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Picture this, you’re in the midst of cooking something incredible; without looking up from your pot of delicious smells, you reach for your jar of mango powder, only to find that it is completely empty! Instead of frantically hurrying out the door in a rush to buy some more, pause for a moment and consider some of the ingredients in your pantry. Some of these could be great mango powder substitutes, and we can take a look at some of them below.
Table of Contents
- 1 What Does Mango Powder Taste Like?
- 2 Mango Powder Substitutes
- 3 Mango Powder Substitutes
- 4 FAQs
What Does Mango Powder Taste Like?
While you can use the powdered form of mango to create a variety of different dishes, it can also be eaten on its own. If you’re feeling especially adventurous, sprinkle some into your morning cereal or yogurt. Mango powder imparts a tangy sweetness that’s perfect for those who want to try something new but don’t want something overwhelmingly sweet.
If you enjoy Indian food and have ever tasted dried mango that has been soaked in water and served with salt, then you know how this tastes. The taste is unapologetically sour with a slightly sweet undertone that packs the perfect twang, involuntarily making your tongue pop against the roof of your mouth – invigorating.
Mango Powder Substitutes
Mango powder is made from pulverizing the skin of dried, green mangos. It has a sweet yet tart flavor and is mainly used in Indian cuisine to add depth to marinades, curries, and chutneys. Although nothing can replace mango powder, there are numerous common substitutes that mimic its sour and sweet flavor profile. Here are some mango powder substitutes that managed to make the list:
- Dry Pomegranate Powder
- Citric Acid Powder
- Apple Cider Vinegar
- Tajin Seasoning
- Dry Sumac Powder
- Persian Loomi
- Dried Tomato Powder
- Lemon Juice
- Chaat Masala
- Diced Fresh Pineapple
- Diced Fresh Papaya
- Kokum Fruit
Dry Pomegranate Powder
If you’re looking for a substitute for mango powder but would prefer that your meal not be as sweet and heavy as a mango-based dish, try dry pomegranate powder instead! This fruit is known to have anti-inflammatory properties and has been associated with a plethora of health benefits. It provides a subtle sweetness at the same time, which is a perfect fit for replacing the otherwise overpowering sweetness found in many recipes that call for mango powder.
You can make this substitution yourself by purchasing pre-made powdered pomegranate seeds or grinding whole seeds yourself in a food processor. If your recipe calls for one tablespoon of mango powder (which is pretty standard), use half a tablespoon of pomegranate instead. If you want to increase its sourness, even more, feel free to add some apple cider vinegar!
Citric Acid Powder
For those who want to imitate the acidic taste of the dry mango, then citric acid is what you are looking for. This sour salt is used as an excellent way to add a sour taste to your food. You can also use it to add to the sourness of your spicy meals. It is available in many forms, including powder and crystal. Citric acid is used in many Indian snacks such as poha chivda and gives it a great tangy taste. It lacks the sweetness of mango powder, so try balancing out its astringent properties with some table sugar if desired.
Apple Cider Vinegar
If you’re looking for a mango powder substitute, apple cider vinegar is a great option. The acidity of apple cider vinegar can be used in place of mango powder when making smoothies, salad dressings, chutneys, and even baked goods. When using apple cider vinegar as a replacement for mango powder, it’s best to start by replacing one tablespoon of mango powder with half a tablespoon of apple cider vinegar. From there, you can taste and adjust accordingly until you achieve the desired taste level.
Tajin Seasoning is a spice blend from Mexico that provides both heat and sweetness in one punch. It’s made from dehydrated lime, salt, and ground chili peppers. Its complex flavor profile enables you to use Tajin interchangeably with mango powder. Tajin seasoning was actually created by accident in the 1950s when a Mexican food manufacturer left limes on their warehouse roof during a drought.
By the time they got around to making their product again (which would be marketed as Tajín), they found that the dehydrated limes had become infused with chilies – giving them an intense and unique flavor profile unlike anything else on store shelves at the time or since then! Today, Tajin can be used as a condiment for tacos or burritos, but it works especially well with fish dishes like ceviche or grilled salmon because of its salty-sweet balance. The citrusy tanginess pairs beautifully with fruits, too – think mango salsa or guacamole!
Dry Sumac Powder
Sumac is a reddish-brown powder made from the dried berries of the sumac bush. Known for its zesty, sour flavor, this Middle Eastern spice is an apt substitute for mango powder in meat-based dishes such as kebabs and shawarma. It also happens to compliment umami dishes incredibly well. Unlike mango powder, sumac is made from completely ripe berries rather than green or unripe ones (which makes it less acidic), so it has a lighter taste as opposed to mango powder’s citric acidity. Sumac has a lemon-like flavor and scent that makes it ideal for marinating meat or vegetables before cooking them over high heat (such as on your grill).
If you’re looking for a mango powder substitute, try Persian Loomi. It has an almost identical sour quality to mango powder and won’t add extra liquid to the recipe. You can use it in your favorite dishes that call for mango powder (such as curries) or experiment with new recipes that include this tangy seasoning. This dried lemon substitute is made by boiling Persian limes in salt water and then setting them out to dry. Its rich flavor makes it most suitable for meat dishes and hearty vegetable plates; simply sprinkle as much as you need and enjoy the delicious twang that follows.
Dried Tomato Powder
If you want to mimic both the sour and citrusy flavors of mango powder, start by adding a few teaspoons of tomato powder to your dish. Many people use this ingredient to provide some flavor to their sauces, but it can also be added to curries, salad dressings, and chutneys. This is a great way to add depth and wonderful flavors that’ll sing once dipped with something as plain as bread or naan. Both sour and slightly sweet notes that seep from this powder are a wonderful combination in creating the most impeccable sauces for many to try!
If you don’t have mango powder at home, simply squeeze the juice from a lemon into your dish. The natural sour taste of the lemon will provide that citrusy tanginess commonly associated with mango powder. This can be especially useful if you’re making something like an Indian curry recipe and want that additional kick. The only drawback is that lemons tend to turn bitter when cooked over high heat for too long. The best way around this is not by adding more lemon juice but by cooking your sauces and other dishes separately before combining them at the end of their cooking time.
For a sweeter option without sacrificing tang, try using tamarind powder. Tamarind is a staple in many Asian kitchens and is commonly used in vegetable-based dishes, meats, sauces, and chutneys. It has a very sharp taste, similar to lemon juice – you can use it as you would mango powder by adding either lemon juice or apple cider vinegar if you want to lower the sweetness.
Chaat masala is a spice blend that you can buy at almost any grocery store. It contains a variety of spices and has a sweet and salty taste. If you want to make an Indian dish with mango powder but don’t have any on hand, try using chaat masala instead. This substitution is one of the best because it actually contains mango powder as well as red chili powder and salt – the perfect mix of flavors for your recipe. Chaat masala will provide a sour taste to your dish, so be sure to keep that in mind when cooking with it!
Paprika is simply a spice made from dried, sweet red peppers. It’s more spicy than sour, as opposed to mango powder, but the level of intensity isn’t intense like your typical chili pepper flakes or cayenne pepper. Paprika works well in umami dishes like grilled meats and soups – and it can be used on desserts, too – only if you’re the type to like a sweet dish, with a little heated bite! Eggs and salads both benefit from this versatile spice as well.
Diced Fresh Pineapple
If you’re looking for a refreshing mango powder substitute but a little on the sweeter side, try diced pineapple. This fruit is a great option for adding a refreshing element to meaty dishes. The juicy, sweet flavor of fresh pineapples will add a unique sweetness without overpowering the other flavors in your dish.
Pineapples contain many active enzymes and antioxidants that make them an excellent anti-inflammatory agent and can help promote healthy digestion as well as reduce bloating. They are also known to improve circulation and detoxify the body from free radicals that may cause cancer or other health issues over time. The enzymes in pineapples also act as a tenderizing agent, making them a great addition to meat dishes such as curries or stews, where they will infuse their flavor into every bite while keeping them moist throughout cooking processes like braising or stewing, which usually take several hours before being cooked all together at once at serving time!
Diced Fresh Papaya
If you don’t have mango powder on hand, you can use diced fresh papaya to achieve some similar results. This ingredient is not overly sweet or spicy, though its fruity profile is a great tangy addition to any dish. We recommend using it in curries and other savory dishes because it has an almost creamy texture, which makes it an excellent substitute for mango powder, especially in creamy desserts like ice cream and puddings.
If you’re in dire need of some mango powder but have none available, then kokum fruit is a great substitute. The fruit can be used to make jams and chutneys, as well as ice cream. It’s also often used in Indian cuisine as a flavor enhancer for liquid-based dishes like curries and soups. Kokum is quite sour which makes it an excellent addition to beverages such as iced tea or lemonade. You might even try adding some of the pulp from this fruit directly into your smoothies.
Yogurt is a good substitute for mango powder. Also known as the king of fruits, mangoes are recognized for their almost unique taste and incredible health benefits. Known for its mild taste, yogurt may seem like a surprising alternative to mango powder in some recipes but it has many similar properties. The creamy yet sourness of the yogurt makes it an excellent substitute for the sourness of dry mango powder when added to curries, mixed in chutneys, and dropped in sauces.
Mango Powder Substitutes
We hope this article has helped inspire you to try some of these brilliant mango powder substitutes and that you’ve managed to find the perfect alternative for your recipe. Surely these will make a great replacement for most dishes, but if you haven’t found what you’re looking for yet, perhaps some trial and error will provide you with a better outcome!
What does mango powder do?
Amchoor or mango powder is mostly produced in Pakistan and India, it is a fruity spice used as a citrusy seasoning in flavoring foods during the mangoes ripening season.
How do you make mango powder?
To make mango powder, unripe mango strips or chips are dried in the sunlight for a few days until they become brittle and crisp. Then these mangoes pieces are ground to a fine powder.
What is the taste of mango powder?
Mango powder has an intense, sour flour. Commonly used in spicy curries to provide that intense sourness, encouraging you to go for another bite.