If the brix is really 24 i dont know, that was what i read in the translation but 24 is pretty high, sweeter then a namdocmai which is very sweet allready.
Brix ratings need to be standardized some how, you can really only compare them with varieties tested at the same location by the same meter, and person.
Some stations will test brix at the time the fruit is harvested ( not fully ripe ) and other locations will measure when they are at optimum ripe stage ( this is when I think they should be measured ) and finally some places seem to take measurements of "Maximum" Brix, this may mean they are over ripe.
Same goes for Papaya measurements, they seem to be all over the place for the same varieties. but one can get an idea if a fruit is high brix or not, when they compare readings from the same testers.
also I think brix can vary depending on location and minerals in the soil.
another factor is the ratio between Brix, and acid. so just having a super high brix doesn't necessarily mean its a great tasting fruit.
here is some numbers on 9 different mangoes popular in Thailand, probably one of the most in depth details on things that effect taste. pretty cool.
https://www.uni-hohenheim.de/fileadmin/einrichtungen/sfb564/events/uplands2002/Full-Pap-S3B-3_Vasquez.pdf