How To Use Raw Mango: Recipes From Different Parts Of The World

Aam panna is a summer staple beverage in most Indian households. Made with boiled raw mango pulp, a little sugar, black salt, mint, and a pinch of roasted cumin, aam panna gives you an instant cooling effect on a hot day.

Featuring strips of raw mango tossed with herbs, the Vietnamese green mango salad is called Gỏi Xoài. Served with peanuts, chilli, and fish sauce, every bite of the salad has a combination of contrasting textures. You can pair it with grilled meat or seafood.

Giving the classic Thai green papaya salad a summer twist, som tam mamuang is made with shredded raw mango. The raw mango shreds are pounded lightly with garlic, chillies, palm sugar, lime juice, roasted peanuts, and fish sauce, giving the bowl of salad a mix of sour, sweet, salty, and spicy flavours, all at once.

Raw mango pickle, aka aam ka achaar, is a staple in the southern parts of Asia. Extremely popular in North India, aam ka achaar is made by marinating chopped raw mango pieces in mustard oil mixed with spices like fenugreek seeds, fennel, red chilli powder, and turmeric powder. The bold and spicy pickle pairs well with curries, sabzis, and rice alike.

Green mango sambal is made in different forms across Indonesia and Malaysia. However, the most popular variant is sambal mangga. It is made with grated raw mango mixed with a spicy paste of red chillies, lime juice, shrimp paste, shallots, and a little palm sugar. The sambal pairs well with grilled chicken or fried fish.