Fresh Green Mango (Fresh Green Mango / Unripe Mango / Raw Mango / Kacha Aam)

The green mango from Transfood (botanically Mangifera indica) is the specifically immature harvested variant of the classic tropical fruit. It is characterized by a consistently strong-green, solid shell and a pale-yellow to white fruit meat. As a fresh import product, it has a crisp, apple-like consistency and an intensely acidic, refreshing taste profile, which is an irreplaceable acid carrier in the traditional Asian cuisine.

Natural acid donor: It often replaces lemon juice or vinegar in Asian cuisine and brings unparalleled fruitful, fresh acid to the dishes.Ultra-crazy texture: Gives salads a perfect, crazy bite that remains stable even with the addition of liquid dressings (such as fish sauce or lime juice).Crop fresh logistics: Aircraft imported via Transfood ensures that the fruits arrive in the perfect, immature hardness, without the meat becoming prematurely fiber or soft.

Nutritional values (per 100 g)Fuel value: approximately 60 kcal / 251 kJFat: approximately 0.3 g of which saturated fatty acids: < 0.1 g Carbohydrates: approximately 15,0 g (significantly lower fruit sugar proportion than in mature mangoes)of which sugar: approximately 6,0 gFast nutrients: approximately 1.6 gProtein: approximately 0,8 gSalt: < 0,01 gVital substances: Exceptionally high content of natural, antioxidant vitamin C (significantly more than in the mature state) as well as rich in vitamin A and B vitamins.

Refrigeration: If the fruit is to retain its crunchy-acid state, it must be stored in the refrigerator at 7 °C to 10 °C (vegetable compartment).Please note the maturing process: stored at room temperature, the green mango matures.The fruit meat loses its acidity, becomes yellow, soft and sweet.For authentically acidic Asian recipes it is no longer suitable.Sustainability: In a cool state, the solid import goods remain crunchy fresh for 5 to 8 days without any problem.

Gỏi Xoài / Som Tum Mamuang: The absolute Southeast Asian classic – the green mango is peeled, scratched into thin strips and used raw as the main acidic ingredient for Thai or Vietnamese mango salads.Indian chutneys & pickles: an indispensable base for traditional sharp-acid mango chutney or oil-covered Indian pickles (Aam Ka Achar).Amchoor powder: The immature fruits are traditionally cut into slices, dried and grated into pure mango powder in India to give curries a fruitful acid.Frischerfood Street Snack: In India, Thailand and Vietnam, the raw green mango is liked to be cut into slices and simply cut off with a mixture of salt, chili and some direct sugar.

100% fresh green mangoes.

1