This article provides an overview of mango powder, what it tastes like, its availability, alternative names, and of course what other ingredients make mango powder substitutes.
What is Mango Powder?
Mango powder is a fruity spice seasoning made up of dried, unripe, green mangos. It is mostly produced in Pakistan and India, where it is commonly used to flavor foods and to add the nutritional benefits of the fresh fruit when it is out of season.
What does Mango Powder taste like?
Mango powder has a honey-like fragrance and a fruity but sour and tangy taste. It is often used to add acidity to dishes and to add a citrusy fruity flavor, without adding moisture.
Is Mango Powder readily available in Supermarkets?
Mango powder should be available in major supermarkets, although it may be sold under an alternative name. Mango powder should also be available on online retailers and specialty health stores.
What are some alternative names for Mango Powder?
Mango powder may be referred to as amchoor, aamchur or amchur, they are all the same thing.
What is a good substitute for Mango Powder in recipes?
Luckily, there are a number of great substitutes for mango powder. These include:
- Lemon Juice
- Anardana Powder
- Chaat Masala
- Citric Acid
- Another option is making your own homemade mango powder!
What cuisines is Mango powder used in?
Mango powder, also known as amchur, is a popular ingredient in South Asian cuisine. It is made from dried and powdered unripe mangoes and is used as a souring agent in various dishes. Here are some cuisines where mango powder is commonly used:
Mango powder is widely used in Indian cuisine, especially in Northern and Western regions. It is added to various dishes for its tangy and sour flavor, including chutneys, pickles, marinades, and spice blends such as chaat masala. It is also used in curries, dals, and biryanis to give them a tangy flavor.
Mango powder is also a popular ingredient in Pakistani cuisine, where it is used to add sourness to various dishes. It is used in dishes such as Aloo Chana Chaat, Dahi Baray, and Aloo Chaat.
Mango powder is used in Bangladeshi cuisine to add sourness and flavor to dishes such as fish curry, lentil soup, and vegetable stir-fries. It is also used in chutneys and pickles.
Middle Eastern Cuisine
In Middle Eastern cuisine, mango powder is used in dishes such as grilled meats, stews, and salads. It is used to add a tangy and sour flavor to these dishes.
Southeast Asian Cuisine
Mango powder is used in Southeast Asian cuisine to add a sour and tangy flavor to dishes such as soups, stir-fries, and marinades. It is also used in salads and dipping sauces.
Mango powder is used in some African cuisines to add flavor and acidity to dishes. In West Africa, it is used to add a tangy flavor to soups and stews.