Green Mango

Green mango is essentially unripe young mango. Even though they are not yet ripe, they are edible and prized for their crunchy texture and slightly sweet, nutty flavour. Green mangoes have a tart flavour that some customers prefer. Mango can be used in both sweet and savoury Thai or Vietnamese dishes, such as salads, but it is most commonly eaten with a variety of dipping sauces. The most common are a dry mix of sugar, salt, and chillies, and a sticky infusion of caramelised fish sauce, shallots, and fresh chillies.

STORAGE

It is usually advisable to use the unripe mangoes immediately and store it in the refrigerator to avoid excessive ripening.

FUN FACTS & TIPS

Choose the hardest green mango for your green mangoes. If you touch an unripe mango, you will find that it is very firm and does not yield as much as a full fruit. When ripe, the inner flesh turns bright yellow and has a tangy, nutty and buttery flavour. The taste is pleasantly sweet with a pleasant acidity.

NUTRITION & HEALTH BENEFITS

• Lowers cholesterol
• Controls diabetes
• Aids digestion
• Prevents cancer
• Stimulates the immune system
• Maintains eye health
• Improves the skin
• Maintains alkalinity in the body
• Aids with weight loss

Rich in potassium, magnesium and vitamins like vitamin B, vitamin A, vitamin C, vitamin K and vitamin E


Common Names: The Alphonso, Mamuang Kiew Sa Wei,  Mamuang Dib, Loy Krathong Festival, Historical Park in Sukhothai in the Provinz Sukhothai in Thailand, Khieo Sawoei Sampran, Mamuang Man, มะม่วงเปรี้ยว, 青芒果,