Vietnamese mango: A taste of tropical bliss and culinary ingenuity

Tropical fruits are known to be bursting with flavor, and Vietnamese mango is no exception. It is highly sought after for its sweet and juicy taste.

2. Popular types of mangoes in Vietnam

2.1. Hoa Loc mango (xoai Hoa Loc)

Hoa Loc mango is a renowned specialty fruit from the Mekong Delta region of Vietnam, weighing 350-450g with an elongated shape. When ripe, the skin turns light yellow while the flesh is firm, smooth, and low in fiber. This type of Vietnamese mango is consumed when fully ripe with a rich, pleasant aroma and a deep, sweet flavor. Hoa Loc mango is also used in sweet treats like mango smoothies and ice cream.

2.2. Cat Chu mango (xoai Cat Chu)

Cat Chu mango is small, round at the top, and slightly elongated. This mango variety is smaller compared to Hoa Loc mango, with an average weight of around 350g per fruit. The distinctive feature of Cat Chu mango is its small seeds, lack of fiber, and thick mango flesh. It is highly aromatic with delightful tast

2.3. Thanh Ca mango (xoai Thanh Ca)

Thanh Ca mango is a popular Vietnamese mango variety, weighing between 250g to 450g, with a nice fragrant, long shape, and slightly curved tip. Its flesh is often peeled and sliced, earning it the nickname “xoai mut” (peeled mango). The vibrant yellow flesh is firm, smooth, and low in fiber, providing a sweet and refreshing taste.

2.4. Acacia mango (xoai keo)

Vietnamese people are fond of not only ripe mangoes with soft flesh but also unripe crunchy mangoes. Acacia mango (xoai keo) is a green, round fruit with a sticky, resinous substance. When ripe, it changes color to yellow and is rich in fiber. Because of its sour taste, Acacia mango is considered the top choice for making salads and Vietnamese mango shakes.

2.5. Elephant mango (xoai tuong)

Xoai tuong, also known as Elephant mango, boasts a robust size of up to 1kg. Grown in Binh Dinh Province, it has an elongated shape and green skin when unripe. As it ripens, the skin turns yellow. The mango offers a crunchy texture, pleasant aroma, and tangy flavor.

2.6. Four-quarter mango (xoai tu quy)

Four-quarter mango (xoai tu quy) is a Vietnamese mango variety with a robust appearance, weighing up to 2kg. It is cultivated in Southern Vietnam and has a bright yellow color when ripe. The flesh is low in fiber and has a crisp texture. The skin of this mango is thin and the seeds are small. The flavor is more enjoyable when unripe.

2.7. Flat-seed mango (xoai hat lep)

Flat-seed mango (xoai hat lep) is a well-known Vietnamese mango variety in An Giang Province. This mango has a slightly elongated shape, curves at the tail, and typically has dark green skin. Xoai hat lep is known for its delightful aroma and balanced taste. Each mango has an average weight of around 400g.

Although each variety of Vietnamese mango has its own unique shape, aroma, and balance of sweetness and tartness, they all share the same qualities: freshness and incredible versatility. From ripe mangoes enjoyed on their own to smoothies, ice cream, sweet soups, or tangy mango salads, each type plays a special role in Vietnamese cuisine. Visiting the Mekong Delta during harvest season, you can see lush orchards heavy with fruit and understand why mangoes are among the most beloved tropical fruits. Try different varieties—fragrant Hoa Loc, sweet Cat Chu, crunchy-sour Keo, or the giant Tu Quy—to discover your personal favorite and savor a true taste of Vietnam’s tropical sunshine.