The Mango tree, an emblematic fruit tree of the Kampot region
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.
The origin of the Green Mango Powder or Amchoor
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.
An immediate transformation for a quality Green Mango Powder
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.
Subtle, fruity and acidulous aromas of the Green Mango Powder
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.
How to cook with Green Mango Powder (Amchoor)
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.
In drinks: - Adds a lemony touch and plenty of vitamins to your fruit or vegetable juices.
For dessert: - 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.
Mangifera indica L.
Kampot - Cambodia
100 % Green mango
Fruity and sour
Marinades, seafood, raw fish, curries, fried potatoes, meatballs, soups, fruit salads, yogurt, chocolate mousse
Store in a cool, dry place away from light and moisture