I could eat sweet, ripe mangoes anytime. What is there not to like about them? But I know that some folks are not as keen on earning unripe green mangoes, especially if they don’t have a clue on what to do with them.
Green mangoes are quite popular in the Philippines. They’re available almost everywhere, including from sidewalk vendors who well them peeled, sliced and partnered with baboon (fermented fish sauce).
In homes and specialty restaurants, green mangoes are served as appetizers or salad, especially as a companion to fried or barbecued fish and meat.
I recently received about half a dozen green mangoes as a gift so I decided to make two things out of them: a pickled appetizer and a fresh salad. As for the rest of the mangoes, maybe, just maybe, I’ll leave alone to ripen.
Two green, unripe mangoes, peeled and julienned
4 tsps brown sugar
1 1/2 tsps salt
1 Thai chilly
In a medium bowl, combine mangoes, sugar and salt and toss. Place them in a jar along with the Thai chilly. Cover and refrigerate for at least 3 hours. (Liquid will form from sugar and mangoes.)
Two green, unripe mangoes, grated (with liquid squeezed out and discarded)
1 large onion, sliced
1 large tomato, cubed
1 Thai chilly, chopped
1 tbsp bagoong (fermented fish sauce)
In a medium bowl, combine all ingredients and toss well. Cover and let chill in the refrigerator. When ready to serve, transfer to a small plate or saucer and top with the bagoong.