Green mango

A green mango is usually unripe rather than a ripe mango with green skin. Choose one that feels firm and heavy, with unbroken skin; a ripe mango gives slightly when pressed and often smells sweet near the stalk.

Stand it on its flat end and slice down either side of the large, flat stone. Peel the cheeks and cut the firm flesh into strips or grate it; a stable chopping board and a sharp knife make the job easier.

Yes. Its crisp, tart flesh is commonly eaten raw, sliced or grated into salads and slaws; lime, chilli, salt or a little sugar can balance the sharpness. Wash the skin first, and peel it if you prefer.

Add peeled chunks to a simmering curry for a sour, fruity note. They need about 15–20 minutes to soften while keeping their shape; green mango is also used in chutneys and the South Asian lentil dish dal.

Keep firm green mangoes at room temperature until they soften slightly, then refrigerate them to slow further ripening. Cut mango belongs in a covered container in the fridge and is best eaten within a few days.

Not as a like-for-like swap: green mango is firm and sour, while ripe mango is soft and sweet. Use it in place of lime or tamarind when you want acidity in a curry or chutney, adding a little at a time.

Yes: green mango has 3.4 g of fibre per 100 g, compared with 1.6 g in ripe mango. Its flesh is also firmer and more tart, so it is easier to grate or slice into strips.

Yes. Green mango is a source of vitamin C, with 17.2 mg per 100 g. The amount differs between individual fruits, so treat that as a guide rather than a precise measure.