Ingredient Guide•Dry Mango Powder
All Ingredients
Contains ProteinSource of Fiber
Spices & HerbsLeafy GreensIndian Subcontinent
Dry Mango PowderCalories, Nutrition Facts, Culinary Uses & Recipes
Scientific Name:Mangifera indica
Also known as:
Amchoor
Dry mango powder, also known as amchur, adds tangy flavor to dishes. It aids digestion and provides vitamin C.
Calories (100g)278 kcal
Dietary ProfileVegan & Vegetarian
Default UnitTablespoon
Calories in Dry Mango Powder & Nutritional Facts
Standard food-composition values per 100g edible portion and realistic serving portions
How many calories are in Dry Mango Powder?
100 grams of Dry Mango Powder (raw/dry reference weight) provides approximately 278 kcal, 10.0g carbohydrates, 2.0g protein, 0.5g fat, and 2.0g dietary fiber. A realistic single-person portion of 50g contains roughly 139 kcal before cooking oils or garnishes.
278.0kcal
Calories
2.0g
Protein
10.0g
Carbs
0.5g
Fat
2.0g
Fiber
2.0g
Sugar
| Portion Size | Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|---|
| Per 30g (Small / 2–3 Tbsp) | 83 kcal | 3.0g | 0.6g | 0.1g | 0.6g |
| Per 50g (Standard Home Serving) | 139 kcal | 5.0g | 1.0g | 0.3g | 1.0g |
| Per 100g (Standard Reference) | 278 kcal | 10.0g | 2.0g | 0.5g | 2.0g |
Source & Disclaimer: Nutritional figures represent approximate values per 100g edible portion compiled from standard food-composition references (including ICMR-NIN Indian Food Composition Tables & USDA FoodData Central). Values vary by grain thickness, moisture, brand, and added cooking oils or garnishes. Provided for general culinary information only and not as medical or clinical dietary advice.
Storage Instructions
Keep Dry Mango Powder fresh and long-lasting
Room Temperature: Dry mango powder stays fresh for up to six months at room temperature if kept in a tightly sealed container away from direct sunlight. In the Fridge: You can store it in the refrigerator for over a year to preserve its sharp sourness, but always make sure the lid is airtight so it does not absorb moisture and clump up.
Kitchen Preparation & Cooking Uses
Best culinary practices & prep tips
Which Type to Buy: Look for fine, pale beige powder that smells intensely sour and fruity without any musty odor. How to Prep: There is no prep needed; use it straight from the jar. Best Way to Cook: Add it toward the end of cooking sabzis or curries so the heat does not destroy its bright, tangy punch.
General Nutritional & Wellness Notes
Everyday dietary context for Dry Mango Powder as part of balanced home cooking
Dry mango powder is a good source of vitamin C and helps keep your immune system strong. It contains natural acids that aid digestion and prevent bloating after heavy meals. It is very low in fat and adds a zesty punch to food without adding heavy calories or sodium.
Culinary Uses, Origins & Cultural Heritage
How Dry Mango Powder is used across regional kitchens and history
Common Culinary Uses
Historically, drying unripe mangoes was a practical way to capture perishable summer fruit for winter trade and travel. It became an essential souring agent in regions where vinegar was less common in traditional cooking.
Historical Roots
Dry mango powder comes from the Indian subcontinent, where green, unripe mangoes have been harvested for centuries. People originally sliced and sun-dried these sour fruits to preserve them for use long after the short mango season ended.
Regional & Cultural Traditions
In Indian homes, amchur is a kitchen staple used year-round to bring a sharp, fruity sourness to everyday dishes like stuffed parathas, aloo jeera, and lentil soups. It is especially popular during months when fresh limes or tamarind are not easily available in local markets.
Did You Know?
It takes about ten kilograms of raw, green mangoes to produce just one kilogram of dry mango powder after slicing, sun-drying, and grinding.
Chef & Cooking Tips
If your dry mango powder has formed hard lumps, pass it through a fine mesh sieve before adding it to your pan to ensure it mixes smoothly into your dish without forming sour pockets.
Recipes Using Dry Mango Powder
Explore 2 recipes featuring Dry Mango Powder
Frequently Asked Questions about Dry Mango Powder
Common questions on calories, cooking methods, and kitchen storage
How many calories are in Dry Mango Powder?
Per 100 grams (raw/dry reference weight), Dry Mango Powder contains approximately 278 kcal, 10.0g carbohydrates, 2.0g protein, 0.5g fat, and 2.0g dietary fiber. A typical 50g culinary portion provides roughly 139 kcal before cooking oils, butter, or garnishes are added.
What is Dry Mango Powder and how is it used in cooking?
Dry mango powder, also known as amchur, adds tangy flavor to dishes. It aids digestion and provides vitamin C.
How do you prepare and cook with Dry Mango Powder?
Which Type to Buy: Look for fine, pale beige powder that smells intensely sour and fruity without any musty odor. How to Prep: There is no prep needed; use it straight from the jar. Best Way to Cook: Add it toward the end of cooking sabzis or curries so the heat does not destroy its bright, tangy punch.
How should Dry Mango Powder be stored to keep it fresh?
Room Temperature: Dry mango powder stays fresh for up to six months at room temperature if kept in a tightly sealed container away from direct sunlight. In the Fridge: You can store it in the refrigerator for over a year to preserve its sharp sourness, but always make sure the lid is airtight so it does not absorb moisture and clump up.
What are the nutritional qualities of Dry Mango Powder?
Dry mango powder is a good source of vitamin C and helps keep your immune system strong. It contains natural acids that aid digestion and prevent bloating after heavy meals. It is very low in fat and adds a zesty punch to food without adding heavy calories or sodium. (For general culinary reference only, not medical advice.)
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