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Mango (kaew)

(มะม่วงแก้ว)

Mango (kaew) information

Name: Mango (kaew)
Thai Name: มะม่วงแก้ว
Scientific Name: Mangifera indica
General Appearance: Small to medium-sized green mango with firm texture
Origin: Native to South Asia; Mango Kaew is cultivated in Thailand
Key Active Compounds: Vitamin C, Beta-carotene, Polyphenols

“Mango Kaew: Thai Firm Mango for Health and Crunch”

Mango (kaew) (Mangifera indica, มะม่วงแก้ว) is a Thai mango variety known for its crunchy texture and refreshing sourness when unripe. Often eaten raw or with chili-salt, it’s also rich in antioxidants and digestion-enhancing acids.

Mango Kaew refreshes with crunch and vitamin C, supporting digestion and immunity.

Benefits of Mango (kaew)

Aids Digestion
Boosts Immunity
Rich in Antioxidants

Recommendations and Precautions

Best eaten in moderation. Avoid excess if prone to gastric issues.

Who Is It Suitable For?

General Consumers
Thai Cuisine Lovers
Immunity Seekers

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