Paho

When summer approaches, I am always on the lookout for Paho.
It's a small variety mango about 2 inches long with a very short season
(a few weeks to a month about March to April).

 Paho can be eaten raw, pickled or made into salsa. It has the pungent
aroma of concentrated dill with a taste of unripe green mango.
.

Paho with tomatoes and salted eggs. A perfect appetizer for
any fried or grilled dish.

This is my entry to Weekend Herb Blogging
event hosted by Simona of Briciole.