Less respected is the green mango. This can be found prepared in the little baggies offered by street vendors. Included in the bag with the strips of mango is a bit of lemon and salt. Nice vendors also will add special ingredients, like chili, upon request.
This is street finger food. The long mango strips are bitter and an acquired taste. And that’s about all the average Tico sees of green mangos.
The inhabitants of India and some Asian countries have a 4,000 to 5,000 year head start on using the fruit. Chutney, the condiment identified with the British Empire and India, has a mango base.
Green mangos can hold their own in any taste test, and the addition of sea salt, chili, chilero or black pepper can cater to the desires of the consumer.
A real treat is a green mango salad. There are an infinite number of recipes. The basic salad contains either grated or strips of mango. From there on in, the choices are many. One version uses baked coconut and various nuts, bean sprouts and basil.
Those who want to add fire to the sour treat can create a mango-jalapeño salad, heavy on lime or lemon and pepper.
The fruit is so accommodating that a chef can hardly go wrong. The salad can become a main course with the addition of chicken or shrimp.
The mango also contains all sorts of healthful compounds, including vitamin C and fiber.
The only downside is the large seed in the middle that sometimes can be a challenge. Freestone versions of the fruit exist, but they are foreign to Costa Rica.