I haven't tried it, but I have eaten them and I recommend cooking them before adding to a mash - particularly if they are a little under ripe. When under ripe, they are loaded with proteases, and will make quick work of the enzymes in the mash - or in your mouth
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A quick cook should denature the proteases and also gelatinize the starches. YOu might want to add a little pectic enzyme to prevent haze.