.5 kg unripe mangoes
Unripe mangoes are rich in vitamin C, dietary fiber, and polyphenolic compounds with antioxidant properties. They are low in sugar compared to ripe mangoes and contain tannins, which have astringent properties.
About
Unripe mangoes are the immature fruit of Mangifera indica, a tropical stone fruit native to Southeast Asia and now cultivated across tropical and subtropical regions worldwide. At this developmental stage, the fruit is still hard and firm, with a predominantly green or yellow-green exterior, and the flesh is pale, dense, and astringent due to high concentrations of tannins and incomplete sugar development. The texture is crisp and the flavor profile is distinctly tart and vegetal, lacking the sweetness and creamy texture characteristic of mature fruit. Unripe mangoes are harvested before full ripeness to extend shelf life and facilitate long-distance transport, or are deliberately selected for culinary applications that require their firm texture and acidic properties.
Culinary Uses
Unripe mangoes are valued in South Asian, Southeast Asian, and Latin American cuisines for their firm texture and natural acidity. They are commonly used to make chutneys, pickles, and preserves across India and Pakistan, where they are central to dishes like amchur (dried unripe mango powder) and aam ki launji (sweet and spicy mango preserve). In Southeast Asia, unripe mangoes are sliced and served as a cooling snack with salt and chili, or incorporated into salads. The high tannin and acid content makes them suitable for curries, soups, and meat marinades where they function as a tenderizing agent. Raw unripe mango flesh can be grated into salads or used to add tartness and structure to beverages and desserts.