I went to a mango talk in the summer that described mango flavors and the combinations of flavors experiencesd. I was surprised to see that connoisseurs has gauged 50-60 different flavor profiles to score mangos. Since then I’ve been able to pick out some of the different flavors highlighted from that talk.
But that’s more nuance. If you’re talking flavor bomb, try a pina colada mango. Out of all the mangos I tried this past year that cultivar tastes the least generic and most unique. It even had darker wedges of flesh inside like a mango (no I’m not making this up, and no I don’t think it was rotting or bad or a coincidence because I noticed the same pattern on the 4 that I had)
From there, you can experience more rose like or floral tastes, more concentrated sweet tastes, more citrus tones, more creamy tones (that’s how My brain interpreted the coconut cream and e4).
Even the seeds look different in those mangoes - like someone gave them a crew cut with like 2mm of fiber all the way around and that’s it!
Many of the mangoes will have combinations of flavors, just like I heard about in the lecture, and the flavors will hit at different times throughout the bite. Interestingly, flavor of mango will also change according to when it is picked and stage of ripeness. I had a fantastic fruit cocktail mango in Florida. 5 days later I had another one that must have passed its prime flavor because it tasted like curdled cheese with no hint of mango at all.
My trees are fairly young but I managed to ripen a fruit punch mango. I still picked it a tad early and it took longer than I expected to soften but my wife and children asked for more of that one and were more enthusiastic for that mango than for standard store bought ones.
Hope that helps. In short, yes there is a wide variety of mango flavors out there. If you don’t think you could tell the difference, try something that will really stand out like pina colada and see if you can appreciate the difference.
Khaled