raw mangoes
Also known as: green mango, unripe mango, Kairi
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Also known as: green mango, unripe mango, Kairi
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 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.
A classic Gujarati sweet and spicy mango pickle made with grated raw mangoes, sugar, and spices. Traditionally sun-cooked to a beautiful translucent, jam-like consistency, it's a perfect side for theplas or rotis. Please note, this recipe requires 5-8 days of sun-cooking.
Yes, raw mangoes are highly nutritious and low in calories, providing only 60 calories per 100g. They are an excellent source of Vitamin C for immune support and contain powerful antioxidants like mangiferin that protect cells from damage.
Raw mangoes can be beneficial for weight loss because they are low in fat and high in dietary fiber. The fiber content helps promote satiety, keeping you full for longer and reducing the urge to snack on high-calorie foods.
Diabetics can consume raw mangoes in moderation as they have a lower glycemic index compared to ripe mangoes. However, with 15g of carbohydrates per 100g, it is important to monitor portion sizes to maintain stable blood sugar levels.
Raw mango is generally not considered keto-friendly in large amounts because it contains 15g of carbohydrates per 100g. While it has less sugar than ripe mango, it should only be used sparingly as a garnish or flavoring in a strict low-carb diet.
Raw mangoes are prized for their tartness and are commonly used to make pickles, chutneys, and salads. They can also be added to curries and dals as a souring agent or boiled to create 'Aam Panna,' a refreshing summer drink.
Unlike the sweet and soft ripe version, raw mangoes are intensely sour, tangy, and have a crisp, crunchy texture. Their sharp acidity makes them an excellent contrast to spicy or savory ingredients.
If you want them to ripen, store raw mangoes at room temperature. To keep them firm and tart, store them in the refrigerator for up to two weeks; you can also peel and grate them to store in the freezer for several months.
raw mangoes is a versatile ingredient found in cuisines around the world. With 60 calories per 100g and 0.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 9 recipes featuring raw mangoes with step-by-step instructions.
Browse recipes →While the skin is technically edible, it is often tough, bitter, and may contain urushiol, which can cause skin irritation in some people. Most culinary uses recommend peeling the mango to enjoy the crisp, tart flesh.
Raw mangoes are traditionally used to prevent heatstroke and dehydration during hot summers. When consumed with salt, they help replenish lost electrolytes and minerals, making them a natural choice for maintaining hydration.
Yes, raw mangoes aid digestion due to their high fiber content and the presence of specific enzymes that help break down proteins. They are often consumed to help alleviate symptoms of indigestion and acidity.
