Mango (Sour Green)
Thai Name: Mamuang Raad
Mangos are grown all over Thailand, in every region, and because of this they are available all year long, as crops in different areas will ripen at different times due to the local climate. This means they are plentiful and cheap, which makes the extremely popular. Indeed, almost every Thai person will tuck into a Mango as a snack frequently.
Mangos in Thailand are eaten at varying stages of ripeness. Sour Green Mangos are unripe, and are not in the least bit sweet. Mangos are also eaten semi ripe, just a little sweet and still green, and when entirely ripe, very sweet and dripping with juices.
Sour Green Mangos are medium to dark green, and very hard. They are prepared by simply peeling them, and then cutting them into slim strips. They are bitter tasting, and crunchy when chewed.
Sour Green Mangos are almost always eaten with some kind of dip, and there are two immensely popular ones which are easily mad from very simple ingredients, which are usually found in any Thai kitchen. The first of these dips is Nam Pla Wan, which is made from very small fried, Thai yellow sugar straight from the cane, coarsely powdered chilli and fish sauce. This makes a thin dip, which the pieces of mango are dipped into before being eaten. The second popular dip is Prick Glua, which is a powder type dip, and it is made from coarsely powdered chilli, salt and sugar. Once again, the pieces of mango are dipped into this before being eaten.
Sour Green Mango are very healthy to eat, they are very rich in fibre content, and have almost zero sugar content. They also contain a high quantity of essential vitamins, including vitamins C, and many other nutrients.
Fresh produce of Thailand.
These are just some of the Thai recipes that it is used in:
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