Botanical name - Mangifera indica
Country of Origin - India
Common names: Aam-papar, Aamchoor, Aamchur, Amchoor, Amchoor, Amchur, Mangue, Manguey
Mango powder is made from dried, ground unripe mangoes. The addition of Mango powder when cooking brings a sour and pungent aroma to the cuisine. It is often used in Indian and Asian dishes including fish, meats, vegetables, soups, curries and others.
It is often used as a souring agent akin to tamarind. It is particularly useful as an ingredient in marinades, having the same tenderising qualities as lemon or lime juice. However, where, for instance, three tablespoons of lemon or lime juice are required, one teaspoon of mango powder will suffice.
Chicken and fish are enhanced by Mango Powder and grilled fish on skewers, machli kabab, is well worth trying.