Raw Mango 101: Nutrition, Benefits, How To Use, Buy, Store | Raw Mango: A Complete Guide

What is Raw Mango

Raw mango refers to unripe or green mangoes that have not yet ripened and developed their characteristic sweet taste. These mangoes are firm, sour, and often used in cooking to add a tangy flavor to various dishes. Raw mangoes are a common ingredient in many cuisines, particularly in tropical regions where mangoes thrive.

In some cultures, raw mangoes are used to make chutneys, pickles, and other condiments. The sourness of the raw mango adds a unique and refreshing taste to these preparations. Additionally, raw mangoes can be used in salads, salsas, and beverages to provide a tart element.

As the mango ripens, it changes color, softens, and becomes sweeter. The flavor profile of raw mangoes is quite distinct from that of ripe mangoes, making them a versatile ingredient in both savory and sweet dishes.

Other Names of Raw Mango

Raw mangoes are known by different names in various regions and languages. Here are some of the names for raw mango in different languages:

1. Kairi: This is a common name for raw mango in Hindi and some other Indian languages.
2. Kacha Aam: In Hindi, “Kacha Aam” literally translates to “raw mango.”
3. Keri: This is another term used for raw mango in some Indian languages.
4. Manga: In some South Indian languages, “Manga” is used to refer to raw mango.
5. Kaccha Amba: In Marathi, “Kaccha Amba” is the term for raw mango.
6. Pacha Manga: In Malayalam, “Pacha Manga” is used to describe raw mango.
7. Kacchi Kairi: This is another term used for raw mango in some Indian languages.
8. Hapus: In Marathi, the term “Hapus” is often used for raw mango.
9. Mamuang Khiaw: In Thai, “Mamuang Khiaw” refers to raw green mango.
10. Hari Aam: In Bengali, “Hari Aam” is used to describe raw mango.

These names may vary based on regional dialects and cultural differences, but they all generally refer to the unripe, green mango before it ripens and becomes sweet.

Nutritional Value of Raw Mango

Here is a general overview of the nutritional value of raw mango per 100 grams:

Nutrient	Amount per 100g
Calories	60 kcal
Water	83.5 g
Protein	0.8 g
Carbohydrates	14 g
Sugars	9.7 g
Dietary Fiber	1.6 g
Fat	0.4 g
Vitamin C (ascorbic acid)	36.4 mg
Vitamin A	54 µg
Vitamin E	0.9 mg
Vitamin K	4.2 µg
Folate (B9)	14 µg
Potassium	168 mg
Magnesium	9 mg
Phosphorus	11 mg

Benefits of Raw Mango

Raw mangoes offer several health benefits due to their nutritional content. Here are some potential benefits of consuming raw mangoes:

1. Rich in Vitamin C: Raw mangoes are an excellent source of vitamin C, which is known for its immune-boosting properties. Vitamin C also plays a role in collagen formation, promoting healthy skin, and aiding in the absorption of iron.
2. Dietary Fiber: Raw mangoes contain dietary fiber, which is beneficial for digestive health. Fiber helps prevent constipation, promotes regular bowel movements, and supports a healthy gut microbiome.
3. Antioxidants: Raw mangoes, like many fruits, contain antioxidants that help neutralize harmful free radicals in the body. Antioxidants are associated with a reduced risk of chronic diseases.
4. Vitamin A: Raw mangoes provide vitamin A, important for maintaining healthy vision, skin, and mucous membranes. It also plays a role in immune function.
5. Hydration: With a high water content, raw mangoes can contribute to your overall hydration, helping to maintain fluid balance in the body.
6. Electrolytes: Mangoes contain electrolytes like potassium, which is essential for maintaining proper fluid balance, nerve function, and muscle contractions.
7. Weight Management: The fiber content in raw mangoes can contribute to a feeling of fullness, potentially aiding in weight management by reducing overall calorie intake.
8. May Have Anti-Inflammatory Effects: Some compounds found in mangoes, such as polyphenols, may have anti-inflammatory properties, which could be beneficial for reducing inflammation in the body.
9. May Aid in Heat Stroke Prevention: In some cultures, raw mangoes are consumed during hot weather to help prevent heat stroke. The cooling properties of the fruit are believed to provide relief in high temperatures.
10. Versatile Culinary Uses: Raw mangoes can be used in a variety of culinary applications, adding flavor and nutrition to salads, chutneys, salsas, pickles, and beverages.

While raw mangoes offer these potential benefits, it’s important to consume them as part of a balanced diet. Individual responses to foods can vary, and moderation is key to enjoying the benefits without excessive calorie intake. If you have specific health concerns or conditions, it’s advisable to consult with a healthcare professional or a registered dietitian for personalized advice.

Varieties of Raw Mango

There are numerous varieties of mangoes grown around the world, each with its own unique flavor, texture, and color. Here are some popular varieties of raw mangoes:

1. Alphonso (Hapus): Known as the “King of Mangoes,” Alphonso is a premium variety with a rich, creamy texture and a sweet, fragrant taste. It is primarily grown in India.
2. Kesar: This variety is another popular mango from India, particularly from the state of Gujarat. Kesar mangoes are known for their bright orange color, sweet taste, and distinct aroma.
3. Totapuri: Widely grown in South India, Totapuri mangoes are known for their unique shape (beak-like) and tangy taste. They are commonly used to make pickles and chutneys.
4. Banganapalli: Also known as Benishan, this variety is cultivated in the state of Andhra Pradesh, India. Banganapalli mangoes are large, with a thin skin and a sweet, mild flavor.
5. Chaunsa: Originally from Pakistan, Chaunsa mangoes are renowned for their juicy, aromatic, and sweet flesh. They are also grown in India and other mango-producing regions.
6. Dasheri: Hailing from Northern India, Dasheri mangoes are sweet and fragrant. They have a fiberless texture and are often enjoyed fresh.
7. Langra: Grown in Northern India, particularly in the state of Uttar Pradesh, Langra mangoes are known for their unique taste, minimal fiber, and slightly tangy flavor.
8. Keitt: This is a variety from Florida, USA. Keitt mangoes are medium to large in size, with a mild, sweet flavor. They are often available later in the mango season.
9. Haden: A cultivar from Florida, Haden mangoes are large, with a sweet and tangy taste. They have a distinctive red and green skin.
10. Tommy Atkins: A widely cultivated commercial variety, Tommy Atkins mangoes are known for their availability and resistance to disease. They have a sweet and slightly tart flavor.

These are just a few examples, and many more mango varieties exist, each with its own characteristics. The taste, aroma, and texture of mangoes can vary significantly based on factors such as the region of cultivation, soil conditions, and climate.

What Does Raw Mango Taste Like

The taste of raw mango is distinctly different from that of ripe, sweet mangoes. Raw mangoes are characterized by their firm texture, green color, and most notably, their sour and tangy flavor. The level of sourness can vary among different varieties of raw mangoes.

The sour taste in raw mangoes is primarily due to the presence of compounds like citric acid, malic acid, and tartaric acid. These acids contribute to the characteristic tanginess that is often described as refreshing and zesty. The flavor is intense and may make your mouth pucker, similar to the sensation you get with other sour fruits.

In various cuisines, especially in tropical regions, raw mangoes are used to add a sour element to dishes. They are a common ingredient in chutneys, pickles, salsas, and beverages. The tartness of raw mangoes can balance and enhance the overall taste of a dish, providing a contrast to other flavors.

As raw mangoes ripen, they gradually lose their sourness and develop a sweeter taste, transforming into the familiar, juicy, and sweet mango flavor that most people associate with the fruit. The culinary uses of raw mangoes are diverse, ranging from savory dishes to refreshing drinks and desserts, taking advantage of their unique sour profile.

How To Use Raw Mango

Raw mangoes are a versatile ingredient and can be used in various culinary applications to add a tangy flavor to dishes. Here are several ways you can use raw mango:

1. Raw Mango Salad:
   • Cut raw mango into thin strips or cubes.
   • Mix with ingredients like cucumber, onions, tomatoes, and fresh herbs.
   • Season with salt, pepper, and a dash of lemon or lime juice for a refreshing salad.
2. Raw Mango Chutney:
   • Grate or finely chop raw mango.
   • Cook with spices like cumin, mustard seeds, and red chili to make a tangy chutney.
   • Add a bit of sugar or jaggery to balance the flavors.
3. Raw Mango Pickle:
   • Cut raw mango into small pieces.
   • Mix with spices such as fenugreek, mustard seeds, turmeric, and chili powder.
   • Add oil and salt, and store in a sterilized jar. Allow it to marinate for a few days before consuming.
4. Raw Mango Drinks:
   • Make a refreshing raw mango drink by blending raw mango with water, sugar, and a pinch of salt.
   • A traditional Indian drink is “Aam Panna,” made by boiling raw mangoes, extracting pulp, and mixing it with sugar, salt, and spices.
5. Raw Mango Salsas:
   • Dice raw mango and combine it with tomatoes, onions, cilantro, and lime juice.
   • This mango salsa pairs well with grilled meats, fish, or can be enjoyed with tortilla chips.
6. Raw Mango Curry:
   • Use raw mango in curries for a tangy twist. Cook with vegetables, lentils, or meat.
   • Combine with coconut milk, curry leaves, and spices for a delicious curry.
7. Raw Mango Rice:
   • Mix grated raw mango with cooked rice, and temper with mustard seeds, urad dal, and curry leaves.
   • Add turmeric and roasted peanuts for extra flavor.
8. Raw Mango Ice Cream or Sorbet:
   • Blend raw mango with condensed milk and freeze for a simple mango ice cream.
   • Alternatively, make a sorbet by blending raw mango with sugar, water, and lemon juice.
9. Raw Mango Snacks:
   • Make tangy mango chaat by combining diced raw mango with chickpeas, spices, and chutneys.
   • Use raw mango in spring rolls or as a topping for bruschettas.

Experimenting with raw mango in your cooking can add a burst of flavor and a refreshing twist to a variety of dishes. Adjust the quantity of raw mango based on your preference for sourness.

Substitute for Raw Mango

If you’re looking for a substitute for raw mango in a recipe, it would depend on the specific dish and the role that raw mango plays in it. Here are a few options you can consider based on the desired flavor profile:

1. Tamarind:
   • Tamarind has a tangy and slightly sweet flavor, making it a suitable substitute for the sourness of raw mango. Use tamarind paste or pulp in proportion to the recipe’s requirements.
2. Green Apple:
   • Green apples can provide a tartness similar to raw mangoes. Dice or grate green apples and adjust the quantity based on the recipe.
3. Pomegranate Seeds:
   • While not sour, pomegranate seeds can add a burst of freshness and a slightly crunchy texture to salads or salsas, providing a different but pleasant twist.
4. Lime or Lemon Juice:
   • In many recipes, a small amount of lime or lemon juice can be used to add a tangy flavor. Adjust the quantity to taste.
5. Green Papaya:
   • Green (unripe) papaya has a mild, slightly tangy flavor and a firm texture. It can work as a substitute in some recipes, especially salads.
6. Vinegar:
   • Depending on the dish, a small amount of vinegar (such as apple cider vinegar or white wine vinegar) can be used to provide acidity.
7. Sour Yogurt:
   • In certain recipes, sour yogurt or buttermilk can contribute a tangy flavor. Adjust the consistency and taste as needed.

Always keep in mind the specific role of raw mango in the dish you’re preparing, and choose a substitute that complements the other ingredients and overall flavor profile. It’s also a good idea to adjust the quantities gradually and taste as you go to ensure the desired balance in flavor.

Where to Buy Raw Mango

You can typically find raw mangoes at various places, depending on your location and the time of year. Here are some common places where you might find raw mangoes:

1. Local Grocery Stores:
   • Most grocery stores, especially those that carry a diverse range of fresh produce, should have raw mangoes. Look for them in the fruit section.
2. Farmers’ Markets:
   • Farmers’ markets often offer a variety of fresh, locally sourced produce. During the mango season, you may find raw mangoes at farmers’ markets.
3. Asian or International Grocery Stores:
   • Stores that specialize in Asian or international foods may carry raw mangoes, especially if they cater to a diverse clientele with a preference for tropical fruits.
4. Specialty Produce Stores:
   • Some specialty stores focusing on fresh and exotic produce might carry raw mangoes. Check with stores that have a reputation for offering a variety of fruits and vegetables.
5. Ethnic or Indian Grocery Stores:
   • Stores that cater to Indian or South Asian communities are likely to have raw mangoes, especially during the mango season. They may carry specific varieties commonly used in Indian cuisine.
6. Online Grocery Platforms:
   • Many online grocery platforms offer the convenience of ordering fresh produce, including raw mangoes, and having them delivered to your doorstep.
7. Local Farms or Orchards:
   • If you live in an area where mangoes are grown, consider checking with local farms or orchards. Some may sell directly to consumers during the harvest season.
8. Street Markets:
   • In some areas, local street markets or vendors might sell raw mangoes. These markets can be a good source for fresh, seasonal produce.

Keep in mind that the availability of raw mangoes may vary based on the region, climate, and the time of year. The mango season typically varies, but in tropical regions, it often occurs during the warmer months. If you’re having difficulty finding raw mangoes, inquire with store staff or local farmers about the best time to purchase them in your area.

How To Store Raw Mango

Proper storage helps maintain the freshness of raw mangoes and prevents them from overripening. Here are some tips on how to store raw mangoes:

1. Refrigeration:
   • If you’ve purchased raw mangoes and plan to use them within a few days, store them in the refrigerator. Place them in the crisper drawer to maintain optimal humidity.
2. Unripe Mangoes:
   • If the mangoes are unripe and you want to delay the ripening process, keep them at room temperature until they ripen to your desired level. Once ripe, move them to the refrigerator to extend their shelf life.
3. Ripe Mangoes:
   • If you have ripe mangoes and want to slow down further ripening, store them in the refrigerator. This can help extend their freshness for a few more days.
4. Separate from Ethylene-Producing Fruits:
   • Mangoes are sensitive to ethylene, a natural ripening agent produced by certain fruits. Store mangoes away from ethylene-producing fruits like apples, bananas, and avocados to prevent them from ripening too quickly.
5. Paper Towel or Newspaper:
   • If the mangoes are slightly damp, pat them dry with a paper towel before storing. Wrapping them in a paper towel or newspaper can help absorb excess moisture and prevent mold growth.
6. Ventilated Bag:
   • Place raw mangoes in a breathable bag or perforated plastic bag to maintain air circulation. This helps prevent excess humidity and reduces the risk of mold.
7. Avoid Plastic Bags:
   • Avoid storing raw mangoes in sealed plastic bags without any ventilation, as this can lead to moisture accumulation and hasten spoilage.
8. Check Regularly:
   • Periodically check the stored mangoes for ripeness and any signs of overripening or mold. Remove any spoiled mangoes promptly to prevent the spread of mold to others.

Remember that the ideal storage method may vary based on the level of ripeness and your intended use for the mangoes. If you want them to ripen faster, keep them at room temperature. If you want to slow down the ripening process or store ripe mangoes, use the refrigerator. Additionally, storing mangoes in a cool, dry place away from direct sunlight can help maintain their quality.

Frequently Asked Questions (FAQs) About Raw Mango