Peak-season mangoes come however annually—sometimes Might via September, relying on the variability—and fact be advised, nothing can fairly evaluate to these golden, aromatic summer time stunners. However when the craving strikes through the off season, fret not: You have choices.
Mango is out there in canned, frozen, dried, and powdered kind, and every has their very own big selection of flavors and purposes that may come fairly darn near the recent fruit (and even add just a little one thing further), and most can be found year-round. From the spice aisle, snack part, and freezers of your grocery store, maintain an eye fixed out for these six mango elements:
Canned or Jarred
When it involves baking initiatives, desserts, and drinks, it’s laborious to beat good-quality canned or jarred mango, which is extra constant than recent when it comes to sweetness, taste, and water content material. Look for Alphonso mango pulp (equivalent to Swad model) in South Asian grocery shops and on-line (Pure Indian Meals makes a jarred model with no sugar or components). And provides it a style earlier than placing it to make use of to gauge taste and sweetness.
Frozen Chunks and Purée
Meals editor Shilpa Uskokovic, who grew up in India, prefers frozen mango purée from manufacturers like Boiron for texture and style. She calls it “the best distillation of mango taste.” Frozen mango chunks are nice to have on-hand for smoothies or to cook dinner down into compote or sauces, however be cautious—they’re typically not as persistently candy.
Look for packages with thicker slices for the perfect chewy texture—thinner, leathery items is usually a exercise to chew, whereas manufacturers that use added sugar and sulfur dioxide can protect a number of the fruit’s softness. Use chopped dried mango in do-it-yourself granola, rehydrate it in some heat water so as to add to savory-sweet chutney or muffin and fast bread batters, or get pleasure from it proper out of the bag.
Dried unripe mango powder (a.okay.a. amchoor, amchur, or aamchur) is a well-liked South Asian souring agent produced from peeled, dehydrated unripe mango that’s pulverized right into a green-beige powder. For those who’re trying for a option to deliver tart, fruity, aromatic acid to your cooking (with out including liquid), amchur is your good friend. Add it to marinades (it may do double obligation as a meat tenderizer because of the enzymes from unripe mango) and to soups, stews, braises, or stir-fries. Look for amchur from on-line spice purveyors like Burlap & Barrel or from South Asian grocery shops.