White Mango Grafted Hybrid Plant

1. Physical Characteristics
Appearance: Unlike the vibrant reds and yellows of common mangoes, the Wani has a dull, pale brown to yellowish-green skin when ripe. It is typically large and oblong or ellipsoid in shape.

The Flesh: The name "White Mango" comes from its snow-white to ivory pulp. While common mangoes are orange or yellow, the Wani’s interior looks more like the flesh of a soursop or a pear.

Texture: The flesh is incredibly creamy, soft, and juicy. High-quality "Wani" varieties are almost entirely fiberless, though wild versions (often called Binjai) can be quite stringy.

2. Flavor and Aroma
Taste: It has a complex, sophisticated flavor described as a blend of sweet and tangy. Many people compare the taste to a mix of mango, pineapple, and jackfruit, with a refreshing citrus-like finish.

Aroma: This is the most polarizing feature. The Wani has a very strong, pungent, and musky fragrance. Some find it sweet and floral, while others compare its intensity to the durian fruit.

3. Culinary Uses
In Southeast Asia (particularly Bali and Borneo), the White Mango is a prized delicacy:

Fresh Eating: It is most commonly eaten fresh as a cooling snack.

Juices: Because of its creamy texture, it is a favorite for making thick, lassi-style juices or smoothies.

Sambal: In Indonesia, the white mango is often diced and mixed into spicy chili pastes (Sambal Binjai) to accompany grilled fish or meats.