Mango in Myanmar

Myanmar mango is the most popular fruit in our tropical land It is grown virtually in the entire country mostly on commercial scale, not only for local consumption but also for export Many households in towns and villages, with extra land space to spare also grow a few mango trees to enjoy homegrown fruit as well as to earn extra tea money to the bargain. In essence, nothing can ever match the texture, taste, freshness and satisfaction, and above all. the luxury of relishing natural ripe mangoes, plucked fresh from trees to savour at any time of the day.

Mango season in Myanmar begins after the seasonal monsoon rains, around November. By then most of the mango trees are covered with mango blooms. The earliest mangoes to enter the market, fetching a premiere price are from Mawlamyaing named locally as 'Ta Zu Meik' round, yellowish fruit sometimes with a pinkish hue, and very sweet to taste. Mangoes are most abundant from April through May and tapers off till the early showers of the monsoon around July.
Myanmar mango is elitist as well as egalitarian. It is elitist in the sense that in the olden days some of the echoicest varieties were reserved exclusively for kings and royalty But there is enough variety in the market to satisfy even the lowliest commoner. Some mangoes are named after the individuals who promoted them such as 'Aung Din', 'San Ya', and 'Aung Khin' from Mandalay, and 'Ma Chit Su' from Yangon, just to mention the most popular ones Of course many varieties are localised in the sense that they do not reach the Yangon market. Yangon naturally is the final destination for the commercial plantation owners because of a wider distribution network and larger consumer demand, both local and abroad. For the mango connoisseurs Aung Din, though small in size has the most velvety texture, natural sweet taste and seductive aroma. The newcomers, Sein Ta Lone (Solitaire diamond), and Mya Kyauk (Emerald stone) are no less tasty, and a good export commodity. The saying goes that among meat pork is the best, among fruits mango is best, and among leaves 'laphet (tea)' is best. So one can well imagine the popularity mango has in Myanmar.

Mango is an all-time favourite seasonal fruit and is relished in many ways, from the earliest fruits following the blossoms to the well ripened ones, and also well beyond to the preserved preparations. And there is a ready market for every stage of its maturity. The early fruits are small green, tender and very sour. They are either peeled, or eaten with its tender green skin, as salad with the traditional pounded fish paste, fried pounded shrimp or salted fish sauce. Believe me it is a real appetizer gracing every Myanmar meal.

There are many other preparations for the green mango. It is sliced in half, rubbed with salt and dried in the sun till dehydrated. These dried mango strips are stored and can be made into spicy mango pickle, or sweet mango chutney, or candy depending on the ingenuity of the honourable housewife.

The ripe mango is also enjoyed in many ways. It is sliced and taken as dessert. Just top one teaspoonful of Nestle cream on the mango slice and try it. Nowhere will you find such delicious matching taste, I bet. Another variation : dice the ripe mango, put it into mixer and whirl it into a thick natural syrup sans water. Then relax and savour the exquisitely velvety! texture, pure natural taste and soothing aroma available only in Myanmar. Some elderly grandmas partake ripe mangoes with steaming hot rice and a pinch of salt. They say it is a sort of health food. Mangoes are so plentiful during the season that the surplus are preserved in many ways to last Tills the next cycle. The most common preserves found in the market are mango jam, heavy syrup, juice, paste, pickle, shutney, dried strips etc.