Finally tasted green mango at someone's house last weekend and I'm
sold. They told me to buy mangos that are still hard, but I realized
yesterday that we didn't talk about how green they should look. I saw
firm mangos yesterday that had some green on them, but also had color.
Would they work or do I look for mangos that are completely green with
no hint of mango color at all?

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Thu, 12 Jun 2014 06:22:27 -0700, sf > wrote:

>Finally tasted green mango at someone's house last weekend and I'm
>sold. They told me to buy mangos that are still hard, but I realized
>yesterday that we didn't talk about how green they should look. I saw
>firm mangos yesterday that had some green on them, but also had color.
>Would they work or do I look for mangos that are completely green with
>no hint of mango color at all?

(first time poster to this group)

Apple variety mangos would be my choice for eating them green. Slice,
add some salt and have at it . Other varieties are good also green.
IMO the Apple are best - if you have a choice. Haden mangos can ripen
quickly from green to red. Keep the sap from Haden mangos off your
clothes - stains turn black and may or will not come out.

On 6/12/2014 1:35 PM, Oren wrote:
> On Thu, 12 Jun 2014 06:22:27 -0700, sf > wrote:
>
>> Finally tasted green mango at someone's house last weekend and I'm
>> sold. They told me to buy mangos that are still hard, but I realized
>> yesterday that we didn't talk about how green they should look. I saw
>> firm mangos yesterday that had some green on them, but also had color.
>> Would they work or do I look for mangos that are completely green with
>> no hint of mango color at all?
>
> (first time poster to this group)
>
> Apple variety mangos would be my choice for eating them green. Slice,
> add some salt and have at it . Other varieties are good also green.
> IMO the Apple are best - if you have a choice. Haden mangos can ripen
> quickly from green to red. Keep the sap from Haden mangos off your
> clothes - stains turn black and may or will not come out.
>
I use dried green mangoes (plain or ground : amchur) to acidify Indian
dishes. For salads, shredded unripe papaya is better Thai style. It
definitely beats the tasteless Japanese radish (Daikon), which I don't
actually actively dislike.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Thu, 12 Jun 2014 06:22:27 -0700, sf wrote:

> Would they work or do I look for mangos that are completely green with
> no hint of mango color at all?

Depends on what they mean by green. When I was stationed in the
Philippines that meant the mango was unripe. Even the flesh had a
slight green tint and was crisper than an apple. Slice into a bowl, add
some rock salt and soy sauce (yes, both), eat.

--

-Jeff B.


"Excuse me.
I don't mean to impose,
but I am the Ocean."

~ The Salton Sea

On Thu, 12 Jun 2014 10:35:33 -0700, Oren > wrote:

> On Thu, 12 Jun 2014 06:22:27 -0700, sf > wrote:
>
> >Finally tasted green mango at someone's house last weekend and I'm
> >sold. They told me to buy mangos that are still hard, but I realized
> >yesterday that we didn't talk about how green they should look. I saw
> >firm mangos yesterday that had some green on them, but also had color.
> >Would they work or do I look for mangos that are completely green with
> >no hint of mango color at all?
>
> (first time poster to this group)
>
> Apple variety mangos would be my choice for eating them green. Slice,
> add some salt and have at it . Other varieties are good also green.
> IMO the Apple are best - if you have a choice. Haden mangos can ripen
> quickly from green to red. Keep the sap from Haden mangos off your
> clothes - stains turn black and may or will not come out.

Thanks, you just told me more than I ever knew about mangos! I knew
there were apple persimmons (aka: Fuyu), never knew there were apple
mangos too. In any case, I'm just talking about the oval mangos with
pits that resemble giant almonds. I still don't know what to look for
in a green mango. Is some color on them okay, as long as they are
firm, or not?


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 12 Jun 2014 17:20:59 -0400, Yeff > wrote:

> On Thu, 12 Jun 2014 06:22:27 -0700, sf wrote:
>
> > Would they work or do I look for mangos that are completely green with
> > no hint of mango color at all?
>
> Depends on what they mean by green. When I was stationed in the
> Philippines that meant the mango was unripe. Even the flesh had a
> slight green tint and was crisper than an apple. Slice into a bowl, add
> some rock salt and soy sauce (yes, both), eat.

Thanks.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 12 Jun 2014 14:36:20 -0700, sf > wrote:

>On Thu, 12 Jun 2014 10:35:33 -0700, Oren > wrote:
>
>> On Thu, 12 Jun 2014 06:22:27 -0700, sf > wrote:
>>
>> >Finally tasted green mango at someone's house last weekend and I'm
>> >sold. They told me to buy mangos that are still hard, but I realized
>> >yesterday that we didn't talk about how green they should look. I saw
>> >firm mangos yesterday that had some green on them, but also had color.
>> >Would they work or do I look for mangos that are completely green with
>> >no hint of mango color at all?
>>
>> (first time poster to this group)
>>
>> Apple variety mangos would be my choice for eating them green. Slice,
>> add some salt and have at it . Other varieties are good also green.
>> IMO the Apple are best - if you have a choice. Haden mangos can ripen
>> quickly from green to red. Keep the sap from Haden mangos off your
>> clothes - stains turn black and may or will not come out.
>
>Thanks, you just told me more than I ever knew about mangos! I knew
>there were apple persimmons (aka: Fuyu), never knew there were apple
>mangos too. In any case, I'm just talking about the oval mangos with
>pits that resemble giant almonds. I still don't know what to look for
>in a green mango. Is some color on them okay, as long as they are
>firm, or not?

I've climbed a lot of mango trees as a kid Pick those mostly green,
hard and firm for eating them green. Think of a sour apple taste.
Those on the ground start to ripen faster when they fall off the tree
(near ripe). The ones you see in a store are not always ripe, but
picked early for shipment. Try to get them early.

Generally, an Apple Mango will stay green on the flesh. Some practice
at picking them in the market comes with experience (if you can find
that variety). You might even be able to find Apple varieties in your
area. Stores use a general term "Mangos" but will not define the
variety. Learn the colors, texture, etc.

Apple mangos are smaller v. Haden and other varieties of mango.

All mangos have a seed, but the trees have to be grafted - much like
an avocado tree. If you wanted to grow them. It takes years...

On Thu, 12 Jun 2014 17:20:59 -0400, Yeff > wrote:

>On Thu, 12 Jun 2014 06:22:27 -0700, sf wrote:
>
>> Would they work or do I look for mangos that are completely green with
>> no hint of mango color at all?
>
>Depends on what they mean by green. When I was stationed in the
>Philippines that meant the mango was unripe. Even the flesh had a
>slight green tint and was crisper than an apple. Slice into a bowl, add
>some rock salt and soy sauce (yes, both), eat.
How we used to eat them as kids- green mangoes but mostly of the Pirie
(sp?) and Hayden variety and perhaps Chinese/common mangoes. We have
so many mangoes in Hawaii and yes, we are spoiled.

aloha,
Cea