Green mango

Mangue verte

What it is

Across South and Southeast Asia the unripe mango is bought as a vegetable, and it is also the raw material of amchur — green slices dried hard and ground to a beige powder, one of the oldest souring agents in Indian cooking. Ordering it means specifying hard and green; a mango that has begun to ripen is useless for the work.

In the kitchen

Shred it on a julienne peeler rather than a box grater, which crushes the cells and turns it to pulp. Salt the shreds for ten minutes and squeeze them dry before dressing, or the dressing floods and the salad slumps.

Goes with

Fish sauce Lime Chili pepper Peanut Shrimp Mint Palm sugar Shallot

Same species

Amba Amchur Mango

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