Home Ingredients Amchur (Dried Mango Powder)

Amchur (Dried Mango Powder)

Mangifera indica
Evidence Level
Preliminary
3 Clinical Trials
7 Documented Benefits
1/5 Evidence Score

Amchur is a sour powder made from dried unripe mango (Mangifera indica) and used as a souring agent in Indian cooking. Its tartness comes mainly from citric and malic acid. Lab testing of market powder found phenolic compounds such as gallic acid, epicatechin and procyanidins, with only a small amount of mangiferin, a compound concentrated in mango peel, leaves and bark. No controlled human trial of amchur for any health outcome is cited here. Lab digestion studies and one rat study suggest it can help release zinc and iron from grains, which has not been measured in people. Studies of ripe mango fruit, mango leaf or bark extracts, and isolated mangiferin describe different materials. Mango can cause allergic reactions, including in some people allergic to latex, and mango skin can cause rashes in people sensitized to poison ivy or poison oak.

Studied Dose No human dose has been tested. One lab digestion study added amchur at 0.75 g per 10 g of grain, and a rat study added it to a grain-based diet. There is no established supplement dose.
Active Compound Organic acids (citric and malic acid) that give the sour taste, plus phenolic compounds including gallic acid, epicatechin, procyanidin B2, caffeic and chlorogenic acids, and a small amount of mangiferin.

Benefits

Sour taste from citric and malic acid

Amchur is used as a souring agent in Indian cooking. A chemical analysis of three sun-dried mango pulp samples found about 37 to 47 grains of citric acid and 56 to 75 grains of malic acid per ounce of dry pulp, roughly 8 to 11 percent and 12 to 17 percent by weight, which explains its tartness. This is a composition finding, not a health effect, and it comes from a single old lab analysis.

Supported by Trial 2, Trial 1

Phenolic compounds including gallic acid and epicatechin

Lab analysis of market dried unripe mango powder identified 68 phenolic compounds, led by gallic acid, epicatechin, procyanidin B2 and caffeic acid, with total phenolics higher than in unripe grapes or black lemon. Other lab work found phenolic levels in mango fall as the fruit ripens. Antioxidant activity was shown only in test tubes, not in people.

Supported by Trial 1

Low mangiferin content compared with mango peel

Mangiferin is the compound behind mango leaf and bark extracts, but the edible pulp holds little. In 11 mango cultivars it was found in the pulp of only 5, at up to about 0.2 mg/g dry weight, versus up to about 7.5 mg/g in peel. Market dried unripe mango powder contained about 0.045 mg/g. Studies of leaf extracts or isolated mangiferin do not apply to amchur.

Supported by Trial 1

Zinc and iron release from grains in lab digestion models

In simulated digestion, adding amchur generally raised the share of zinc and iron that could be absorbed from cereals and pulses, including about a 60 percent rise in zinc from green gram, and some combinations with onion, garlic or carrot added further. Tamarind and kokum generally did not. These are test-tube estimates; no human absorption study is available.

Supported by Trial 2, Trial 3

Zinc status in zinc-depleted rats fed amchur

Rats made low in zinc and then fed a grain-based diet with added amchur, carrot or onion showed better zinc status in tissues and bones than rats fed the plain diet, as reported for the added-food groups together. This supports the lab digestion findings in animals only; whether amchur in food changes zinc status in people has not been tested.

Supported by Trial 3

Vitamin C content after drying

An old report proposed amchur as a substitute for lime juice on the basis of its citric acid, but it did not measure vitamin C. Modern lab work shows mango pieces lose vitamin C during drying, keeping about 51 to 88 percent depending on how they were treated before hot-air drying. Amchur should not be relied on as a vitamin C source.

Supported by Trial 2, Trial 1

Ripe dried mango and blood sugar after a meal (a different food)

Sweet ripe mango has been tested in people. In 34 healthy adults, 100 kcal of dried ripe mango lowered blood sugar after eating compared with white bread, and 50 g of freeze-dried sweet mango pulp added to a high-fat breakfast gave lower 1-hour glucose in 24 young men. Amchur is made from unripe fruit and was not tested.

Supported by Trial 2, Trial 3

Mechanism of action

1

Acidulant effect on mineral release in digestion models

In test-tube digestion of grains, amchur behaved like citric acid, raising bioaccessible zinc and iron, a lab estimate of how much could be absorbed. The researchers linked the lack of benefit from tamarind and kokum to their tannin content. The exact mechanism for amchur was not established, and the effect has not been measured in people.

2

Higher phenolic content before the fruit ripens

Mango phenolic compounds, including gallotannins and galloyl compounds, are highest at early maturity and fall as the fruit ripens. Amchur is made from unripe fruit, and market powder contained gallic acid, epicatechin and procyanidins. These compounds act as antioxidants in lab assays; their effects after eating amchur have not been measured.

3

Mango proteins that cross-react with latex, pollen and other fruits

Mango allergy is mainly linked to three proteins: Man i 1 (a chitinase), Man i 2 (a birch-pollen-related protein) and Man i 4 (profilin). IgE antibodies in people allergic to latex can cross-react with mango. Food processing lowers allergen reactivity but has not been shown to remove it.

4

Skin-contact allergens related to urushiol

Mango belongs to the same plant family as poison ivy, poison oak, sumac, pistachio and cashew. Its skin-contact allergens are thought to be alkyl catechols and resorcinols related to urushiol, so people already sensitized to poison ivy or poison oak can react on first contact with mango, usually from the peel.

Clinical trials

1
Lab Analysis: Phenolic Compounds in Market Dried Unripe Mango Powder
PubMed

Laboratory study (not a human trial) using LC-ESI-QTOF-MS/MS to profile and quantify phenolic compounds in unripe mango bought in dried powder form, compared with unripe grapes and black lemon, plus test-tube antioxidant assays. (Ali et al. 2023, Molecules)

No human participants; market samples from Victoria, Australia.

Unripe mango powder had total phenolics of 58.01 mg gallic acid equivalents per g, higher than black lemon or unripe grapes, and 68 phenolic compounds were identified. Gallic acid (about 221 µg/g) and epicatechin (about 224 µg/g) were among the most abundant; mangiferin was about 45 µg/g. Antioxidant activity was measured only in test tubes.

2
Lab Study: Amchur and Zinc and Iron Bioaccessibility From Grains
PubMed

In vitro simulated-digestion study (not a human trial) comparing four Indian food acidulants, citric acid, tamarind, amchur and kokum, for their effect on zinc and iron bioaccessibility from raw and cooked food grains. (Hemalatha et al. 2005, Mol Nutr Food Res)

No human participants; cereal and pulse samples digested in the laboratory.

Amchur and citric acid generally raised zinc and iron bioaccessibility from all grains studied, raw and cooked; amchur gave about a 60 percent rise in zinc bioaccessibility from decorticated green gram. Tamarind and kokum generally did not, which the authors attributed to their tannins. Bioaccessibility is a lab estimate, not measured absorption in people.

3
Animal Study: Dietary Amchur and Zinc Status in Zinc-Depleted Rats
PubMed

Rat feeding study (not a human trial): Wistar rats fed a zinc-deficient diet for 4 weeks, then a zinc-containing grain-based diet for 2 weeks with or without carrot, onion, amchur, carrot plus amchur, or onion plus amchur. (Gautam et al. 2012, J Sci Food Agric)

Wistar rats; no human participants.

Zinc-deficient rats had lower zinc in serum, liver and kidney, lower bone weight and lower activity of zinc-containing enzymes. Rats repleted on diets with these added foods showed better zinc status in tissues and bones than rats repleted on the control diet. The abstract reports this for the added-food groups together, without a separate amchur-only result, and does not give the amchur dose.

Side effects and drug interactions

Common Potential side effects

Mango can cause allergic reactions ranging from mild oral allergy syndrome to life-threatening anaphylaxis. In a survey of nearly 10,000 children in Taiwan, mango was the most common fruit allergen. Food processing lowers allergen reactivity but has not been shown to remove it, so people allergic to mango should avoid amchur.
People with latex allergy can have antibodies that cross-react with mango and several other fruits; in one study of 136 latex-allergic patients, 42.5 percent reported symptoms after eating such fruits. Ask an allergist before using amchur if you react to latex.
Mango is in the same plant family as poison ivy, poison oak, cashew and pistachio. People sensitized to poison ivy or poison oak can develop an itchy contact rash from mango, usually from the peel, sometimes on first contact. In an Indian patch-test study, dried mango powder gave positive skin reactions in 4 of 25 people tested, though the authors could not fully rule out irritant reactions.
No safety studies of amchur in capsule or concentrated form are cited here, including in pregnancy or breastfeeding; use in normal food amounts unless a clinician advises otherwise.

Important Drug interactions

Warfarin: mango has been implicated in case reports of a raised INR (a blood-clotting test) in people taking warfarin, and a review suggests clinicians ask about recent mango intake when INR is unstable. Whether amchur in seasoning amounts has this effect has not been studied; tell your prescriber if you plan to eat large amounts.
Interaction studies of amchur itself with medicines are not available.

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Frequently asked questions about Amchur (Dried Mango Powder)

How is amchur different from fresh or dried sweet mango?

Amchur is made from unripe green mango and tastes sour from citric and malic acid, while ripe mango is sweet. The human studies of mango used fresh, dried or freeze-dried ripe fruit, so their results do not transfer to amchur, which has not been tested in a controlled human trial.

Can amchur stand in for lemon or lime juice as a vitamin C source?

Not reliably. An old proposal to use amchur instead of lime juice was based on its citric acid, and vitamin C was not measured. Drying causes vitamin C losses in mango, so amchur should not be counted on for vitamin C. As a souring agent in cooking, it can replace some lemon or lime juice for flavor.

Does amchur help the body take up zinc and iron from grains?

In lab digestion studies, adding amchur to cereals and pulses raised the share of zinc and iron that could be absorbed, and rats fed amchur with a grain diet had better zinc status. No study has measured this in people, so it remains a lab and animal finding.

Should people who react to latex or poison ivy be careful with amchur?

Yes. Antibodies in some latex-allergic people cross-react with mango, and mango shares a plant family with poison ivy and poison oak, so people sensitized to them can react to mango skin. Anyone who has reacted to mango, latex or these plants should ask an allergist before using amchur.

What is Amchur?

Amchur is a sour powder made from dried unripe mango (Mangifera indica) and used as a souring agent in Indian cooking. Its tartness comes mainly from citric and malic acid.

What is Amchur used for?

NutraSmarts does not list Amchur under a health category. What the research covers: Amchur is used as a souring agent in Indian cooking. A chemical analysis of three sun-dried mango pulp samples found about 37 to 47 grains of citric acid and 56 to 75 grains of malic acid per ounce of dry pulp, roughly 8 to 11 percent and 1…

What is the recommended dosage of Amchur?

No human dose has been tested. One lab digestion study added amchur at 0.75 g per 10 g of grain, and a rat study added it to a grain-based diet. There is no established supplement dose. Always follow the product label and check with a healthcare provider for personal advice.

Is Amchur safe, and does it have side effects?

Side effects and cautions reported for Amchur include: Mango can cause allergic reactions ranging from mild oral allergy syndrome to life-threatening anaphylaxis. In a survey of nearly 10,000 children in Taiwan, mango was the most common fruit allergen. It may also interact with some medications. Amchur is not right for everyone, so check with a healthcare provider first if you are pregnant or breastfeeding, have a medical condition, or take prescription medication.

Does Amchur interact with any medications?

Possible interactions include: Warfarin: mango has been implicated in case reports of a raised INR (a blood-clotting test) in people taking warfarin, and a review suggests clinicians ask about recent mango intake when INR is unstable. If you take prescription medication, check with a pharmacist or doctor before using it.

How strong is the scientific evidence for Amchur?

NutraSmarts rates the evidence for Amchur as Preliminary (1 out of 5). It is backed by 3 study summaries and 16 cited references summarized on this page. A higher rating reflects more, larger, and better-designed human studies.

References(16 citations)

Evidence ratings on NutraSmarts are based on the totality of human clinical research, with emphasis on randomized controlled trials, meta-analyses, and systematic reviews. The references below directly support claims made throughout this page.

  1. Ali A, Asgher Z, Cottrell JJ, Dunshea FR. Screening and Characterization of Phenolic Compounds from Selected Unripe Fruits and Their Antioxidant Potential. Molecules. 2023;29(1):167. doi: 10.3390/molecules29010167.PubMedUsed to support: Lab analysis of unripe mango bought in dried powder form at a market in Victoria, Australia, alongside unripe grapes and black lemon: total phenolic content was 58.01 mg gallic acid equivalents per g, the highest of the three, with 68 phenolic compounds identified. Gallic acid (about 221 µg/g), epicatechin (about 224 µg/g), procyanidin B2, caffeic and chlorogenic acids were among the most abundant, and mangiferin was present at about 45 µg/g. Antioxidant activity was measured only in test-tube assays.
  2. Datta RC. Amchur or Dried Mango-Pulp as an Antiscorbutic. Ind Med Gaz. 1885;20(3):67..PubMedUsed to support: Chemical analysis of three samples of sun-dried mango pulp (amchur) by a Calcutta chemistry professor: the samples held about 14 to 16 percent water, and the dry pulp contained about 37 to 47 grains of citric acid and 56 to 75 grains of malic acid per ounce (roughly 8 to 11 percent and 12 to 17 percent by weight; the percentages are a conversion, since the paper gives grains per ounce and does not say which ounce). The author proposed amchur as a substitute for lime juice on the basis of its citric acid; vitamin C was not measured. Read from the PMC scan of the original page.
  3. Hemalatha S, Platel K, Srinivasan K. Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains. Mol Nutr Food Res. 2005;49(10):950-6. doi: 10.1002/mnfr.200500068.PubMedUsed to support: In vitro (simulated digestion) study of four Indian food acidulants: amchur and citric acid generally raised the bioaccessibility of zinc and iron from the grains tested, raw and cooked, with amchur giving about a 60 percent rise in zinc bioaccessibility from decorticated green gram. Tamarind and kokum generally did not help, which the authors attributed to their tannin content. Lab work only; no people were studied.
  4. Gautam S, Platel K, Srinivasan K. Promoting influence of combinations of amchur, β-carotene-rich vegetables and Allium spices on the bioaccessibility of zinc and iron from food grains. Int J Food Sci Nutr. 2011;62(5):518-24. doi: 10.3109/09637486.2011.556109.PubMedUsed to support: In vitro study that added amchur at 0.75 g per 10 g of grain, alone or with carrot, amaranth, onion or garlic: some combinations had additive or synergistic effects on iron and zinc bioaccessibility in a few specific grains. Lab work only; it supplies the amchur-to-grain ratio used in these digestion models.
  5. Gautam S, Platel K, Srinivasan K. Assessment of zinc deficiency and effect of dietary carrot, amchur and onion on zinc status during repletion in zinc-deficient rats. J Sci Food Agric. 2012;92(1):165-70. doi: 10.1002/jsfa.4558.PubMedUsed to support: Animal study: Wistar rats made zinc deficient for 4 weeks were then fed a zinc-containing grain-based diet for 2 weeks, with or without carrot, onion, amchur or combinations. Rats fed the diets with these additions showed better zinc status in tissues and bones than rats repleted on the control diet. An animal result, not tested in people.
  6. Luo F, Lv Q, Zhao Y, Hu G, Huang G, Zhang J, Sun C, Li X, Chen K. Quantification and purification of mangiferin from Chinese Mango (Mangifera indica L.) cultivars and its protective effect on human umbilical vein endothelial cells under H(2)O(2)-induced stress. Int J Mol Sci. 2012;13(9):11260-11274. doi: 10.3390/ijms130911260.PubMedUsed to support: Measured mangiferin in the peel, pulp and seed kernel of 11 Chinese mango cultivars: peel reached up to 7.49 mg/g dry weight, while mangiferin was detected in the pulp of only 5 cultivars, at no more than about 0.20 mg/g dry weight. The paper notes that leaves, bark and peel hold more mangiferin than the edible pulp. Cited here for composition only; its cell work used isolated mangiferin, a different material.
  7. Alañón ME, Oliver-Simancas R, Gómez-Caravaca AM, Arráez-Román D, Segura-Carretero A. Evolution of bioactive compounds of three mango cultivars (Mangifera indica L.) at different maturation stages analyzed by HPLC-DAD-q-TOF-MS. Food Res Int. 2019;125:108526. doi: 10.1016/j.foodres.2019.108526.PubMedUsed to support: Lab analysis of three Spanish mango cultivars at five ripening stages: more than 70 compounds were found, and ripening brought an important decrease in phenolic compounds. Keitt mangoes had the most gallotannins and galloyl compounds at the earliest stages, which the authors describe as making unripe mango a source of bioactive compounds.
  8. Guiamba IR, Svanberg U, Ahrné L. Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango. J Food Sci. 2015;80(6):E1235-42. doi: 10.1111/1750-3841.12866.PubMedUsed to support: Lab processing study: mango pieces blanched by infrared or hot water before hot-air drying kept between about 51 and 88 percent of their vitamin C, depending on the blanching method and conditions, with infrared blanching retaining more. Shows that vitamin C losses during mango drying depend on processing; amchur itself was not tested.
  9. Li SK, Liu Z, Huang CK, Wu TC, Huang CF. Prevalence, clinical presentation, and associated atopic diseases of pediatric fruit and vegetable allergy: A population-based study. Pediatr Neonatol. 2022;63(5):520-526. doi: 10.1016/j.pedneo.2022.03.019.PubMedUsed to support: Observational study, not a trial: a nationwide cross-sectional, random-sampling questionnaire survey in Taiwan (2012), with food allergy diagnosed by physicians from convincing symptoms and reviewed by pediatricians. Of 9,982 valid questionnaires, fruit allergy prevalence was 5.6 percent, and mango was the most common fruit allergen, followed by kiwifruit. Most symptoms involved the skin and mucous membranes, and most children needed only to avoid the food. The abstract does not say whether reactions were to fresh or processed mango. Supports the mango allergy caution.
  10. Brehler R, Theissen U, Mohr C, Luger T. "Latex-fruit syndrome": frequency of cross-reacting IgE antibodies. Allergy. 1997;52(4):404-10. doi: 10.1111/j.1398-9995.1997.tb01019.x.PubMedUsed to support: Observational serum study, not a trial: 136 patients with well-documented, clinically relevant immediate-type latex allergy at a German university dermatology department had IgE testing against a fruit panel and a standardized food-intolerance questionnaire. Fruit-specific IgE was found in 69.1 percent, and RAST-inhibition showed IgE cross-reacting between latex and fruits including mango, papaya, avocado, banana and kiwi. 42.5 percent reported symptoms after eating these fruits, but fruit-specific IgE was found in only 32.1 percent of those with symptoms, so blood tests predicted reactions poorly. Mango-specific rates are not given in the abstract. Supports the latex cross-reactivity caution.
  11. Zhao J, Camus-Ela M, Zhang L, Wang Y, Rennie GH, Wang J, Raghavan V. A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross-reactivity, influence of processing techniques, and management strategies. Compr Rev Food Sci Food Saf. 2024;23(2):e13304. doi: 10.1111/1541-4337.13304.PubMedUsed to support: Review of mango allergy: reactions range from mild oral allergy syndrome to life-threatening anaphylaxis, mainly linked to three allergens, Man i 1 (a class IV chitinase), Man i 2 (a Bet v 1-related protein) and Man i 4 (profilin), with cross-reactivity to other fruits, vegetables, pollen and seeds. Food processing can lower allergen reactivity but has not fully removed it; the authors list an avoidance diet, immediate medical care and long-term oral immunotherapy for managing sensitized people.
  12. Berghea EC, Craiu M, Ali S, Corcea SL, Bumbacea RS. Contact Allergy Induced by Mango (Mangifera indica): A Relevant Topic? Medicina (Kaunas). 2021;57(11):1240. doi: 10.3390/medicina57111240.PubMedUsed to support: Review of 12 case reports and 4 case series (37 patients) of mango contact allergy: mango belongs to the Anacardiaceae family with poison ivy, poison oak, sumac, pistachio and cashew; suspected sensitizers are alk(en)yl catechols and resorcinols; dermatitis can appear on first contact with mango in people already sensitized to urushiol-containing plants. Reactions usually follow contact with the peel, with rare pulp cases, and the condition is rare overall. Topical exposure; cited for safety context.
  13. Seetharam KA, Pasricha JS. Condiments and Contact Dermatitis of the Finger - Tips. Indian J Dermatol Venereol Leprol. 1987;53(6):325-328..PubMedUsed to support: Indian patch-test study of 16 condiments in exposed and unexposed patients and controls: dried mango powder gave positive patch tests in 0 of 2 exposed patients, 3 of 6 exposed controls and 1 of 17 unexposed people. The authors considered irritant reactions unlikely but could not exclude them. Skin testing, not oral use; cited for handling cautions.
  14. Norwood DA, Parke CK, Rappa LR. A Comprehensive Review of Potential Warfarin-Fruit Interactions. J Pharm Pract. 2015;28(6):561-71. doi: 10.1177/0897190014544823.PubMedUsed to support: Review of 23 citations (15 case reports and 7 controlled trials) on warfarin and fruit products: mango was among the fruits implicated in case reports of suspected interactions, while the controlled trials covered only cranberry and grapefruit products, so the relevance is hard to judge. The authors suggest asking about recent mango intake when the INR is unstable. Concerns mango fruit, not amchur.
  15. Stamper C, Safadi S, Gehr A, Asuncion P, Hong MY. Effects of fresh vs dried mango consumption on satiety and postprandial glucose in healthy adults. Metabol Open. 2023;19:100253. doi: 10.1016/j.metop.2023.100253.PubMedUsed to support: Crossover study in 34 healthy adults given 100 kcal of fresh mango, dried mango or white bread on separate days (NCT03956602): dried mango lowered blood glucose after eating compared with white bread, and fresh mango lowered glucose more than either and reduced desire to eat (greater fullness was only a trend, P = 0.073). The dried mango was a commercial sweet dried mango; the paper describes white bread on day one, does not describe randomization, and was funded by the National Mango Board. This tested sweet ripe dried mango, a different food from amchur; it is not evidence for amchur.
  16. O'Hara C, Ojo B, Emerson SR, Simenson AJ, Peterson S, Perkins-Veazie P, Payton ME, Hermann J, Smith BJ, Lucas EA. Acute Freeze-Dried Mango Consumption With a High-Fat Meal has Minimal Effects on Postprandial Metabolism, Inflammation and Antioxidant Enzymes. Nutr Metab Insights. 2019;12:1178638819869946. doi: 10.1177/1178638819869946.PubMedUsed to support: Randomized crossover study in 24 healthy men aged 18 to 25: adding 50 g of freeze-dried mango pulp to a high-fat breakfast gave lower glucose and higher HDL cholesterol at 1 hour than the meal alone, with no difference in triglycerides, inflammatory markers or antioxidant enzymes. Funded in part by the National Mango Board. This tested sweet mango pulp powder (50 g supplied 45.4 g of carbohydrate), a different food from amchur; it is not evidence for amchur.