Green mango is dried and ground to make this yellowish powder used in Indian and Middle Eastern cuisine. With a sharply sour flavor, it is added to chutneys, pickles and some stir fries as a souring agent similar to vinegar.
It is not a hot and spicy flavor, but described as sour-sweet and acidic. The slices are light brown and rough, the powder is finely ground with a slightly fibrous texture and is beige-colored.
It is often used in marinades as it has the same tenderizing qualities as lemon or lime juice. It is recommended to use with chicken or fish.
Fine powder obtained from grinding of dried mango slices
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