Raw mango is the star fruit of spring. Its tangy flavour compliments the weather beautifully. Once you taste it, you won't be able to stop eating it and soon you'll be adding it to everything! This aromatic fruit is a greener version of the ripe and juicy mangoes
. You’ll find them abundant in markets just before the mango season is about to arrive.Raw Versus Ripe
Raw mangoes are firm and not as juicy as the ripe ones. But this Kachi Kairi or also known as Amba, is more a versatile fruit when it comes to cooking mangoes. Unlike the sweet fragrance of the ripe fruit, raw mangoes have a pungent smell. They can be grated and pickled, added to curries (especially from the Malabar belt) or simply made into a chutney. In its powdered form called Amchoor
it is sprinkled on fruits and used in regional Indian dishes to lend a summery sour flavour.
Raw mangoes popularly used in Thai cuisine to make lovely salads
. According to Ayurveda, it is known for its cooling properties and is often used to make a refreshing drink called Aam Panna which is a great home remedy for heat strokes. Raw mangoes contain more Vitamin C
than the sweet ripe mangoes and work wonders for all your tummy troubles. The extra dose of Vitamin C helps in the absorption of iron and therefore, raw mangoes are often recommended to those suffering from anemia
. Raw mangoes also contain pectin, found in other fruits like berries and apples, which makes it good for your heart. Both raw and ripe mangoes are rich in Vitamin A
. How to Use Raw Mangoes
There's no reason why you should be shying away from bringing them into your kitchen while their short season lasts and before the mighty mangoes take over. While buying them make sure that they are not soggy around the stem and give off their distinct tart smell. They can be stored in a cool place and will stay fresh for three to four days. If you already have a stock, here are our 10 best raw mango recipes to try while you eagerly wait for the king of all fruits. These recipes will make you fall in love with raw mangoes. 1. Corn and Raw Mango SaladRecipe by Chef Vicky Ratnani
This lovely salad is a great meal filler. With sweet corn, juicy tomatoes, pineapple and tangy raw mango chunks, it offers a burst of flavours.
2. Raw Mango RasamRecipe by Chef Veena Arora, The Imperial, New Delhi
The tanginess of raw mangoes pairs really well with the sweetness of tomatoes and the pungent flavour of ginger. The bright flavours will make everyone happy.
(Also read: All About South India's Favourite Comfort Food
3. Raw Mango RiceRecipe by Nithya Ravi, Food Blogger
Perfect for a light lunch, rice is cooked with raw mangoes, curry leaves, peanuts and roasted lentils.
4. Aam PannaRecipe by Chef Niru Gupta
A soothing summer drink that cools your body from within. Fragrant and flavourful, Aam Panna is a healthy and fresh alternative to your fizzy drinks or packaged juices.
(Also read: 10 Home Remedies to Treat a Heat Stroke
5. Mango PachadiRecipe by Chef Roopa Gulati
Pachadi is a popular South Indian side dish similar to Raita
. It is usually made with yogurt, chillies and coconut
. This one blends in the additional vibrant flavour of raw mangoes.
6. Dal with Raw MangoRecipe by Chef Marut Sikka
A famous dish from Uttar Pradesh, toor dal is made with chunks of spices raw mangoes and finished with a crackling curry leaf tempering.
(Also read: What to Do With Leftover Dal
7. Kairi Curry with Khoba RotiRecipe by Chef Ajay Chopra
This tongue-tingling curry is sweet and sour in one bite. This big hearty curry from Rajasthan served with the traditional bread is great to feed a crowd.
8. Raw Mango Chutney with MintRecipe by Chef Marut Sikka
The perfect accompaniment for your summer meals, this quick chutney brings together the best ingredients of the season.
(Also read: 10 Best Chutney Recipes
9. Aamras Ki KadhiRecipe by Chef Aditya Bal
Make the most of the mango season with this delicious curry where the focus is the fresh flavour of the fruit.
10. Meen Alleppey Curry with Brown Rice
Raw mangoes and fish go so well together. The tanginess of the fruit adds excitement to the subtle flavour of the fish in this Kerala-style stew. Serve with brown rice for a complete meal.
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