Thailand White Mango Grafted Hybrid Plant

When people refer to the Thailand White Mango, they are usually talking about one of two things: a specific "all-season" variety often sold by nurseries as a "White Mango" plant, or a stage of consumption for popular Thai mangoes like the Nam Dok Mai or Ok Rong.

In Thailand, "white" (Khao) in a fruit's name often refers to the pale color of the flesh or the chalky, light-colored skin of certain traditional varieties.

1. Physical Characteristics
The Thailand White Mango is typically characterized by its distinctively light appearance compared to the deep oranges and reds of Western mangoes.

Skin: Often pale green or a very light, creamy yellow when ripe. Some varieties have a "powdery" white sheen on the skin.

Flesh: The interior is ivory or pale cream (rather than vibrant orange). It is known for being fiberless, with a smooth, buttery texture.

Shape: Most Thai varieties are elongated and slender with a curved "beak" at the end.

2. Flavor Profile
Thai white mangoes are celebrated for their floral, delicate sweetness.

Taste: Extremely sweet with hints of honey and jasmine. Unlike some tart varieties, these have very low acidity when fully ripe.

Aroma: A strong, pleasant perfume that can fill a room.

Green Stage: If eaten unripe (common in Thailand), the flesh is crisp, white, and tart—perfect for salads like Som Tum or dipping in spicy sugar-salt mixes.