Exotics & Asian flavours
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Green mango
A mango picked before ripeness, firm, tangy and crunchy.
Green mango is harvested before ripeness, when its flesh is still firm, pale and tangy. It is not eaten as a dessert fruit, but as a crunchy vegetable. Grated or cut into julienne, it makes up Thai and Vietnamese salads, achars and condiments.
- Availability
- All year round
- Flavour
- Tangy, crunchy, slightly astringent
In the kitchen
- In julienne in a Thai salad
- As achards or pickles
- With raw fish or prawns
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Availability |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- Loose
- Loose 5 kg
- Loose 7 kg
Brazil, Mexico
Israel, Morocco
Spain, South Africa