Raw Mango/ Kairi

With a green waxy peel and tart, tangy flesh, this versatile fruit signals the start of a new farming year.
Fruit
RAW
DRYING
PICKLING
FERMENTING
BOILING
brining
INFUSING
Photo via wikimedia commons

I would wait eagerly for the time before mango season to eat sliced kairi doused in salt and red chilli powder. It remains my favourite treat to have by the sea on evenings at Marine Drive.

– Arushi, Mumbai

What is it?

Raw mangoes are oval and teardrop-shaped, and possess a tough, leather-like skin usually in shades of green. The interior comprises a firm white flesh, with a young seed in the middle. The fruit has a sharp, sour smell due to the presence of oxalic and citric acids. 

What other names does it have?

Botanical Name: Mangifera indica

Regional Names: Kacchi Kairi (Hindi); Kachha Aam (Bengali, Hindi); Koncha Ambo (Odia); Ambri (Sindhi); Pacha manga (Malayalam) 

When is it in season?

MARCH
APRIL
MAY
JUNE
JULY

Where is it found?

Raw mango thrives best in tropical and subtropical climates. It requires plenty of sunlight and heat, as well as a cool and dry winter, to ensure flowering of the trees. Since the arrival of rains accelerates the ripening process, the dry heat of April and May is ideal for harvesting. Mango trees require slightly acidic, well-drained loamy or alluvial soils. In India, mango-growing regions are found throughout the country. 

What is its history/cultural significance?

Mangifera indica is native to India and has been cultivated for over 4,000 years. It continues to be a popular motif in South Asian art, symbolising abundance and fertility. The paisley motif, often found in textiles, has been inspired by the kairi. Raw mango is central to several Indian harvest festivals, such as Ugadi, Gudi Padwa, and Vishu, signalling the end of the growing season and renewal of the agrarian cycle.

 

How can you use it?

Raw mango is a versatile fruit; it can be sliced and eaten raw with salt and chilli powder, or stored to make into a pickle. It can be boiled and pulped for a popular summer beverage called aam panna, or cooked into curries with meat or fish. While the seed of the raw fruit can be cut through a knife, it is not edible and can trigger allergic reactions due to the presence of urushiol compounds. While the peel is edible, it is important to wash it well in water to remove the sap and toxic compounds from the surface.

What states can I find it in?

PAN INDIA

What parts of the plant are edible?

Fruit.

Is it nutritious?

Raw mango has higher amounts of Vitamin C than ripe mango. It is a good source of essential minerals like potassium and vitamin A. It also contains antioxidants like mangiferin and polyphenols. 

How do you store it?

Raw mango can be stored at ambient room temperature in a cool, dry place for a couple of days. For a longer shelf life, wrap it in a newspaper and store it in the refrigerator to slow down the ripening process. Alternatively, raw mango can be cut and sundried or made into pickles and stored for up to a year.

Fiddlehead Fern Tenga/ Dhekia Paat Aru Aam Tenga Recipe by Pragyan Sharma, The Locavore

Kairi Glossary by Tarla Dalal 

Aam Panna Recipe by Neha Mathur

Raw Mango Rasam Recipe by Hebbar’s Kitchen

‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.