By Deepali Verma
May 9, 2024
Raw mangoes are a great way to amp up the flavour in your meals because of the tanginess and freshness they provide to recipes. Here are five tips to make the most of raw mangoes.
Choose firm and unripe mangoes with green skin for cooking. These mangoes have a sour flavour and hold up well in dishes like salads, chutneys, and pickles.
Grate or thinly slice raw mangoes to add a tangy crunch to salads. Combine with vegetables like carrots, cucumbers, and bell peppers, and dress with lime juice, salt, and a sprinkle of chaat masala for a refreshing side dish.
Mix raw mangoes with green chilies, ginger, garlic, and spices to create tangy and spicy chutneys. These versatile condiments pair well with snacks like samosas, pakoras, or even spread on sandwiches for a zingy kick.
Cut raw mangoes into cubes or slices and marinate them in a mixture of salt, spices, and oil to make traditional Indian mango pickles. Allow them to ferment for a few days to develop complex flavours that enhance any meal.
Add raw mangoes to curries and stews for a tangy twist. Simmer them with lentils, vegetables, or meats to infuse dishes with a piquant and refreshing flavour profile that balances rich and spicy ingredients.