Nam Dok Mai is the quintessential Thai mango — fibre-free, intensely aromatic and sweet. No other mango variety comes close to the flavour profile of this premium seasonal fruit.
Nam Dok Mai (แนมดอกไม้) means 'flower scent' in Thai — the name refers to the intense floral aroma of ripe fruit. The mango is elongated and slender, with a smooth yellow skin and butter-yellow, fibre-free flesh.
This is the most preferred mango variety for raw consumption and desserts. The flesh melts on the tongue, is extremely sweet with a subtle acidity and has not a single fibre. A classic in Thailand as 'Khao Niao Mamuang' — sticky rice with mango.
Thai mangoseasonalMay–SeptemberThailandfibre-freedessert mangoNam Dok Mai is grown exclusively in Thailand, mainly in the provinces of Chiang Mai, Chachoengsao and Nakhon Pathom. The season runs roughly from May to September, with the peak in June and July.
When assessing ripeness, we look at three things: skin colour — fully yellow without any green means ready to eat. Aroma — ripe Nam Dok Mai can be smelled before you even open the packaging. And gentle pressure — the flesh may just give slightly but should not be soft.
Nam Dok Mai ripens extremely fast once fully yellow. Plan your receipt so you process the mangoes within two days. If received green: allow to ripen at room temperature, not in the refrigerator.
Nam Dok Mai does not tolerate heat — the subtle floral-sweet aromas fade immediately with warmth. Use exclusively raw or as a final finish after cooking. Heating mango is possible for coulis or sauces, but in that case use the less expensive 'Mango (other)' variety.
Pairs classically with sticky rice, coconut milk and pandan leaf (mango sticky rice). Also excellent with ginger, lemongrass, chilli (as a sweet-spicy element) and in combination with cream, yoghurt or mascarpone for desserts.
If you receive green (unripe) mangoes, store them at room temperature until fully yellow — this takes 2–5 days. Do not refrigerate before ripening, as this halts the process.
Once ripe (fully yellow), they can be stored for up to 2 more days at room temperature or 4–5 days in the refrigerator (no colder than 10°C).
Peeled and cut flesh should be covered and refrigerated, and used by the following day at the latest. Lemon or lime juice helps prevent discolouration.
The meatiest side of a mango runs along the flat stone. Cut both 'cheeks' off by slicing alongside the stone — this gives you two large, fibre-free pieces. The skin of Nam Dok Mai is edible but bitter; always peel before consuming.
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