Dried Mango Powder
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Dried Mango Powder

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$5.00
SKU:
SKU-D6086BFB

Botanical name: Mangifera indica

We source Organic Dried Mango Powder from India and pack it in a recyclable, amber coloured, glass jar with an airtight induction seal, on receipt of your order, to maximise freshness.

Dried Mango Powder, known as Amchur in Indian cooking, has a honey-like, earthy fragrance with a sour fruity flavour, fibrous texture and a pale-beige-to-brownish colour. It is made by harvesting raw mangoes early in the season, which are peeled, sliced, and sun-dried and then ground into powder. Mangoes are native to Southeast Asia and India.

Dried Mango Powder is mainly used in Indian cuisine as a citrusy seasoning or to add a sour, fruity, tangy flavour. It provides a perfect finishing touch for dishes of all kinds and is commonly used in barbecued dishes, chutneys, curries, fritters, kebabs, lentils, pickles, Biryani rice, samosas, stew, stir fried vegetable, soups and curries. It goes well with beans, cauliflower, chickpeas, eggplants, legumes, okra and potatoes. It is added to marinades for meat, fish and poultry as an enzymatic tenderiser.

Dried Mango Powder is best added at the end of cooking to preserve its flavour and should be stirred well to ensure consistency. Try sprinkling over any fried or crunchy food to add a dry, citrusy flavour. Substitute one teaspoon of dry mango powder for three tablespoons of lemon juice in marinades for chicken, fish, seafood or vegetables.

Dried Mango Powder goes well with Chili powder, Cloves, Coriander, Cumin and Ginger.

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Botanical name: Mangifera indica

We source Organic Dried Mango Powder from India and pack it in a recyclable, amber coloured, glass jar with an airtight induction seal, on receipt of your order, to maximise freshness.

Dried Mango Powder, known as Amchur in Indian cooking, has a honey-like, earthy fragrance with a sour fruity flavour, fibrous texture and a pale-beige-to-brownish colour. It is made by harvesting raw mangoes early in the season, which are peeled, sliced, and sun-dried and then ground into powder. Mangoes are native to Southeast Asia and India.

Dried Mango Powder is mainly used in Indian cuisine as a citrusy seasoning or to add a sour, fruity, tangy flavour. It provides a perfect finishing touch for dishes of all kinds and is commonly used in barbecued dishes, chutneys, curries, fritters, kebabs, lentils, pickles, Biryani rice, samosas, stew, stir fried vegetable, soups and curries. It goes well with beans, cauliflower, chickpeas, eggplants, legumes, okra and potatoes. It is added to marinades for meat, fish and poultry as an enzymatic tenderiser.

Dried Mango Powder is best added at the end of cooking to preserve its flavour and should be stirred well to ensure consistency. Try sprinkling over any fried or crunchy food to add a dry, citrusy flavour. Substitute one teaspoon of dry mango powder for three tablespoons of lemon juice in marinades for chicken, fish, seafood or vegetables.

Dried Mango Powder goes well with Chili powder, Cloves, Coriander, Cumin and Ginger.

Mail me to send Recipes: info@spicezen.com.au

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