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Fruit from Thailand
Ma-muang-dorng is whole mature green Kaew mango soured in an earthenware jar under a boiled and cooled brine of salt and calcium chloride. The fruit is weighed down, the jar closed and left in the shade for 2 to 4 weeks. The flesh is eaten as it is or candied in syrup.
| Mature green Kaew mangoes | Fresh, without defects, washed and drained[jircas] |
| Brine of salt and calcium chloride in waterenough to cover the fruit | Boiled, strained through cheesecloth and cooled; the card gives no strengths[jircas] |
| Heavy syrup, 40 % Brixoptional | For the candied version[jircas] |
Total time across the recorded steps: 16 days – 31 days
What changes: Starting material: whole green mangoes, washed and packed in an earthenware jar
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ma-muang-dorng is whole mature green Kaew mango soured in an earthenware jar under a boiled and cooled brine of salt and calcium chloride. The fruit is weighed down, the jar closed and left in the shade for 2 to 4 weeks. The flesh is eaten as it is or candied in syrup. Made in 4 steps over 16 days – 31 days. The longest step, cover, weigh down and ferment in the shade, takes 14–28 days (JIRCAS 2026).
| Main step | 14–28 daysReported[jircas] | Cover, weigh down and ferment in the shade |
|---|---|---|
| Acidity | pH up to 3.5Set[tcps160] | Cover, weigh down and ferment in the shade |
Ma-muang-dorng follows the general Thai fruit-pickle method but adds calcium chloride to the brine to keep the flesh firm, and it ferments longer than most, 2 to 4 weeks.
Thailand's community standard for pickled fruit names mango first among its fruits. It requires pH 3.5 or below, caps calcium firming salts at 1000 mg/kg, and sets total microbes at most 1 × 10^4 per gram, no Staphylococcus aureus in 0.1 g, E. coli below 3 per gram (MPN) and yeasts and moulds at most 100 per gram. It bans synthetic colours, borax and non-sugar sweeteners.
Hazards the sources name: Staphylococcus aureus and Escherichia coli (the pickled-fruit standard sets limits for both).
Every number is labelled with how it is known. How this atlas is made
