Nam dok mai mango.

Nam dok mai is a slim, elegant mango that turns golden yellow as it ripens, with smooth, fragrant flesh and a thin stone. It is a favourite for dessert, and it is hard to find a simpler pleasure than a ripe one, sliced and eaten with a spoon.

Ways to use it

• Slice and serve with sticky rice and a spoonful of coconut cream.
• Cube and add to a fruit bowl or yogurt.
• Blend into a thick smoothie or an ice lolly.
• Score the flesh and fold the skin outward for easy eating.
• Use firm fruit, not yet ripe, sliced thin for a sharp salad.

Storing it

Mango keeps ripening after harvest, so a firm fruit can sit on the counter at room temperature. Mango kept below about 13 degrees Celsius can show grey skin, uneven ripening and poor flavour, so do not start it in the fridge. When it is ripe, the fridge can extend its life. Mangoes reach the market in large volumes from about March to June, so the season is a guide and not a promise.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.