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Green Mango

The unripened flesh of the mango is often used in salads and used in India, Malaysia and Thailand to tenderize meat and to add a tart flavor to vegetable and bean dishes.

Small green mangos are pickled and served as an Indian condiment. In Southeast Asia, green mangos are shredded and used in salads or simply enjoyed dipped in fermented shrimp paste, or in a salt and chili pepper mix. Not all varieties of mango are suitable to be enjoyed green as their flesh will be starchy, bland or overly sour.                   

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