MANGO AND MEAT

In India, green mango (kairi, keri) is considered both delicious and healthful. As it is almost everywhere else except the United States, where we're so used to over-ripe mangoes that we will wait patiently till it is soft, pulpy, and too fibruous and funky tasting to really enjoy. Yet it is delightful simply sliced, with some salt and cayenne, or Filippino-style dipped into fish paste (bagoong). Or cooked with pork in a curry. What makes it unique in one regard is that the pit inside is soft enough that it can be cut all the way through. For pickling, small kairis are of course ideal. Plenty of hot red chili powder, turmeric, salt, and mustard oil.


Mangga muda, Mangga ijo (Tagalog: Manggang hilaw).

In any case, peel the mangoes before use. When green they won't be half as messy or sticky as they would if ripened. Nor as funky and fibrous. Chunk cut them if necessary.
If they're small enough, they can be added whole to a mutton curry, or to a stew with streaky pork. Yellow curry paste, shrimp sauce, and a splash of sherry make it sing. Only a little garlic and ginger, but plenty of sambal, should be added to the pan.
Meat needs to cook longer than mango.
Which you would expect.


Additional spices, added whole: green cardamom pods, stick cinnamon, cloves, peppercorns.
Note that cloves must be used discreetly; they subdue other flavours.


Ripe mangoes, as you know, are only suitable for dessert.

Green mangoes? Keri ka gosht, keri achaar.
Amb murabba, ambakalio, salad.
Delicious.


I have a real yen for something.




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