Green Mangos

Seasonality:  Year Round

They are unripen Keitt or Kent varieties depending upon the season. The thin green unripe skin of the Green Mango is purposely picked prematurely and will not color or ripen. The unripe flesh of the Green Mango is popular in Thailand, India and Malaysia.

Grated green, its flesh contains enzymes useful for tenderizing meats. In a sun-dried, fine-powder form, Green Mango makes up a gray-brown seasoning (called Aamchur) used in Indian and Asian cooking for its tart flavor and to tenderize meats. The Green Mango is often used in combination with vegetable and lentil dishes.

Green Mangoes from Melissa’s are hand-selected for excellent quality.

Choose fruit that is heavy for its size with firm, unblemished skin. They may be stored at room temperature but will ripen quickly.

Peel and cut fruit away from the huge, flat seed in the center. Score at 90° angles and invert to expose flesh.