How is Mango used in Thai cooking?

Mango - mamuang - is everywhere in Thailand, with more than nine varieties grown across the country and used at every stage of ripeness. Ripe and golden, it's the sweet half of mango sticky rice, the dessert nearly everyone falls for. Green and sour, it's shredded into salads with chili and fish sauce. The tree traces back to the sub-Himalayan plains of the Indian subcontinent, and it's been at home in the tropics ever since. Season and ripeness decide whether it lands in a salad or a dessert.

Can I cook with Mango in a Chiang Mai cooking class?

Yes - we use Mango in our hands-on classes. Explore them on our Cooking Classes page.

Mango - Tropical Thai Fruits | Thai Akha Kitchen

Mango - mamuang - is everywhere in Thailand, with more than nine varieties grown across the country and used at every stage of ripeness. Ripe and golden,…

Mango - Tropical Thai Fruits | Thai Akha Kitchen Mango - mamuang - is everywhere in Thailand, with more than nine varieties grown across the country and used at every stage of ripeness. Ripe and golden,…