Raw Mango

Technical Specifications

We supply Green, Hard, and Sour mangoes specifically for processing and culinary use.

Product Name: Raw Green Mango (Kairi)

Varieties: Rajapuri (Jumbo), Ramkela (Pickle Special), Totapuri (Salad/Chutney)

Origin: Gujarat / Maharashtra / Uttar Pradesh, India

State: Unripe / Green / Hard

Flesh Colour: White to Pale Cream

Taste: Sour, Tangy, Astringent

Acidity: High (Perfect for preservation)

Seed: Hard Stone (Fully formed)

Season: April to July

Packaging: 5 kg / 10 kg Mesh Bags or Corrugated Boxes

Shelf Life: 10 to 14 Days (Robust & Durable)

Raw Mango (Green Kairi)

Welcome to Siya Agri Exports LLP, your supplier of the tangy foundation of Indian cuisine-Raw Green Mango. Before the mango turns sweet and yellow, it is harvested at the mature "Green" stage, known locally as Kairi or Ambi. This hard, sour fruit is the superstar ingredient behind the world-famous Indian pickles, refreshing summer drinks, and zesty salads.

We understand that different culinary uses require different types of raw mango. A pickle manufacturer needs the High Acidity and fibre of Ramkela, while a salad bar needs the Crunchy & Mild taste of Totapuri. We source specific varieties to match your industrial or retail requirements, ensuring the fruit is harvested Pre-Ripening so it arrives stone-hard and fresh.

Product Known Names Worldwide

To help international buyers identify this tangy ingredient, here are the common global terms:

English: Green Mango, Unripe Mango, Raw Mango

Hindi/Urdu: Kairi (), Kacha Aam, Ambi

Thai: Mamuang Dip (Crucial for Thai Salad)

Retail Category: "Cooking Vegetables" / "Pickling Ingredients"

Best Varieties for Raw Usage

1. Rajapuri (The Pickle King)

Features: Huge size (500g+), thick flesh, small seed.

Best For: Making premium Sweet Pickles (Chhundo) and chunks where you want more flesh and less skin.

2. Ramkela (The Achar Specialist)

Features: Distinct aroma and very sharp acidity. It stays firm for years when pickled.

Best For: Traditional spicy Mango Pickle (Achar) manufacturing.

3. Totapuri (The Salad Specialist)

Features: Long shape, crunchy texture, and mild sourness (not too tart).

Best For: Thai Green Mango Salad (Som Tum) and fresh eating with salt and chili.

Why Choose Siya Agri Exports for Raw Mango?

"Stone Hard" Guarantee

The Problem: If a raw mango starts ripening (turning yellow) in transit, it becomes useless for pickles (it gets mushy).

Our Solution: We harvest at the specific "Mature Green" stage and keep the cold chain strict. We guarantee the fruit arrives Hard and Green, ready for slicing or grating.

Custom Sourcing

Tailored Orders: Tell us what you are making. If you are making Amchur (Dry Mango Powder), we supply high-acid varieties. If you are making fresh salad, we supply mild varieties. We don't just sell "Mango"; we sell the right mango.

Applications & Uses

Pickles (Achar): The largest global use. Used in oil-based, brine-based, and sweet pickles.

Beverages: Boiled to make Aam Panna, a cooling summer drink famous in North India.

Thai/Asian Cuisine: Shredded for Green Mango Salad or used in sour curries.

Chutneys: Ground with mint and coriander for a zesty dip.

Logistics & Shipping

Sea Shipment Friendly: Unlike ripe mangoes, Raw Mango is very robust. It can easily be shipped via Sea Cargo in Reefer Containers to the Middle East, Europe, and Southeast Asia, making it highly cost-effective for bulk buyers.

The Tangy Kick of India

Source the crispest, sourest Green Mangoes for your factory or store. Contact Siya Agri Exports LLP for bulk rates.