Description
Raw Mango, locally known as “Kacha Aam” in Bangladesh, is an unripe mango fruit, characterized by its firm, green skin and tart, fibrous, and highly acidic flesh. Its flavor profile is intensely sour, often with a hint of bitterness, providing a sharp contrast to the sweetness of ripe mangoes. Scientifically classified as Mangifera indica, mangoes are native to South Asia. India is the world’s largest producer of mangoes, with significant cultivation also in China, Thailand, Pakistan, and Bangladesh. Raw mango is extensively grown and consumed across Bangladesh, especially during the mango season. In Bangladeshi cuisine, raw mango is highly popular for making pickles (aam achar), chutneys, and refreshing sour drinks (aam shotto, aam panna). It is also used in savory curries, dal, and salads, adding a tangy zest to dishes.