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Sharp, tangy, and wonderfully versatile, Raw Mango — known as Kacha Aam or Keri in Hindi, Mamidikaya in Telugu, and Maambazham in Tamil — is an unripe green mango prized across Indian, Sri Lankan, and South Asian cuisines. From cooling summer drinks to fiery pickles and tangy chutneys, raw mango brings a bold, mouth-watering sourness that ripe mango simply cannot replicate. Browse our full range in Fresh Fruits or explore all our fresh produce in Fresh Foods.
For a classic Aam Panna (raw mango cooler), boil or roast the mango, blend the pulp with water, sugar, cumin, and black salt for a refreshing summer drink. Raw mango is essential in Aam ka Achaar (mango pickle) with mustard seeds, fenugreek, and chilli oil, and in Kachumber salad with onion, tomato, and coriander. In South Indian cooking, it's used in Maanga Pachadi, raw mango rice (Mavinakayi Chitranna), and tangy dal with raw mango.
Store raw mango at room temperature — it keeps well for 1–2 weeks depending on ripeness. Refrigerate to slow ripening if needed. Once cut, wrap tightly and refrigerate, using within 2–3 days. Grated raw mango can be frozen in portions for use in chutneys and pickles year-round.
Q: What is the difference between raw mango and ripe mango?
A: Raw mango is unripe, firm, and intensely sour — used as a souring agent and in pickles, drinks, and chutneys. Ripe mango is sweet and soft, eaten fresh or used in desserts and smoothies.
Q: Can I eat raw mango directly?
A: Yes — raw mango can be eaten sliced with a sprinkle of salt, chilli powder, and chaat masala as a popular Indian street snack. It is tart and refreshing.
Q: How do I make Aam Panna with raw mango?
A: Boil or roast the whole mango until soft, scoop out the pulp, and blend with water, sugar or jaggery, roasted cumin, black salt, and mint. Chill and serve over ice for a cooling summer drink.
