The green mango is technically unripe mango, which is why it is called green. The green mango might be slightly bitter or sour depending on the cultivar. The most common ones in Thailand are green, with red or yellow coloring. The fruits that are harvested from these cultivars are used to make the drink with the most flavors.
The green mangoes themselves are high in vitamin c, but the more common variety is much higher in vitamin c than the other varieties are. This means that the more common type tends to be sweeter and thicker in taste. This makes it a good choice for people who might not like too much sweetness in their drinks. It is also popular because of its rich fiber content. The fiber adds bulk and helps to keep the stomach feeling full longer.
The green mango has two basic types, sweet and sour. The sweet variety is the milder of the two. Its major flavoring comes from mangoes, sugar, vanilla, and other similar ingredients. This sweet variety often comes bottled in light syrup and is often mixed with lime juice to create the signature limeade drink.
The more commonly found sour variety is the stronger and more powerful version of the green mango. The best way to tell the difference between sweet and sour is by simply tasting the fruit. If you find it has more of a tart taste to it, then chances are you’re getting the less sweet variety. There are also green mangoes that have a stronger mango flavor to them and these are usually the stronger ones. You can usually tell the more tart fruits by looking at the fruit itself because there will usually be some tartness to it.
Today, we can make green mango salad recipe.its awesome, delicious and easy to and recipe.This simple salad has a refreshingly tangy, sweet flavor and a lovely texture, and is delicious served with steamed or stir-fried prawns, and with barbecued or seared beef.
Green Mango Salad Recipe
Green Mango Salad Recipe
- 1 lb 1lb green mangoes grated rind
- 2 qt lime juice
- 2 tbsp sugar
- 2 tbsp fish sauce
- 2 qt fresh green chilies, seeded and finely sliced
- 1 qt small bunch fresh coriander , stalks removed, finely chopped
- Peel. halve and stone (pit) the green mangoes. and slice them into thin strips.
- In a bowl, mix together the lime rind and juice, sugar and fish sauce. Add the mango strips with the chilies and about three quarters of the coriander.
- Add salt to taste and leave to stand for 20 minutes to allow the flavors to mingle.
- Serve on individual salad plates, garnished with the remaining chopped coriander.
This simple salad has a refreshingly tangy, sweet flavor and a lovely texture, and is delicious served with steamed or stir-fried prawns, and with barbecued or seared beef.
Top the salad with crayfish tails. You can usually buy these preserved in brine in a 320g/1 1/2oz can. Simply drain and arrange on the salad as you wish.
Although the sweet and juicy orange and yellow mangoes and papayas are devoured in vast quantities when ripe, they are also popular for cooking when green. Their rather different, tart flavor and crunchy texture make them ideal for salads and stews. Green mangoes have dark green skin and can be found at many Chinese and Asian markets.