Green Mango / Kachcha Aam / Kancha Amba

Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, pickles, dhals and other side dishes in Bengali cuisine, or may be eaten raw with salt, chili, or soy sauce. A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice. Mango lassi is popular throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar.