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Also Known as Amba, Kairi, Kacha aam. Whilst ripe mangoes are cultivated for their often sweet and juicy flesh, the raw mango has a sharp sour taste with firm pale flesh. It is most often used to make pickles, creating the perfect accompaniment to any Asian cuisine. Raw mangoes can be used in salad and served with sea foods. Green mango rice can be prepared by grinding raw mango pulp with red and green chillies, ginger, stir frying them in oil with mustard seeds and adding it to rice. This tangy rice can be served hot with curd and pickle.