Mango, that much-loved ‘King of Fruits’, has finally hit local markets. Being one of the most versatile fruits, it can not only be eaten as-is but also made into pickles, chutneys and desserts. Even before it turns ripe, the sweet-and-sour raw mango is relished across much of India. For instance, chopped unripe mango is often used to add a burst of flavour in chaats. Before the ripe varieties of mangoes steal the show, it’s time to make use of the raw version. 

In an attempt to celebrate the raw mango, Mid-day Online reached out to city chefs and asked for innovative recipes that go beyond the classics. They say that the unripened fruit can shine in curries and chutneys, as well as a ceviche during this time of year.