Indo-China Agriculture MANGOES

Our farms grow three different cultivars of mango (Mangifera indica): Keo Chen, Keo L’meat, and Australian mango.

OUR Mangoes

Not all mangoes are created equal. Up top is the Keo Chen, or Chinese Glass – the most aromatic and expensive of all Cambodia’s mangoes.

We also grow the popular and famous Keo L’meat variety which is Cambodia’s biggest export as a fresh fruit export as well as a dried mango export.

Lastly, we grow the Australian mango (KP) for its spicy ripe sweetness and off-season fruiting.

<1% of Mango
Flowers mature to a fruit
Over 500
Varieties of Mangoes worldwide
4-6 years
For a Mango tree to bear fruit
500 BCE
Earliest know Mangoes grown in Asia
4.2% CAGR
Dried Mangoes (2020-2025)
4 Months
For Fruit to mature


“If we were to have a blind taste, I think Keo Chen will be among the [most]  unique tastes in the world,” said famous Cambodian chef Luu Meng, who uses the mango in his gourmet dishes.

The name comes from its supposed introduction to the Kingdom from Chinese traders thousands of years ago, according to Meng.

The word keo, or glass, which is used to describe many Cambodian mango varieties, refers to the milky white colour of an unripe mango hanging from its vine.

Keo Chen mangos for much of the year, command a premium price.



Mango trees grow to 35-40 meters tall with a crown radius of 10 meters.

However, based on the latest scientific studies, we are utilising high-density planting and aggressive pruning methods to produce higher volumes of fruit with higher quality based on reducing damage from fruit drop.

We utilise our organic pesticide to lessen any effect of insect damage and spray our organic vitamin fruiting mist to ensure the mangos grow to their sweetest potential.

Mango grows exceptionally well in our climate and soil which is why Cambodia has one of the highest yields per hectare of mango in the world.



Mango with Sticky Rice


1 1/2 cups glutinous sweet rice
(13.5-oz.) can coconut milk, divided
1/2 cup water
2/3 cup granulated sugar
1/4 tsp salt
2 large mangoes, peeled and cubed
Toasted sesame seeds

Rinse rice well.  Add with 1 cup coconut milk, and water to a medium pot to soak (30 mins).

Boil pot on high heat then reduce to a simmer with lid slightly open until rice is tender (9 to 10 mins).

Bring to boil remaining coconut milk + sugar + salt in a second pot ensuring it is stirred until sugar dissolves. Continue to cook until the mixture bubbles and thickens (about 3 mins).

Bring to boil remaining coconut milk + sugar + salt in a second pot ensuring it is stirred until sugar dissolves. Continue to cook until mixture bubbles and thickens (about 3 mins).

Combine ½ cup of warm coconut mixture over the rice stirring gently. Rest until coconut milk is absorbed and cooled to room temperature (30 mins – 2 hrs)

Serve with rice on the dish with mango and pour the remaining sauce over the rice and garnish with sesame seeds.

Serves 4



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