Green Mango (Kairi) Uses: 12 Ways to Use Raw Mango

Green (raw/unripe) mangoes are a completely different ingredient from ripe mangoes — tangy, crunchy, and incredibly versatile in cooking.

12 Ways to Use Green Mangoes

Condiments & Preserves

1. **Mango Pickle (Achaar)**: The most iconic use. Green mango + mustard oil + spices = Pakistan's favorite condiment.
2. **Mango Chutney**: Cooked green mango with sugar, ginger, and vinegar. Sweet-tangy perfection.
3. **Green Mango Murabba**: Raw mango pieces preserved in saffron sugar syrup.
4. **Aamchur Powder**: Sun-dried green mango slices ground into tangy powder — essential in chaat masala.

Drinks

1. **Aam Panna**: The traditional heat-stroke prevention drink — boiled green mango + cumin + sugar + black salt.
2. **Green Mango Juice**: Blended raw mango with sugar and salt — refreshingly tart.

Salads & Side Dishes

1. **Green Mango Salad (Thai style)**: Shredded raw mango + peanuts + chili + lime + fish sauce.
2. **Kairi Chaat**: Diced green mango + chaat masala + red chili + salt — a Pakistani street snack.

Cooked Dishes

1. **Aam Dal**: Lentil soup with green mango pieces — a comfort food in Punjab.
2. **Mango Curry**: Raw mango chunks cooked in spiced gravy — Sindhi specialty.

Snacking

1. **Salt & Chili Mango**: Simply cut raw mango into sticks, sprinkle with salt, red chili, and lime.
2. **Mango on a Stick**: Street vendor style — peeled, on a stick, dipped in spice mix.

Best Varieties for Raw Use

• **Langra (unripe)**: Firm, intensely sour — perfect for achaar
• **Fajri / Began Phali**: Traditional achaar mango
• **Taimuria**: Good all-around raw mango
• **Any variety while still green**: Even Sindhri and Chaunsa are excellent when raw

At MMA Farms, our early-season unripe mangoes (May-June thinning) are available for pickle and cooking. Zero waste — every mango serves a purpose.