Australian mangoes can be said to be a typical fruit not only of Khanh Hoa province but also of the Central region. If the South is famous for the Chu mango and Tu Quy mango varieties, the Central region will have Australian mangoes. When grown, Australian mangoes will have a slightly reddish color near the stem.

Outstanding characteristics:

The fruit is large and round, with an average weight of 800g/fruit, and a beautiful color (red like peach).

Australian mangoes have small seeds, low fiber content, high sweetness, soft flesh when ripe and firm flesh.

Mangoes have a special aroma, delicious both raw and cooked.

Nutritional value:

Mangoes contain iron, copper, calcium and some antioxidants.

An average piece of mango contains 100 calories, 1 gram of protein, 0.5 grams of fat, 25 grams of carbohydrates, 23 grams of sugar and 3 grams of fiber.

Thanks to some nutrients such as beta-carotene, mangoes can help prevent asthma, prostate cancer and colorectal cancer.

Delicious dishes from Australian Mango: Australian Mango is best eaten fresh. When the mango is just ripe, the skin turns reddish-yellow, press lightly and soften, then put them in the refrigerator and enjoy immediately. In addition, you can eat them with fish sauce and sugar or use them as ingredients in grilled dishes, with mango, dried... all very delicious.

How to preserve: Let the mango ripen naturally outside at an optimal temperature of 20 to 30 degrees Celsius, ensure ventilation and light and be careful not to put the mango in a sealed plastic bag. When the mango is ripe, you can put it in the refrigerator. In the refrigerator environment, Australian Mango can be kept for a few more weeks.

Note: never put green mangoes in the refrigerator if you don't like sour mangoes! If you want to keep the mango for a long time, you can put it in a plastic bag and then put it in the refrigerator at about 15 degrees Celsius. You can take it out and use it as you eat.