Raw mango with its tangy flavour is one spring-summer fruit which is going to get you hooked the moment you bite into it. It complements the weather beautifully we feel. It is a greener version of the ripe and juicy mangoes and has a sour taste. They are available in abundance in markets starting in the spring season up till the peak of summer. 

Raw mangoes or Kachi Kairi are also known as Ambiya, is a super versatile fruit when it comes to cooking. Where on one hand ripe mangoes are sweet and used in a number of desserts and shakes, raw mangoes have a pungent and tantalising flavour, suited best for all your chutneys, pickles and curries. Raw mango is essentially what you see in its powdered form as Amchoor. It is sprinkled on fruits and used in regional Indian dishes.Besides being used in pickles and chutneys in India, raw mangoes are popularly used in Thai cuisine to make vibrant salads. According to Ayurveda, it is known for its cooling properties and is often used to make a refreshing drink called Aam Panna which is a great home remedy for heat strokes. 

Raw mango is also enriched with vitamin C and can work wonders for all your tummy woes. So if you are wondering how all of you can add raw mangoes to your summer diet, we've got options galore: