Various Types of Mango in Indonesia

Honey Mango

The tree is about 10 meters high with a crown width of up to 13 meters. Leaves and branches are relatively few and tend to rarely bear fruit. The leaves are slightly oval in shape folded and pointed, 22.5 cm long and 6.5 cm wide. The weight of the fruit is about 375 grams, the length is about 10 cm, the shape is elliptical with a rounded fruit tip, the beak and indentation at the end of the fruit are not so clearly visible. The smooth skin is covered with wax, there are greenish-white freckles.
The base of the old fruit is reddish yellow even though the tip of the fruit is still green. The flesh is yellow with a dark yellow inside like honey. Little fiber, moderate water content, quite fragrant, and tastes very sweet, as sweet as honey. Short fibrous fruit seeds, with a length of about 9 cm.

Sweet Fragrant Mango (Mango Gadung/Empelam)

Mango Harum Manis or Gadung mango, has a quite fragrant aroma and sweet taste. The tree is about 9 meters high, has dense leaves, and has a cone-like crown. The leaves are quite large, can reach a length of approximately 45 cm, oval in shape with a tapered tip. Green fruit skin, covered with a layer of wax, so that the color looks gray. The base of the fruit after ripe is yellowish, and on the surface of the skin there are greenish-white glandular spots. Average fruit weight of 450 grams, elongated round shape, with a length of up to 15 cm. At the end of the fruit there is a beak and sinus or indentation, and it is quite clear. Flesh thick, soft, yellow, and not fibrous or little fiber. Fruit seeds are flat, short fibrous, with a length of about 13 cm.

Golek Mango

The golek mango tree is not that big, about 9 meters high and has a rounded crown. The leaves are oval in shape, with a tapered base and a spear-shaped tip.
Leaf length 24 cm, width 6 cm. The leaf edges are wavy, with 24 pairs of veins.
The fruit has a pointed tip, about 17 cm long, weighing up to 500 grams. The surface of the fruit skin has spots
The gland is greenish white, and will change color to brown after cooking. The flesh is thick, somewhat soft, dark yellow in color after cooking, not fibrous, does not contain much water, has a fairly fragrant aroma, and tastes sweet.
Pelok or short fibrous fruit seeds, about 14 cm long with a flat elongated shape.

Mango Manalagi

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The taste of manalagi mangoes is very good, like a combination of arumanis mangoes and golek. The trees are only about 8 meters high, with a slightly rounded crown about 12 meters in diameter.
Leaves 25 cm long, 7.5 cm wide, oval in shape with a pointed tip, at the base the leaves are larger and less tapered. Leaf surface slightly wavy. Ripe fruit is dark green, covered with a layer of gray wax. When ripe, the base of the fruit will be yellowish. The fruit skin is relatively thick, with white glandular spots and turns brown in the center after ripening.
Weight reaches 500 grams with a length of about 16 cm. The flesh of the fruit is thick, very fine fibrous, only slightly watery, yellow and soft. Sweet fruit taste, fresh and fragrant. Fruit that is not yet ripe and is getting old, tastes sweet, so manalagi mangoes are often eaten while they are still hard, but the flesh has turned yellow.
The fruit seeds are rather large, about 14 cm long, and have short fibers.

Egg Mango

Egg Mango

There are those who call this egg mango endog mango. The shape of the flower is oval, the base and the tip are tapered. The length of the leaves is about 19 cm with a width of 5 cm. Flowers are cone-shaped with a long flower stalk reaching 24 cm.
Small round fruit resembling an egg, weighing about 200 grams. The length of the fruit is about 7 cm, with a diameter of 5-6 cm. The base of the fruit is rounded with a slightly beaked tip and has no indentation.
The surface of the skin on old fruit is smooth, waxy, and there are spots
greenish-white glandular spots. After cooking the base of the fruit is yellow. The fibrous flesh is rather rough, and contains a little water, and smells less fragrant but still has a sweet taste.

Mango Lalijiwo

The lalijiwo mango tree is about 8 meters high, with a crown width of up to 9 meters. The leaves are quite dense with many branches, and there are lots of fruit on each tree. The leaves are dark green, oval in shape and tapered at the base and tip.
The length of the leaves is about 20 cm. The size of the fruit is not too large, such as the endog mango, an average of only 200 grams. The shape of the fruit is slightly rounded at the edges, with a length of 7 cm, beak and slightly notched. Old fruit skin is green with greenish-white gland spots. When it is old, the flesh is dark yellow, contains little water, has a less fragrant aroma, and has a sweet taste.

Indramayu mango

Indramayu mango is a local mango that is widely cultivated in the Indramayu area. The aroma is pungent with a sweet taste that is also pungent. The shape of this mango is very distinctive, so it is very easy to distinguish it from other types of mangoes. The flesh of the fruit is slightly runny and has a distinctive fiber, so it is very delicious when eaten in the dry season, when the heat is intense.

Apple Mango

It is called apple mango, because it has a round shape like an apple but with a reddish-purple green skin at the base of the fruit. Apple mangoes taste sour when they are young and slightly sweet when ripe. But so many people like apple mango, especially to eat it as a salad.

Mango Gedong Gincu

This gedong lipstick mango tree reaches a height of 25 m with a trunk diameter of 75 cm. Gray brown bark and fractured. Single leaf, alternate, oblong to lanceolate, stiff like leather. Young leaves. reddish. The inflorescences are arranged in panicles, the number of flowers is very large, yellowish green. The round shape, thick skin with a sweet and chewy taste, coupled with the sweet-smelling aroma emanating from the fruit when it starts to ripen, has become a trigger for mango enthusiasts to want to enjoy this fruit that was born “yesterday afternoon”. The red, bright yellow, purplish-red dots that adorn the base of the fruit further enhance the physical beauty of this type of mango.
The color of this mango will have a more perfect appeal when it enters the perfect ripe phase, a reddish yellow color like the color of lipstick. Letting this mango ripen naturally on the tree, makes the sweet taste contained and the alluring color of this fruit increasingly shows its “beauty”. One seed and inside there is an endocarpium.

Kasturi (Mangifera casturi)

Kasturi fruit is also related to mango, although people rarely call it mango, or kasturi mango, but in terms of taste, it still tastes like mango too. People used to call it just Kasturi fruit. The shape of the fruit is somewhat different from mangoes in general. Maybe somewhat similar to kedondong. When the fruit flesh is ripe, it is also yellow and tastes sweet.

Mango Kemang (Binjai/ Belu) (Mangifera kemanga)

Mango kemang has quite a variety of names, for example in Lampung it is known as binjai or belu. Tree 20-40 meters high with upright growth, round trunk with a diameter of 80-100 cm, gray in color. The leaves are lanceolate or tapered, 10-15 cm long and 3-15 cm wide.
The upper surface of the leaves is dark green, has veins between 18-30 pairs. The fruit is elliptical in shape, 12-16 cm long and 6-10 cm in diameter.
The color is yellow-brown after cooking, smells like turpentine, and tastes quite varied, sweet, astringent and sour. The shells are quite large. This type of mango is often eaten as salad or pickles.

Mango Asam Kumbang

Tamarind Mango Fruit (This name comes from the North Lampung language, in other areas the spelling may be different), this rare fruit is very much hunted during the season, especially in the Kotabumi area, North Lampung. Even when it’s still in its “pistil” state.
If it’s rare, the “pistils” of this tamarind fruit are valued at 1000-2000 rupiah per “pistil”, even though the pistils are no bigger than velvet or marbles. however, when the season arrives, the price gets cheaper, namely 100-200 thousand per canting (milk can).
For Lampung people in the Kotabumi area, North Lampung, this fruit is very unique, its acidity level is different from tamarind or kandis acid, even with the sourness of mangoes when they are young, this fruit is considered suitable to be used as a mixture of Lampung’s typical chili sauce, Seruit. In other areas of Sumatra, this tamarind fruit is often referred to as sour mango.

Grape Honey Mango

This mango has a sweet and delicious taste, the honey grape mango tree usually grows in the lowlands and is easy to cultivate. The fruit has an elongated shape, slightly curved beak and while the color of the skin is dark green with marked greenish-white gland spots and covered with a layer of wax. The flesh is quite thick and sweet.

The sweet and delicious taste of the fruit causes people who eat it to feel addicted. That is the reason behind the name of this mango. The fruit is elliptical, slightly beaked and notched. Dark green skin color with greenish-white glandular spots and covered with a waxy layer. The buckwheat flesh is quite thick, dark yellow in color, and contains little water. The taste is sweet, even when it’s young it’s not so sour. However, the aroma is not that sharp. The fruit size is medium with a length of about 7 cm and an average weight of 200 g/fruit. Often used as rootstock in mango vegetative propagation.

Mango Fa Lan

This Fa Lan mango has a sweet, crunchy taste like crispy. long slightly tapered shape and green. another name for mango fa lan is mango thunder.

Falan mango or Thunder mango has green fruit, elongated shape with a pointed tip. The young fruit of the Falan mango has a sweet, crunchy taste, while the old fruit remains green with a very sweet taste. Falan mango has a fruit weight of 250 – 400 grams.0

Indian Golek Mango

The Golek Indian Mango has a long, tapered shape but no beak, tastes sweet and when ripe, the skin remains green. The Indian golek mango fruit has thick flesh, tastes sweet and has a sharp aroma, is dark yellow in color, is soft, not fibrous, and when it is sliced, it releases a lot of water.

The Indian golek type of mango is very well known in the horticulture area of West Java, but what distinguishes it from this type of golek mango from Pasuruan and Probolinggo is the figure of the fruit which is larger than the common golek mango. This mango fruit is long, tapered at the end, and has no beak. The color of the young fruit is green, while the old ones are yellow at the base and greenish at the ends. The skin is not so thick, smooth. Thick flesh, dark yellow, soft, not fibrous, and when sliced a lot of water. It tastes very sweet and has a sharp aroma. The length of the fruit is 17 cm and weighs approximately 500 g. The average productivity per tree is about 52 kg.

Mango Chauk Anan | Chokanan | Chooke Anan

There are many types of mangoes in Thailand and each type has a name. There is a long green, like golek mango with a pointed tip. This green one has pale yellow flesh similar to a young mango. Make no mistake, you know, the taste is not sour at all, sweet, crunchy and juicy. This type is very popular and suitable for making young mango salad.

The yellow type, either the round or the long, pointed one, is just as delicious. The flesh of the fruit is also tender, juicy and sweet. Coincidentally, during a ‘Thai Festival’ event at the Ranch Market supermarket chain, several types of fresh Thai mangoes were offered. One of its kind, Chauk Anan yellow mango. This mango has a smooth yellow skin from the base to the tip. The flesh of the fruit is also the same color. The taste is soft, sweet, juicy with a very long sour tinge.

Mango Cingnawang

The cingnawang mango has a fairly jumbo size like the manalagi mango, the skin color is also green even when it is ripe. originally from Thailand and has a lot of meat and sweet taste.

Mango Malgova

The sour taste of the fruit when it is young is the hallmark of this type of mango, the shape of the fruit is similar to coconut in general because there are red and green tinges. The tree is diligent in bearing fruit and is very suitable for ornamental plants in front of the house. .

Dark green skin color with a red tinge and covered with a layer of wax. The flesh is quite thick, light yellow in color, and contains a lot of water. It tastes quite sour when it’s still young, but when it’s ripe on the tree it doesn’t taste too sour, the aroma isn’t so sharp. The size of the fruit is medium with a length of about 7 cm and an average weight of 200 g/fruit.

African Honey Mango

The African Honey Mango has a very attractive appearance with a green color washed over with a striking bright red color. Unlike other mangoes which are commonly eaten when ripe, the African honey mango is not only delicious to eat when the fruit is ripe, it is also delicious eaten raw.

Mango Okyong

The oval-shaped Okyong mango has thick, fine-fibrous flesh with a sweet taste. Okyong mango comes from Thailand.

Okyong mango is a mango that comes from Thailand, the fruit structure is soft and almost without fiber and the seeds are very thin, that’s what causes this type of mango to be enjoyed by many mango connoisseurs. maintenance, to reach the first fruit usually takes less than 3 years from the time of planting (seeds from grafting).

Mango Parked

Parked mangoes have an oblong shape like a parfumanis, thick flesh with thin seeds. The taste is sweet and fragrant. the color of the skin is red at the tip of the stalk.

Parked mango is a type of mango from the outside, the fruit structure is soft and almost without fiber and the seeds are very thin, which is why this type of mango is loved by many mango connoisseurs. Caring for parked mangoes is not much different from other types of mangoes. This mango is easy to care for and reaches the first fruit usually takes approximately 3 years from the time of planting (seeds from grafting).

Mango Irwin

One of the introduced mango varieties from Australia which apart from having an attractive appearance but also having a ‘busy’ taste is the Irwin Mango.

Like the Yuwen mango, the Irwin mango has an attractive red appearance on the fruit, the red color of this mango appears due to the presence of anthocyanin hormones. The anthocyanin hormone comes from glucose which is converted by short waves of sunlight -100-200 mµ. In Irwin, anthocyanins gather at the base of the fruit near the stalk. Carotenoid pigments that are evenly distributed on the skin of the fruit give a yellow background. While the chlorophyll that gives the green color is only a little left at the end of the fruit.

The Irwin mango, which can reach a size large enough to reach a weight of 500 grams per fruit, has a dense, rather runny flesh texture with fairly fine fiber and contains a little flour. The sweet taste thanks to the sugar content of 12-15º briks fills the mouth cavity. It ends with an acidic sensation that attacks the back side of the tongue.

Mango Khioe Sawoj

Mango Khieo Sawoi or Kaiew Sawei, Kaow Sawoey, Khao Savoey, Kiew Sa Waei, Khiew Savoy, Kyo Savoy is a mango introduced to Thailand.

The figure of Khieo Sawoei is similar to our golek mango. The size of the fruit is also the same with a weight ranging between 170 and 390 grams. If the skin of our golek mango is light green, the skin of the Khieo Sawoei magga is dark green. Even after cooking, the color of the Chieo Sawoei remains dark green, while our Golek mangoes after cooking will become a very bright orange yellow.

Apart from being large, Khieo Sawoei has thick flesh with small seeds. The flesh is white and very crunchy. The taste is really sweet without any sourness at all, even though the fruit is still unripe/young.

In Thai, Keow means green and Savoey means eat, which can be interpreted as the finest green varieties that can be eaten. The sweetness of raw Khieo Sawoei is extraordinary, beating the sweet taste of Lalijiwo mangoes and Manalagi mangoes.

Mango Nan Klangwan

Nan Klangwan is one of four types of superior mangoes in Thailand, besides Nam dokmai, Khieo Sawoi, and Thong Dum where in their country of origin these mangoes are grown for export. In Thai, indeed Nan Klangwan itself means to be eaten raw. When eaten raw, the flesh of the Nan Klangwan mango is very crunchy with a fresh taste which is a blend of Indramayu mango flavored with manalagi and pear apples. When ripe, the flesh of the Nan Klangwan mango will be light yellow in color with a refreshing sweet taste. It has a shape like a golek mango but weighs only around 300 grams with a length of about 15 cm and a diameter of 10 cm. The sweet, starchy flesh of the Nan Klangwan mango without sour taste will look very thick compared to the very thin seeds. Nan Klangwan mango is a mango variety exported by Thailand to Japan

Mango Yu Wen

Yu Wen Mango is an introduced mango from Taiwan which has a ‘jumbo’ size. Appearing in a bright red color, Yu Wen mango not only has an attractive appearance but also retains delicacy behind the thick flesh with super thin seeds, without fiber, with a sweet taste that can reach 15 bricks.

Mango Honey

Honey is always synonymous with natural sweetness and health. Honey is produced from plant extracts which are absorbed by bees and collected in their crumbs. The taste of honey is naturally fresh and slightly sour. Did you know that besides sweet honey, there are also some fruits that have a sweet taste that is almost similar to honey? One such super fruit comes from mango varieties. Basically it is rather difficult to determine the type of honey mango because usually mango connoisseurs will name their favorite mango after honey based on the taste they taste. For example, the chokanan mango, which originates from Thailand, is often also known as the honey mango because it tastes sweet and fresh. On the other hand, it is not uncommon for people to call apple mango and godong lipstick as honey mango because their taste is also sweet. However, as a true mango connoisseur, you should also know one of the mangoes that is indeed named honey mango, African honey mango to be precise.

Mango fruit by species

Mangifera altissima Blanco,
synonyms: M. rumphii, M. merrili, Buchanania reticulata);
really, embacang (Ind.), Paho, pahutan (Tagalog). The fruit is eaten, both young and old, fresh or processed. Marketed locally in the Philippines and eastern Indonesia (Sulawesi, Nusa Tenggara, Maluku and Papua) to Solomon.

 

Mangifera altissima
Mangifera applanata Kostermans. A tree up to 40 m high, the wood is of good quality as a building material, although it is not very durable. The very sour fruit is used as a mixture of chili sauce. Often planted.Mangifera applanata
Mangifera caesia Jack (sin. M. verticillata); binjai, belenu, beluno (Mly.,Ind.), binglu (Sd.), wani (Bali), bauno, bayuno (Cebu, Bisaya), bin yaa (Thailand). Ripe fruit smells very good; eaten fresh or used as a mixed drink. Ripe fruit flesh is also preserved for the chili sauce mixture
Mangifera camptosperma

Mangifera campnospermoides Kostermans. Endemic to Borneo.
Mangifera casturi Kostermans; (Mango Kasturi)
kasturi mango. Endemic to Borneo. The fruit is small, about 4.5 × 6 cm, green, pink or blackish, sweet and people like it.
Mangifera cochinchinensis Pierre; mamuang-kilen (Thai). Endemic to Thailand and Indochina. The fruit is quite popular with local residents.
Mangifera decandra Ding Hou; konjot, knock on iron  (Borneo), binjai, komang bakad (Sumatra). Large, 8-10.5 × 12-16 cm, similar fruit
Mangifera dewildei Kostermans. Endemic to Sumatra.
Mangifera duperreana Pierre (sin. Phanrangia poilanei); mamuang you (Thai). Distributed in Thailand and Indochina, very rare.
Mangifera foetida Loureiro (sin. M. horsfieldii); (bacang, ambacang, macang)(Ind,Mal), limus (Sd.), ma chai (Thai),tamarind, (South Kalimantan), bakumpai (Central Kalimantan). The fruit contains a sharp, itchy sap. Young fruit is soaked in salt water, before being used in rujak, pickles or chili sauce. In ripe fruit, the itchy sap is confined to the skin, so that after being peeled thick enough, the sweet-sour flesh is safe to eat directly in a fresh state. Strong odor similar to turpentine.
Mangifera gedebe Miquel; kedepir (Jw.), gedepir (Sum.), kepi (Cal.), repik, trifle (Central Kalimantan). The fruit is eaten when young. Ripe fruit has too little flesh, hard and sour. Trees beside rivers, banks of lakes and swampy areas. It’s rare.
Mangifera griffithii Hooker f. (sin. M. microphylla, M. sclerophylla, M. beccari); swamp acid, swamps, swamps, raba(Cal.). Reddish yellow fruit to black, delicious and sweet taste.
Mangifera havilandii Ridley; bulitisan acid, damaran acid, raba acid (Mly.). Widespread in Borneo, rare. Small but sweet fruit.
Mangifera indica L.; mango. Fruits come in various shapes, sizes and tastes. It is an international trade commodity and is widely cultivated in the world.
Mangifera inocarpoides Merril et Perry. Papua New Guinea.
Mangifera kemanga Blume (formerly included in M. caesia var. manga. syn. M. polycarpa); indeed. Very similar to binjai, and their distribution areas overlap. Young kemang fruit can be used as a snack.
Mangifera lagenifera Griffith; further, langoot (Mly.). Sour and stringy fruit.
Mangifera lalijiwa Kostermans; please lalijiwa. Fruits, such as mangoes, are threatened with extinction.
Mangifera laurina Blume (sin. M. longipes, M. parih, M. sumatrana); pari mango (Sd.), lame, mempelam (Mly.), little lem (Jw.), tamarind (South Kalimantan), apali (Fil.), mamuang cans (Thai). The tree and its fruit are similar to mangoes, M. indica, only smaller, pale yellow, with yellow flesh, soft, fibrous and full of juice.
Mangifera leschenaultii Marchand; closely related to Bacang, M. foetida.
Mangifera macrocarpa Blume (sin. M. fragrans Maingay ex Hooker f.); fire macang (Mly.), haju (Sum.), ki pari (Sd.). Spread in Thailand, the Malay Peninsula, Sumatra, Borneo and West Java. The fruit is large and edible.
Mangifera magnifica Kochummen. Large tree, up to 54 m. The fruit is sour and is usually used as a mixture of chili sauce.
Mangifera mekongensis
Mangifera microphylla Griffith ex Hooker f. Only once recorded from Serawak.
Mangifera minor Blume; fo karuku (Slw.), koai (Papua). The fruit is astringent, the wood is for household furniture.
Mangifera minutifolia Evrard. Vietnamese. The fruit is eaten.
Mangifera monandra Merril (sin. M. philippinensis); kalamansani (Tagalog). The fruit is eaten when young.
Mangifera odorata Griffith (sin. M. foetida var odorata, var marriage and var bombom, M. oblongifolia); kuweni, kaweni, kweni, kuini, kebembem, bembem (Mly., Jw. and Sd.), huani, wani, uani, juani (Fil.), mamuang chingreet, kinning (Thai). Like Bacang, only more fragrant and smoother, the taste is sweet and sour with lots of fruit juice, very delicious.
Long mangifera Kostermans; sour payang (Kutai, embawang, servant, bambangan, bambangan (Mly.). Endemic to Borneo. Fruits are large, round or ovoid, 6.5-17 × 9.5-30 cm, rough and brownish, with flesh the sweet-asam and fragrant, dark yellow, fibrous.
Mangifera pedicellata Kostermans. Endemic to Karimunjawa.
Mangifera pentandra Hooker f. (sin. M. lanceolata); bemban mango, pauh origin, pauh damar (Mly.), mamuang paa(Thai). Like pari mango (M. laurina).
Mangifera perciciformis. Endemic to Yunnan, South China.
Mangifera quadrifida Jack (sin M. rigida, M. spathulaefolia, M. langong, M. maingayi, M. longipetiolata); beetle tamarind, marsh tamarind (Mly.), Sommuang khan (Thai). On the Malay Peninsula, Sumatra and Borneo. The fruit tastes sweet and sour. Seldom.
Mangifera reba Pierre; svai reba, svai meas (Cambodia). Spread in Vietnam and Cambodia. The fruit is eaten.
Mangifera rubropetala Kostermans. From Sumatra, Java and Borneo.
Mangifera rufocostata Kostermans; sour tips. Limited in Indonesia and Malaysia.
Mangifera siamensis Warburg ex Craib; muang khi-ya (Thai). Limited in Thailand.
Mangifera similis Blume; tajas, tamarind, tamarind (Mly.), finch (Cal.). The fruit is eaten, sweet and sour. Limited in Sumatra and Kalimantan.
Mangifera sumbawaensis Kostermans. Limited to Sumbawa and Flores.
Mangifera swintonioides Kostermans. Fruit is only useful for sauce.
Mangifera sylvatica Roxburgh; muang kluai (Thai). Spread from India to Indochina. Small fruit, sweet and sour.
Mangifera taipa Buch.-Hamilton. Endemic to Maluku (?).
Mangifera torquenda Kostermans; spin acid. Grown for its sweet and sour fruit, which is opened in a distinctive way: it is sliced in circles along the skin in the center of the fruit, then the skin is turned to release the contents.
Mangifera zeylanica