Can you eat green mango?

In this short article, we will answer the question, “Can you eat green mango?” with an in-depth analysis of green mangoes, the health benefits and risks of eating green mangoes, and ways to eat green mangoes.  

Can you eat green mango?

Yes, you can eat green mango. Green mango is the raw form of the real yellow mango. It is safe to consume and a pretty popular seasonal speciality in its native regions. While you need to remove the skin of ripened mango, the green mango can be eaten with it (1). However, make sure to properly wash it.

. On or off the trees, some mangoes mature to ripeness, while others are harvested unripe. This depends on their variety and where they are grown. Green mangoes are different from yellow ones, in flavour and texture(1).

The best time to enjoy green mangoes is somewhere during spring and summer. This is based on the type of mango you are having and from where you are taking it.

What are the different ways  to enjoy green mango?

There are a variety of ways to add green mango to a diet. However, you cannot store green mango for a long time as it will mature into a yellow mango, which is not the same (8,9). 

  • Salad: Mangoes can be used in a salad to enhance its taste.
  • Pickles: There are many recipes to add green mango to pickles. This allows you to preserve them until you find more fresh mangoes.
  • Jam: Green mangoes are used to make a jam which can be stored for a long time.
  • Chutney: The use of green mango in chutneys is abundant in the Indian subcontinent. 
  • Mango Delight: Green mangoes can also be used to make delicious mango delights.

What are the  health benefits of green mango?

Green mangoes have several potential health benefits when consumed in moderation as part of a balanced diet. Here are some potential health benefits of eating green mangoes (3-6): 

Rich in Nutrients

  • Mangoes provide a good amount of vitamins A and E and also improve  hormonal balance. 
  • It is also loaded with vitamin C, calcium, and magnesium which is useful for releasing toxins from the body (3). 
  • The high vitamin C content of green mango helps to enhance blood vessel elasticity and boosts the formation of new blood cells. It also supports the intake of iron and reduces bleeding. 

Gut Health

  • Green mango, consumed with salt and honey helps to treat a variety of gastrointestinal problems, such as diarrhoea, bloating, dysentery, piles, morning sickness(4), indigestion and constipation as well as hives and jaundice.
  • The acids in green mango promote the secretion of bile and act as an intestinal cleanser. 

Heart Health

  • Green mangoes are also rich in niacin, which helps promote heart health.
  • Mangiferin, a unique antioxidant found in raw mangoes, helps balance triglycerides, cholesterol, and fatty acids (4). 

Improves immunity

  • Green Mango increases the body’s resistance against tuberculosis, cholera, dysentery, anaemia etc (5).
  • It also helps cleanse the blood and acts as a liver detoxifier.

Prevent Dehydration

Green mango provides sodium chloride, thus helping to prevent dehydration(6).

What are the risks of eating green mango?

Green mango consumption may cause some side effects, depending on the amount consumed and the individual’s sensitivity. It is always recommended to eat washed green mangoes in moderate amounts. The following are some side effects of eating green mango (7):

May lead to diarrhoea

Overconsumption of green mangoes may result in diarrhoea, as it is high in fibre. Excessive consumption of fibrous fruits may induce stomach problems. So, it is always prescribed to have a balanced intake of mangoes (7). 

May cause allergic reactions 

Mangoes may cause allergic reactions in some people resulting in watery eyes, runny nose, breathing problems, abdominal pain, and sneezing. Also, they may often lead to anaphylactic shock in some people that causes symptoms of nausea, vomiting, and shock, among others. If not treated in time, this may lead to unconsciousness (7).

May cause dermatitis 

Mangoes are composed of a substance called urushiol. People susceptible to this chemical may experience dermatitis leading to inflamed skin that becomes flaky, itchy, and blistery over time (7).

May cause hives 

Overconsumption of mangoes may also result in urticaria, a skin condition characterized by skin rash, itchiness, and redness of the skin. 

Additionally, mango increases the heat of our body, which may lead to acne. It should not be consumed with milk. Also, people with arthritis should consume mangoes in very modest amounts (7).

How to keep mangoes green longer?

Following are a few ways to keep mangoes green longer (10,11):

  • Refrigerate mangoes to slow the ripening process. This will help them stay green for longer.
  • Keep them away from fruits that produce ethylene. Some fruits produce ethylene gas, which causes mangoes to ripen faster. 
  • Wrapping mangoes in a newspaper or brown paper bag can help absorb excess moisture and slow the ripening process.
  • Mangoes can also be stored in a cool, dry place, such as a pantry or cellar, to help them last longer.


In this short article, we have answered the question, “Can you eat green mango?” with an in-depth analysis of green mangoes, the health benefits and risks of eating green mangoes, and ways to eat green mangoes. 


  1. Maciel LF, da Oliveira CS, da Bispo ES, da Miranda MPS. Antioxidant activity, total phenolic compounds, and flavonoids of mangoes come from biodynamic, organic, and conventional cultivations in three maturation stages. British Food Journal. 2011;113(9)
  1. Ayala-Aponte AA, Molina-Cortés A, Serna-Cock L. Osmotic dehydration of green mango samples (Mangifera indica l., Filipino var.) in ternary solutions. Vitae. 2018;25(1).
  2. Hussain HT. Estimation of antimicrobial activity of green mango (Mangifera indica L. ) Extract on the Growth of Bacteria. Al-Mustansiriyah Journal of Science. 2018;29(1).
  3. Naeem A, Abbas T, Ali TM, Hasnain A. Effect of guar gum coatings containing essential oils on shelf life and nutritional quality of green-unripe mangoes during low-temperature storage. Int J Biol Macromol. 2018;113.
  4. Wongkaew M, Tangjaidee P, Leksawasdi N, Jantanasakulwong K, Rachtanapun P, Seesuriyachan P, et al. Mango Pectic Oligosaccharides: A Novel Prebiotic for Functional Food. Vol. 9, Frontiers in Nutrition. 2022.
  5. Lenucci MS, Tornese R, Mita G, Durante M. Bioactive Compounds and Antioxidant Activities in Different Fractions of Mango Fruits (Mangifera indica L., Cultivar Tommy Atkins, and Keitt). Antioxidants. 2022;11(3).  
  1. ​Rodríguez-Fragoso L, Martínez-Arismendi JL, Orozco-Bustos D, Reyes-Esparza J, Torres E, Burchiel SW. Potential Risks Resulting from Fruit/Vegetable-Drug Interactions: Effects on Drug-Metabolizing Enzymes and Drug Transporters. J Food Sci. 2011;76(4). 
  1. Jahurul MHA, Zaidul ISM, Ghafoor K, Al-Juhaimi FY, Nyam KL, Norulaini NAN, et al. Mango (Mangifera indica L.) by-products and their valuable components: A review. Vol. 183, Food Chemistry. 2015.  
  1. Maldonado-Celis ME, Yahia EM, Bedoya R, Landázuri P, Loango N, Aguillón J, et al. Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds. Vol. 10, Frontiers in Plant Science. 2019. 
  2. ​​Author C, A ND. Evaluation of Postharvest Handling and Marketing of Mango (Mangifera Indica) in Ghana; A Case Study of Northern Region. Vol. 4, Quest Journals Journal of Research in Agriculture and Animal Science. 2016. 
  3. Herath MM, Dissanayake CAK, Wasala WMB, Somakanthan N, Gunawardane CR. The effect of improved postharvest practices on the postharvest losses and quality of mango fruit in Sri Lanka’s supply chain. Journal of Horticulture and Postharvest Research. 2021;4(4).