Green mango is the sour, unripe version of regular mango. Its acidity lends flavour to South East Asian soups and salads, and also acts as a tenderiser of meat. Green mango is an excellent source of vitamin A and C and is generally available in the spring to summer months in southern states and all year round in warmer areas. Remove the skin and dice it, or grate the flesh into the dish as required. You can also use it to make a chutney to serve with any Asian curry. Store it wrapped in a newspaper in a cool area or at the bottom storage of your refrigerator.
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