CRESPO NAM DOC MAI
Nam Doc Mai (translates to sweet nectar of the blossom) is a Thai cultivar and Thailand’s best known desser mango. One of the worlds most coveted mangoes and the mango best used in Thailand’s famous dish- Mango Sticky Rice.
The mangos are shaped similar to a Ataulfo with bigger elongated bodies and a prominent beak shaped tip. They have an incredibly thin pit. Their size range varies, weighing typically between 10 to 20 ounces. They start out a pale color green and ripen into a bright canary-yellow, occasionally with some light green streaks. Sometimes a tinge of red or pink blush will be prominent from where the sun hit the shoulders of the fruit through tree branches.
Nam Doc Mai is incredibly juicy with a fiberless custard-like, deep yellow flesh. Their flavor is extreme mango, and they have an intense tropical flower aroma. The taste of the sweetness is reminiscent of coconut cream and honey.
History: Originated from Thailand, the most popular varietal in Thailand today
Shape: Shaped similar to an Ataulfo but bigger with a more elongated bodies and a prominent beak shaped tip and an incredibly thin pit.
Color & Hues: Pale green color, ripens into a bright canary-yellow, occasionally with some light green streaks and a tinge of red or pink blush.
Flavor and Aroma: Extreme mango flavor and intense tropical flower aroma. The sweetness tastes of coconut cream and honey.
Ideal Ripeness/Ripening Cues: Ripe when soft, Juicy, fiber less custard-like deep yellow flesh.
Size: Size range varies, weighing typically between 10 to 20 ounces.
Cutting Method Suggestions: Cut a cheek off and spoon it out like a custard.
Kitchen Tip: Thai Sticky Rice is obvious but get creative with this one’s sweetness. It juices well.
Download the Nam Doc Mai Mango Sticky Rice Recipe Card here.