Vietnam Mangoes – Natural Sweetness, Superior Quality

Vietnam Mangoes are the epitome of tropical flavors with exceptional quality. Grown in regions with ideal climate and fertile soil, Vietnam mangoes offer a delicate sweetness, fragrant aroma, and rich nutritional content. They are the perfect choice for international markets, meeting a wide range of demands from fresh produce to processed products.

Introduction to Vietnam Mango

Mango is a popular tropical fruit known for its sweet taste, juicy texture, and rich nutritional value. Vietnam is one of Southeast Asia’s top mango exporters, benefiting from ideal tropical climate conditions. Key growing regions include Sơn La, Đồng Tháp, Tiền Giang, and Khánh Hoà, producing varieties like Cat Chu, Cat Hoa Loc and Kaew mangoes.

With modern farming practices and certifications like VietGAP, Vietnam’s mango industry is thriving, expanding its presence in global markets and contributing to the country’s agricultural economy.

Popular Mango Varieties In Vietnam

Kaew Mango

Kaew mango has a mildly sweet and tangy flavor, with firm flesh and minimal fiber. It's popular for eating fresh or in salads. Notably, its skin remains green even when ripe.

Variaty	Kaew Mango
Brix	14 – 16%
Taste	Slightly sour; refreshing
Size	350 - 500 gram
Meat Ratio	70–75%

Cat Chu Mango

Cat Chu mango is known for its fragrant aroma, smooth yellow flesh, and small seed. With a mild, sweet taste and minimal fiber, it is a top choice for export due to its high quality.

Variaty	Cat Chu Mango
Brix	15 – 19%
Taste	Mildly sweet; slightly sour after
Size	250 – 650 gram
Meat Ratio	75–80%

Cat Hoa Loc Mango

Cat Hoa Loc is a premium mango variety with a rich, sweet taste and a strong fragrance. Its golden, fiber-free flesh makes it a highly sought-after export from the Mekong Delta.

Variaty	Cat Hoa Loc Mango
Brix	18% - 21%
Taste	Sweet-sour; strong fragrance
Size	250 – 700 gram
Meat Ratio	75–80%

Taiwanese Mango

Taiwan mango is large, with thick, crunchy, and sweet flesh. Its thick skin and good shelf life make it ideal for both domestic consumption and export.

Variaty	Taiwan Mango
Brix	10% - 15%
Taste	Slightly sour; crunchy
Size	610 – 1100gram
Meat Ratio	75–80%

Nutritional Value of Mango

Mangoes are highly nutritious and provide several health benefits. They are rich in vitamins, minerals, and antioxidants, making them an excellent addition to a balanced diet. Key nutrients in mangoes include:

Vitamin C: Boosts the immune system and promotes healthy skin.
Vitamin A: Supports eye health and improves vision.
Fiber: Aids digestion and promotes a healthy gut.
Folate: Essential for cell growth and important for pregnant women.
Potassium: Helps regulate blood pressure and heart function.
Antioxidants: Protects against cellular damage and may reduce the risk of chronic diseases.

Mangoes are also low in calories, making them a great choice for a nutritious snack or addition to various dishes.

Suitable Climate and Soil Conditions

Mangoes thrive in tropical and subtropical climates, where the conditions are ideal for their growth and fruiting. Key factors include:

Climate: Mangoes prefer warm weather with plenty of sunlight. The optimal temperature for growth is between 24°C to 27°C, with little variation between seasons. They require a dry season during flowering and fruit development, as excessive rainfall can hinder fruiting.

Rainfall: While mangoes can tolerate drought conditions, they need around 1,000-1,500 mm of annual rainfall, primarily concentrated in the growing period, to support healthy tree development.

Soil: Mangoes grow best in well-drained, slightly acidic to neutral soils with a pH range of 5.5 to 7.5. Sandy loam or alluvial soils rich in organic matter are ideal for promoting root growth and water absorption.

Altitude: Mangoes grow well in areas with an altitude below 600 meters, where temperatures remain stable and frost-free.

Vietnam Mango Main Area Grown

Son La Province

Area: About 19,985 hectares

Varieties:

– Yen Chau mango

– Green-skinned elephant mango

Tien Giang Province

Area: About 3,660 hectares

Varieties:

– Cat Chu Mango

– Cat Hoa Loc Mango

– Kaew Mango

Dong Thap Province

Area: About 17,521 hectares

Varieties:

– Cat Chu mango

– Cat Hoa Loc mango

An Giang Province

Area: About 12,500 hectares

Varieties:

– Green-skinned elephant mango

– Small-seeded mango

– Cat Hoa Loc mango

– Kaew mango

Khanh Hoa Province

Area: About 8,067 hectares

Varieties:

– Taiwanese mango

– Australian mango

– Cat mango

– Four-season mango

– Hoa Loc mango

Binh Thuan Province

Area: About 3,668 hectares

Varieties:

– Cat Hoa Loc mango

– Taiwanese mango Loan

– Australian Mango

Dong Nai Province

Area: About 12,040 hectares

Varieties:

– Green Taiwanese mango

– Cat Hoa Loc mango

– Cat Chu mango

– Thai mango

– Kaew mango

– Australian mango

Comparison of Vietnam Mango with others mango

Criteria	Kent Mango	Alphonso Mango	Nam Dok Mai Mango	Kaew Mango	Cat Chu Mango	Taiwanese Mango
Brix (Sweetness)	15–18° Brix (sweet; slightly sour aftertaste)	≥16% (very sweet; characteristic aroma)	17–20% (super sweet; top in sweetness)	14–16% (slightly sweet; slightly sour)	15–19% (mildly sweet; refreshing)	10–15% (mildly sweet; slightly sour aftertaste)
Taste	Sweet-sour; peach; apricot; citrus	Darkly sweet; fatty; floral and vanilla aroma	Mildly sweet; honey flavor; slightly fragrant	Slightly sour; refreshing; less sweet	Mildly sweet; slightly sour aftertaste; refreshing	Slightly sour; crunchy; aromatic light
Size & Appearance	Medium-large (340–907g); green skin; red when ripe; deep orange flesh	Small – medium (150–300g); reddish-yellow skin; bright orange flesh	Medium-large (250–550g); yellow skin; sometimes pink; yellow flesh	Large; green skin even when ripe; pale yellow flesh (500 - 1000g)	Medium; pale yellow skin; slightly pink; orange flesh (350g - 500g)	Large; green or yellow skin when ripe; pale yellow flesh (1 - 1.2kg)
Texture	Juicy; soft; slightly stringy	Creamy; fatty; stringless	Smooth; melty; almost stringy	Crispy; firm; slightly watery; slightly stringy	Firm; juicy; smooth; stringy	Crispy; juicy; stringy
Meat Ratio	80–85% (high; processing yield good)	75–80% (thick flesh; few seeds; easy to process)	85–90% (very high; suitable for production)	70–75% (lower flesh ratio; many seeds)	75–80% (well-balanced; easy to process)	75–80% (lots of water; few seeds)
Fiber Content	Very low fiber; easy to dry; and juice	Almost no fiber; perfectly smooth	Almost no fiber; ideal for juicing and drying	Fiber affects product texture	Low fiber; suitable for many applications	Low fiber; easy to process
Price	Average; suitable for large production	High; belongs to the premium mango segment	Average – high; but good processing performance	Low; accessible	Average; popular in Vietnam	Average; popular in the market
Overall Quality	High; delicious; and suitable for many purposes	Very high; special flavor; suitable for high-end	Excellent; versatile; easy to prepare	Medium; good for making crispy mangoes	High; good for drying; juicing; freezing	High; juicy; crunchy; good for eating fresh or making juice