Innovate with Mango Powder

Published on Wednesday, November 10, 2010, by Sarah Perry / Edit Post

"One of my favorite Indian places has an okra dish with mango powder (a.k.a. amchur)," says butterfly. "I love the complex flavor of the amchur—it's a perfect balance of sweet and sour." What can you do with mango powder? cokkinos likes to mix it with cornstarch, flour, salt, and pepper, then use the mixture to dredge shrimp and whitefish for shallow frying. junglekitte loves mango powder in chana masala. "I've made it three times now and LOVE it!" says junglekitte. And beachmouse is considering adding mango powder to mashed potatoes for Thanksgiving.

"By the way, do crumble amchur thoroughly before using it," says squid-kun. "It has a tendency to clump. And seal it up tight, in a jar or plastic container. It is vulnerable to attack by little bugs. I learned this the hard way."

Discuss: Recipes that use mango powder/amchur

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  • I've added amchur to mustard (preferably dijon or some other creamy mustard) and used it as a dip for any number of things such as dosa, pakora, and samosa. It's a nice change up from the regular cilantro or tamarind sauces.

  • It adds a tart, acidic note; also the flavor of unripe mango, a fruitiness without the sweetness of the ripe mango.

  • I use it a lot when I mix spices to make curry powder. I particularly like it with shrimp, vegetables or dals.

  • I'm anxious to learn more about mango powder. What notes does it add to food? Is it a definite mango flavor? It sounds very intriguing.