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Mango is a popular tropical fruit that comes in various varieties and plays a significant role in the country's cuisine and culture. Vietnamese mangoes vary in size, shape, and sweetness, ranging from small, green, tart varieties to large, ripe, and sweet ones. The fruit has smooth, thin skin that can be green, yellow, or even reddish when ripe. Inside, the flesh is juicy, fragrant, and typically bright yellow or orange, with a single large seed at the center.

Mangoes in Vietnam are enjoyed in different ways. Ripe mangoes are eaten fresh as a sweet snack or dessert, often dipped in chili salt for a contrast of flavors. Green, unripe mangoes are sliced thin and eaten as a crunchy, tangy snack, commonly served with salt, chili, and shrimp paste. Mango is also used in smoothies, salads, and various Vietnamese dishes.

The country is known for exporting high-quality mangoes, particularly the *xoài cát Hòa Lộc* variety, which is prized for its sweet, aromatic flavor and smooth texture. Mangoes are available year-round, but their peak season is during the summer months.