Green mango

Green mango is mango fruit used while firm and green, commonly before full ripening. It is sliced, julienned, grated, or eaten with a dip in salads, relishes, pickles, chutneys, drinks, and savoury preparations. Some mango varieties are particularly valued for retaining firmness and acidity at this stage.

The flesh is usually crisp and juicy, with a sharply tart, sour, or mildly resinous flavour and little of the softness associated with ripe mango. Variety and maturity affect fibre, acidity, colour, and firmness. As the fruit ripens, the flesh becomes softer and sweeter and its flavour less sharply sour.

It may be sold whole, peeled, cut, shredded, salted, pickled, or dried. Peeling and cutting expose the pale flesh, while julienning or grating creates pieces suited to salads and relishes. Salting, pickling, drying, or adding sugar turns the fruit into a prepared product with a different texture and flavour.