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Raw mangoes, picked when just mature, are also known as “Green mangoes.” Mangoes grow at the ends of long stems on evergreen trees in sub-tropical and tropical regions around the globe. Raw mangoes are firm and can be oval or slightly kidney bean-shaped, depending on the variety. The mangoes aren’t fully developed, so the seed is small and thin and the firm flesh is crisp. The flavor is sharply sour and can be slightly bitter due to concentrations of oxalic, citric and other types of acids which aren’t present in a ripe mango. The skin of some varieties of raw mango contain oils that can be irritating to those who have a sensitivity to poison ivy or oak, which is a distant relative of the mango. However, those with sensitivities to the skin generally don’t experience any irritation from the flesh.
Seasons/Availability
Raw mango is available year-round.
Current Facts
The name “Raw mango” refers to the unripened tropical fruit. Mangoes, botanically known as Mangifera indica, have both culinary and nutritional applications at every stage of ripeness. Raw mangoes are picked when just mature, and must be used before they begin to ripen. Mangoes are often referred to as the “king of Asiatic fruit” for both their nutritional and historical and religious reverence in India.
Nutritional Value
Raw mango is high in both vitamins C and B, far more than when it is fully ripe. Raw mango is high in pectin and starch, which eventually turns into glucose when the fruit is ripe. Mangoes contain healthy enzymes that are beneficial for digestion.
Applications
Raw mango can be used in a variety of ways. Wear gloves to protect hands from the potentially irritating skin of the raw mango. To prepare the Raw mango, cut a small piece from the bottom, or beak, for stability while cutting. Locate the seed in the center, and remove both halves around the stone. Specialized mango cutter or slicers are sometimes used to maximize the amount of flesh. Once the stone is removed, the flesh can be scored and removed from the skin. Diced Raw mango can be added to both hot and cold dishes. Mangoes are a good addition to marinades and because of the different enzymes they contain, they are good tenderizing agents for steaks, poultry or pork. Grate Raw mangoes for salads or slaws. Raw mangoes are used in a traditional Indian dish called pulusu, a soup cooked with drumstick, curry leaves, tamarind and served over rice. Raw mangoes should be used before they begin to ripen, which can be up to five days when the fruit is kept at room temperature. Prepared fruit should be refrigerated and used within a day or two.
Ethnic/Cultural Info
In India and Pakistan, a refreshing drink is made from the Raw mango. The libation is most often prepared in the summer, when the heat is at its peak. Raw mango is peeled, deseeded and grated then cooked with jaggery, a raw form of sugar, and water. The puree is mixed with cumin, aniseed, and black pepper and then chilled and strained into a glass. Often used to cool the body during extremely hot weather, the Raw mango is believed to protect from the negative effects of extreme heat.
Geography/History
Mangoes originated in Southeast Asia over five thousand years ago, in an area that extends from eastern India to southern China. The mango seeds are large, so historians believe the tropical fruit spread around the globe by sea via explorers and sailors. The Portuguese were instrumental in the spread of mangoes; they were the first to establish a mango trade after establishing a colony in western India in the late 15th century. In the 17th century, Spanish explorers brought the seeds to what is now Central America. Though 35 varieties are currently being cultivated in the tropical regions around the world, over 500 varieties of mango exist. The biggest growing areas outside of India include Haiti, Mexico, Brazil, the Philippines, and China. The United States grows mangoes in Hawaii, Florida and Southern California to a lesser degree.
Raw mangoes: These are picked before they fully mature and are known for their sharply sour flavor, often accompanied by a slight bitterness from concentrated acids like oxalic and citric acids. The fruit's skin can cause irritation for individuals sensitive to poison ivy or oak due to related oils, though the flesh typically doesn't cause any reaction for those with sensitivities.
Raw mangoes contain enzymes that make them excellent tenderizing agents for meats like steak, poultry, or pork. These fruits are versatile and can be grated for salads or slaws, diced for hot or cold dishes, or added to marinades. In Indian cuisine, raw mangoes are key to dishes like pulusu, a soup served over rice. To extend usability, store prepared mangoes in the refrigerator and consume within two days.
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Raw mango: This unripened tropical fruit, known botanically as Mangifera indica, offers unique culinary and nutritional advantages compared to its ripe counterpart. Celebrated as the "king of Asiatic fruit," it holds historical and religious significance in India. It contains high levels of vitamins C and B, as well as pectin and starch, which later convert to glucose. Its enzymes are also good for digestion.
Mango origins: Mangoes trace their beginnings to Southeast Asia over five thousand years ago, spanning eastern India to southern China. With large seeds, mangoes likely spread globally via sea routes, facilitated by explorers and sailors. Today, while over 500 varieties exist, 35 are actively cultivated in tropical regions, with key growing areas including India, Haiti, Mexico, Brazil, the Philippines, and China.
Raw mango: In India and Pakistan, raw mango is used to make a cooling summer drink that combats extreme heat. The fruit is peeled, grated, and cooked with jaggery and water, then mixed with spices such as cumin, aniseed, and black pepper. The mixture is chilled, strained, and served to refresh the body and protect against the negative effects of high temperatures.
Raw mangoes are known for their sharply sour and slightly bitter taste, which comes from concentrated acids like oxalic and citric acids not found in ripe mangoes. These firm fruits are harvested just mature, with a small, thin seed and crisp flesh. Mango skin oils in certain varieties may irritate people sensitive to poison ivy or oak, but the flesh typically poses no issue for those individuals.
Raw mangoes available at Tekka Centre market in Singapore …..Raw mangoes are incredibly versatile. They can be diced for hot or cold dishes, grated for salads, or used in marinades to tenderize meats like pork, poultry, or steak due to their enzymes. A traditional Indian soup called "pulusu" features raw mangoes cooked with curry leaves, drumstick, and tamarind, served over rice. If keeping raw mango at room temperature, use it within five days to avoid ripening. Refrigerated, prepared mango should be consumed within two days.
Raw Mango: This tropical fruit, known as Mangifera indica, boasts high levels of vitamins C and B in its unripened state, far surpassing its ripe counterpart. Packed with pectin and starch, these compounds transition to glucose as the fruit ripens. Additionally, raw mangoes are revered not only for their nutritional benefits but also for their historical and religious significance in India, earning the title "king of Asiatic fruit."
Raw mango for sale @tekkacentro Singapore…Mangoes originated in Southeast Asia over five thousand years ago, spreading globally via explorers and sailors, with the Portuguese kickstarting the mango trade in the late 15th century. With over 500 varieties existing worldwide, only 35 are currently cultivated. Major growing areas include India, Haiti, Mexico, Brazil, the Philippines, and China, with smaller-scale cultivation in Hawaii, Florida, and Southern California.
Raw mangoes are here at Raya Trading in Borough Market London …..Raw mangoes are not only versatile but an essential ingredient for a cooling summer drink commonly enjoyed in India and Pakistan. Prepared by cooking grated raw mango with jaggery and water, the puree is mixed with spices like cumin, aniseed, and black pepper before being strained and chilled. This drink is thought to help combat the negative effects of extreme heat, making it a popular remedy during the sweltering summer months.
is easiest, three is harder.
