The Tropical Fruit Forum
Tropical Fruit => Tropical Fruit Discussion => Topic started by: noochka1 on June 06, 2018, 12:02:01 PM
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So I finally got to eat a fruit from my Maha Chanok mango tree. It's a beautiful fruit to look at, it's incredibly sweet (frankly, bordering too sweet) and the texture is really really nice. BUT, there is a very weird and unappealing flavor in the aftertaste. Has anyone else noticed this?
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I have tasted that before. I have also had great fruit without that weirdness.
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I have tasted that before. I have also had great fruit without that weirdness.
Thanks, Josh. Was the fruit without the aftertaste from the same tree? I'm hoping so because, other than that strange flavor, it's a nearly perfect piece of fruit.
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Not sure. They were from a farm.
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I've heard that before. Yet, I've never detected anything strange. MC is best when eaten just a tad green.
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I've heard that before. Yet, I've never detected anything strange. MC is best when eaten just a tad green.
Thanks for the advice, Jeff. I'll definitely try that. Fully ripened fruit are a bit too sweet for my taste, so slightly green may be a better option.
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Never detected any aftertaste on mine.
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Along with NDM, Maha Chanok is one of the most over rated mangoes IMHO. Maybe if you like "one note" asian mangoes you might like it. But both myself & friends didn't give it a good score for flavor in a mango tasting & comparison session. A lot of people seem to think it's great tho. If only they tasted as good as they look.
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Don't pan a mango until you've had it over multiple seasons and at varying stages of ripeness. It took me about 3 years before I finally figured out MC's sweet spot. Now, it's one of my favorites.
The trick with many of the SE asian mangoes is to eat them a little green, where the flavor profile is a complex mix of sweet and tart. Eat them fully ripe, and the experience can be disappointing for the typical North American palate.
Along with NDM, Maha Chanok is one of the most over rated mangoes IMHO. Maybe if you like "one note" asian mangoes you might like it. But both myself & friends didn't give it a good score for flavor in a mango tasting & comparison session. A lot of people seem to think it's great tho. If only they tasted as good as they look.
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Don't pan a mango until you've had it over multiple seasons and at varying stages of ripeness. It took me about 3 years before I finally figured out MC's sweet spot. Now, it's one of my favorites.
The trick with many of the SE asian mangoes is to eat them a little green, where the flavor profile is a complex mix of sweet and tart. Eat them fully ripe, and the experience can be disappointing for the typical North American palate.
Along with NDM, Maha Chanok is one of the most over rated mangoes IMHO. Maybe if you like "one note" asian mangoes you might like it. But both myself & friends didn't give it a good score for flavor in a mango tasting & comparison session. A lot of people seem to think it's great tho. If only they tasted as good as they look.
Jeff,
How do you tell when it's time to pick? Is there any blush showing and is the fruit hard or have a little
give to it when squeezed?
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At first sign of give when squeezed firmly with tip of thumb. Might take a little trial and error.
Jeff,
How do you tell when it's time to pick? Is there any blush showing and is the fruit hard or have a little
give to it when squeezed?
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At first sign of give when squeezed firmly with tip of thumb. Might take a little trial and error.
Jeff,
How do you tell when it's time to pick? Is there any blush showing and is the fruit hard or have a little
give to it when squeezed?
Thank you!
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At first sign of give when squeezed firmly with tip of thumb. Might take a little trial and error.
Jeff,
How do you tell when it's time to pick? Is there any blush showing and is the fruit hard or have a little
give to it when squeezed?
Thanks for the information, Jeff. I'll try the rest of them a little greener. There are still quite a few on the tree. Can they be ripened indoors as well, or do you suggest tree-ripening these?
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Don't pan a mango until you've had it over multiple seasons and at varying stages of ripeness. It took me about 3 years before I finally figured out MC's sweet spot. Now, it's one of my favorites.
The trick with many of the SE asian mangoes is to eat them a little green, where the flavor profile is a complex mix of sweet and tart. Eat them fully ripe, and the experience can be disappointing for the typical North American palate.
Along with NDM, Maha Chanok is one of the most over rated mangoes IMHO. Maybe if you like "one note" asian mangoes you might like it. But both myself & friends didn't give it a good score for flavor in a mango tasting & comparison session. A lot of people seem to think it's great tho. If only they tasted as good as they look.
Hi Jeff, I've taken your advice and eaten the rest of the Maha fruits slightly under ripe. And they are excellent! Thanks for the heads up :-)
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YAY!
I generally prefer to ripen indoors, which prevents any issues with internal breakdown (ie, jelly seed).
Don't pan a mango until you've had it over multiple seasons and at varying stages of ripeness. It took me about 3 years before I finally figured out MC's sweet spot. Now, it's one of my favorites.
The trick with many of the SE asian mangoes is to eat them a little green, where the flavor profile is a complex mix of sweet and tart. Eat them fully ripe, and the experience can be disappointing for the typical North American palate.
Along with NDM, Maha Chanok is one of the most over rated mangoes IMHO. Maybe if you like "one note" asian mangoes you might like it. But both myself & friends didn't give it a good score for flavor in a mango tasting & comparison session. A lot of people seem to think it's great tho. If only they tasted as good as they look.
Hi Jeff, I've taken your advice and eaten the rest of the Maha fruits slightly under ripe. And they are excellent! Thanks for the heads up :-)
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Thanks again. It's a lovely mango if you know when to eat it !!!