Raw mango slices, or kaccha aam jarukela, are tangy green mango pieces often used in pickles, chutneys, and regional curries. Their sharp sourness brings a punch of flavor to many summer recipes and is commonly paired with mustard, red chili, or jaggery in Indian preparations. These pre-sliced pieces save preparation time and are ready to use in cooking or seasoning. Ideal for traditional pickling or as a flavor booster in dals and sabzis. Select slices that are firm and aromatic for the best taste and shelf life. A seasonal favorite for tangy and nostalgic flavors.
 
Recipe You Should Definitely Try:
 
How to Make Raw Mango Mojito 
 
 Ingredients (Serves 2):
 
Raw mango pulp – 4 tbsp (from 1 small boiled/roasted mango)
Mint leaves (pudina) – ¼ cup, fresh
Lemon juice – 1 tbsp
Sugar or simple syrup – 2 tbsp (adjust to taste)
Black salt – ¼ tsp
Soda water / sparkling water – 1½ to 2 cups (chilled)
Ice cubes – as needed
Lemon wedges + mint sprigs – for garnish
 Method:
 
1. Prepare mango pulp:
Boil or roast 1 small raw mango until soft.
Peel and mash or blend the pulp (you can refrigerate it for later use).
2. Muddle mint & sugar:
In each glass, add a few mint leaves, lemon juice, and sugar.
Gently muddle using a muddler or spoon to release mint oils.
3. Add mango and soda:
Add 2 tbsp mango pulp to each glass.
Sprinkle black salt.
Fill the glass with soda water and ice cubes.
4. Stir & garnish:
Stir everything well.
Garnish with lemon wedges and mint sprigs.
 5.Serve Immediately:
Super chilled, fizzy, and refreshing!
6. Optional Variations:
Add crushed ice for a slushy mojito
Use honey or jaggery syrup instead of sugar
Add a pinch of roasted cumin powder for a spicy twist