung that I tried, which was super super sweet?? I don't know but I almost threw it away because it was like eating mango flavored pancake syrup. I have eaten many PSMs but the Okrung mango here in Thailand...? Well, lets just say it's the sweetest, most syrupy, sugar packed little mango I've ever tried in my entire life.
Any other opinions on these four mango varieties flavor-wise?