Green mangoes

Green mangoes are unripe mango fruits, characterized by their tough skin and intense green color before reaching maturity. Unlike ripe mangoes, their flavor is more acidic and refreshing, making them ideal for preparing salads, pickles, sauces, and various dishes where a citrusy and crunchy touch is desired.

Originating from the South and Southeast Asian region, mangoes have been cultivated for thousands of years and are now very popular throughout Latin America, where they are used both ripe and unripe.

In terms of properties, green mangoes are an excellent source of vitamin C, antioxidants, and dietary fiber. Their consumption can help improve digestion and strengthen the immune system, in addition to providing a unique and vibrant flavor to recipes.

In different regions of Hispanic America, green mangoes have various names or appreciations depending on the context:

• Green mango (most common name in Mexico, Central America, and the Caribbean)
• Mango on a stick (a popular term in some Caribbean countries when the unripe fruit is consumed in pieces on a stick)
• Sour mango (a denomination that highlights its acidic flavor in parts of South America)

Their versatility in the kitchen makes them an essential ingredient for preparing fresh, marinated, or preserved dishes, providing texture and a distinctive flavor that balances sweet and savory tastes.