Last weekend I had to pop into the local Asian Grocery Store in nearby Sale for a few things. I love this little supermarket where Raj and his staff are always so very helpful, and the shelves are packed with all sorts of wonderful ingredients.
As I wandered through the store collecting the items I had on my list, I was excited to discover that they were now stocking some fresh produce commonly used in Asian cuisine, but generally difficult to come by in our area. What really caught my eye were the green mangoes, and there were three or four different varieties, so feeling a little confused, I asked if Raj would be able to explain what the differences were. Of course he was more than willing. We were soon joined by another lady who kindly filled me in on how to use the green mango and guided me on which variety was preferred. I selected a sour green mango, over the other sweeter varieties on her advice, and noticed that she was also selecting one or two of the same.
Green Mango
