Home Ingredients Fruit Mangosteen Vs. Lychee – What’s The Difference?

Mangosteen Vs. Lychee – What’s The Difference?

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A fresh mangosteen and lychees

With thousands of fruit varieties grown throughout the world, it’s understandable that some of them will be more familiar than others. Tropical fruit can be especially confusing, as many of them aren’t readily available in stores like apples or pears. A commonly asked question is what’s the difference between a mangosteen and lychee? We’re about to provide a complete comparison so keep reading.

A comparison of the mangosteen and lychee

A mangosteen is a small fruit about the size of an orange that has a sweet tropical flavor and edible seeds. A lychee is a very juicy, sweet fruit that is smaller than a mangosteen with a large seed in the center that should be discarded. They are both excellent snacking fruits, with inedible skins that can easily be peeled.

Flavor

Mangosteens are a purple fruit with internal sections of white flesh that pull apart like an orange. They’re juicy with a sweet, tropical taste that is a mix of strawberry, lychee, achacha, peach, and pineapple. Mangosteen seeds are edible and their soft texture makes them barely noticeable when eating.

Mangosteens on a white backgroundLychees have a red outer skin that looks similar to a longan, with creamy-white flesh that’s very sweet and juicy. They have a pleasant firm, somewhat crisp texture with a large seed (similar to a loquat) in the middle that should be discarded. A lychee has an enticing fruity-floral aroma with a flavor that is similar to a grape or pear.

Culinary uses

Lychees and mangosteens can be used much the same way in cooking. Their sweetness makes them a delicious candidate for sorbet, ice cream, muffins, puddings, and smoothies. Desserts look mouth-watering when these fruits are used as a garnish. The texture of both fruits holds up well in cooked dishes, and they are excellent used in savory recipes. A salty black bean sauce is balanced out with a handful of these sweet fruits.

Substitutes

Mangosteens and lychees can be used interchangeably in recipes. They both have unique flavors, but your food won’t have any awkward flavors substituting one for the other. If you’ve got neither in the kitchen, then longans, rambutans, or grapes will all work well in most dishes.

Storage

Fresh lychees can be stored in the refrigerator in a plastic bag or wrapped with plastic for 5-7 days. When kept at room temperature, they’ll usually only last 2-3 days, especially in warm climates. If you have got extra lychees, freeze them in their skins for up to 6 months.

Left on the counter, mangosteens will last 2-3 days, but they are best stored in a cool dry location (around 50°F). In this environment they will usually last two weeks. It isn’t recommended to refrigerate or freeze these fruit as their texture will lose quality.

Fresh lychees on isolated backgroundOrigin

The mangosteen is believed to have originated in Southeast Asia while the lychee was first grown in China. Today, the main harvesting nations of mangosteen are Thailand, Malaysia, Indonesia, and the Philippines. Lychees are mostly produced in China, India, and Southeast Asia.

Nutritional comparison

 Mangosteen: 1 cupLychee: 1 cup
Calories143129
Fat1.1g0.78g
Sodium13.7mg1.96mg
Carbohydrates3532.3
Fiber3.5g2.55g
Protein0.8g1.56g

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Summing up

You’ll find the lychee and mangosteen are both tropical fruits that are ideal for eating out of hand. The lychee is more commonly found in Western countries, canned and fresh. But that doesn’t mean it’s the better fruit. They each have their unique flavor and it would be impossible to pick a winner out of the two.

Mangosteens are a little larger and don’t have a cumbersome seed to deal with. Lychees have amazing, sweet juiciness that is hard to beat when eaten out of hand. In the kitchen, the two fruits could be used interchangeably in recipes; they’ll taste a little different, but nothing unpleasant.

What is your favorite tropical fruit? Please let us know in the comments below.