How do you eat raw mangoes?

Quick Overview

Raw mangoes can be enjoyed in a variety of ways. The most common methods are cutting into slices, eating with spices as a salad, pickling, or making into chutney. Raw mangoes have a unique sour and tangy taste that can be an acquired flavor. Their tartness is often balanced out when eaten with salt, sugar, spices, or other ingredients. While raw mango prep does require work, the result is a tasty, refreshing treat.

Selecting Raw Mangoes

When choosing raw mangoes, pick fruits that are firm, fresh, and bright green in color. Avoid any with soft spots, bruises, or black spots, as this indicates the mango is overripe. The size of the mango does not matter, both small and large variety mangoes can be used. Focus on scent, the mango should have a fresh, acidic aroma when ripe for eating raw. Depending on the cultivar, raw mangoes can be more or less fibrous. Some types have a more jelly-like texture and tender flesh when unripe.

Cutting Raw Mango

Once you have sourced appropriate raw mangoes, they need to be prepped before eating. Here are the basic steps:

1. Wash and dry

Rinse the mango under cool running water to clean. Gently rub the surface while holding under water to remove any dirt or residue. Dry the mango thoroughly with a kitchen towel.

2. Cut off stem end

Trim off the narrow end opposite of the wider flat base. This contains the stem and is not edible. A sharp knife can slice this portion off in one clean cut.

3. Stand mango upright

With the stem end trimmed, stand the mango upright on a cutting board. The wide base should be down with the tip on top.

4. Score the mango

Using a sharp knife, carefully make vertical and horizontal cuts along the mango flesh without cutting through the skin. The cuts should form a crosshatch or grid pattern over the fruit.

5. Push inside out

Invert the scored mango half inside out so the cubes pop out in a porcupine-like fashion. The skin will still be intact in one piece.

6. Cut or scoop flesh

Finally, take the knife and slice off the mango cubes from the skin. You can also simply scoop the diced cubes of mango off with a spoon.

7. Repeat with other side

Follow the same method to peel, score, and chop the remaining mango half.

Eating Raw Mango Plain

The simplest way to eat raw mango is to consume the chopped fruit plain. Be aware that the flavor can be intensely sour, bitter, and tart if you bite into a slice of unripened mango. Here are some tips for easing into the strong taste:

– Add salt:

Sprinkling some salt over the mango pieces helps curb the sourness. The salt provides contrast and enhances the flavor.

– Try dried mango:

Dehydrated raw mango has some of the tartness mellowed out. It offers concentrated sweetness along with sour notes.

– Mix with sugar:

For those with a sweet tooth, toss chopped raw mango with a bit of sugar to balance the tang. Start with 1 teaspoon sugar for every 1/2 cup of diced mango and adjust as desired.

– Add chili powder:

Mixing in some chili powder, cayenne, or other ground chilies gives the mango a spicy kick. Be sparing at first if you are heat sensitive.

– Squeeze lime juice:

Raw mango pairs well with citrus like lime or lemon juice. The acidity complements the green mango’s sourness. Sprinkle or squeeze some lime juice over your mango chunks to enhance the flavor.

Raw Mango Salad

In India and Southeast Asia, freshly cut raw mango pieces are commonly served as a salad tossed with seasonings and spices. Here is a simple mango salad recipe to try:

Ingredients:

  • 2 cups chopped raw mango
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 pinch asafoetida (hing)
  • Juice of 1 lime
  • Salt to taste
  • 2 Tablespoons chopped cilantro
  • 1 teaspoon vegetable oil

Directions:

  1. Toss chopped mango, cumin powder, chili powder, asafoetida, lime juice and salt together in a bowl. Adjust seasoning as desired.
  2. Heat oil in a small skillet over medium heat. Add chopped cilantro and stir fry for 1 minute until bright green.
  3. Add the sautéed cilantro to the mango. Mix well and serve chilled.

Pickling Raw Mangoes

Pickling is a popular preparation to enjoy tart raw mangoes. It extends their shelf life while infusing flavor. Pickled mango provides a nice balance of sour, salty, sweet and umami. It makes an excellent condiment or accompaniment to various Indian breads, rice, and curries. Here is a simple pickling recipe:

Ingredients:

  • 4 raw mangoes, peeled and cut in cubes or thin strips
  • 1 cup white vinegar or apple cider vinegar
  • 1⁄2 cup water
  • 1 teaspoon kosher salt
  • 3 Tablespoons sugar
  • 1 teaspoon mustard seeds
  • 1 Tablespoon cumin seeds
  • 1 Tablespoon fennel seeds
  • 4 dried red chilies

Directions:

  1. In a pot, bring the vinegar, water, salt and sugar to a boil. Stir to dissolve the salt and sugar.
  2. Place the mango pieces in a sterilized jar. Pour the hot vinegar mixture over the mangoes to cover.
  3. Add mustard seeds, cumin seeds, fennel seeds, and dried red chilies to the jar.
  4. Allow to cool to room temperature, then cover and refrigerate for at least 5 days before eating to allow flavors to develop.
  5. Store pickled mangoes refrigerated for up to 6 months.

Raw Mango Chutney

Chutney is a key way that raw mangoes are preserved and consumed. With spices and sugar, the tart mango is transformed into a variety of sweet, savory, and spicy condiments. Chutney enhances the flavor of many South Asian dishes. Here are two recipe ideas:

Simple Raw Mango Chutney

Ingredients:

  • 2 cups chopped raw mango
  • 1⁄4 cup chopped ginger
  • 1⁄2 cup brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • Juice of 1 lemon
  • Salt to taste

Directions:

  1. Combine all ingredients in a saucepan over medium heat.
  2. Cook, stirring frequently until thickened, about 20 minutes.
  3. Remove from heat and allow to cool fully. Keeps refrigerated for up to 1 month.

Spicy Raw Mango Chutney

Ingredients:

  • 3 cups chopped raw mango
  • 1 onion, diced
  • 4 garlic cloves
  • 1-inch ginger, chopped
  • 1 green chili, chopped
  • Juice of 1 lemon
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1⁄2 cup brown sugar
  • Salt to taste

Directions:

  1. In food processor, blend onion, garlic, ginger and green chili into a paste.
  2. Mix onion paste, mango and all dry spices together in a saucepan. Cook over medium heat for 15 minutes.
  3. Add lemon juice and brown sugar. Continue cooking for 10-15 minutes until thick.
  4. Cool chutney and store refrigerated in airtight container up to 2 weeks.

Precautions When Consuming Raw Mango

While raw mangoes can be enjoyed with little risk for most healthy adults, here are some precautions to keep in mind:

– Allergy concerns:

Those with latex, poison ivy, or poison oak allergies are more likely to be allergic to mango. Discontinue use if any irritation occurs.

– Pesticide residues:

Always wash unpeeled fruit thoroughly and peel before eating to minimize exposure to pesticides.

– Oral allergy syndrome:

Raw mango may cause itchy mouth or scratchy throat in those with this common food-pollen related allergy. Cooking mango typically prevents the reaction.

– Contamination:

Handle raw mango carefully and avoid contact with dirt or surfaces that may transfer bacteria to the edible fruit.

– Diabetes:

The carbohydrates in mango may impact blood glucose levels. Monitor closely if you have diabetes.

– Fiber content:

Excess raw mango may cause gastrointestinal upset like gas, bloating, or diarrhea. Introduce slowly to assess tolerance.

– Kidney stones:

The oxalic acid content in mango may contribute to kidney stone development in prone individuals. Consume in moderation.

Selection, Storage and Handling

Follow these guidelines when buying, storing, and handling raw green mangoes:

– Selection:

Choose raw mangoes that are rock hard and green in color without blemishes. Smaller sized raw mangoes tend to be more tender.

– Storage:

Keep raw mangoes at room temperature out of direct sunlight. They can be ripened quicker by placing in a paper bag with a banana or apple.

– Ripening:

Expect raw mangoes sealed in a paper bag to ripen within 4-7 days. The skin will turn more yellow.

– Refrigeration:

Once ripened to preferred tartness, raw mangoes can be stored in the refrigerator in a plastic bag for up to 1-2 weeks.

– Freezing:

Raw mango slices or cubes can be frozen for 6-12 months. Thaw overnight in the refrigerator before eating.

– Cutting:

Always use a sharp knife and cutting board. Be cautious when handling the knife and slicing the tough raw mango skin.

Conclusion

While an unripe raw mango may seem inedible at first glance, this versatile fruit can be transformed into a palate-pleasing ingredient. With an array of preparation possibilities, raw mangoes are worth exploring for their unique sour flavor and health benefits. Start with small quantities until you adjust to the tart taste. Then enjoy raw mango in salads, pickles, chutneys, and other Indian and Asian recipes. With the proper prep, raw green mangoes deliver a tangy flavor and texture that balances and uplifts many dishes.

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