Cao Lanh is the cradle of the famous Cat Chu mango variety. Cat Chu mangoes are very low in fiber, have a passionate and seductive aroma, are rich in sweetness, are soft and slightly chewy, the feeling of the mango gradually melting in the mouth and the sweet taste still remaining on the tip of the tongue is hard to deny. Legend has it that this is the type of mango used in the past to pay tribute to the Nguyen Dynasty kings, so people also call it Ngu Mango.

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1.Origin & characteristics:

Cat chu Cao Lanh Dong Thap mango is one of the local fruit specialties that has been around for a long time. In the past, this mango variety was grown mainly in My Xuong Commune, Cao Lanh District. Currently, the mango variety has been replicated in many places such as Tinh Thoi, Tan Thuan Dong, Tan Thuan Tay of the City. Cao Lanh, or Lap Vo district. All of them bring a unique sweetness that no other land has.

Why is it called Xoai Cat Chu? The name Cat Chu mango is a combination of Cat Chu mango and Chu here is the color cinnabar (ie red color, because the ripe fruit will turn red from the inside out). Another explanation is that because the top of the mango often "bulges" out, people take the mango's strange shape as its name.

Characteristic: Cat Chu mango has an elongated shape, due to the use of fruit wrapping technique, so it produces an eye-catching bright yellow color. When ripe, the skin turns dark orange and has a natural aroma. 100% mangoes do not use soil or ripening agents. Mango flesh is almost fiberless, soft but slightly chewy, deeply sweet and fragrant. When eating standard mango, it often melts in the mouth and the sweetness still lingers on the tip of the tongue.

2. Specifications & quality standards: Cat Chu mangoes are selected and rigorously screened before, during and after the harvest process.

Age: 8 years or older, this is an extremely important criterion that determines the quality amount of mango fruit. All mango product lines must be 8 years old or older to be considered qualified.


  • Grade A mango: weight 300gr or more, design less than 7% skin dirt.
  • Grade B Mango: weight from 250gr to under 300gr, design less than 7% skin dirt.
  • Grade C mangoes are used to make processed products such as dried mango, mango rice paper, mango smoothie: weight 250g or more, ugly design but guaranteed quality.

3. Cultivation process & fruit packing techniques:

100% Cat Chu mangoes are produced safely by gardeners, applying fruit packing techniques and farming techniques based on Global Gap standard guidelines. In addition, the production team continuously checks and monitors the cultivation process of gardeners regarding the use of pesticides, and conducts periodic testing of products so that consumers can use them with peace of mind.

What is the left wrapping technique? Wrapping fruit on mangoes is a very modern technique that Cao Lanh people are the pioneers in applying in the country. Fruit packaging technique helps save costs, increase productivity and especially isolate pesticides to make fruit safer, meeting all export standards of countries around the world, including the US market.

How to pack the fruit? When the mango is about the size of a thumb, people will select it. That means selecting the qualified fruits and breaking the unsatisfactory ones to ensure the uniformity of the mango. Then, use a specialized fruit bag for mangoes to cover the mango to protect the fruit from being attacked by pests. From then until harvest, about 1 month to 1 month and 20 days, the mangoes are completely isolated from pesticides.


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