Remembering Amazing Thailand

One of my favorite Thai fruits is the green mango. They tasted like guava and jicama or singkamas but so much sweeter than both combined. It was rather surprising that they taste even sweeter than some yellow or ripened mangoes. They are mostly abundant between June to September. We just loved snacking on them while chatting with each other especially on Saturday afternoon or after my friends come home from work in the afternoon.

Ideally, these green mangoes can be eaten without enhancer. But sometimes we dip them in a sugar, salt and powdered red chilli mix to make them taste even more interesting and palatable. And when they do get ripened, the skin remains green but the meat turns yellow and even sweeter. But we like it better when it is still green and crunchy.