The term “white mangoes” refers to certain mango varieties and related fruits that have a pale, almost white flesh, differing from the common yellow or orange hues. These less common types reveal a fascinating diversity within the broader family of mango-like fruits.
Understanding White Mangoes
The term “white mango” refers to distinct categories. First, it describes certain varieties of the common mango species, Mangifera indica, which naturally possess very pale, almost white flesh when ripe. These are true mangoes. Second, the term encompasses related fruit species colloquially called “white mangoes” due to their appearance or botanical kinship. These include Mangifera caesia (Binjai or Wani) and Bouea macrophylla (Marian Plum or Gandaria), which are distinct species from Mangifera indica. Unlike unripe common mangoes, which might have a whitish interior, these “white mangoes” possess inherently pale flesh.
Distinctive Characteristics
Each type of “white mango” offers unique characteristics. Mangifera caesia is a large, elliptical fruit, typically 10–15 cm long and 6–8 cm wide. Its skin is thin and can be green or brown, while the flesh is pale and mushy, often described as strongly odorous, acid-sweet, or sour. The ‘wani’ cultivar, found in Borneo and Bali, is known for its sweet, pleasant, and almost fiberless flesh, lacking the strong odor of wild forms. In contrast, Bouea macrophylla, or Marian Plum, has smaller fruits, typically 2 to 5 cm in diameter, ripening from green to orange or yellow. The entire fruit, including its skin, is edible. Its flavor ranges from sweet to sour, sometimes with a light turpentine smell. The fibrous seed inside can have a noticeable purple color.
Where to Find and Enjoy White Mangoes
These fruits are primarily cultivated and consumed in Southeast Asia. Mangifera caesia (Binjai or Wani) is widely grown in Malaysia, Indonesia, Singapore, Brunei, Papua New Guinea, and the Philippines. It thrives in wet lowlands, maturing during the rainy season, typically three months after flowering. Bouea macrophylla (Marian Plum) is native to Southeast Asia, from the Malay Peninsula to Sumatra and West Java. It is commercially grown in Thailand, with fruiting seasons varying, such as April to May in Thailand and March to June in Indonesia.
To find these fruits, visit specialty Asian markets or online exotic fruit suppliers. Local markets are also excellent sources when traveling in their native regions. Binjai is often eaten fresh, but its tartness makes it suitable for savory dishes like “sambal” or “rojak.” It can also be processed into creamy juices or used as a tamarind substitute. Marian Plums are enjoyed fresh, including their edible skin. They are also used in compotes, pickles, and sambals, and young leaves can be eaten in salads.