Thai Green Mango

Crisp green mango — for som tam, pickling, or eating sliced with chilli-sugar.

Eat unripe (sour, crisp) for som tam salad, or wait 3–4 days for the natural ripening to begin. Most Thai households use them green; this is not the Indian kacha aam, it is the dedicated salad varietal.

• Pack: per kg
• Origin: Thailand (imported)
• Storage: Refrigerate, use within a week
• Best within: 168 hours of delivery