Description
Description
Raw mango, also known as green mango, is the unripe form of the mango fruit. It has a firm texture and a tangy, sour flavor that adds zest to many dishes. Raw mango is widely used in pickles, chutneys, salads, and savory recipes, especially in South Asian cuisines.
Growing Method
Raw mangoes grow on mango trees that thrive in tropical and subtropical climates with well-drained soil and full sun. Trees are propagated by grafting or seeds and require regular watering during flowering and fruit development. Fruits are harvested early before ripening to produce raw mango.
Nutritional Value
Raw mango is rich in vitamin C, antioxidants, and dietary fiber. It aids digestion, boosts immunity, and has detoxifying properties. Its tartness makes it a refreshing addition to many dishes.
Culinary Use
Raw mango is used in pickles, chutneys, salads, juices, and savory dishes. It is often grated, sliced, or diced to add tang and crunch. Raw mango juice is a popular summer drink for hydration and cooling.
Storage & Care
Store raw mangoes at room temperature if they need to ripen, or refrigerate to slow ripening and extend shelf life. Use within a week for best flavor and texture. Avoid moisture buildup to prevent spoilage.
