In yesterday's Times' discussion of restaurants in Ho Chi Minh City, there was an assertion by the reporter (was it RW Apple?) that green mangoes were not unripe mangos but a particular kind of mangoes that were green in color. Never heard that one before and I dont quite believe it. Maybe some of our mango/asian cooking experts could comment?
Hard green mangoes - the sour kind, rather than the almost-ripe kind - seem to be pretty hard to find in NY - I am also wondering whether anybody has found a reliable source for these.