Unripe Davao mangoes typically have a green skin and are firmer to the touch compared to ripe mangoes. They are commonly used in cooking and for making pickles, chutneys, and other savory dishes. Davao mangoes can be grated or sliced thinly and added to salads or other dishes for a tangy flavor. They can also be cooked and used as a souring agent in various Filipino and Southeast Asian recipes. If you want to ripen the mangoes at home, place them in a paper bag with a ripe banana or apple, and keep them at room temperature for a few days.
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