raw mango
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Maharashtrian instant pickle made with tart raw mangoes and a fragrant tempering of spices. This tangy and spicy 'Kairiche Lonshe' is the perfect zesty accompaniment to any Indian meal and is ready in under 30 minutes.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A zesty and crunchy puffed rice snack from Mangalore, tossed with fresh veggies, tangy raw mango, and a special coconut oil tempering. This popular street food is ready in minutes and bursts with flavor.
A classic Bengali summer dal featuring the delightful tang of raw mangoes. This light and refreshing red lentil soup, tempered with mustard seeds and chilies, is the perfect comfort food to enjoy with steamed rice on a warm day.
Yes, raw mango is very healthy as it is an excellent source of Vitamin C, which boosts the immune system and promotes skin health. It also contains amylase enzymes that aid digestion and pectin, a fiber that may help lower cholesterol levels.
A 100g serving of raw mango contains approximately 60 calories and 14.98g of carbohydrates. It is a low-fat fruit, containing only about 0.38g of fat per serving.
Raw mango can be beneficial for weight loss because it is low in calories and contains dietary fiber, which helps you feel full for longer. Its tart flavor can also satisfy cravings without the high sugar content found in ripe mangoes.
Raw mango is moderately high in carbs, with about 15g per 100g serving. While it can be included in a low-carb diet in small amounts, it may be difficult to fit into a strict ketogenic diet depending on your daily carb limit.
Yes, raw mango is a natural fruit and is inherently both vegan and gluten-free. It is a safe and nutritious choice for individuals following plant-based or gluten-restricted diets.
Raw mango has a very tart, sour, and slightly acidic flavor profile. Its texture is crisp and crunchy, similar to a firm green apple, which is quite different from the soft, sweet flesh of a ripe mango.
Raw mango is versatile and commonly used in pickles, chutneys, and salads for a tangy kick. It is also used to make 'Aam Panna,' a traditional cooling drink, or added to lentil dishes (dals) and curries to provide acidity.
raw mango is a versatile ingredient found in cuisines around the world. With 60 calories per 100g and 0.82 grams of protein, it's a nutritious addition to many dishes.
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View all other →To keep raw mangoes firm, store them in the refrigerator where they will last for up to two weeks. If you prefer them to ripen and become sweet, leave them at room temperature in a cool, dark place.
A fresh raw mango should be very firm to the touch and have a tight, unwrinkled green skin. If the fruit feels soft or gives off a sweet, fruity aroma, it has started to ripen and will no longer have its signature tartness.
Yes, raw mango is traditionally used in hot climates to prevent dehydration. It helps the body replenish essential minerals like sodium chloride and iron that are lost through excessive sweating in high heat.
