Black Kampot Pepper PGI
Our Green Mango Powder develops beautiful fruity and acidulous aromatic notes. It is very appreciated in cooking for its dry acidity.
Green Mango powder directly from
As soon as La Plantation was set up, we wanted to plant mango trees, one of the two flagship fruit trees of the Kampot region with the famous Durian. Our mango trees are now able to produce beautiful mangoes that we harvest either green, to offer you today this new product, the Green Mango Powder, or that we let ripen on the plant, to offer mango juice to our visitors.
The mango tree or Mangifera indica L. of the Anarcadiaceae family can reach 10 to 15 meters in height. For the biodiversity of our plantation, mango and banana trees grow on the edge of our certified organic Kampot Pepper plots.
Amchoor is one of the most common spices in India. Its name comes from the powder (choor) and the green mango (am). Amchoor (or Amchour, Amchur) is a powder prepared from the green mango before maturity that is harvested directly from the tree and whose pulp is dehydrated.
The green mangoes are harvested early in the morning in our garden by our teams of pickers. They are then immediately cut into pieces and dehydrated at low temperature. This method allows to keep all the organoleptic qualities of the fruit. The dried fruits are kept in an airtight package, protected from humidity and light. Just before packaging, they are crushed into powder. The Green Mango Powder, with a beautiful beige yellow color, develops fruity and floral aromas.
In the mouth, the Green Mango Powder activates the taste buds with its fruity and acidulous taste. It is very appreciated in cooking for its dry acidity and brings to dishes a tangy note similar to the flavor of tamarind paste or lemon, without bringing moisture.
Here are some ideas for using Green Mango Powder. It will easily replace a lemon juice, which we don’t always have on hand or in the summer when it’s no longer the peak lemon season.
As a main course :
– Seafood (oysters), scallops, carpaccios, tartars or raw fish ceviches
– To bring a lemon touch to a vinaigrette or mayonnaise
– Traditional Indian dishes: curries, dhal, chutneys, spiced rice
– Meatballs, lamb shoulder confit with spices (add at the end of cooking in the juice with butter and nutmeg)
– Marinades (Green Mango powder has the property of tenderizing meats). Let your meat rest with the marinade overnight in the refrigerator.
– Adds a lemony touch and plenty of vitamins to your fruit or vegetable juices.
– Fruit salad (strawberries, peaches)
– On a yogurt
– Crème brûlée or a flan
– Pastry, shortbread
– Chocolate mousse
Once opened, it is important to keep the Green Mango powder in a cool and dry place, away from light and humidity, so that it keeps its organoleptic qualities. Mix the powder before use.
Fruity and sour