Sour Mangoes
Estimated Inventory, lb : 0
Description/Taste
Sour mangoes vary in size and shape, depending on the specific variety and growing conditions. The fruits are harvested just before they have matured and range in appearance from elongated, tapered, curved, and pointed to oblong, oval, and bluntly curved. The skin can be thick or thin and typically has a leathery, taut, and smooth feel. Sour mangoes showcase green hues, and the skin sometimes features pale-colored lenticels and a dusty, powder-like covering. Underneath the surface, the pale yellow, ivory, to pale green flesh has a firm texture and is traditionally crunchy, chewy, and lightly aqueous. The fruits also contain a flat seed tightly adhered in the center of the flesh. Sour mangoes are edible raw or cooked and vary in flavor depending on the specific variety. Most varieties sold under the Sour mango name will have a tangy, green, subtly sweet, and refreshing taste. Some may also have floral or musky undertones.
Seasons/Availability
Sour mangoes are available year-round.
Current Facts
Sour mangoes, botanically classified as Mangifera indica, are a category of mango varieties harvested mature but not fully ripened, belonging to the Anacardiaceae family. The term Sour mango describes mangoes that have a crunchy, slightly chewy, and tangy flavor and are also known in commercial markets simply as Green mangoes. Sour mangoes are grown worldwide and sold in retail as a refreshing culinary ingredient. It is important to note that there are many varieties of Sour mangoes, as the name is a general descriptor for partially unripe fruits, and some of the most popular varieties sold under Sour mangoes include Nam Doc Mai, Keow Savoy, Taiwanese Sour Green, Kensington Pride, R2E2, and Apple mangoes. Sour mangoes are expanding in popularity among global markets and have become a favored alternative to ripe mangoes. Consumers value Sour mangoes as a delicacy and appreciate the fruits for their versatility in fresh and cooked dishes.
Nutritional Value
Sour mangoes vary in nutritional content, depending on the specific variety. Types of green mangoes, in general, are a source of minerals such as magnesium, calcium, phosphorus, iron, and potassium. Magnesium helps the body control nerve functions, while calcium and phosphorus support the health of bones and teeth. Iron develops the protein hemoglobin for oxygen transport through the bloodstream and potassium to balance fluid levels. Other minerals include copper, folate, and zinc. Green mangoes contain fiber to stimulate and regulate the digestive tract and vitamins A, E, K, and B to maintain healthy organs, guard the cells against the damage caused by free radicals, and aid the body in faster wound healing.
Applications
Sour mangoes have a tangy and tart taste suited for fresh and cooked preparations. Unripe, green mangoes are known for their crunchy, semi-firm texture and are prevalent in salads. In Southeast Asia, Sour mangoes are shredded and mixed with spicy, salty, sweet, and sour ingredients. They are also used for their tangy taste to replace citrus in salads. In addition to shredding, Sour mangoes are sliced into thin pieces and consumed as a snack. The strips can also be dipped in sauces or sprinkled in salt, sugar, or chili powder for added flavoring or chopped into salsa. In Australia, Sour mangoes are incorporated in ceviche or pickled for extended use. They are also simmered into soups or stir-fries. Beyond culinary dishes, Sour mangoes are incorporated into smoothies, juices, margaritas, and lassis. In India, Sour mangoes are viewed as a refreshing and cooling beverage on hot days. They are also cooked into chutneys, dals, and rice dishes. Worldwide, Sour mangoes are known for complementing spicy food. They provide a refreshing reprieve from the heat in dishes and are eaten in any savory dish as a balancing side. Sour mangoes pair well with aromatics, including garlic, ginger, shallots, and onions, herbs such as cilantro, basil, mint, and parsley, seafood, and meats such as beef, pork, and poultry. Slightly unripe mangoes can be consumed at any stage and are typically left on the counter for a few days. They can also be stored in the refrigerator for a few days.
Ethnic/Cultural Info
Mango trees are considered a sacred symbol of the Hindu deity Prajapati, the lord of the universe and creation. Prajapati is a god from the Vedic Era, 1500 to 500 BCE, and is a supreme creator who is known for protecting animals, creation, and life in general. Mango trees are considered manifestations of the deity and are notably mentioned in the Skanda Purana, a Hindu religious text comprised of stories, mythology, and teachings. According to the Skanda Purana, when the gods churned to sea for nectar or milk in a well-known tale, three types of trees emerged: mango, parijata, and santanaka. These trees are considered wish-fulfilling trees, also known as kalpavriksha. The mango tree’s appearance throughout religious Hindu texts in India has led it to become a deeply significant plant. The fruits, flowers, and leaves are used in rituals, celebrations, and offerings, and the trees are regarded as sacred and as a “tree of the gods.”
Geography/History
The term Sour mango describes several varieties of mangoes sold in their slightly unripe green state. Each variety will have its own distinct history and date of creation, as mangoes are grown and cultivated worldwide. Mangoes, in general, are found in tropical and subtropical regions and have origins in Asia, where they spread in cultivation around the world through trade and human migration. While most mango varieties are cultivated to sell the fruits in their mature, ripened states, some varieties are appreciated for their slightly unripe, tangy, and crunchy state. Sour mangoes are prevalently offered in markets in Southeast and Southern Asia, Australia, and South America. While Sour mangoes are only grown in limited quantities compared to ripe mangoes, they have been slowly increasing in popularity as more consumers become accustomed to their use in culinary dishes. Today, Sour mangoes are cultivated worldwide. When in season, the fruits are widely sold through local markets, supermarkets, and wholesalers.
Latest in season fruits and vegetables posted from the Specialty Produce App
