Thailand Banana Mango

Thailand Banana Mango:-

The Thailand Banana Mango is a premium mango variety native to Thailand, often identified by its elongated, banana-like shape and golden-yellow skin when ripe. The mango is known for its exceptional sweetness, rich aroma, and velvety, fiberless flesh, making it one of the finest dessert mangoes in Southeast Asia.

The flesh is deep yellow and juicy with a floral, tropical fragrance. Its taste is intensely sweet with low acidity, offering a smooth, melt-in-the-mouth experience. The fruit typically weighs between 250g to 450g.

Due to its thin skin and delicate texture, it requires careful handling but is highly favored for fresh consumption, mango sticky rice desserts, and export in premium markets. The Brix level ranges between 18–22°, making it one of the sweetest mangoes available.

Banana Mango Farming Guide :-

🌱 1. Climate and Soil Requirements

• Climate:

  • Tropical to subtropical climate

  • Ideal temperature: 24°C to 32°C

  • Requires dry weather during flowering and fruiting

    Soil:

    • Well-drained loamy or sandy loam

    • pH: 5.5 – 7.5

    • Avoid waterlogging (very sensitive to root rot)

      🌿 2. Propagation

      • Method: Grafting (preferred) or air-layering

      • Rootstock: Choose disease-resistant and drought-tolerant mango varieties

      • Planting Season: Start at the beginning of monsoon (June–July)

        3. Spacing and Planting

        • Spacing:

          • Regular planting: 8 x 8 meters

          • High-density: 5 x 5 meters (with pruning)

        • Pit size: 1m x 1m x 1m filled with compost + soil + neem cake

        • Watering: Light watering immediately after planting

          💧 4. Irrigation

          • Frequency:

            • Young plants: Weekly

            • Mature plants: Every 2–3 weeks (depending on soil moisture)

          • Avoid watering during flowering to reduce flower drop

          • 🌸 5. Flowering and Fruiting

            • Flowering time: December to February

            • Fruiting period: April to June

            • First harvest: 3–4 years after planting

            • Fruit maturity: 100–120 days after flowering

            • 🐛 6. Pests and Diseases

              • Common pests:

                • Mango hopper

                • Fruit fly

                • Mealybug

              • Diseases:

                • Powdery mildew

                • Anthracnose

                • Root rot

              • Management:

                • Use neem oil or organic sprays

                • Prune trees for airflow

                • Apply copper fungicide post-rain

                • 🧪 7. Fertilizer Schedule:-

                  Age of Tree	FYM (kg)	N (g)	P (g)	K (g)	Timing
                  1 year	10	200	150	100	Split over 2–3 doses
                  3 years	25	400	250	300	Feb & Sept
                  Mature Tree	50	1000	500	800	Pre-flowering & post-harvest

                  Add micronutrients (zinc, boron) as needed

                • 🧺 8. Harvesting and Yield

                  • Maturity signs: Skin turns yellow, aroma develops, shoulders fill out

                  • Yield per tree (mature):

                    • Normal: 100–200 fruits

                    • High-density: Lower per tree, higher per acre

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                  📦 9. Post-Harvest

                  • Handling: Handle gently—skin is thin

                  • Storage: Store at 12–15°C, high humidity

                  • Shelf life: 7–10 days

                  • Uses: Fresh consumption, desserts, export

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