East Indian Amboshi (Sun Dried Mango)

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5 out of 5 Stars!

Amboshi is easy to make and can be stored for use throughout the year. Because of its tangy flavour, it’s used in several East Indian dishes.


Amboshi is made by sun drying raw green mangoes with salt. It is really easy to make and is used in many East Indian dishes, from sambari to lonvas to dal. Amboshi (अंबोशी) is a Marathi word and is common in East Indian Marathi too. Amboshi is made and kept as a preserve to be used for the entire year. It has a tangy and sour flavor. You can make pickles with it or add it to dals or curries and you get an added zing to the dish. The infamous Amchur powder is made by grinding the dried amboshi pieces fine.

FAQ’s about Amboshi

What is Amboshi?

Amboshi is salted dried raw green mangoes that are used in our traditional East Indian cuisine.

What dishes can Amboshi be used in?

Amboshi is used in dals, lonvas of mutton, fish curry, beef curry, pumpkin curry, sambari of pork, balchao, and other East Indian dishes too.

What Else can you make of Amboshi?

Amboshi can be used to make mango pickle or even amchur powder. It also tastes perfect raw! A tangy snack for pregnant women, or really everyone!

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What Ingredients do you need to make Amboshi?

All you need is raw green mangoes, salt and a lot of sun.

How to Make Amboshi?

Skin the raw green mangoes and cut them into long strips. Add salt to the slices and dry them in the sun for about 4 to 5 days using a thala or supli. And that’s it, your Ambosi is ready for use. Store in glass jars and use as and when required throughout the year.

You need raw green mangoes.
You need raw green mangoes
Dad skins the mangoes.
Dad skins the mangoes
cleaned mangoes.
Cleaned mangoes
Slice near the bata or seed.
Slice near the bata or seed
Mango cut.
Slice the mango
Cut the other side of the bata.
Cut the other side of the bata
Mango strips and mango strips.
Mango strips and mango strips
Put all the mango strips in a steel tray or supli.
Put all the mango strips in a steel tray or supli
Add salt.
Add salt
Mangoes mixed with salt.
Mangoes mixed with salt
Leave the mango strips in the sun to dry.
Leave the mango strips in the sun to dry
Amboshi is made by drying mangoes.
Amboshi is made by drying mangoes
Amboshi is ready.
Amboshi is ready
Amboshi is ready.

East Indian Amboshi (Sun Dried Mango)

Sarah
Amboshi is easy to make and can be stored for use throughout the year. Because of its tangy flavour, it's used in several East Indian dishes.
5 out of 5 Stars!

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Prep Time 15 minutes
Sun drying time 5 days
Total Time 5 days 15 minutes
Course Meal Prep
Cuisine East Indian
Servings 8 Servings
Calories 43 kcal
Dairy free icon on Abbysplate website.
Gluten free icon on Abbysplate website.
No added sugar icon on Abbysplate website.
Pickles and chutneys icon on Abbysplate website.

Ingredients
  

  • 3 Raw Green Mangoes
  • 1 Tablespoon Salt

Instructions
 

  • Skin and slice the green mangoes into long strips.
  • Add salt on all the slices and rub on the batas (seeds) too.
  • Dry in the sun for 4-5 days.
  • And your Amboshi is ready! Add it to any dish you like.

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Notes

  • Cut the raw mango into thin long slices.
  • Leave in the sun to dry naturally after salting.
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Nutrition (Per Serving)

Calories: 43kcal | Carbohydrates: 11g | Protein: 0.4g | Sodium: 873mg | Potassium: 0.2mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 438IU | Vitamin C: 18mg | Calcium: 8mg | Iron: 0.1mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

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Use code FugYeah10 for a 10% discount on orders over 1 kg. And enjoy making some of our delicious East Indian recipes! Sukhala!

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Dried mango is used in East Indian cooking.
Dried mango is used in East Indian cooking
East Indian mango amboshi.
East Indian mango amboshi

Tips & Tricks

  • Slice the raw green mango into long strips, the thinner the better.
  • Leave them in the sun to dry naturally after salting.
  • Keep a watch so that the birds don’t grab any!
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If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.

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East Indian Meals & Desserts from Abby's Plate


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Pinterest image of how to make amboshi from green mango.
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Pinterest image of how to make dried mango amboshi.

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