Zands, you are correct, they are quite complex when grown here as long as we don't overwater. They are complex in a manner like Maha Chanok and Edward in that the complexity of flavor profiles is very soft or muted but can be detected by those with a sensitive palate. The floral, honey and slight umami( guava or green Thai mango resin) flavors of NDM commingle in a well balanced manner.
To contrast, there is another type of complexity that is sharp, loud and in your face. Lemon Zest has this in your face complexity that is more than just lemony or orangy. The complexity comes the combination of citrus like limonene flavor combined with the turpenes more commonly found in mangos. The slight chalky taste of a firm ripe Lemon Zest adds depth of character and in this state, much of the sugars seem to be locked into the flesh of the Lemin Zest although the juice is syrupy sweet and thick as well.
Simon