Goa’s mango trees are bursting with blooms, but many are also fruiting prematurely. This marks the arrival of the much-awaited raw Mangoes in Goa also known toranche season, a time when fresh green mangoes flood the markets. The early morning pavement markets and Panaji’s and Mapusa’s bustling stalls showcase heaps of green mangoes of all sizes.
One of the most beloved Goan green mango pickles is miskut, a fresh, masala-spiced delight that retains the crunch of raw mango. Locals eagerly buy green mangoes by the hundreds to prepare various delicacies. However, for those who prefer convenience, ready-made miskut is available in small plastic pouches for about Rs50 per 100 grams. Vendors like Suman, who sits beneath an apte tree along Babush Monserrate Road, craft this pickle with just the right balance of salt, spice, and oil—making it irresistible.
Traditional and Modern Uses of Raw Mangoes
Raw mangoes are a staple in Goan households and serve multiple culinary purposes:
- Pickling: The famous chepnim mangoes, fermented in brine, are a Goan specialty. Traditionally, Hindu households store them in ceramic jars layered with rough sea salt, dried red chilies, and a pinch of Shankar Chap asafoetida (hing). Once pickled, these mangoes make for excellent appetizers, pairing well with evening cocktails, urrack, or feni on the rocks.
- Snack on the Go: Children eagerly climb mango trees, knocking down fruit with sticks and slingshots. They rub off the fluff, dip the raw mango into a mix of salt and chili powder, and relish the tangy treat. The joy on their faces is truly infectious!
- Refreshing Summer Drink: Green mangoes are often boiled and blended with jaggery, cumin, and mint to make aam panna, a refreshing summer cooler that helps prevent heatstroke.
- Savory Dishes: Raw mango slices enhance curries, dals, and chutneys, adding a delightful tangy twist to traditional Goan meals.
Preserving the Authenticity of Goan Raw Mango Culture
Despite modernization, many Goans continue to honor traditional methods of pickling and preserving raw mangoes. However, the growing use of plastic containers instead of ceramic or glass is a concern. Proper storage and hygiene are crucial to prevent spoilage and maintain the distinct taste of these delicacies.Raw mangoes are more than just a seasonal fruit in Goa; they are a cultural treasure that ties generations together. Whether enjoyed fresh, pickled, or blended into a drink, they add a burst of flavor to Goan cuisine. So, as toranche season unfolds, embrace the tangy delight of raw mangoes and savor their rich, traditional flavors.
