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The Turpentine, of course. Hahahahahaha Ok, on a more serious response, Carrie, Val Carrie, Jakarta (production may be an issue), Sunrise, Alphonso (again, production may be an issue).
East Indian mango is fibrous and delightfully piney. I was given one that was from an East Indian seedling tree so it may not be 100% representative. This fruit was ripe but still firm. Firm from fibers, that it could not be scooped out with a spoon. It had to be sliced and eaten slice by slice. Great taste. I would plant it if I had the room.It was given to me by someone from "The Islands" and he called it East Indian so it must have been close enough to a grafted East Indian tree. Going by internet photos it looks East Indian. One plus, it does not leak juice all over your face and hands as you eat the slices
Out of the ones I tried this summer, I really liked the ST Maui - it has a bold, complex flavor and a distinct, allspice-like resin taste. Carries were also awesome with a sweeter and simpler flavor.Emerald has a nice flavor and a stronger resin taste than most I have tried, but it also had an acidic aftertaste that was slightly unpleasant and average green looks. I would say it's interesting and worthwhile for spice lovers to try... but I'm not yet convinced its a killer mango like Fairchild says.
The question is like asking for papaya with extra nasturtium taint,extra sour passionfruit,durian with extra rotten onion taste or star fruit with extra oleic acid.Why not just take standard mango and add a few drops of hydrocarbon? I dont get the turpentine thing in American mangoes and in fact neither does south east Asia or Australia.
Just tasted a "fair emerald" from the Fairchild event. Is this the same Emerald. The one bought tasted like peach to us. Small and a bit under ripe but texture and taste was peach like to us.