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Raw mangoes, picked when just mature, are also known as “Green mangoes.” The flavour 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.
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. 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.
