Green Amba Mangoes
Estimated Inventory, lb : 0
Description/Taste
Green Amba varies in size and shape, depending on the specific variety and growing conditions. The fruits range in appearance from elongated, tapered, and pointed to oblong, oval, and bluntly curved. The skin can be thick or thin and typically has a leathery, taut, and smooth feel. Green Amba showcases shades of light, dark, and muted green, often featuring pale-colored lenticels and a dusty, powder-like texture. Some mangoes may also be spotted with black-brown markings acquired during cultivation from natural damage, sap burn, and other occurrences. These markings are superficial and do not affect the quality of the flesh. Underneath the surface, the pale green, ivory, to yellow-green flesh has a firm texture with a chewy, crunchy consistency. The fruits also contain a flat seed tightly adhered to the center of the flesh. Green Amba is edible both raw and cooked, and its flavor varies depending on the specific variety. Most varieties sold under this name will have a tangy, sour, green, subtly sweet, and refreshing taste. Some may also have floral or musky undertones.
Seasons/Availability
Green Amba is primarily available year-round. In Sri Lanka and India, each region experiences different seasons and ripening times, depending on its climate. In wet and intermediate zones, peak mango harvest occurs from April to July. In dry zones, peak harvest occurs from October to January.
Current Facts
Green Amba, botanically classified as Mangifera indica, is a category of mango varieties that are harvested when slightly mature but not fully ripe, belonging to the Anacardiaceae family. The term Green Amba is a general descriptor for green mangoes in India and Sri Lanka. Some communities refer to both green and ripe mangoes as “amba,” and for the purpose of this article, the term “green” has been added to differentiate between green mangoes and ripe mangoes. Green mangoes are also commonly referred to by their varietal names in Sri Lanka, and the most popular types used in their green state include Karthakolomban, Vellai Colomban, Willard, and Bettiamba. Green Amba is sold in fresh markets as a culinary ingredient and is favored for their crunchy, firm texture and sour, tangy flavor. Chefs and home cooks utilize the fruits in a wide array of raw or cooked, sweet and savory culinary preparations.
Nutritional Value
Green Amba, also known as green mangoes, varies in nutritional content depending on the specific variety. Mangoes, in general, are a source of fiber to regulate the digestive tract and vitamins A, C, E, and K to maintain healthy organs, strengthen the immune system, guard the cells against free radical damage, and aid in faster wound healing. Mangoes also provide minerals in varying amounts, including calcium, iron, magnesium, phosphorus, potassium, zinc, and copper. These minerals help the body produce the protein hemoglobin for oxygen transport through the bloodstream, control daily nerve functions, balance fluid levels, build red blood cells, and support bone and tooth development.
Applications
Green Amba has a tangy, sour, and tart taste suited for fresh and cooked preparations. The firm fruits add texture and a bright, zesty flavor to dishes, helping to balance other savory, spicy, sweet, and rich ingredients. In Sri Lankan cuisine, green mangoes are famously used to make achcharu, also known as achar and atchar, a pickled mango dish. Pieces of green mango are tossed with salt, chile powder, other aromatics, and sugar to create a fiery, sweet, and salty snack. Achcharu is also made with different vegetables and is served as a condiment over curries, rice dishes, and salads. In addition to pickles, Green Amba is used to make sambals and chutneys, or simmered into curries and rice dishes. Mango curries, or Amba maluwa, are typically prepared with the fruit’s skin left on, resulting in a sour, tart flavor. This curry is served with rice and is enjoyed for its refreshing nature. Green Amba is also eaten in various dishes throughout India. Pieces of the fruit can be dipped in sauces or sprinkled with salt, sugar, or chili powder for added flavoring or shredded into salads. Beyond culinary dishes, Green Amba is incorporated into smoothies, juices, and lassis, viewed as a refreshing and cooling beverage on hot days. Green Amba pairs well with spices like cumin, cloves, cinnamon, curry powder, and turmeric, aromatics, including garlic, ginger, and onions, pandan leaf, coconut milk, and herbs such as cilantro, lemongrass, and parsley. Whole, unopened green mangoes can be stored at room temperature for a few days or refrigerated for extended use.
Ethnic/Cultural Info
Amba is traditionally incorporated, whether ripe or green, into curries that have historically been a part of meals eaten by Sri Lankan kings. Raja Bojana, sometimes spelled Raja Bhojana, is a meal of thirty-two different curries eaten with thirty-two small servings of rice. This royal meal is sometimes connected to Sri Wickrama Rajasinghe, the last king to rule the Kingdom of Kandy in Sri Lanka. There are many variations of Raja Bojana, and the term "curry" may have been used as a general term to describe dishes prepared using various ingredients and methods. Royal chefs would showcase their culinary techniques through these dishes, and plant-based healing ingredients, called kulu badu, were incorporated into each dish to enhance both the flavor and nourishment of the food. Amba curry, also known as Amba maluwa, may have been one of the prepared dishes, as it provided a combination of sweet, tangy, spicy, savory, and sour tastes. The practice of thirty-two dishes was adapted into the Amuthu Muluthen Poojawa, a royal ritual performed in the king’s palace as an offering and sign of respect to the Buddha. This ritual was later introduced to the Dalada Maligawa, also known as the Temple of the Sacred Tooth Relic, and is still occasionally practiced out of religious reverence in the modern day.
Geography/History
Green Amba is a regional descriptor used in India and Sri Lanka for green mangoes. There are many varieties sold under this name in markets. Green mangoes are slightly unripe versions of mangoes that have not yet reached full maturity, and each variety has its own distinct history and date of creation. Mangoes, in general, originated in Asia, where they were cultivated and spread worldwide through trade and human migration. Mangoes were introduced to India and Sri Lanka in ancient times and were widely planted across the countries, now being grown commercially or in home gardens. Green Amba varieties are appreciated for their tangy, sour, and crunchy taste and are used in culinary preparations to help balance flavor profiles. The green fruits are sold domestically and exported, and are cultivated in wet, dry, and intermediate zones. In India and Sri Lanka, Green Amba is commercially produced, and fruits are also collected from rural communities for sale in fresh markets.
