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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, it can last for up to 1 year. Its potency and aroma will gradually decrease over time.
The best substitutes are lemon juice, lime juice, or tamarind paste. Use about 1 tablespoon of lemon juice for every 1 teaspoon of amchur.
Yes, you can freeze it to extend its shelf life, but ensure it is in a moisture-proof container. However, it is generally not necessary if kept dry.
If it develops clumps that don't break easily, loses its characteristic sour aroma, or shows signs of mold/discoloration, it should be discarded.
Yes, pure dried mango powder is naturally gluten-free as it is made solely from dried green mangoes.
It has a tart, tangy, and slightly fruity flavor with a concentrated sourness similar to lemon but with a distinct earthy undertone.
It is used as a souring agent in curries, dals, and snacks like pakoras to add tanginess without increasing the moisture content of the dish.
It is made by sun-drying slices of unripe green mangoes until they are brittle, then grinding them into a fine powder.
dried mango powder is a versatile ingredient found in cuisines around the world. With 320 calories per 100g and 2.5 grams of protein, it's a nutritious addition to many dishes.
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