The mango pieces have traditionally been dried in the sun but now more efficient and hygienic means are being tested.
The powder will be light beige or brown with a bitter and tart taste. When it comes as pieces that aren’t ground, it’s more likely to be called Amchoor – though the powder is often called Amchoor as well.
Mango Powder is also be used to tenderize meat.
Mango Powder is used a lot in Indian cooking, especially in Northern Indian cooking to give sourness to dishes. It’s also used in Chutneys.
Before using whole pieces, wash them thoroughly, then cook until tender and mash.
Called “Aamb” in Bengali.