Can green wild mangoes be eaten?

The mangoes we usually eat are cultivated mangoes. There are also some wild mangoes in the southern region. Such mangoes usually taste astringent. In fact, such mangoes can be eaten, but it is best not to eat them directly, because it will cause a certain irritation reaction to the oral mucosa. You can use this kind of mango for pickling, or make other ingredients, or add white sugar, which will taste more delicious.

Can wild green mango be eaten?

Green mango is the unripe fruit of mango, a plant of the Anacardiaceae family. Generally speaking, if the mango is ripe, it can be eaten directly. However, green mangoes are not yet ripe. If eaten directly, the taste will be bitter and not so delicious. Under normal circumstances, no one eats green mangoes directly. If you can't accept the sourness of green mangoes, you can process the green mangoes and they will become very delicious crispy mangoes.

How to eat green mango

1. Sweet and sour green mango

Now is the season when mangoes are on the market in large quantities. There are many roadside fruit stalls selling green mangoes. The vendors usually process the green mangoes into sweet and sour green mangoes.

The method of making sweet and sour green mango is very simple. The main ingredients are green mango and sour plum powder. First prepare two green mangoes, wash them and peel them; then cut the green mangoes into slices, relatively thin slices; after cutting, sprinkle the prepared sour plum powder on them, sprinkle evenly, then add an appropriate amount of white sugar and mix well; leave it for about half an hour before eating. But I want to remind everyone not to eat too much.

2. Pickled green mango

1. Wash the green mango first. You can keep the skin or peel it off. Leaving the skin will give it a crispy texture. Wash it clean, then cut it, remove the core and cut it into slices. Note that there are also some requirements when slicing. If it is too thin, it will be soft and affect the taste. If it is too thick, it will be difficult to absorb the flavor when marinating and will also affect the taste. The thickness difference should be no more than about half a centimeter.

2. Add a handful of salt. The amount of salt depends on the amount of green mangoes. It is enough. Add salt and stir evenly. The main purpose is to remove some sour taste. If there is skin left, it can remove some astringency. The marinating time is about ten minutes. When pickling is done, remove the brine.

3. Add a little vinegar and an appropriate amount of saccharin, put them into the mango after they dissolve, stir evenly, then add an appropriate amount of white sugar, stir evenly after adding, and adjust to the moderate sweetness and sourness.

4. The pickled green mango tastes better after being refrigerated, so after completing the above steps, put it in the refrigerator for one to two hours, and then take it out and mix it again while it is refrigerated. It can be eaten like this. It is very delicious and very good.

After processing, the green mango still retains the crispness that the ripe mango does not have, and is very delicious. If you don’t like eating green mangoes, you can ripen them yourself. How to do it?